Not often, but practically every day someone asks me: ‘What’s for Supper?’ If
I had a bill for every time that happens I’d be relaxing on a cruise right now! So,
I’ll just tell you what’s for supper from this downhome food columnist. Baked
Swai with lemon and Italian spices, fry-baked eggplant, steamed new potatoes,
broccoli and tomatoes. I don’t always do soooo much, but our son, Phillip, does
not care for eggplant.
On the swai remember like Tilapia we consumers need to pay close attention to
where the fish was raised and processed. Lately I’ve been acquiring swai at my
grocers, from the great state of California. I think I’ve prepared this fish grilled,
baked and fried. But the subject today is one of my favorite sides, zucchini
fritters, let’s get there!
When it comes to good ways to enjoy the fast growing zucchini, this is it for
me. Several weeks back you heard my dissertation about how I had overheard
an individual at the meat counter at my local grocery store. After perusing
through the meat counter and then the cheese counter the individual shrugged
their shoulders and said: ‘I guess we won’t be having any meat tonight.’ I
wanted to walk them through the grocery store giving them alternatives to their
predicament, then bring them home for supper.
The original fritter recipe contains no cheese. Add a nice amount of parmesan
and you can take the fritter to a protein filled fritter/slider. Fry the ‘cake’ on
a coated skillet or use coconut oil and you can turn this fritter into your main
entrée. Create a sandwich with real cheese, tomato, lettuce and maybe even a
Perhaps with a bit of persuasion the kids will try something new. Grab nice
sandwich buns before you present this idea to the family. I don’t think it will
be as well received if it’s served between two pieces of bread. Sorta’ like my
motto: ‘Dress it up with the right plate, napkin and setting and peanut butter and
jelly is just pretty terrific.’
Cheddar cheese or Pepper Jack would be interesting choices instead of Parmesan
which I mentioned above. Don’t omit the onions because they really help on the
The sprinkling of salt on the zucchini helps to pull out extra moisture. It can
be omitted if you are in a hurry, or don’t want extra salt content. Try to use a
food processor to shred the zucchini. Grating on a box grater actually creates
additional moisture because of the bruising the vegetable receives.
Fry up a bunch of these and use them as the side to a steak or pork steak.
Everyone in Missouri always wants to know how to use up their excessive zucchini
production!! Enjoy your week readers and I’ll see what I can cook up for next
week. Oh yes, I did take time this week to make a peach and blackberry cobbler.
It was a good combination and we hauled it down the street where it received a
large dollop of ice cream and the companionship of good friends.
3 cups shredded zucchini (1 lb.)
3/4 teaspoon salt
1 tablespoon butter
1/2 cup finely chopped sweet onion
2 whole eggs or 4 whites
1/4 cup flour
1/8 teaspoon (or more) black or white pepper
Optional cheese of choice 1/4- 1/2 cup
Sprinkle salt onto shredded zucchini, set for 30 minutes and drain. Mix all the
ingredients together in a bowl. Drop fritters by spoonful onto the griddle and
then flip them once as they brown. Should they seem too runny add just a little
more flour. Use a coated griddle and brush it with your choice of butter or oil.
Serve as a side or make into a slider sandwich with your favorite
accompaniments. Makes enough fritters for 4-5 persons when eaten as a side.