Tuesday, July 5, 2011

Zucchini Fritters

My girlfriend Shauna has turned into quite the gardener and last time I was at her house she sent me off with bags of giant vegetables. Faced with a foot long squash and an outdoor temperature that deemed ratatouille an unattractive option, I got creative.

I grated the zucchini (about 10 of the regular size) and drained off any water. I mixed in 2 eggs, 2 tablespoons flour, a teaspoon of cayenne and a little fresh thyme. I fried the fritters in hot oil until they were golden and the eggs set. I drizzled a little lemon and garlic aioli over them and topped them off with a fresh caprese salad (heirloom tomatoes, mozzarella, basil, salt, pepper and good olive oil).

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