Viv’s Groovy Garden Grub

ROCHESTER, Minn. (KTTC) – This season, I planted zucchini in large pots, which I placed on the perimeter of the sunny side of my veg garden. And, wow, have they gone crazy! Each of my four plants is producing an abundance of zucchini squash.

One of my favorite ways to cook zucchini is to peel it, shred it and whip up some garden-fresh fritters. For this episode of Viv’s Groovy Garden Grub, I gathered the ingredients and brought everything into the studio where Jesse and I tried out my recipe.

Zucchini is a great addition to a heart-healthy diet and meal plan. It’s low in calories and high in fiber and antioxidants, such as vitamin C.

The recipe I use is based on my mother’s. It’s simple, easy and super yummy! Give it a try and let me know what you think.

Viv’s Garden-Fresh Zucchini Fritters

Ingredients:

• 2 medium zucchini or one big one
• 1 tsp salt
• 1/3 Cup flour
• 1/3 Cup chopped scallions or onion
• 2 eggs, beaten
• 1/3 Cup fresh chopped herbs of choice (dill, parsley, chives etc.)
• 1/4 Cup grated parmesan cheese
• Olive oil for sautéing
• Optional add-ins include: 1/3 Cup fresh corn kernels, peas, shredded carrots or any other veggies you’d like to try

Directions:

• Peel and shred zucchini
• Mix zucchini with salt and let stand for 20 minutes. This draws out excess water. Afterwards, gently squeeze out the water drawn out by the salt.
• To make the batter, mix together the zucchini, flour, beaten eggs, scallions, herbs, parmesan and any other add-in.
• Heat oil in sauté pan or skillet on medium-high heat.
• Use a large spoon or ladle to scoop heaping tablespoons full of batter and place in skillet.
• Cook until golden brown - about 2 or 3 minutes per side.
• Transfer to plate and serve with dip of choice. My family likes Ranch dressing and/or Tzatziki sauce.

Enjoy! Send gardening questions and comments to me at vwilliams@kttc.com.

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