by Jon Sullivan - 2020-10-02<<<<< previous blog next blog >>>>>
As the country slowly devolves into oblivion, here's a recipe for some comfort food my mom used to make.
The farm I grew up on had huge gardens where we grew fresh produce. And one of the things that grew like gangbusters there was zucchini. Most of the time this was just cooked sauteed in olive oil with some spices and garlic. Which was the sort of mushy slimy dishes that turned me off zucchini for most of my adult life. However, when mom had more time she'd make these, which are delicious and wonderful.
Grate zucchini, potato, and onion. Don't use a food pro, it won't come out right at all. Toss all that together with the 2 tsp of salt (yes, that's a lot) and place in a large strainer or colander. Let sit for 30-40 minutes to let the salt extract the liquid. The idea here is to remove as much liquid as you can so that they will crisp up when fried.
After 30-40 minutes, start squeezing out the liquid. I just do this with my hands, but you can also use cheese cloth or a light kitchen towel. After getting out as much as you can, let it sit again for a few minutes then repeat the squeezing procedure. Repeat it all 2-3 times or until it seems like you have it pretty dry.
Mix in eggs, garlic, oregano, mint, salt and pepper. Once it's well mixed, sprinkle in flour and baking powder and mix gently.Heat vegetable oil in a large skillet over medium-high. Working in batches, spoon scoops of mixture into skillet, flattening gently with a spatula. Cook until golden brown and crisp, about 4-5 minutes per side. Transfer to a wire rack, season with salt. Serve these soon after they come out of the pan, don't let them sit around. <<<<< previous blog next blog >>>>>