We have finished off July with record pick-ups including sweet corn, tomatoes, melons, eggplant, cucumbers and beans. All the moisture and warm weather are making for a wonderful growing season. However, Ken has found it challenging to harvest our grain between the rain. He has managed to get both varieties of wheat off and the straw into the barn. The rye was too tough when he tried to harvest it so we are hoping for better weather next week. Our Red Fife Wheat didn’t yield very well, but I am still interested to see what the bread will taste like.
Anne Fong has shared a recipe for Cheddar Zucchini Fritters (you can use any summer squash) that her family has enjoyed. It was forwarded to her, she thinks originally from “Chatelaine Magazine”.
2 small zucchini
1/4 cup cornstarch
1 1/2 cups grated cheddar, preferably old
2 green onions, thinly sliced
1 egg white
1/4 cup mayonnaise
1 tsp Dijon mustard, grainy
Preheat oven to 400F (200C). Do not peel zucchini. Coarsely grate. Spread over paper towels. Cover and press to remove excess water. Turn into large bowl. Sprinkle with corn starch. Toss to mix. Add cheese and onion. Stir to mix. Whisk egg white, then stir into zucchini mixture, along with generous pinch of salt & pepper. Line a baking sheet with parchment. Scoop about 1/4 cup mixture onto baking sheet, then gently press down. Repeat.
Bake in centre of oven until fritters start to firm and are golden at the bottom, about 15 mins. Turn fritters carefully. Continue to bake until set and deep golden on both sides, about 8 mins more. Let stand a couple of minutes to firm up before serving.
Squeeze 1 tbsp lemon into a bowl. Stir in mayonnaise and mustard. Serve fritters with dollop of sauce.