Week in review: 8/24/2012

August 24, 2012 § 5 Comments

Do you have one of these?  It’s a citrus press, and one of the most-used pieces of equipment in our kitchen.  It’s far more efficient than squeezing lemons and limes with your hands, and it gets every last bit of juice out of the pulp.  I bought ours for just a few dollars on sale at a cooking store where they had it on clearance.

We made fish with spinach for dinner on Tuesday.  It was so easy…we just soaked fish filets briefly in a beaten egg and little milk, then dipped them into breadcrumbs and sauteed.  After the fish was finished cooking, we sauteed some spinach, sliced squash and some precooked red potatoes in the pan.  It was a simple meal, and ready in less than 10 minutes.

We have been overwhelmed with the large quantities of fresh herbs and vegetables lately.  Zucchini is especially prolific.  In addition to grilling it, we’ve also had it in zucchini bread, in soups and stews, and in fritters.  This week, I whipped up a batch of fritters.  While everyone said they were fabulous, I actually thought they were even better the second day, eaten cold for breakfast.  Maybe the seasonings just needed time to meld.  Speaking of seasonings, jalapenoes aren’t really necessary for this recipe…we just have so many of them (another side effect of the season) that I feel compelled to put jalapenos in everything.

Here’s the recipe: 

Zucchini fritters

1 large zucchini, grated

1 large egg, beaten

1 jalapeno, seeds removed, chopped

1 garlic clove, minced

1 cup panko bread crumbs

1/2 cup Parmesan cheese, grated

Salt/pepper to taste

1 teaspoon Herbs de Provence

Olive oil

Use your hands to squeeze out the excess liquid from the freshly grated zucchini.  Combine the zucchini, egg, chopped jalapeno, garlic, bread crumbs, cheese and seasonings.  Form into patties, and cook in the olive oil in a hot pan, about 2 minutes on each side, until crispy and lightly browned.

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