Zucchini Fritters

The pic below shows the last of our 2014 zucchini (and a couple other things). Not included is the large one that I just used to make some zucchini fritters. Grated, it was the equivalent of 7 cups of zucchini and it made about 3 dozen fritters. We had some for dinner and froze the rest. 

6 cups zucchini, peeled and grated
2 tbsp salt (I used Kosher)

Sprinkle the salt on the grated zucchini and let sit 30 minutes. Drain liquid and squeeze zucchini to get as much excess liquid out as you can.

Add:
1 cup flour
1 cup parmesan cheese
4 eggs
2 small onions, minced
3 cloves garlic, minced
1 cup Panko breadcrumbs
Salt, pepper and paprika to taste

Fry on the griddle in oil (I used peanut oil) a few minutes on each side until browned and cooked through. Drain on paper towels. I added fake bacon and 1/2 cup cheddar to half the batter and those ones were good too; just a variation. 

30 zucchini fritters

Ready for the freezer

Erin's Squash Soup

2014 Squash Harvest

Cut in half, de-seed and roast in roast pan in 1/2 inch to 1 inch of water about 40 minutes:
1 Buttercup Squash – you can substitute Butternut, but it won't be as good. Trust me on this.

Saute until soft about 10 minutes:
1 Onion, Chopped
1 Granny Smith Apple, peeled, cored and chopped
2 Tbsp Butter – the good kind
¼ Tsp Nutmeg
¼ Tsp Cinnamon
¼ Tsp Salt
¼ Tsp Pepper

Add to onion mixture:
Cooked Squash
1 Box Vegetable Broth

Cook about 10 minutes until flavors meld. Cool and puree in food processor or blender. Add back to pot and add 1 cup of water; simmer 15 minutes. Remove from heat.

Slowly stir in:
1 Pint of Whipping Cream (Heavy Cream)

Squash soup from homegrown buttercup squash