Looking for something to make from all of that zucchini ripening in your garden? Zucchini fritters come together quickly, are fun to make, and you probably have the ingredients for the batter waiting in your pantry. Invite the kids to help, and you might gain a few more family members who are happy to eat their vegetables. But you do need one key ingredient — zucchini.
When my older daughter was a little girl, she was an extremely picky eater and not a big fan of vegetables. Then one of my favorite aunts (they are all my favorites) from Pittsburgh came to visit, and we made zucchini fritters together. Maybe the fact that my daughter enjoyed helping in the kitchen had encouraged her to take that first bite, or perhaps she realized that her Aunt Dolly was a great cook. Quite possibly, the fact that these fritters were covered with powdered sugar may have been enough enticement for my little girl to gobble up these tasty treats. As the mom of a finicky child, I was just happy that she was eating some vegetables. Ever since that summer, I have been on a mission to grow enough perfect zucchini to make fritters. Any gardeners reading this will be amazed that I struggled growing zucchini plants. They are supposed to be one of the easiest vegetables to grow. But, alas, over the years, I have tried to grow them in raised beds, in containers, vertically, and every which way, giving them my undivided attention with hardly a harvest. This year, once again full of hope, I planted four zucchini plants in different locations, only to be disappointed with the output once again.
As summer progressed, my neighbors needed to remove some of their trees, giving my yard something it had been in short supply of — sun! Overnight, my shade garden had turned into a full-sun garden. Almost as an afterthought, and with little hope, I threw two extra previously unplanted zucchini seedlings in this newfound sunny spot. Surprisingly, these little zucchini plants seemed to take off, basking in the sun. I dared to hope; could this finally be the “year of the fritter”? Then it was time for a family vacation, and I had to leave my zucchini plants to fend for themselves, just as a mini heat wave loomed in the forecast. Like an anxious garden mom, I couldn’t wait to inspect my plants after a red-eye flight back home. My garden welcomed me with two giant zucchini that were the healthiest, most beautiful vegetables I have ever grown. They seemed to be beaming and proudly flexing. That was just the beginning; after the initial success, every few days, more ripe zucchini presented themselves for picking.
Finally, the long-awaited day for zucchini fritters arrived. My two daughters joined me in the kitchen as we grated, mixed, and mostly laughed. Cooking with my kids is my happy place. Instead of sweet fritters using sugar, vanilla, and covered with powdered sugar, we decided to opt for savory fritters. We added garlic powder, cumin, cayenne, green onions, and lemon zest and juice to our batter. My older daughter invented a dipping sauce using soy sauce, sesame oil, lime juice, and red chili Thai sauce. Of course, I wished my Aunt Dolly and other Pittsburgh aunts could have joined the fun. Fortunately, I was able to text pictures of the full-circle moment to them. Hopefully, we created a new layer of memories that my children will want to share with their future kids, and the tradition will carry on.
Tammy Thornton lives with her husband, children, and crazy pets while enjoying a life of gardening, cooking, and going to the beach.
