Kids Dish

This time of year there’s always too much zucchini. Here are a two delicious ways to use it. Both recipes come together pretty quickly and don’t heat up the kitchen too much.

Zucchini-Bacon Fritters
1 medium zucchini, grated
2 spring onions, chopped, including 1-inch of the green parts
Six slices thick cut natural bacon or 10-12 slices regular bacon
1/2 cup cornmeal
1/2 tsp. baking powder
1 egg, slightly beaten
1 and 1/2 tbs. maple syrup
1/2 tsp salt
black pepper to taste

Cook the bacon in the microwave between paper towels to soak up grease, for about five minutes or until crisp.

Mix dry ingredients in a bowl. Crumble the bacon into the mixing bowl adding the other ingredients. Mix to combine. Mixture will not seem like it would hold together, but it will.

Heat a non-stick skillet on medium heat, sprayed with cooking spray. Spoon batter into the skillet about a tablespoon at a time for small fritters. Flatten slightly to cook. Cook each batch about 2 minutes per side, til golden and cooked through. Makes about 10 small fritters, 6-8 medium, or four if you just like them that much. Serve with sour cream or plain yogurt.

Zucchini Feta fritters
2 1/2 cups coarsely grated zucchini (from about 3 medium)
1 teaspoon salt, divided
1 large egg
1 large egg yolk
1/2 cup (or more) all purpose flour
1/2 cup crumbled feta cheese
1 cup chopped fresh Italian parsley
1/2 cup chopped green onions
1 1/2 tablespoons chopped fresh dill

1/2 cup (about) olive oil
1/2 cup (about) corn oil

Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley, onions, and dill. If batter is very wet, add more flour by spoonfuls.

Heat 2 tablespoons olive oil and 2 tablespoons corn oil in large skillet over medium heat. Working in batches, drop batter by rounded tablespoonfuls into skillet. Fry patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. Transfer to paper towels.

Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven 12 minutes. Serve with sour cream or yogurt.