Tuesday, August 7, 2007

The Summer of Squash

In keeping with the colorful and squashy mood of the latest entries, I have decided to add a tasty new recipe for your enjoyment. In terms of food nomenclature, I am not particularly fond of the use of "patties" along with loaf (in reference to the meat variety). Maybe that's partly because I am not fond of hamburger and for that matter hamburger patties. It sounds sketchy, unappetizing, and mysterious. However, this latest recipe is redemptive and has opened new doors to the world of "patties," or the preferred fritter or cake.

I first tasted the Zucchini Pattie with Feta in Sebastopol. After an endless day at work, defeating few hours of rock climbing, and a long drive to the country, Zoe, Rebecca, and I found ourselves feasting on these oval wonders made by Zoe's mom. The crispy browned outside mixed with the melted feta on the inside made for an excellent and tasty treat. And the yogurt sauce dollop on top made for a refreshing touch.

The great thing too is that you can mix it up, i.e Yellow Squash Patties with Goat Cheese. The world is your squash garden.


Coarsely grated zucchini (from about 3 medium)
Spice of choice
1 large egg
1 large egg yolk
All purpose flour or breadcrumbs
Crumbled feta cheese
Chopped Italian parsley
Chopped green onions
Chopped fresh dill

Olive or corn oil for frying

Plain Greek yogurt

Toss zucchini and salt with a large bowl and let stand for 5 minutes. Press out excess liquid and transfer to another bowl. Mix in the rest of the ingredients. Add flour as needed so the consistency is on the drier side.

Fry in skillet over medium heat.


Good cold as well.

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