Frittering Our Time Away

Time.  It’s slippery isn’t it?  It never seems as though we have enough, while our lists keep getting longer.  Time has been on my mind in a big way these days; particularly when thinking about the family and friends no longer with us.  We are coming up on the one year anniversary of the passing of our dear friend and neighbor Lynner.  Not a day goes by that we don’t miss her.  We have dozens, upon dozens of photos with her, usually eating, drinking and generally being merry.  She had one of the biggest hearts I have ever known, not to mention being an excellent sous chef and Small Engine Goddess.

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When you loose someone unexpectedly, I feel that there is a responsibility for the living to celebrate and remember that person.  I ask myself what would Lynner expect from us?  How would she want us to live?  Perhaps the answer is in the question itself; to stay strong and continue living.  Lynner will always be a part of our lives.  I feel her when I appreciate all things in nature.  I feel her when her dog Willow licks my face, when we sit down with our evening cocktail, or when we prepare a meal.  Our cherished memories are salve for our hearts, as we understand that we are only promised today.  We must learn to be grateful and use each day wisely.

Lynner was often at our house, or we her’s for dinner and drinks.  She loved all things vegetable, as do we.  These zucchini fritters would be right down her alley.  I can hear the laughter in the kitchen now….

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ZUCCHINI FRITTERS

INGREDIENTS:

  • 1 1/2 pounds zucchini (about 2 large), grated
  • 1 teaspoon kosher salt
  • 1/4 all-purpose flour
  • 1/4 cup Parmesan or pecorino, grated
  • 2 cloves garlic, grated
  • 1 large farm fresh egg, light beaten
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons extra-virgin olive oil
  • Sour cream and chopped chives for garnish

 

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DIRECTIONS:

  1. Place grated zucchini in a colander over the sink.  Add salt and gently toss with your hands to combine; let sit for 10-15 minutes to allow the salt to extract the water in the zucchini.  Using a clean kitchen towel, drain zucchini by gently squeezing the liquid out completely.
  2. In a large bowl, combine zucchini, flour, cheese, garlic and egg; season with salt and pepper, to taste.
  3. Heat olive oil in a large non-stick skillet over medium-high heat.  Using a 1/4 measuring cup, scoop up a scant amount for each fritter; and then flatten with a spatula.  Cook until the underside is golden-brown, about 2-3 minutes.  Flip and cook on the other side, about 1-2 minutes longer.  Work in batches, placing the cooked fritters on a plate lined with paper towel.
  4. Serve immediately with sour cream and chives.

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“Many people will walk in and out of your life, but only true friends will leave footprints in your heart.”  —Eleanor Roosevelt.

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