I like petite zucchini. There’s just something about the scale of a giant summer squash that seems, I don’t know, wrong. I know it’s not wrong, that this is just some silly subconscious preconceived notion about what should be the limits of squash growth, something probably covered by Freud in one of his texts. But reasoning with myself on this does no good. I will fish out the little guys from the bin at the farmer’s market, loving them for their convenient circumference and polite volume of seeds.
But of course, I also won’t turn down a big specimen, not when offered one from a friend’s garden.
Which is what happened a few weeks ago — my in-laws came through town, and I was handed a large zucchini, fresh from their vegetable patch. I brought it home with gratitude, and within a few hours had it shredded down to the perfect amount for making up a batch of zucchini fritters. I had leftover grilled corn cobs in the fridge to use up, with the challenge of making this batch grain-free. The skillet was heating up as I was stripping the corn of its kernels.
I ended up using the fritters as a base for dinner — one that involved sautéed kale and an over-easy egg on top. But several inspirational recipes included dips of sour cream cut with a little lime juice and spiked with chopped chives, or creme fraiche (easy to make at home). The sweetness of the corn (with a smoky component if you use grilled) perked up the texture and flavor of my usual standby fritter. My kids rejected them outright, so that left me with about 10 fritters all to myself over the next day or two — which I had no problem consuming, they were that good.
Good, and able to clear my conscience of squash discrimination.
This post was linked up to the Seasonal Recipe Roundup: Zucchini at GNOWFGLINS.