I’ve always gotten a kick out of stories of massive Zucchini crops suddenly emerging in August and causing their growers to wonder what on earth to do with all of them. When I was in Elementary School, I distinctly remember a classmate whose mother’s solution was to send her son armed with enormous bags of Zucchini to school each day. He was quite systematic in his giving. He would go to a different teacher’s classroom every day and deposit a bag on her desk, beaming. The first teacher was overwhelmed with his mother’s largesse. But by the end of the week the last teacher was simply overwhelmed, likely because Teachers #1, 2, 3 and 4 had already shared the bounty of Gordon’s mother’s garden with all their fellow teachers. Did she go home and make Zucchini bread? Or Zucchini pickles? I can’t help but hope that she made Zucchini Fritters because undoubtedly Gordon and his well-intentioned mother would have been forgiven. These wonderful cakes, fried to a crisp, are an American classic. Did you know that Crab Cakes are actually fritters? And while you can make them with everything from apples to pineapples to peas, the season’s bumper crop of Zucchini and Corn make an irresistible fritter. Especially when freshly grated Parmesan cheese is added to the batter.
Paris Booksigning, Sunday – November 30th - A booksigning for My Paris Kitchen at WHSmith bookstore in Paris!
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