Patti (my CSA farmer) is on a zucchini roll lately. She made zucchini brownies (which I heard were fabulous) and went on to share this link to Zucchini Five Ways.

Now is the time to ferret out the zucchini recipes since it’s just the beginning of what’s looking like a long and prosperous zucchini season. Here’s a recipe for zucchini fritters to the collection.

This recipe is based liberally on another one from a kindred spirit.

• 3 eggs
• 1/2 tsp salt
• pepper to taste
• 1/4 cup chopped scallions
• 1 cup corn meal
• 8 basil leaves, cut into chiffonade
• 2 cups shredded zucchini

Beat the eggs, then mix all of the remaining ingredients together with the eggs. Drop in quarter-cupfuls onto a medium hot greased griddle or skillet and cook until browned.

Top with sour cream or a yogurt dip. I “Greeked” some yogurt and dolloped it as-is. Nice. Different.

Sources:

• eggs from the Organic Diva in Bethlehem, CT
• zucchini and scallions from Sport Hill Farm
• corn meal from Wild Hive Farm and Micro Mill
• basil from Riverbank Farm
• lard (for frying) from Butcher’s Best in Newtown, CT using Rowland Farm pork
• yogurt from Arethusa Farm Dairy

I’m also sharing this for the Weekend Blog Carnival at Hartke Is Online.