Good Friday morning. Please forgive me if I've been absent this week, not commenting anywhere or chatting on loops. I've been swamped, completely buried, and trying to keep up with the deluge has taken nearly all of my time.
Hmm? What's been keeping me occupied? Well, honestly, it's been...our garden. Or should I say gardens? We've got several, and they're all producing bumper crops. I've been busy making jam, and canning and freezing fruits and veggies, and of course we're eating fresh produce like there's no tomorrow. I've just been spending all my time either in the gardens or in the kitchen. I'm not complaining, just sharing.
Last night we had friends here to share dinner with us and of course we pretty much fed them from the garden. It was wonderful, and so healthy.
Today I thought I'd share a couple of my favorite zucchini recipes. I thought maybe some of you were buried under zucchini mountains too. I hope you enjoy them!
And I hope you have a wonderful weekend!
One of our all-time favorites...
Fried Zucchini Blossoms
2 cups whole milk
4 Tablespoons flour
An egg, lightly beaten
Olive oil for frying
Trim the stems of the zucchini blossoms, remove flower parts from inside the blossom and wash gently them gently. Pat them dry, using a delicate touch.
Combine the milk, flour and egg.
Heat the oil in a deep pan.
Lightly salt the zucchini blossoms then dredge them in batter. Immediately drop them into the oil and fry them until golden. Drain on paper towels, then serve them hot.
Make more than you think you'll need. Believe me. Make more.
2 cups grated zucchini
2 cups flour
1 1/2 cups sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/3 cup cocoa
1/2 cup vegetable oil
2 teaspoons vanilla
Combine all ingredients.
Pour batter into a greased, floured baking pan and place in a 350-degree preheated oven.
Brownies will be completely cooked in 30-45 minutes. Check by poking with a skewer to test for doneness.