Zucchini, Corn & Potato Fritters

This recipe just uses a little egg and flour to hold together the vegetables for frying.

Finely mince onion to make 3 T.

Grate 2 zucchini and 2 medium or 3 small potatoes.  Place in a colander with the onions and sprinkle with 1/2 t. salt.  Let sit for 5 minutes, then squeeze out as much of the water as possible.  Season with black pepper.

Shuck corn and cut the kernels off 1-2 Cobs to make 1 C. 

Remove basil leaves from the stems to make 1/2 C. loosely packed.  Chop the leaves finely.

Combine the zucchini and potatoes with the basil and corn.

In a small bowl, beat 1 egg.  Add it to the vegetables along with 2 T. flour.  Add additional salt and pepper.  Stir until just combined.
Fry in a non-stick pan with 1 T. of olive oil.  Use a large spoon or ice cream scoop to drop the batter onto the pan.  Cook the fritters 2-3 at a time on medium heat. If the heat is too high, the outsides will burn before the inside is cooked.  It should take at least 3 minutes on each side.
Serve with diced fresh tomatoes and grated Jack cheese.

CLICK HERE FOR MEMBER NEWS

Summer Solstice Sweet Corn

Everyone has their own “quintessential” summer food.  If yours is a fruit or vegetable, there’s a pretty good chance that Terra Firma grows it:  Tomatoes, Peaches, Watermelon, and of course, Sweet Corn. Sweet corn is not easy to grow organically. … Continue reading

Countdown to Summer

The strangest June we’ve had in years continued this weekend as an extremely rare series of thunderstorms plowed through Yolo and Solano counties yesterday complete with hundreds of lightning strikes and even hail.  We got a little soaking of rain, … Continue reading

Peaches and Climate Change

The 2017 peach crop on our farm and throughout the state is a mixed bag, some varieties are loaded while others are light thanks to the long wet spells that came during bloom.  But because Georgia and South Carolina lost … Continue reading