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Author Notes: Nancy has a fecund garden, and knows off the top of her head several recipes that will deal with the inevitable summer deluge of zucchini. She is wise in the ways of the zukes! —fineartdaily
- 1 medium zucchini, grated
- 3 tablespoons finely chopped poblano
- 3 tablespoons finely chopped onion
- 1 cup mixed fresh herbs - lots of basil, lime basil, parsley, orgegano, thyme and chives
- 1-2 tablespoons lime juice
- 1/4 cup flour
- 2 teaspoons baking powder
- 1 egg
- 1/2 teaspoon chili powder
- 1/2 teaspoon Spanish parika
- 1/4 teaspoon cumin
- Salt and pepper
- Vegetable oil for frying
- Adobo sauce
- 1-2 Adobo chilis with tomato sauce mixed in 1/3 cup best-quality mayo
- Heat oil (about an inch) in iron frying pan. Grate zucchini and mix all of the fritter ingredients in a bowl just before you're ready to start frying. (If you do it too soon, the zucchini will give off a lot of its water and the fritter will be gummy rather than light.). Ease batter into hot oil by tablespoons-full. Pat into a flattish cake. Fry on medium high heat until golden and cooked through. Drain on paper towels. Serve with adobo sauce. (And Margaritas on the side!)
- This recipe was entered in the contest for Your Best Summer Squash Recipe
Honey makes for better, refined sugar-free buns
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