Zucchini Corn Fritters (A.K.A. Summer and Childhood and Nice Things)

In addition to chasing around a now-crawling baby, we’ve done some cooking this summer.  My (very local) farmer did some corn-growing, and we combined our efforts to cook some corn from the yard.  Lots of it.

One of my favorite recipes for this summer’s corn bounty was for zucchini corn fritters.  When I was a kid, we went to my grandma’s house for a few weeks  in the summer.  There were always a ton of fresh veggies at her house–corn and peas and tomatoes and cucumbers, oh my!

My very favorite of all the food was her drop cornbread, thus named because you drop it into the pan and cook it in blobs of tastiness.  It’s crispy and delicious in a way that other cornbread will never be.  It’s really the only cornbread that I love.

For some reason, I don’t ever make that cornbread.  Maybe it’s because I didn’t have a recipe for it.  It was just this grandma thing that existed in my childhood.

Until now.  [Cue happy music.]

These zucchini corn fritters are A) delicious, B) simple, and C) healthier than your typical pan-fried bread due to the addition of fresh corn and zucchini.  The zucchini wasn’t super obvious when mixed with all of the other ingredients, but I felt slightly virtuous as I ate the tasty bread.  I knew it had an extra dose of veggies inside, even if it tasted almost just like my grandma’s cornbread.  Winning all around, right?

img_4138Go get yourself some zucchini corn fritter recipe goodness here: recipe!

Don’t forget to get some spicy ketchup to go with it.  Spicy ketchup is perfect with these.  And with sweet potato fries.  And lots of other things.  You’ll like it.

Pictures + Pizza

Scott’s very first priority at our new house was to plant a veggie garden.  I think he might have even started tilling before he found his clothes boxes.  

We were concerned that such a late planting (first week of August) might mean early frost and no produce.  Fortunately for us, it’s been a warm fall so far.  We’ve been enjoying summer squash for a few weeks, and our lettuce and basil and parsley are going to be munchable in no time.  Best of all, our corn is starting to produce actual corn.  It won’t be ready for a while, but I’m still really excited to see signs of future food.  I think it’s beautiful.

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And now for the pizza.  We’ve had a squash and chicken-centric menu this week, and it’s been all kinds of tasty and healthy and good things like that.  We also had pizza one night, because I can only take so much healthy.  

Scott has a great recipe for pizza crust that he’s been using for years, and I’ve been gladly using it, too.  It makes a nice crispy thin-crust pizza.  

I’ve never tried another crust recipe, and I always feel a little bit weird about that.  You don’t settle on the very first recipe without trying others, right?  Hmm.  So while Scott was laboring away at work, I pulled a recipe switcheroo on Wednesday.  I ran into The Pioneer Woman’s crust recipe while looking for other recipes in her cookbook.  (I forgot which cookbook.)  Turns out, with a bit more yeast than Scott’s recipe, it turns into the perfect combo of crispy thin-crust and slightly puffier, softer crust.  We’ll call it medium crust.  I love it.  I promise that to be fair, I’ll try at least one more recipe before I settle on anything. But for now, this is good:  The Pioneer Woman’s Pizza Crust.  

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photo by Ree Drummond

I did go off-recipe a little bit.  We usually use 100% whole wheat flour for our dough, and I went about 2/3 whole wheat this time.  Approximately.  And then there was some extra yeast usage.  Accidental extra yeast usage.  

What went on top?  Well, I forgot that we had no passable tomato products that could be used as pizza sauce, so pesto was the answer.  Pesto and slices of fresh tomatoes, turkey pepperoni, kalamata olives, and mozzarella cheese (the pre-grated kind, although the freshly sliced kind would be pretty awesome, too).  Oh, and a pile of fresh spinach that wilted down to nothing and made me feel better about all of that cheese and bread.  I would do it all again.