Somehow, the summer slipped by and fall appeared. The garden was very demanding and after spending hours in the hot sun, driving 100 miles every day, my blogging energy just disappeared.
Well, the good and bad news is the garden is on the downturn and I have a little more time to play catch up on blogging, house cleaning, crafting, organizing, . . . the list goes on.
This weekend a dear friend hosted a party for her newly married sister and her sister's new husband. I made the squash and carrot patties or fritters to take. I must admit, I liked they much better than just plain squash fritters. There are so many variations on the internet, this is my variation. All the vegetable ingredients were from our farm with the exception of the round onion.
Squash Carrot Zucchini Patties
3 medium zucchini, grated
2 large rainbow carrots, grated
1/2 round onion, diced
3 leeks, white parts only diced
3 eggs
1 cup grated Parmesan cheese - add some other cheese too if you like
1/2 cup flour
1/4 oat bran
salt and pepper to taste
olive oil
Place grated zucchini in colander and lightly sprinkle with salt. Let sit for about 15 minutes and squeeze moisture out. Combine with remaining ingredients. Heat griddle to 400 degrees, add olive oil. Drop mixture by rounded teaspoons (appetizer size servings) on ti griddle. Fry on one side for about 3 minutes or till brown, flip and finish cooking.
Serve warm with sour cream, applesauce or even hot sauce.
I eat these cold too. Try your own variations - add herbs, curry, or even coat with panko and bake in oven.
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