Summer brings a bounty of fresh produce, and among the most versatile are zucchini and rhubarb. While often thought of as a vegetable, zucchini is botanically a fruit, prized for its mild flavor and ability to adapt to both savory and sweet dishes. Rhubarb, on the other hand, is a vibrant, tart stalk that shines in desserts and preserves.
Exploring Zucchini in Your Kitchen
Zucchini is incredibly easy to work with. From grilling to baking, it can be incorporated into countless recipes. For those looking for a hearty vegetarian main course, consider turning this green squash into a Ultimate Foolproof Zucchini Lasagna Recipe. It’s also fantastic when hollowed out and stuffed with flavorful fillings. Don’t forget its use in baked goods either; zucchini adds moisture without overpowering the taste, making for perfect zucchini muffins.
Delightful Rhubarb Creations
Rhubarb’s distinct sourness makes it a star in many beloved recipes. Its tartness pairs wonderfully with sweet fruits like strawberries or balances rich custards. Whether you’re making a Spectacular Rhubarb Sauce for ice cream or a classic baked dessert, rhubarb adds a unique zing. Beyond pies and crumbles, rhubarb can also be transformed into delicious baked goods that are perfect for a snack or breakfast.
Tips for Harvesting and Storing
When harvesting zucchini, pick them when they are small to medium-sized for the best flavor and texture. Larger zucchini can become watery and seedy. Rhubarb stalks should be firm and vibrant. Store both in the refrigerator, unwashed, until ready to use.
Conclusion
Embrace the seasonal delights of zucchini and rhubarb. Their versatility ensures that you’ll never run out of delicious ways to enjoy them throughout the summer months.
zucchini fritters
Ingredients
Equipment
Method
- Grate zucchini diagonally using a box grater to get long strands.
- Place grated zucchini in a bowl, sprinkle with salt, mix, and let sit for at least 10 minutes.
- Squeeze out the excess water from the zucchini using your hands or a tea towel, then place it in a clean bowl.
- Preheat your oven to 200F/100C and place a rack on a tray to keep cooked fritters warm and crispy.
- Add the egg, green onions, parmesan, and minced garlic into the zucchini bowl and mix everything to combine well.
- Scatter the flour and baking powder evenly over the mixture, add a pinch of pepper, and mix until the flour is just incorporated.
- Heat 2 tbsp olive oil in a non-stick pan over medium-high heat, then drop 1/4 cup mounds of batter into the pan, making 3 or 4 fritters per batch.
- Lightly flatten each fritter with a spatula to about 1cm / 4/5" thick.
- Cook each side for 3 minutes until deep golden brown, then transfer the cooked fritters to the preheated oven to keep warm.
- Repeat the cooking process with the remaining batter and oil until all fritters are cooked.
- Serve the zucchini fritters immediately with a dollop of yoghurt or sour cream and a garnish of extra chopped green onions.
