Whiskers and a Whirlwind

I had been dreading last Saturday for about a month. I was taking dear Charlee to the vet for her annual check-up and rabies shot. She is always so freaked out that it makes me feel like a terrible person for making her do it. By the time we get the vet’s office, I’m usually just as terrorized as she is.

By the time I was pulling back into my parking space, I saw the note flapping on my windshield. Apparently, I was in such a panic while I was driving to the vet that I didn’t see it on the way there. Someone had hit my car and left a note and I didn’t notice. Talk about tunnel vision.

While this week has been dedicated to body shop estimates, claims adjusters and beekeeper meetings, luckily I’ve made some much needed time to head out to the garden to see the new surprises it had in store for me.


I can honestly say I’ve made my first real harvest which has consisted of more than just zucchinis. It was like Christmas and an Easter egg hunt all wrapped into one. Pickling cucumbers dangling gracefully from the strong and supportive sunflower stalks, red potatoes just waiting for my hand to plunge into the loose earth and pluck out, pumpkins the size of basketballs, green beans hiding in the midst of gigantic leaves, the joy of beets, oh and eggplants, tomatillos and squash blossoms.

Anything missing? Yes, tomatoes would be nice. Isn’t it ironic that this whole garden thing started with a handful of heirloom tomato seeds and I have yet to try one?

Here are some pictures:

We made dinner with all of the garden gems. It was so fun to finally be able to make a whole meal with the things from the garden. Very little of it was supplemented by the market. We made roasted potatoes with garden fresh pesto, fried zucchini (this is really good, just slice the zucchini in 1/4 inch rounds, dust with flour, pan fry in olive oil and then sprinkle with vinegar and salt), blanched green bean, beet and sweet onion salad with goat cheese, stuffed squash blossoms (these were absolutely disgusting but it was my fault. I used the giant pumpkin blossoms instead of the zucchini and they were oh so bitter. Don't use those! I've learned my lesson), and we had shrimp that we got from the fish market.

The disgusting stuffed squash blossoms that looked so good...

We made dill pickles too!

Let's talk about bugs

I no longer have an organic garden and it wasn't my choice. The county decided to spray for mosquitoes with a crop duster and my garden was in the way. I was livid! Not only was my garden sprayed with something called, Evergreen 60-6 but things that my bees would be visiting in a few hours were too.

  

Now, “Evergreen 60-6,” doesn’t that just sound bad?? Doesn’t it sound like this would be a great title for a documentary about some carcinogen that’s making people grow a third eye and a tail?

It happened. I’m told they made about five passes over my parents’ property. I guess I can announce that we’re mosquito free! I think it’s really wrong of them to spray God knows what without educating us on what they are spraying. I only found out because it was reported on the news and all that they said was that the pesticide was safe in the dosage that was being sprayed. How do I know they calibrated their sprayer correctly or it was diluted carefully? And now my garden that I’ve worked so hard to keep organic and raised seedlings from only organic seed is tainted. I know it’s not the end of the world but I’m really big on principle and justice and I feel wronged. I’m calling the Ag Commissioner because I feel like being one of those people right now.

OK I’m off my soapbox now. So let’s pretend I still have an organic garden. I’m really big on using nature to work for us and one of the best tools us gardeners have are bugs. But you need to remember that some of our worst enemies are bugs. And then there are insects that are just plain pesky and don’t bother anyone or anything but you. How can we use this knowledge to our advantage? I’ll tell you here in this post.

  

First what you’ll need to do is spend some time in your garden identifying the insects that you see. This will take some patience and maybe a flashlight. Remember, many insects are only busy at night - I suppose they are sleeping or hiding during the day. The bugs that I have in my garden will most certainly be different than the ones that you have (especially for those of you that are in different states). One of my friends’ lives only about 20 miles from my garden and even she has some different critters.

If I were you, I would go out at different times of day with a notebook, a digital camera and observe. Right down the names of the bugs that you know and note which plants you’ve seen them on. Take pictures of the ones that you don’t recognize and search around online to identify them. Entomology is not my forte so I don’t think I’ll be much help.

  

The reason I’ve asked you take these steps first is so that you that you know your garden’s “culture.” You will never be able to do the work of a beneficial creature with your spray bottle so you want to make sure you won’t do anything to harm your helpers.

Let’s identify your biggest helpers:

• Predatory Wasps – Eat eggs of many harmful insects and even flies. Some of them suck the juice out of aphids and then lay their eggs inside of their dried out bodies. This is good! They also pollinate.
• Fly Parasites – They lay eggs in the fly’s pupae and then they hatch and come out of the pupae like Alien!
• Lacewings – Both the larvae and adults munch on the eggs, larvae and adults of various bugs. They are one of the best things to see in your garden. They are also called “Aphid Lions.”
• Ladybugs – This one is very well known for eating aphids and they’re cute too. 
• Frogs – Keep as many of these guys around. I read that you can create little cubbies for them around your garden but I’ve placed an old board in my garden and they seem to hang out there just fine during the hottest part of the day. In the mornings and at night they are everywhere and I know they are eating plenty of nasties for me.
• Praying Mantis – They eat anyone in their way.
• Birds – They eat good and bad things but I just like having them around.
• Bats – Yes, you can put up a bat house to try to get some in your yard but if you ever see bats at night, you should be grateful. I’ve heard that a few blocks from my apartment, there are swarms of bats that fly out between two buildings every night. I think I want to go witness this one of these nights.  
• Various ground beetles – These eat some insects and slugs but you need to be sure you identify them as “meat-eaters” rather than vegetarians.
• Ants – They are both good and bad. They help to pollinate but they are also stanch protectors of some bad insects like aphids. If you see a lot of ants in your garden, I would get rid of them.

The bad ones: Aphids are probably the most common but luckily a lot of things like to eat them. Did you know that aphids are born pregnant? That’s probably why they are so prolific. Grasshoppers have quite an appetite so they can be pretty destructive in a garden. Leafhoppers suck out the juice from your plants making the leaves turn brown. Other nasties are earwigs, cutworms, flea beetles, potato beetles, slugs, spider mites, and some types of maggots and caterpillars are damaging insects.

  

So if you have a nice balance of good and bad insects, you probably won’t have much of a problem in your garden. If your pendulum is swinging more towards the bad side, you may need to either release some purchased lacewings, ladybugs or praying mantis’ or, you can make up a little spray bottle of some DYI killing concoctions. Here are a few sprays that you can make at home:

  

Baking Soda Spray: Targets aphids, spider mites and white flies. Mix 1 teaspoon of baking soda to 1/3 cup olive oil. Take 2 teaspoons of this mixture and add it to a cup of water in a spray bottle. Spray your affected plants once a day for a week.

  

The Triple S (Simple Soap Spray): This useful in taking out a wide variety of garden pests, including aphids, scale, mites and thrips. Add one tablespoon of dishwashing soap (you can use an organic soap) to a gallon of water and spray the mixture on the pests. The soap dissolves the outer coating or shell of the insects, eventually killing them.

Powdery Mildew Baking Soda Spray: A tried-and-true method for preventing powdery mildew. It needs to be applied weekly. Simply combine one tablespoon of baking soda, one tablespoon of vegetable oil, one tablespoon of dish soap and one gallon of water and spray it on the foliage of susceptible plants. The baking soda disrupts fungal spores, preventing them from germinating. The oil and soap help the mixture stick to plant leaves.

Hot Pepper Spray: mites. Simply mix two tablespoons of hot pepper sauce, a few drops of biodegradable dish soap, and one quart of water and let it sit overnight. Use a spray bottle to apply the spray to infested plants. Hot pepper spray works because the compound capsaicin, which causes the "heat" in hot peppers, is just as irritating to insects as it is to us. This mixture also helps repel whiteflies, but it may have to be reapplied if you start to see the mites or whiteflies returning. ***Disclaimer!! Make sure you use a pepper sauce that does NOT have vinegar in it. I’ve used Tabasco sauce before and it killed my plants. I suppose this is a good moment to tell you that vinegar spray is a great thing to kill weeds with.***



Happy bug hunting and concoction making!

Daphne

Mysteries of Pollination

A poorly pollinated pumpkin.

As home gardeners are becoming more aware of how important bees are to food production, it’s also raising questions of how the whole system works. This gives me the opportunity to review my horticulture and botany fundamentals, draw some sad looking pictures and help answer some of the mysteries. Understanding the concepts of pollination isn't crucial to vegetable gardening, but it will help you to understand why some crops sometimes don’t produce as expected.

We need to remember what parts of each plant we are interested in. If we’re after the leaves of our chard and spinach or the roots of carrot, beets and rutabaga, then the pollination doesn’t matter at all – usually we’re more concerned that the plant will bolt and go to flower, period. Bolting is when a cooler weathered plant gets too much heat, realizes it will be meeting it’s end soon and it send up a stalk, the leaves get tough and the stalk flowers and goes to seed. This means that we’ve lost our crop for the season. Anyway, what I’m getting at is if the part that you eat isn’t the product of a flower of some sort then you don’t have to worry about pollination. With fruits and vegetables we grow for the fruit or seeds (squash, corn and tomatoes), pollination is almost always needed. But, there’s a bit more to it.

The Male and Female Flowers of a squash plant:

Self-Pollinating Flower:

Excuse my poor drawings but I think you've got the picture. Here are pictures of the real thing:

Male Flower

Female Flower

Pollen is produced in the anthers, which is the male part of the flower and it must be moved to the female part which is called the pistil or stigma. The base of the pistil is the ovary and this is the part that develops into the seed or fruit that is eaten—tomatoes, squash, cucumbers, corn, eggplant, etc. It is the pollen that needs to move from the anthers to the pistil and this happens in one of three different ways:

1. The pollination of tomatoes, beans and peas is pretty straightforward because they are self-pollinators and they do not need any help from insects or wind. These plants are self-fertile and don’t require pollen from another plant. This can involve pollen from blossoms on the same plant, or it could involve pollen transferred from the male portion of a blossom to the female portion of the same blossom, sometimes without the blossom ever opening.
2. Corn is pollinated a bit differently. Its pollen is carried by the wind from the tassels overhead down to the silks on the ears. If this process doesn’t happen the result will be small ears with empty rows and missing kernels. Corn should be planted in blocks so that the silks have a good opportunity to be pollinated. If the corn is planted in a single row, its chances of getting pollinated properly go down significantly. I planted my corn in a row but I’m planning to hand-pollinate each ear. I’ll share more on that when my tassels start to develop more.
3. Cucurbits (squash, pumpkins, melons and cucumbers) are insect-pollinated – bees and bumble bees are the number 1 helpers here. These are the types of plants that have the male and female flower parts in separate flowers but on the same plant. Insects transfer the pollen from male flowers to female flowers while collecting nectar and pollen. This means that you will need to have male and female flowers open at the same time to get fruit production. It’s easy to tell the difference between the male and female flowers – all that you need to do is look at the base of the flower, if it has a thick and bulging stem then it is a female and the male flowers have a thin stem. Believe me - you’ll be able to tell the difference.

Four bees on one squash flower.

Bees can often be seen on plants that are wind- and self-pollinated, while they aren’t necessarily helping the pollination process, they aren’t hurting it either, they are simply collecting pollen and nectar. You need to remember that the pollinating insects are so very important to the garden. This is something that you need to consider when choosing and applying insecticides. If you are not managing an organic garden, and even if you are, you should choose insecticides that are least toxic to bees and apply them late in the day when bees are not actively working in the garden. Remember that some organic solutions are just as toxic to bees and frogs, etc. Some pesticides are not harmful to mature bees but when the contaminated pollen and nectar are taken back to the hive, it kills the young bees and/or brood.

As for pollination problems that exist outside of the realm of insects and wind, sometimes vegetables that are self- and open-pollinated can suffer from lack of fertilization due to high temperatures, not enough sun, and dry conditions. In these situations, pollen (which is a protein) does not behave normally and causes a lack of fruit development or deformities in fruit. Poorly shaped fruit is usually the result from incomplete pollination.

I know that some gardeners, I have been one of them, have concerns about crosspollination between different vegetables. In most cases, I’ve learned that this is an unnecessary worry. Different varieties of open-pollinated fruits and vegetables may cross but different fruits and vegetables won’t. The zucchini, summer squash, pumpkins, acorn squash and ornamental gourds are all closely related and can cross-pollinate if planted closely together. Also, different varieties of corn can easily cross and create speckled ears with a variety of colors or may even make them inedible. However, in most cases, crosspollination is really only of concern to gardeners who save their seeds. If the cross pollination is a legitimate issue for you, you should purchase fresh seed every year. For self-pollinating fruits and vegetables, this isn't an issue - or so I've heard.

I hope this clears up some of your questions.

Happy pollinating,

Daphne

Time to think about fall and winter

As mid-summer approaches, I'm taking a moment to write about each of my plants so that I'll have a record for the future. I recommend everyone do this as mid-summer is also a time where you should be assessing each bed and trying to free up a bit of space in preparation of your fall and winter gardens. It's so hard to think about these things while you're just starting to get excited about your summer garden but it is something that needs to be done or winter will be here and your garden will be empty. If you're not planning on a fall and winter garden then you should enjoy yourself but I've set out to have a year-round garden and I'd like to make-good on my word at least for one year.

The harvest has started and I have some tomatoes! Mind you, none of my precious heirloom tomatoes have produced a red fruit yet but I have quite a few green ones on some of the plants. About a month ago I was feeling distressed about my tomatoes and succumbed to purchasing an Early Girl, Better Boy, Sweet 100 and something Ace. I think it was the Better Boy has been proving better than the Early Girl. Anyway, I'm eating those now but the I know I'll be saving the best for last.

Cucurbits:
The cucumbers are producing. I've eaten one and I believe I'll have a bunch next weekend and plenty to come in the future. The cantaloupes are beautiful. I have two melons that are about 3/4 the size of a mature one - and they are starting to get the fishnet veining on the outside. I have a few baby honeydews! They are very tiny at this point but I can see their shape already taking place. By the way, they are fuzzy little suckers. On the other side, I have watermelons starting to appear. The one melon that I showed a picture of last time, isn't much bigger. I'm not sure if that is normal or not. The cantaloupes are growing so much faster. Speaking of things growing fast, the pumpkins are still out of control. They've tried to kill my corn, eggplants and sweet potatoes. I've cut them back and removed some of the destructive tendrils. However, they do have quite a few softball sized pumpkins on them so that makes me happy. Now for the last of the cucurbits, the squash forest is going great. I harvested about 10 pounds of zucchini. The crooknecks seem as though they've slowed down. I'm not sure if the "forest" is so dense that the bees can't get in to pollinate or what but that's fine - I'm not having a squash dearth as of yet. The Blue Hubbard squash is producing like crazy! I've never grown this before so I'm excited to see how they taste but it sounds like I will harvest them just before the frost and then store and use them through the winter. Butternut squash fruits are about 6 inches long and green. I'll be ripping out one row of zucchini at the end of this month to make some extra room for my fall garden.

Herbs:
Quite pathetic looking in general. The various basil varieties, stevia, lemon balm and cilantro are doing fine but everything else looks very sad. I have a couple lavender plants that are on their last legs, the dill is turning a red color and looking spindly, one of my cilantro plants has bolted but I'm letting it go to flower and I'll harvest the coriander from it, the shiso and summer savory never came up, the rosemary and sage are doing just okay. There is plenty of space in this part of the garden and I might be vicious and rip out a lot of it for the fall garden.

The corn and sunflowers are both doing great - they're both taller than me (although that doesn't take much I'm still pleased). The corn is starting to form the protective coverings for the ears and after a short inspection I've found that a few tassels will be emerging soon. As for the sunflowers, I wouldn't be surprised if a few started blooming this week.

Greens:
The chard and beets are doing fantastic. They are very lush and tasty. I've been harvesting them for a few weeks. As for the actual beets, I have no idea but I've been enjoying a few of their greens.

Sweet potatoes, eggplants, potatoes and peppers and green beans are all looking good. I've only harvested some of the sweet banana peppers and as you know, I've lost some bell peppers to sun scorch, but the cayenne, jalapeno and Big Jim peppers are pushing out little ones. The tomatillos have bunches of the cute papery lanterns hanging and swaying in the breeze. A few might be ready next weekend. I've picked handfuls of green beans and just ate them raw while chit-chatting with my parents. I found out that my mom doesn't like green beans - weird that I'm just finding this out now. She always grew them and I seem to remember quite a few of them on my dinner plate but she's the type that aims to please so I suppose I shouldn't be surprised.

As of right now, I'm feeling a little anxiety about the fall/winter garden. I know I'm going to have to make some tough decisions pretty quickly and another game plan in order. Things to consider:

• Space issues in the garden - what can be ripped up and what has an extended stay
• What to plant that will extend my bees nectar and pollen sources into the fall and winter if possible
• Crop rotation
• Cover crops
• Simple things like, what will I want to grow to eat. Note to self: Remember leeks!
• Ordering seeds and plants such as asparagus - I doubt I'll ever grow asparagus from seed

I know that Brussle Sprouts, Rutabaga, Cabbages, Broccoli, Cauliflower, Kohlrabi, and Potato should be planted by seed (in my area) in mid- to late-July so I need to start thinking about this very very soon. I'm sure that there are other things that I have in my mind for my winter garden that aren't on this list and need to be so it seems even more daunting. This will require a few books spread out on my dining room table and maybe some graph paper.

The nice thing about the fall and winter garden is that you can start your seeds and keep them outside in the shade. Everything grows better when the soil is warm so it will be much easier to get healthy seedlings this time of year rather than struggle with them in the winter.

 I hope there are others planning to do a year-round garden so we can go through this together. Ah, and Monday is now officially here. I'll think about this more, later today. 

Daphne

I suppose it's all nature...

Would eating honey on the comb be considered, “putting nature in your mouth?” I was surprised to hear my garden guest say that with a look of slight disgust as I forced the sweet, gooey chunk toward her face. I was a bit surprised by a lot of things she said. We’ve grown up together and she and I go on epic backpacking trips and she’s always game for most everything but when it came to tasting honey straight out of the hive and eating a green bean fresh from the vine, she wasn’t really having it or at least enjoying it. I can’t really understand being afraid of food that you know exactly where it’s coming from and being okay with eating deli meat. I think the “knowing” part is what compels a lot of people to start gardening in the first place.


Speaking of the garden, that was a treacherous place this weekend. Although the sky seemed to be touching me with its cooling shade of blue, the color had nothing to do with its actual shading or refreshing abilities. As far as I was concerned, I was hoeing on the surface of the sun. The sun was fierce and not only did I take a beating but so did my bell peppers. Some of my most beautiful ones succumbed to sun scorch and had to be removed.

Once again a neighbor tried to intervene with my garden tactics. This time it was the neighbor across the street. He is a sales person for a large fertilizer and chemical gardening product producer. Of course he diagnosed my sun scorch as a bacterial problem that needed his product or I would, “lose the whole garden.” I think he genuinely wanted to help but he was wrong. He gave me the product and I accepted his generosity but I certainly wasn’t going to use it. He had me second guessing though so I did a little research.

Sun scorch is a common problem with pepper plants. According to Texas A&M, bell peppers get as easily sunburned as I do. You can easily tell if you have sun scorch because the area getting direct sun will have a tan to translucent spot and the rest of the pepper will not be affected. A bacterial infection will result in a black spot and will affect the whole fruit and even the whole plant.

I had sun scorch and I remedied it very easily with a makeshift shade cover.

Before and after sun shade and some more pictures of how things are going: :

Japanese eggplant

What I like to call, my squash forest. And the mean neighbor's garden on the other side of the fence.

Beets and chard and an okra in the bottom right.

A watermelon the size of a small bouncy ball. It's so adorable with it's little tiny stripes.

A honeydew the size of a softball. I've placed "nests" beneath each one to help it from getting too moist.

And my bees in bed for the night:

And a few pictures from this weekend. I was able to once again go to one of my favorite places in this world and share the day with good friends:

Almost to the top!

Yes, we hiked up that and it's fun.

A pristine pool that looks more like a spa.

One of my friends thought it would be refreshing to jump in an alpine lake. I think it was more invigorating than anything else. There was snow running off directly into the lake a few feet away.

So maybe there is nature all around after all but I like it that way.

Daphne

Recipes for zucchini

I can't just leave my last post sitting there so gloomy - I'll add a couple of recipes as a reminder of my successful summer harvest.

What is one thing most vegetable gardeners inevitably start wishing will disappear in the middle of the night? Zucchini! I love zucchini but meal after meal of grilled, sauteed and sweet loaves of zucchini I'm probably like most and think, enough already. But I have a couple of zucchini recipes in my hip pocket to help you stay motivated to cook with zucchini all the way through the bountiful summer.

All of the recipes I've included here are from Greece. It is just one of those places that is magical in every way (except financially). I went there a few years ago and came back with a few recipes from the locals. Here are a couple of them that include our beloved zucchini.

Herbed Zucchini Pie
This recipe is good for those zucchinis that were hiding under the big canopy of leaves because the bigger zucchinis are best for this one. You need a lot of the squash!

3 lbs (yes 3 pounds) zucchini
Salt
4 Tbs. extra virgin olive oil (I have a new favorite olive oil - I really mean it! If you can find it in your town it's called California Olive Ranch and it's delicious.)
2 onions, diced
6 squash blossoms finely chopped or you can replace this with some shredded carrot
1 cup dill (you can use fennel too if you'd like), finely chopped
1/2 cup fresh mint finely chopped
1/2 cup parsley, finely chopped
6 Sprigs fresh oregano, leaves finely chopped
1 1/2 - 2 cups crumbled feta
2 eggs, beaten
Fresh ground pepper and salt to taste
Olive Oil Pie Crust (recipe follows)

First, read the recipe for the crust before you start anything. The crust needs to rest for at least an hour so do that right off the bat.

Grate the zucchini in the larger round holes of a box grater or if you have it it's great to use the grater in the food processor. Place the grated zucchini in a huge colander, salt generously and let drain. It helps if you squeeze the juice out occasionally but you will need to let it drain no matter what for an hour. All of the zucchini will melt down to a more appetizing amount. When I made this the first time, the huge vat of shredded zucchini was making me feel sick. Make sure you've squeezed out all of the moisture or else you will get a soupy and soggy pie. Set aside.

Heat the oven to 350. In a large skillet, heat a couple tablespoons of olive oil over medium heat. Add onions and saute until soft about 9 minutes. Add the onions to the zucchini (not the other way around). Stir in a tablespoon of olive oil, squash blossoms/carrot, herbs, feta, eggs, pepper and seasoning to taste.

(see the recipe for the olive oil crust down below and then resume the recipe)

After you've placed the filling in the pie and finished up your beautiful pie crust edges and vent holes, brush the top with olive oil and bake for 1 hour or until the pastry is golden. Let the pie cool a bit and then serve in wedges.


Olive Oil Pie Crust
Flour - 2 1/4 cups all-purpose; or 1 1/4 cups all-purpose + 1 cup whole wheat
3/4 teaspoon salt
1/4 cup extra virgin olive oil
1 tablespoon vinegar or lemon juice
3/4 cup water

Mix ingredients together with a fork until it just comes together. Don't over work the dough. Turn out the dough onto a lightly floured surface and kneed until smooth but no longer than a minute. Form into a ball and divide in two. Dust with flour, wrap with plastic tightly and place it in a plastic bag. Refrigerate for an hour and up to 3 days.

Roll out the dough into two 12-inch rounds (dust with flour as needed).

Because this is not a "short" crust (meaning it doesn't use shortening or butter), you will need to lightly oil or spray your pie dish. Place one of the crusts in the dish and then the zucchini filling and then then place the last crust on top. Pinch the edges together, make vent slits in the top crust. Baking instructions follow the previous recipe (or just follow the baking instructions of what ever recipe you are following).

OK one more recipe that uses up a lot of poundage of zucchini.

Zucchini Fritters
I like to serve these with homemade tzatziki or just plain Greek yogurt.

2 1/2 cups (probably you will need 2 lbs) zucchini grated and all of the juice squeezed out or they won't fry up crisp
1/2 cup chopped onion
2 tablespoons minced onion
4 eggs
1/4 cup herbs (I think it's best with dill but you can add in some mint or fennel)
1 tablespoon cumin, ground
2 cups bread crumbs
2 cups flour
1 cup feta, crumbled
Pepper (you probably won't need salt because of the feta)
Oil for frying (Be careful with this one. Using extra virgin olive oil isn't a good idea because it smokes so please use an oil appropriate for frying such as pure olive oil, vegetable oil, canola oil, etc.)
All-purpose flour for dredging

After squeezing the bejeezus out of the zucchini, you will mix all of the ingredients together except for the flour. If you can make a nice 2-inch patty out of the mixture and it stays together then it is the right consistency. If it falls apart then add more bread crumbs or some flour. After you find the correct consistency, place the mixture in the refrigerator for an hour (to be honest, I don't always do this because sometimes I'm just plain starving). However, it's best do do this because you can pour off the liquid that seeps out of the mixture.

Heat about 1 inch deep of oil in a frying pan. While the oil is heating, either make balls or patties with the mixture and then dredge in flour. When the oil has a sheen to it or reaches about 275 degrees (if you want to be precise about it), take a small scrap of mixture and test it in the oil. If it sizzles and browns up nicely then you're ready to get frying. Fry up the fritters in batches until golden brown and place the removed fritters on a paper towel to remove excess oil.


See, that zucchini stuff is really useful. Don't give it all away! And as a side note, I've been told that the big scary zucchinis make for great fritters. The water content is lower and the more developed seeds add nice texture.

Daphne