Gremolata
1/4 chopped fresh flat-leaf parsley
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon capers
2 teaspoons EVOO
1 garlic clove, minced
Squash:
4 cups pattypan (flying saucer) squash, halved lengthwise
3 cups baby zucchini, trimmed
2 teaspoons EVOO
1/4 teaspoon salt
1/4 teaspoon pepper
1. Preheat ovento 475 degrees. 2. To prepare gremolata, combine first 6 ingredients in a small bowl. Set gremolata aside. 3. To prepare squash, combine pattypan squash, zucchini, and 2 teaspoons oil. Sprinkle with salt and pepper. Arrange squash, cut side down, in a single layer on a jelly-roll pan. Bake at 475 for 15 minutes or until squash is tender and lightly browned, stirring
after 7 minutes. Sprinkle gremolata over the squash. Serve immediately. Yield: 8 servings (serving size: about 1/4 cup).
Source: Cooking Light 2010 Summer Cookbook
1 medium sweet potato
1 large zucchini
1 c corn flour
1/2 tsp baking powder
salt and pepper
1 egg, beaten
2 tbsp canola oil
1/4 milk
Preheat oven to 250*F.
Peel and grate sweet potato. Grate zucchini, leaving skin on. Wrap grated vegetables in a clean kitchen towel and gently squeeze to extract as much liquid as possible. Transfer to a medium mixing bowl.
In a small bowl, combine corn flour and baking powder. Season with salt and pepper. Add flour mixture and egg to vegetables and stir until just combined.
In a large frying pan over medium heat, heat oil. Scoop out large tablespoons of batter, form into rounded balls with wet hands and flatten in to cakes. In batches, cook cakes, turning once, until brown and crisp, 2-3 minutes total. Using a slotted spoon and letting the oil drip back into the pan, transfer to paper towels to drain, then placing on baking sheet in a low oven, to keep warm until all fritters are made.
