Local Recipes

Zucchini Fritters


  • 1 lb zucchini (about 2 medium)
  • 1 tsp plus ¼ tsp salt
  • ¼ cup diced green onions or chives
  • 1 large egg, lightly beaten with a fork
  • ½ cup all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp ground black pepper
  • Olive oil for frying


  1. Wash zucchini and trim ends. Grate zucchini, put in a large bowl and stir in 1 tsp salt. Set aside for 10 minutes.
  2. After 10 minutes, squeeze handfuls of zucchini over the sink to remove extra water.
  3. Add another ¼ tsp salt, or to taste. Next add green onion, egg, pepper and give it a stir.
  4. In a small bowl combine flour and baking powder, then stir into the zucchini mixture. Mix everything well.
  5. In a large heavy bottomed non-stick skillet, heat 2 tbsp of olive oil over med-high heat. Using a tablespoon or ice cream scoop, add zucchini mixture to the skillet and gently flatten the tops with a spatula.
  6. Cook about 3-5 min per side on medium-high heat, adding oil as needed, until golden brown. If they brown too quickly, reduce heat to medium. Place on a paper towel for a few minutes to soak up some oil.
  7. Serve with sour cream or yogurt.

Local Recipes

Noriyama’s Kale Salad

This salad tastes better after it sits for a while and the lemon juice has time to break down the lignins in the kale. Leftovers are very good the next day. The ingredients are few, so quality is the key to success, as is finely chopping the kale.

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