I’ve been exploring flavor combinations a lot lately. I think sometimes I get wrapped up in certain “rules” about what goes together and what doesn’t go together. I’ve also been trying to think up new ways to use veggies from the farmers market so I don’t get stuck in ruts or get bored with my food. Since zucchini has been exploding at the market for a while now, I’ve been eating quite a bit of it lately. I’ve put it into muffins, on polenta pizza, sliced it into raw noodles, baked it into cookies, grilled it, and most recently, made it into fritters. The fritters turned out so well that I decided to share them.
The fritters were inspired by a recipe in the summer issue of Chickpea Magazine. They are actually more like a savory pancake, but I like the term fritter a little better than pancake (not that I have anything against pancakes!). They come together pretty quickly and are quite tasty for the small amount of work involved. I wanted to add a fresh component to them so I made a quick tomato salsa with a bit of red onion, lemon juice, cayenne, and hemp seeds. This was a lovely summer dinner that made use of some beautiful local produce. And I’m serious when I say beautiful produce because I think these were the reddest and sweetest tomatoes I’ve ever eaten!
