A New Recipe

These fritters are one of the best ways I've ever had zucchini! I like zucchini anyway, but these fritters turned delicious into fantastic. The recipe calls for any garden veggie, so feel free to experiment.

Credit for the above stack of fritters goes to my mother. They went fast! Credit for the recipe goes to Martha's Family Cookery Book.

Vegetable Fritters

1/4 cup cornmeal
3/4 cup wholewheat flour (original recipe called for just unbleached all-purpose flour)
1 tsp. baking powder
1 egg
1/2 cup milk
1/2 tsp. sea salt
2 cups fresh garden veggies, washed and sliced thinly.

Mix all ingredients except veggies, until well blended. Then fold veggies into batter. Drop by tablespoons full (or a little larger) into 1" of oil in a hot skillet. Fry until golden brown and drain on paper towels to absorb excess oil.

Enjoy!