Kids belong in the kitchen. I know, I know: There are knives in there! And hot things! And, I’m guessing, when you’re in the kitchen there are things you need to do, like get dinner ready, without little bodies underfoot.
But there are strong arguments for getting the kids involved in making dinner from the very beginning: They learn where their food comes from. Not all the way back to the farm, of course, but they do get to see the effort that you put into dinner. They learn about ingredients: how flavors go together and how basic foods change as they are prepared. And, for families who spend their days at work, in school, and chasing from activity to activity, kitchen time is family time.
So, pull up a step stool, or even the highchair, and enjoy time in the kitchen together.
These fritters are a great way to use up those ubiquitous late summer zucchini and to vary your veggie offerings. This is our family’s recipe, adapted from a long-ago – Bon Apptit.
Zucchini fritters
1 lb. zucchini, grated (summer squash works, too)
good sprinkling of kosher salt
1 cup chopped parsley, if you have it
1 cup grated cheese (parmesan, mozzarella, and feta, though very different, are all good choices)
1 cup bread crumbs (matzoh meal works, too)
2 eggs, lightly beaten
Oil for frying
Salt the grated zucchini and put it in a colander to drain for about an hour. Squeeze out as much liquid as possible, using paper towels. Mix together with remaining ingredients, except the oil.
Heat one inch of oil in a heavy saucepan over medium-high heat to 350F. Shape zucchini mixture into golf balls and fry until brown, being careful not to overcrowd the pan. Drain on paper towels. (I’ll admit that I hate the mess of deep frying and, as often as not, will make patties instead of balls and pan fry them in a thin coating of olive oil.)
