Zucchini is never in short supply in the summer garden. This is one of the recipes from my culinary class yesterday. It was the class fave. Well, that and the banana fritters. OK...I'll share that recipe tomorrow.
Minted Creme Fraiche
3/4 cup creme fraiche
1 T minced mint leaves
Combine the creme fraiche and mint. Cover and hold in the refrigerator.
4 lbs zucchini
salt and pepper
2 cloves garlic, finely chopped
2 bunches chives, finely chopped
1/4 all purpose flour
4 eggs, lightly beaten
1 tsp grated lemon zest
1/4 cup olive oil
Grate the zucchini, place in a colander and salt generously. Allow to drain 20 - 30 minutes. Squeeze out all the liquid.
Combine the zucchini with the garlic, chives, lemon zest, flour and egg. Season
Fry in the oil in batches. Brown on one side. turn adn bron second side. drain on paper towel.
Serve with creme fraiche.