Wakefield Farmers Market

Saturdays June 17 – October 14 2017

7/4/15 Recipes: Zucchini Fritters, Tzatziki, Rhubarb BBQ Sauce

recipescrZucchini Fritters

2 medium zucchini, grated
1/4 cup flour or bread crumbs
1/4 cup cheese (soft or grated)
2 cloves garlic, minced
1 large egg
2 scallions, chopped fine
salt and pepper
olive oil for sauteing

Prepzuc fritter crare all ingredients except olive oil as describe and mix together. Heat oil in frying pan. Once oil is hot, put zucchini mix into the oil (carefully!) by the spoonful, pressing flat with a spatula.  Saute each side until golden brown, remove to paper towels to drain, and serve with tzatziki or other topping, as desired.

Tzatziki
1 cup Greek yogurt
1 medium cucumber, seeded and diced
1 clove garlic, minced
zest of 1 lemon
2 Tbsp fresh dill fronds, chopped fine
1 Tbsp fresh mint leaves, chopped fine

Prepare all ingredients as described and mix together well. Great for topping zucchini fritters.  🙂

Holly's cooking demo in the market "kitchen."

Holly’s cooking demo in the market “kitchen.”

Rhubarb BBQ Sauce
8 oz rhubarb, chopped
1 Tbsp water
1 Tbsp cider vinegar
2 Tbsp honey or maple syrup
2 Tbsp Dijon mustard
1 small onion, chopped
1 clove garlic, minced
1/2 cup ketchup

Put all ingredients into a saucepan, bring to a boil, then simmer, stirring occasionally, until to the desired texture.

Recipes by Holly Pierce, CHWP (aka Miss Holly)
Chef, Wellness Consultant & Instructor
The Soul Chef

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