Tuesday, June 17, 2008
The Whole Hog: Zucchini Bacon Fritters
I used the rest of our local, natural bacon, sauteing the last three slices with turnip and beet greens. I liked the bacon-wrapped asparagus pretty well, though it could use some kind of sweet-tangy sauce to complete the dish. The thick-cut bacon is tough to wrap, but well worth the effort.
My favorite recipe from this pound of bacon was a fritter I threw together using the first of the summer squash in the CSA bag. Zucchini is like the vegetable version of kudzu vine, you can't eat them faster than they grow. The one in last week's pickup was of the size and shape to inspire rude comments, and a bit of fear. Looks like I will be making some more Chocolate-Zucchini Bread with Pistacios.
The fritters are another great way to use up a much smaller zucchini.
Looking for this recipe? It will be part of an upcoming book with Ali at Cleaner Plate Club.
This is the bacon that makes me understand why people love bacon. It's so good, I am thinking I will gift wrap a pound of it for a friend's birthday. Now, not everyone can appreciate a raw slab of bacon for a gift, but this friend will. Especially if I include a few salmonella-free homegrown tomatoes for a BLT.