I’m All A Fritter
If you planted a backyard garden this year, chances are you are knee deep in squashes. All this lovely weather we have been having has produced an abundance of patty pan, crookneck, eight ball and of course, your classic zucchini squash.

I have always loved squash, even as a kid. Still love it but I am in the minority in my house. Nothing better to me than fresh steamed squash with a little butter and salt. The rest of my family? Not so much. Event though I enjoy eating it that way, one does grow tired of the same old thing.

My grandparents had a huge garden. They grew everything: tomatoes, melons, asparagus, artichokes, blackberries, strawberries and, of course, zucchini. My grandmother was another crazy squash lover. She had a killer recipe for zucchini bread that I still use for my kids. One of my favorite zucchini recipes of hers was something she didn’t make all that often: Gam’s Zucchini Fritters.

Any time you see the word fritter you know it’s going to be good because the word fritter implies fried. Deep fried, in fact. Southern Style! How can you go wrong with that? They know what’s up in the South….

These fritters are so good—be warned you can’t just eat one. They are best served while still warm alongside your favorite BBQ. Just don’t burn yourself when you pop them in your mouth rapid fire like…

Gam’s Zucchini Fritters
Yields approximately 2 dozen depending on size

Ingredients
Oil or shortening for frying
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
1 egg, beaten
1 cup finely grated or chopped zucchini

Directions
Preheat oil to 375º F.

Mix together flour, baking powder and salt. In another bowl, combine the milk, beaten egg and zucchini. Add the wet mixture to the dry ingredients and mix until just moistened.

Drop by heaping tablespoons into the hot oil and fry for 3 to 4 minutes until fritters are golden and float to the top.