Author Topic: Opening of zucchini season  (Read 2225 times)

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Offline N. Ontario Smoker

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Opening of zucchini season
« Reply #-1 on: July 31, 2017, 09:42:26 PM »
"Vegetarian" is an old Indian word for bad hunter.

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Offline teesquare

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Re: Opening of zucchini season
« on: July 31, 2017, 11:04:32 PM »
Is the cat your pointer? Blue point...Or Seal point. Can't tell from the picture.... ;D ;D ;D
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Offline Hub

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Re: Opening of zucchini season
« Reply #1 on: August 01, 2017, 07:12:06 AM »
ROFLMAO  ::)

How do you get the buckshot out of the squash?

Nice mousehound.

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Offline Pappymn

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Opening of zucchini season
« Reply #2 on: August 01, 2017, 09:49:53 AM »
Awesome


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Offline Pam Gould

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Re: Opening of zucchini season
« Reply #3 on: August 01, 2017, 09:53:10 AM »
Very Good.
Zucchini Fritters
1.5 lbs zucchini
1/3 cup flour (all-purpose or whole wheat flour both work)
1/3 cup Italian seasoned bread crumbs
2 large eggs
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 tsp freshly ground black pepper
Olive oil, for frying, (1/2 cup maximum needed)
Shred the zucchini. My preferred method, which I find to be the easiest and fastest for shredding zucchini, is to use the shredding blade of the food processor. You can also shred by using a box grater.
PLACE THE SHREDDED ZUCCHINI INTO A THIN KITCHEN TOWEL AND SQUEEZE AS MUCH WATER OUT AS YOU CAN.
Place the squeezed zucchini into a bowl and add all the remaining ingredients except the olive oil. Lightly scramble the eggs in the bowl, then mix everything well until the mixture is moist and all ingredients are distributed.
Heat a nonstick skillet over medium heat, and add 3 tbsp of olive oil. Use a 3 Tbsp cookie scoop to portion mounds directly into the pan, then gently press down with a turner to flatten.
Fry the zucchini fritters for about 4 minutes on the first side, and 3 minutes on the other, or until golden brown on each side. Enjoy while hot!
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Offline smokeasaurus

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Re: Opening of zucchini season
« Reply #4 on: August 01, 2017, 10:30:33 AM »
 :D :D
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Offline Roget

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Re: Opening of zucchini season
« Reply #5 on: August 01, 2017, 10:33:25 AM »
Thanx for the recipe Pam.
My mama made something like this when I was a kid & it was good.

I hadn't thought about that until I read your post.
I'm gonna try it.
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Offline sparky

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Re: Opening of zucchini season
« Reply #6 on: August 01, 2017, 10:34:51 AM »
Great picture.
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Offline teesquare

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Re: Opening of zucchini season
« Reply #7 on: August 01, 2017, 12:06:19 PM »
Very Good.
Zucchini Fritters
1.5 lbs zucchini
1/3 cup flour (all-purpose or whole wheat flour both work)
1/3 cup Italian seasoned bread crumbs
2 large eggs
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 tsp freshly ground black pepper
Olive oil, for frying, (1/2 cup maximum needed)
Shred the zucchini. My preferred method, which I find to be the easiest and fastest for shredding zucchini, is to use the shredding blade of the food processor. You can also shred by using a box grater.
PLACE THE SHREDDED ZUCCHINI INTO A THIN KITCHEN TOWEL AND SQUEEZE AS MUCH WATER OUT AS YOU CAN.
Place the squeezed zucchini into a bowl and add all the remaining ingredients except the olive oil. Lightly scramble the eggs in the bowl, then mix everything well until the mixture is moist and all ingredients are distributed.
Heat a nonstick skillet over medium heat, and add 3 tbsp of olive oil. Use a 3 Tbsp cookie scoop to portion mounds directly into the pan, then gently press down with a turner to flatten.
Fry the zucchini fritters for about 4 minutes on the first side, and 3 minutes on the other, or until golden brown on each side. Enjoy while hot!

Pam...do you think we could spritz these - after making them - with a little spray Pam...and cook them in the air fryer?
BBQ is neither verb or noun. It is an experience.
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Beer, Butter and Bacon make everything better.
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Offline Pam Gould

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Re: Opening of zucchini season
« Reply #8 on: August 01, 2017, 12:44:44 PM »
Very Good.
Zucchini Fritters
1.5 lbs zucchini
1/3 cup flour (all-purpose or whole wheat flour both work)
1/3 cup Italian seasoned bread crumbs
2 large eggs
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 tsp freshly ground black pepper
Olive oil, for frying, (1/2 cup maximum needed)
Shred the zucchini. My preferred method, which I find to be the easiest and fastest for shredding zucchini, is to use the shredding blade of the food processor. You can also shred by using a box grater.
PLACE THE SHREDDED ZUCCHINI INTO A THIN KITCHEN TOWEL AND SQUEEZE AS MUCH WATER OUT AS YOU CAN.
Place the squeezed zucchini into a bowl and add all the remaining ingredients except the olive oil. Lightly scramble the eggs in the bowl, then mix everything well until the mixture is moist and all ingredients are distributed.
Heat a nonstick skillet over medium heat, and add 3 tbsp of olive oil. Use a 3 Tbsp cookie scoop to portion mounds directly into the pan, then gently press down with a turner to flatten.
Fry the zucchini fritters for about 4 minutes on the first side, and 3 minutes on the other, or until golden brown on each side. Enjoy while hot!

Pam...do you think we could spritz these - after making them - with a little spray Pam...and cook them in the air fryer?
Tee..would have to try that..I forgot to squeeze out the zukes after grating them, but I bet it would work..just gotta keep them together. I used a big scoop and they were fine frying, maybe a sheet of silicone under them in the AF..lemme know ..they are tasty tho.   .☆´¯`•.¸¸. ི♥ྀ.
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Offline TMB

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Re: Opening of zucchini season
« Reply #9 on: August 01, 2017, 01:13:53 PM »
I don't know what the limit is in your state but here you might be fined for them little ones  :D :D :D
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Offline Big Dawg

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Re: Opening of zucchini season
« Reply #10 on: August 01, 2017, 01:20:07 PM »
I don't know what the limit is in your state but here you might be fined for them little ones  :D :D :D

My thoughts exactly (meaning: D@mn, Tommy, you beat me to it ! ! !).





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Offline Smokerjunky

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Re: Opening of zucchini season
« Reply #11 on: August 01, 2017, 03:50:09 PM »
Sure hope you had the right tags for those since you posted on the internet   :D
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Offline TMB

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Re: Opening of zucchini season
« Reply #12 on: August 01, 2017, 03:57:33 PM »
Sure hope you had the right tags for those since you posted on the internet   :D
Good one didn't even cross my mind  :D :D :D :D :D :D :D :thumbup:
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