Corn Fritters

Sheepshead Bay, Brooklyn.  As we drive back from the beach, our skin tight from laying in the sun all day, hair still damp from salty ocean water and sand clinging between sunscreen-slicked fingers and toes we pull off the Belt Parkway and drive along Emmons Avenue.  The smell of salt water still fills my head.
Driving along the bay, restaurant after restaurant, across from the fishing boats that take you on day trips is Roll 'N' Roaster.

The place looks like it hasn't changed a single thing since the day it opened.  I love places like that.  To some they may look tattered and old, but to me there is history in those places... Stories to be told.
Every person I've ever talked to about this particular place has stories of going there as a child and the first thing they say is "It looks like it did when I was young".

The plastic bench seats, the Formica tabletops, the dangling heat lamps.  All the same.

There is comfort in that, in things not changing.  So many things in the world change at such a rapid pace we can barely keep up.  You buy a new cell phone and six months later, there is a new, better version of it hitting the market with lines of people wrapped around city blocks camping out to get it.
I like my old things.  They are worn and weathered, but there is history there.
There are memories attached to those old things, those old places. 

Stories of going there with parents, grandparents, aunts & uncles...
Maybe that is partly why I loved going there so much.  There was a story with every visit,  it was part of a ritual and it was almost always, after the beach. 
The order, however, never changes:  roast beef sandwich, corn fritters and orangeade. 


Corn Fritters

2 cups fresh corn kernels (about 3 ears)
2 tablespoons butter, melted and cooled
1 cup all-purpose flour
1/2 cup coarse cornmeal
1 teaspoon salt
1/2 teaspoon baking powder
3/4 - 1 cup buttermilk
2 large eggs
1 tablespoon sugar
oil for frying (canola or peanut suggested; roughly 2 quarts, depending on size of pot)


In a deep, heavy pot, heat oil to 350 - 360 degrees.   In a medium bowl, whisk together flour, cornmeal, sugar, salt and baking powder.

In a separate bowl, whisk egg, buttermilk and melted butter together.  Pour egg mixture into flour mixture and whisk to combine.

Stir in corn kernels.

Carefully drop batter into hot oil by the spoonful or using a small cookie scoop.  Drop as close to the surface of the oil as possible to avoid a splash.  The corn will "pop" a bit causing the oil to spatter, so be careful when turning fritters in the oil.

Let fritters cook until golden brown, turning them every so often so they brown all over.   Remove from oil with a slotted spoon (or spider) and set on a plate lined with paper towel to drain excess oil.

Serve immediately, preferably with an ice cold beer and a sweet & spicy dipping sauce.

I made them plain here, but here is a short list of suggested mix-ins:
- crumbled bacon
- crab
- bell peppers
- cheese
- lobster
- hot peppers

Cherry Hand Pies

Do you remember your favorite childhood treat?  Mine was Hostess Cherry Pies.  Cloyingly sweet cherry pie filling encased in a lackluster pastry shell coated with a cavity-inducing glaze of white icing.  To think of eating one now does absolutely nothing for me, but the 10 year old version of me would slap me right across the face for such condescension.

It was my favorite of all the pies we had growing up, and believe me, there was no shortage.  On holidays there was the obligatory pumpkin, but once in awhile we were allowed to weigh in on this topic and when the opportunity presented itself, I always chimed in "CHERRY"!
(as I got older, and still to this day... it is peach)

Whenever stone fruit season rolls around, I, like most people, buy pounds of cherries, peaches, plums and nectarines...  and then am in a frenzy to use them up before they go bad.   It's like my Mom has always told me "Your eyes are bigger than your stomach".  I guess they still are. 

So, I find myself with a few pounds of cherries and I had a flashback to walking into Floyd's.
It was a little store on the walk home from school, almost more of a lean-to it was so small.

There was a creaky, old, wooden screen door that would slap shut with a "thwack" every time you walked in, paint barely clinging to it.
The floors resembled a patchwork quilt, tiles being replaced as needed, never all at once.
The cooler near the front hummed loudly as the compressor kicked on and off,  a reminder of where he kept the frozen treats.
Rows of cans and boxes lined up, fluorescent lighting sputtering and buzzing above me.  Being greeted by a gentle smile, always a smile.  My grandmother knew him and therefore, he knew us.  I remember buying bazooka gum for a nickel in that little store.  And Hostess cherry pies.

These portable packages would also be a perfect addition to a picnic basket or say a 4th of July gathering?   Just stack them up on a plate and let people help themselves.  No need for utensils, plates or clean-up, which in my opinion is the best thing about these.  They are little pockets of goodness.

Cherry Hand Pies
makes 18 -20 pies

For the Crust:
(crust recipe from Smitten Kitchen, just barely fussed with)

3 3/4 cups (470 grams) all-purpose flour
1 tablespoon fresh lemon zest
1 1/2  tablespoons granulated sugar
1 1/2  teaspoons fine sea salt
12 ounces unsalted butter, very cold and cut into small pieces
3/4 to 1 cup buttermilk

Whisk together flour, zest, sugar and salt in the bottom of a large bowl. Using a pastry blender, cut the butter into the flour until the biggest pieces of butter are the size of tiny peas. 
Gently stir in 3/4 cup buttermilk with a rubber spatula, mixing it until a bit of a mass forms, then knead it two or three times to form a ball.
If it doesn’t come together, add remaining 1/4 cup buttermilk, 1 tablespoon at a time, until it does, then gently knead again. (I had to add all of the remaining 1/4 cup)
Divide dough in half. Wrap each half in plastic wrap and flatten into a disc. Chill in fridge for at least an hour or up to two days.  (Life got in the way & mine was in there for 3 days... It was fine)

Egg Wash:
1 egg beaten with 1 tablespoon water.  If you want to dust the top with sugar, you will also need sanding sugar or any coarse sugar.
-prepare egg wash, get out the pastry brush & set aside.

Cherry Filling:

3 cups pitted cherries, roughly chopped (about 1 1/2 pounds whole cherries)

1/3 cup granulated sugar

1/4 teaspoon salt

1 heaping tablespoon cornstarch

juice of half a lemon

Combine the cherries, sugar and salt in a medium pot over medium heat.  Cook for about 5 minutes, stirring occasionally, until the sugar dissolves.

Increase heat slightly to bring to a simmer for 5 more minutes. 

In a small bowl, dissolve cornstarch in a few teaspoons of the cherry juice from the pot and stir until smooth.

Pour the cornstarch mixture back into the pot and cook, stirring constantly, until thickened (about 6 to 8 more minutes). Turn off heat and add lemon juice.  Stir to combine.

Transfer to a non-metal bowl and allow to cool.

Assembly line:

Pre-heat oven to 400 degrees and line 3 baking sheets with parchment paper.

Generously flour the counter top, then unwrap one of your disks of dough.  Gently begin rolling it out, starting from the center and pushing outward.  The dough will be pretty firm when you begin, so be patient, but it will warm quickly, so not too patient!

Keep rolling from the center out, turning the dough as you go, until it is about 1/8 inch thick.  If the butter in the dough begins to get too warm and it starts to stick to the pin or gets goopy, slide it onto a baking sheet and put it in the freezer for a few minutes to firm up again.

Once dough is rolled out, cut out with a 2 1/2 - 3 inch cutter, whatever shape you have, or use a knife and cut into squares.  I only had a round cutter of the appropriate size, so that's what I used.

Lightly brush half of your circles or squares with the egg wash, taking care to get the edges, cut vents in the center of the other half of your circles/squares.  Place 1 rounded teaspoon of filling in the center of the egg washed halves and top with the vented pieces. (don't overfill!)  Seal with your fingertips or press with a fork along the edges.

Brush with the egg wash on top and sprinkle with coarse sugar.  Chill in refrigerator before baking if dough begins to get mushy.  Repeat with remaining disk of dough, filling, etc.

Place on baking sheet 1 - 2 inches apart and bake for 15 - 18 minutes until golden and puffed.

Eat. Repeat.

You say tomAto, I say tomAHto...

I was home visiting my family and was freshly out of culinary school.  I mean green. I hadn't really worked in kitchens yet other than as a stagiaire or "stage", which is an intern (read: free labor).

I'm not really sure where the brilliant idea came from, but I had it in my head to make fried green tomatoes.  Keep in mind, I'd never eaten them nor made them but off I went to gather green tomatoes and make them.  I had no reference point, so I didn't know how thick or thin to cut the slices.

So, I took to the kitchen with my tomatoes in hand and proceeded to make what one could only technically  classify as fried green tomatoes.  They were tomatoes.  They were green. And they had been fried.  Looking back at the first attempt to reach beyond my comfort zone, so full of enthusiasm, as all new culinary grads are, I wince at what I made.  Thankfully, I've gotten a handle on it now.

I still struggle with failure as I'm sure we all do.  I don't want to look stupid or fail at something. 
But, isn't that how we learn and grow?  Our failures tend to teach us more than our successes in my experience.
I'm learning to let go of that a little, although I'll be the first to admit that my competitive spirit will never disappear and the fear of embarrassing myself in front of people is still quite real. 
With that, I give you the following recipe... southerners need not correct me.  I'm sure you make it better.


Fried Green Tomatoes
4 - 5 green tomatoes, cut into 1/4" rounds
1 cup all-purpose flour
3 eggs
1/4 cup buttermilk
1 1/2 - 2 cups breadcrumbs (any kind you have on hand)
pinch cayenne pepper
pinch paprika
kosher salt
freshly ground black pepper
1/2 tsp garlic powder
oil for frying
optional: dried herbs

Combine flour, garlic powder, cayenne and paprika in a shallow dish and whisk together. Set aside.

In a separate dish, whisk eggs and buttermilk together.

In a third dish (it will be worth the dirty dishes, I promise) combine breadcrumbs with a little salt and pepper and any dried herbs if you are using.  I throw in about a tablespoon of dried oregano or thyme if I don't have seasoned breadcrumbs.

Lightly season tomatoes on both sides with salt and pepper.  Dredge through flour mixture, shaking off any excess.  Then dip into egg mixture and coat with seasoned breadcrumbs.

This next step most people find annoying, but I have found it essential.  Place on a cooling rack and let it rest for about 15 - 20 minutes.  This allows your coating to adhere to the tomatoes.  I do this when coating anything I am going to fry.  You know how disappointing it is when your breading falls off in the pan or as soon as you cut into it?  Let it rest beforehand and that will be a thing of the past.

After the tomatoes have hung out and gotten acquainted with each other, it's time to fry.
Heat a large skillet with enough oil to go about 1/4 inch up the side.   Heat oil on medium high heat (350 degrees with a thermometer) and carefully slide tomatoes slices into the oil, dropping them in away from you, not toward you.  If the oil splashes, it will not splatter you, but the back of the stove.

Fry until GBD (Golden Brown Delicious), remove and place on a bed of paper towels to absorb excess oil.    
Serve immediately.

Key Lime Pie

Key Lime Pie.   These three little words make me sit on the edge of my seat in anticipation.  In my book, it is one of the most perfect desserts.  The fact that it is ridiculously easy gives it major bonus points. 
Growing up, I don't think I'd even heard of key lime pie.  We had apple, peach, strawberry-rhubarb, blueberry, pecan, pumpkin, lemon meringue, chocolate cream, but never key lime. 

Perhaps that is why I have developed a serious love for this barely green, barely sweet little tart.
We weren't introduced until I was able to have a proper appreciation for something so perfect in its simplicity.
My insatiable sweet tooth has been discussed on several occasions right here on this very blog and although I won't deny that I love dessert, what I do not love is desserts that are cloying.

That makes this pie the perfect sweet for me.  It is creamy and smooth,  just barely sweet with a nice tart bite that gets you right on the sides of your tongue making you immediately go back for more (or maybe that's only me).
The graham cracker crust harkens back to pre-school with it's sweet smell that makes one long for mandatory nap time.


Key Lime Tart
recipe barely adapted from America's Test Kitchen

I wouldn't dare suggest that you only make this pie with actual key limes, as most of you probably don't have access to them.  I made this filling with regular (Persian) limes and their zest.  I also tried bottled key lime juice, but preferred the juice of fresh limes for their bright, citrusy flavor.

Normally, the filling for this pie is not cooked and it sets up in the refrigerator.  I'm sure those of you that have ordered (or even made) key lime pie have found yourselves a bit disappointed on occasion.  Although the filling is set enough to slice, it can be a bit too loose.  After reading dozens of recipes, I found a solution: 
a short stint in the oven to set the filling resulted in a creamy, custard-like filling that set beautifully and sliced perfectly clean. 

-This recipe will make a 9" pie or 4 tarts (4 1/2" size)


For the filling:
4 large egg yolks
1 heaping tbsp. grated lime zest
1/2 cup fresh lime juice (about 5 - 6 limes)
1 can sweetened condensed milk (14 oz)
tiny pinch salt

Whisk egg yolks and lime zest together in a medium bowl.

After 1 1/2 - 2 minutes, your mixture should look like this.  Bright yellow - green from the lime zest.  No need for green food coloring!

Whisk in condensed milk until mixture is smooth, then whisk in lime juice.  Cover and set aside.

Now make the crust...


For the Crust
8 graham crackers, broken into pieces
5 tbsp. unsalted butter, melted and cooled
3 tbsp. sugar
pinch salt

Preheat oven to 325.   Put graham crackers in food processor and run for about 45 seconds until you have fine crumbs.   Pour melted butter over crumbs, add sugar & salt and pulse (5 -7 times should do) until you have what resembles wet sand.

Pour crumbs into pie plate, (or if using tart molds: 1/4 - 1/3 cup in each) pressing crumbs into an even layer on bottom and sides. 
Using the bottom of measuring cup makes this task much easier!
Bake crust for 13 - 16 minutes (tarts: approx. 12 minutes); remove from oven and set on wire rack. 
Do not turn off oven.

Pour filling into warm pie crust and bake 15 - 18 minutes (tarts: 10 - 12 minutes).  Remove from oven and let them cool for about an hour before refrigerating. 
Once cooled, place in refrigerator for 2 - 3 hours until chilled and set.

Top with whipped cream.

My Tomatoes Runneth Over...

If you are a tomato person, you will want to check back here from time to time and here's why:  I have an exploding tomato population.  As someone said to me a few days ago, this is not a bad problem to have! 
So let me just tell you now that for the next few months, there will likely be a number of recipes here using tomatoes...  Salsas, tomato tarts, tomato jam, tomato soup, etc.

Sometimes I am hesitant to put recipes here that I think will be too simple or maybe you just won't find that interesting.  Recently, there was a discussion amongst a few of my foodie friends regarding the subject of "overdoing" food. 
Example: a cookie inside of a brownie inside of a cupcake inside of a pie, then deep fried and topped with caramel and chocolate sauces, whipped cream and sprinkles.
Obviously this is a gross exaggeration, but you catch my drift.

My point is, sometimes food doesn't need fussing with.   When you are working with gorgeous produce (or any other food for that matter), it's ok to let it stand on it's own.  If something is at it's absolute best, let that be the focal point.
When things are doused in sauce or coated with too much crap, I often wonder what the cook is trying to disguise.  Sometimes it's nothing, but there are times when the product needs a little help or it's about to turn, and that's fine too if it prevents food from going to waste.
We've all been a bit overzealous in our purchases from time to time and there have been occasions when we just can't get to everything before it goes bad. 
This is the salad to make when everything you have is at it's peak.

This salad is the perfect light and refreshing side to grilled fish or chicken.  It is a healthy swap for  potato chips when you need something with a little crunch and texture alongside your sandwich.

If possible, use a variety of tomatoes as they each have slightly different flavors and textures. 
The mix of colors will also make it more visually appealing.

Tomato & Cucumber Salad

1 English cucumber, quartered & sliced
2 large tomatoes, diced or 2 cups grape tomatoes, halved or whole
1 cup marinated quartered artichoke hearts
1/2 cup pitted mixed olives
1/4  lemon, sliced paper thin
1 tsp lemon thyme (or regular thyme), chopped
2 tbsp Italian parsley, chopped
1/2 tsp fresh rosemary, chopped
1/2 tsp fresh chives, chopped
3 - 4 tbsp Olive oil
1- 2 tbsp fresh lemon juice
1/2 tsp salt
pinch pepper

-Place all ingredients in medium bowl and mix to combine.  I usually let it sit for 10 minutes or so, that's about the extent of my patience.   Dig in!

Here's the Rub...

The weather in Brooklyn is perfect today...  mid 70's, sunny and breezy.    These end of summer days are the ones I really cherish because I know too well that before long, they will be gone until the spring.

It is nearly unthinkable to cook dinner inside today.   The days left in this year that we can enjoy being outside are numbered and I want every last second of warm sunshine I can get. 

Although, grilling in inclement weather is no foreign concept to me.  I have memories of my grandmother grilling in the rain, tongs in one hand & umbrella in the other...  I guess once she decided what was for dinner, there was no turning back.   Luckily for me, the weather this weekend has been picture perfect. 

If you are among the throngs of apartment dwellers with no access to a grill or outdoor space, this is delicious done on a grill pan or even a saute pan.    Speaking as one of the aforementioned,  I've cooked many a steak on top of the stove and they are almost just as good.

Why use a rub?  Granted, a good quality piece of meat requires little more than salt & pepper and a nice sear, but sometimes it needs a little something extra.  That's where a good rub comes in.   That extra boost of flavor can transform a good steak into possibly one of the BEST steaks you've ever had.


The Rub

• 3 tbsp kosher salt
• 2 tbsps brown sugar
• 1 tsp pulverized dried chili pepper(s)
• 2 tsps ground coffee beans or espresso powder
• 1 tsp dry mustard powder (Colman's)
• 1 tsp Spanish paprika
• 1 tsp black pepper

• oil, for brushing grill
• 2 bone-in ribeye steaks, approximately 1 to 1 1/2 in. thick

Grinding your own spices makes a world of difference!

 

- Mix all dry ingredients together and set aside.

There are a few key steps to this:

• choosing the right cut of meat
• cooking it properly
• forming the crust
• letting it rest.

Before we proceed, a word about the steak. Fat is FLAVOR.  Most people would agree that for this purpose, the ribeye rules. It is nicely marbled, meaning there are little lines of fat running throughout the meat. This will ensure a juicy steak, provided you don't overcook it. 

Now that we've covered the basics, let's get on with it...
    

It is best to start with room temperature meat.  It will cook more evenly, so take steaks out of the refrigerator about 30 minutes before you plan to cook them.

Pat steaks dry with paper towel,  rub on both sides with spice blend.  Cook over medium-high heat until desired doneness.  For me, that is 7 - 8 minutes per side if the steak is 1 1/2 in. thick which is medium-rare.   Let steak rest for a few minutes before serving.

One Last Bite of Summer...

Labor Day has passed and thus marks the unofficial end of summer (moment of silence, please).

Once again, it is time to put away the bathing suits and sunscreen.  No more tousled beach hair, salty lips from the sea or digging your toes into the sand.  Summer fruits and vegetables are still here for a few more weeks and I try to get every last bite I can before they disappear until next year.

Tomatoes will soon be those pale pink, insipid, cellophane-wrapped globes trying to pass for the real thing and even though we know better, some of us will buy them anyway...  only to be thoroughly disappointed.

I usually make a last-ditch effort this time of year to get the last of the summer produce before I am limited to root veggies.  Fall produce is wonderful and I love it,  but there's nothing like tomatoes, cucumbers, peppers, corn, etc. during the summer months.

This salad makes wonderful use of what most people grow in their gardens, so if you are lucky enough to grow some of your own veggies, you may not have to go farther than your back yard to get your ingredients!

I'm not quite ready to say goodbye to the sunshine and long days just yet...

Israeli Salad

• 3 tomatoes
• 4 mini cucumbers
• 1- 2 bell peppers
• 2 scallions
• 2 tbsp parsley, minced
• 1/3 cup good quality olive oil
• 1 tsp honey
• juice of 2 lemons
• 2 tbsp red wine vinegar
• 1 tsp sumac
• 2 - 3 tsp salt
• 1 tsp pepper

1. Seed and finely chop tomatoes, bell pepper and cucumbers.  Thinly slice scallions.  Combine in medium bowl.  The key to this salad is to cut everything very small.  It takes a little more time, but the payoff is worth the effort!

 

2. Whisk together remaining ingredients, add to vegetables and stir to combine.
 

3. Dig in!  Can be eaten as a side dish, pile it in a pita for a light lunch or scoop up with toasted pita chips for a snack.  Or my personal favorite: with a big spoon straight out of the bowl.

*If mini cucumbers are not in your market, buy the long, thin English cucumbers.  Avoid the "regular" cucumbers, their flavor and texture is not as good.

*Sumac is a ground spice which is considered essential in most Middle Eastern cooking.  It is deep brick red in color and adds a bright, lemony tartness to the dish.  If you are not near a specialty store or Middle Eastern grocery store, you can find it here.
 

*For a more colorful salad, use a combination of red & yellow tomatoes and choose a purple or orange bell pepper instead of/in addition to red


 

I'll have what she's having...

I'm not really sure why,  but when I think of strawberry daiquiris, I think of the 80's.   Things like parachute pants and rubber bracelets,  big hair and Duran Duran.  Considering I was barely a "tween" in the mid-80's and not yet the cocktail connoisseur I am today, there really is no basis for this. 

But, here's the thing... no one seems to tip back fruity drinks with little umbrellas anymore, everything is a "skinny" something or another now.  Not that there's anything wrong with watching your caloric intake, but sometimes a girl needs a drink.  A proper drink- made in a blender, served in a pretty glass with a little garnish.

I'm sure most of us can't even remember the last time we had one (unless of course that's because you had MANY), which is a shame because it really is one of those great summer drinks.
Well, I intend on bringing this little libation that could back into the spotlight.

If you've never had a strawberry daiquiri made from actual strawberries, then you are in for a treat.  The drinks made from that bottle of  chemical-laden red stuff can not begin to compare with one made from fresh ingredients.  The sweet fragrance of ripe strawberries filling your kitchen is enough to start your mouth salivating.

There will be no sickly sweet, artificially flavored mixes that are a most unnatural and slightly unnerving shade of red.  Just berries, rum, some sugar & a splash of lime juice blended with some ice & you are well on your way to one of the best things you can put in a glass.

It is summer so get some local berries and throw them in the blender, saunter out to the porch/patio/deck, put your feet up and put on some of your best 80's tunes...

Strawberry Daiquiri

• 4 cups strawberries, hulled & halved
• 1 cup white rum
• 1/4 cup fresh lime juice
• 1/2 cup simple syrup
• 1 cup crushed ice

- Throw everything into the blender & let it rip... 
If you like your drinks a little "slushier" (yes, that's a word now) add in another 1/2 cup or so of ice.


Cheers!

Little Green Courgette...

Farmer's Market Summer Squash & Zucchini

Anything that has "fritter" in it's name, sign me up. 
I mean honestly, how bad can it be?!  I feel justified in making these because they are green, which as we all know means they're healthy...

Well, they are made from zucchini and that should count for something, shouldn't it?  The simplicity of this recipe should also count for something.  

When most of you think of zucchini, you don't exactly jump up and down with glee do you? 

Truth be told, I do.  I love it.  It is without a doubt one of my favorite vegetables. 

I like it in soups, battered and fried alongside a beer, shaved into ribbons and tossed with pasta... I adore it on the grill with it's smoky char marks beckoning me to eat more and I like a good zucchini bread as much as the next girl, but of the hundreds of things you can do with zucchini, this is a pretty tasty option.

It is my new favorite summer supper...  The transformation of this common, less than illustrious vegetable into something extraordinary is supremely satisfying.

Zucchini Fritters

• 1 lb. zucchini (about 2 medium)
• 2 eggs
• 1 shallot
• zest of 1 lemon
• juice of 1/2 lemon
• 1/4 c. Parmesan cheese
• 1/2 c. flour
• kosher salt & freshly ground black pepper
• olive oil for frying
• sour cream for serving

Grate zucchini on large side of box grater or put in food processor and shred.  I would normally use the food processor, but the idea of lugging it out and then washing everything seemed more of a hassle than it was worth for 5 minutes of grating.

Mix the shredded zucchini with a teaspoon of kosher salt and set inside a fine mesh colander over a bowl to drain.  Place a small plate on top to weigh it down.  I usually put a can or jar of something on top of the plate for added weight.  Let zucchini drain for 30 minutes.

Wrap zucchini in a clean dish towel, or cheesecloth and squeeze excess water out (there will be alot of it)  This will prevent your fritters from being mushy and what you want is that super crisp crust on the outside!

Heat olive oil in a medium heavy bottomed pan over medium to medium-high heat.

In a medium bowl, combine eggs, shallot, lemon zest, salt, pepper and cheese.  Whisk together, then add zucchini and lemon juice.  Stir in flour and mix until combined. 

When I make potato pancakes, I always add about a 1/4 tsp of baking powder.  I didn't add it here, but if you want a lighter, fluffier fritter add baking powder with the flour.

Carefully drop spoonfuls of batter into hot oil, about 2 inches in diameter.  Cook for a few minutes on each side until deep golden brown.  Remove from heat and set on paper towels to absorb excess oil.

Zucchini Fritters with Sour Cream