This week’s theme for IHCC is Local and Seasonal. Which is perfect because our garden is now producing. That’s definitely local and absolutely seasonal. We have been harvesting cucumbers, tomatoes, and zucchini for about a week now. The corn is growing beautifully and the eggplant is ALMOST there. In addition our neighbor’s garden is also thriving with all the rain we have been having. Between the two gardens I managed to find all the right ingredients for Curtis’


crispy vegetable fritters

These little fritters are full of zucchini, carrots, potatoes, and onions and that’s really about all.  There is no flour, no milk, just two eggs, seasoning and the veggies.  They are light and crispy and delicious.  They went together in no time and were the perfect side.

The veggies are cut into very thin strips ( I used my mandolin and the smallest julienne setting) then simply mixed and fried.  Shallow frying with very little EVOO makes them healthier than deep frying.

The recipe is on page 34 of Curtis’ Relaxed Cooking with Curtis Stone.

What more Local and Seasonal?  Click on over to I Heart Cooking Club for this week’s table full of goodness.