Breakfast & Brunch

Cheesy Zucchini and Corn Fritters with Herb Sour Cream

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Zucchini and Corn Fritters

If you grow your own summer squash, or belong to a CSA, the weekly glut of produce can be overwhelming. Our solution? Shred it, squeeze it, mix into a cheesy batter and fritter it away. Literally. 

If you grow your own summer squash, zucchini can sometimes feel like a plot device in a horror sci-fi movie. At the beginning of the season, you carefully harvest the first zucchini, cradle it like an infant and rest it with pride on the cutting board. The next day, you have two more, and with the proud thrill of the backyard farmer, you slice and grill your summer bounty. The next day you have two more, and two more the following day. By the end of the first week of peak zucchini, you’re nervously eyeing the stack of squash that has built up on the kitchen counter, wondering how many more friends you can gift your harvest to before even they stop answering the door.

And woe betide you if you skip checking for a few days – when you return to the garden and lift up the lowest squash leaf, you’ll inevitably find one monster marrow lurking like a squat green fiend.

Note: We originally blogged zucchini fritters back in 2013, when we were all a little more fresher of face and bouncier of step. We make these fritters all the time in the summer, and we’ve adapted the recipe by adding fresh corn and cheese, so we’ve been meaning to re-blog this recipe ever since. So finally, here is the updated article.

This recipe is part of our ongoing series with Serious Eats. 

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Classic Deviled Eggs

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Deviled Eggs Classic

No longer just the darling of 1970s dinner parties, deviled eggs are a delightful addition to any gathering. And they’re a cinch to whip up! Our version has tender whites, and a creamy, almost whipped center bursting with flavor.

Cheese Arepas with Date and Olive Spread

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Cheese stuffed Arepas

These cheese arepas have a double whammy of flavor. Cheddar cheese in the dough helps them cook up beautifully crispy and golden brown. They’re stuffed in the center with Cheddar and jack cheese and a delicious green olive and date spread. Our arepas are sweet, savory and bursting with cheesy goodness.

Caramelized Apple, Shallot and Cheddar Tart

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Apple, Shallot and Cheddar Tart

Apple, Shallot and Cheddar TartPuff pastry tarts with a creamy Cheddar spread, topped with sweet caramelized shallots and apples. Topped with a sprinkle of fresh thyme and a little spicy chili flakes. Sweet apples and tart Cheddar cheese? A marriage made on a local farm.

As this, the strangest of years, winds toward its close, we are especially grateful to the local farms that have been going above and beyond to keep everyone fed. Restaurants, usually a major destination for farm-grown food, are going through a major upheaval, and a direct relationship between farms and the people they feed is now more important than ever.

Here in the Northeast, our farms make maximum use of every single day in the relatively short growing season, and dairy farms play a huge role in local produce. Cabot Creamery is a co-operative of 800 farm families in the New England and New York area. They’re a certified B corporation, meaning that not only do they strive for the highest quality dairy produce, but responsible land stewardship, ethical production, and community giving are at the core of everything they do. We’re incredibly proud to partner with them for this recipe. 

And here in the Hudson Valley, you can’t miss the major harvest of late Fall. You’ll see apple orchards dotted across the whole region — this part of New York produces around one fifth of the entire apple output of the United States. A huge variety of apples is grown, from the pie favorites Granny Smith, Pink Lady and Honeycrisp, to eat-out-of-your-hand Gala, Jonagold, and Macoun. 

Apples_Still Life

So, armed with the apples of the Hudson Valley and the sharp cheddars from Cabot’s farms, we decided to make something to celebrate our local farms: a Caramelized Apple, Shallot and Cheddar Tart.

This post was created in partnership with Cabot Creamery.

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