Drucilla’s Little Helpers - Sharing the Blessings of the Garden

How are you, and how is your garden doing? I am doing well, especially since my son's garden is beginning to come in.

I love it when I can gather my own vegetables. I love it when my neighbor’s garden is doing well and they share garden produce with me. But I think I'd better warn you to lock your car doors, especially when you go to church. People will sneak squash and zucchini into your car. That is fine with me.

Zucchini is something that you can fix in different ways. I always liked it in bread and brownies.

I discovered a fritter recipe that is good. It is better with a dipping sauce.

Zucchini Fritters

Drain the vegetables: Line a large bowl with paper towels, a thin kitchen towel, or cheesecloth. Add the shredded zucchini, onion, and 1 teaspoon of salt. Mix gently. Use the towel to wring out as much liquid as possible over the sink; removing maximum moisture is key.

In a separate large bowl, whisk the egg, the remaining 1/2 teaspoon of salt, garlic, parsley, dill, and pepper. Fold in the drained vegetables, then whisk in the cornmeal, cornstarch, and baking powder.

Heat olive oil in a large skillet over medium heat. Scoop approximately 2 Tablespoons of the mixture per fritter into the hot skillet. Flatten gently with a spatula. Cook for about 3 minutes per side until golden brown, being careful not to overcrowd the pan.

Transfer to a paper towel-lined plate. Serve warm with salsa, ranch, or your favorite dipping sauce.

To make ahead: You can prepare the mixture up to 24 hours in advance. If liquid pools, stir in a little extra cornmeal before cooking.

Leftovers: Store in the refrigerator for up to 1 week. Reheat in the microwave, air fryer at 375°F for 3–4 minutes, or oven at 375°F for 8–10 minutes.

Freezing: Cool completely and store in a freezer-friendly container for up to 3 months. Thaw before reheating.

If you have any new recipes with zucchini, and you wouldn't mind sharing, just call me at 931-510-1349 or email me at raydrucilla@gmail.com.

If you are one of those folks who like to share recipes, I commend you. Always put your name on it. I have so many shared recipes from my friends.

I remember when I first started writing for the newspaper in Monterey. We were doing a recipe section for our Christmas edition. I thought our readers would like some recipes from our school lunchroom cooks. I enjoyed talking to them about the recipes and cooking, especially Pauline King. She shared her delicious milk chocolate cake with malt-flavored frosting. But one of the cooks was not willing to share her recipes. She said she didn't share with anyone. I never knew why.

I think that is one of the joys of life when we can share what the Lord gives us. And talents are one of the things that we should share, especially if it is cooking skills.

I think my computer is trying to tell me something by the way it is acting. AI keeps trying to help.

I love to share my words with you, my friend. Does life program us for the things we like and dislike? One of the things I like is the early morning hours with a cup of fresh hot coffee, with my Bible and devotional book beside me. I also like a cold glass of sweet tea with lemon. What do you like?

Remember to smile when you can. It may add a little joy to someone's life today.