Zucchini Pizza Casserole
Zucchini Sweet Relish, Zucchini Bread, Zucchini Granola Cookies and Zucchini Puffs
For those who always ask what I do with the excess garden harvest.....I have children! The youngest son was here while I was baking the bread and frying the puffs. He went home with a gallon bag of baby yellow crookneck squash, two loaves of warm zucchini-cranberry bread, a dozen zucchini puffs, two jars of zucchini relish and the entire bag of zucchini cookies (we didn't like those at all!).
We all loved the Zucchini Puffs! I'll give you a "kind of" recipe. I say "kind of", because I was making it up to try to use the cup of grated zucchini I had left over after making the bread. I remember everything I put in it, except for the amount of flour! I was talking to my son as I mixed it up, and it was too thin. I can't remember if I put in another 1/4 cup of flour or 1/2 cup! The batter should be just thick enough to mound up on a spoon and start running off the side a bit, but not as thick as a cookie dough. I think I added 1/2 cup. I do know I'll make these again. They are really sweet, so if you don't want to go on a sugar high, you could leave off the dusting of cinnamon sugar and serve them plain. I think they'd also be good for breakfast, drizzled with a bit of maple syrup instead of the cinnamon-sugar.
Granny's Zucchini Puffs
Beat together in mixing bowl:
2/3 cup milk
1 tsp. vanilla
2 Tbsp. melted butter
In a separate bowl combine:
1-1/4 or 1-1/2 cups flour (I'll correct this the next time I make them)
1/4 cup sugar
2 tsp. baking powder
1/4 tsp. salt
Add dry ingredients to wet and mix just until smooth, do not over beat.
1 cup shredded zucchini
Heat 1" oil in electric fry pan (or deep fryer) to 375F. Drop batter by heaping teaspoons into hot oil. Fry until golden brown, then flip and fry the other side.
Drain on paper towels. While still warm, shake them in a bag of cinnamon-sugar. Best when eaten warm!