When a farmer hands you a beautiful fresh summer squash and tells you, “this is only the fifth zucchini I’ve picked so far this year,” you really want to do something nice with it. I made fritters.

Zucchini fritters are something I used to make a lot, but it’s been a while and I can’t find my original recipe, which was from a low-carb book by Fran McCullough and seems to be lost in the mists of time. I made something up, based loosely on my memories and on a recipe in Vegetarian Cooking for Everyone, and a bowl of egg yolks in the fridge left over from my grandfather’s birthday cake. Next time I think I’ll actually follow a recipe, but this was still pretty yummy.

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