Garden Archives | Bri Davey

Summer Zucchini Fritters with Zesty Lemon Aioli

It’s September and zucchini are going nuts (well they are in every garden but my own, but more on that another time). It’s time for a family favorite: Summer Zucchini Fritters with Lemon Garlic Aioli. My sweet friend and gardener extraordinaire, Hannah Dewey, of Cascade Heritage Gardens, has been bringing me nearly 18″ long zucchini’s and one of the best ways to use them? Fritters! Combine them with the following zesty lemon aioli recipe for a dreamy combo! My kids and husband love this as a meal or a side and I’ve been known to nibble a too-hot fritter from just off the pan, because I just cannot wait for the goodness to melt on my tastebuds. The fritter recipe I’ve adapted from probably four different places and I think it’s hit the sweet spot. The main key is to get as much moisture as possible out of your zucchini, or you end up with some serious sogginess. For the aioli I love combining greek yogurt with mayo; you still get the deliciousness of an aioli, but it’s not quite as heavy. Enjoy friends! Recipe: Aioli: Use this as a guide and add more lemon, dill or garlic to your liking! Taste as you go! Combine: 1/2 cup greek yogurt 1/4 cup mayo 1 Tablespoon lemon juice (zest the lemon first and set aside to be used for the fritters, then squeeze it for the aioli) 1 Tablespoon Dill Mustard (see below photo, I love the Inglehoffer brand, from Beaverton Foods, that you should be able to find at your grocery, otherwise, use a fav mustard that you have on hand) 3 finely chopped garlic cloves 2 Tablespoons of fresh dill, or 1 Tablespoon dry dill Pinch of salt Pinch of pepper Fritters: 2-3 medium zucchini, grated. Approximately 4 cups. 1 egg 1 cup crushed crackers (I like plain Triscuits or panko works too) 1 tsp salt 1/2 tsp pepper 1/4 cup fresh chopped dill 2-3 cloves chopped garlic 1/2 cup flour 1 Tablespoon lemon zest 1/4 cup scallions, chopped fine 2-3 Tablespoons olive oil or cooking oil of your preference Directions: Thank you for stopping by friends! I hope you enjoy and are able to use up all those giant zucchini! Photos below for Summer Zucchini Fritters with Lemon Garlic Aioli

Since the snow melted in the Cascades this past April, I’ve been working on installing a veggie and flower garden in our backyard. For years, before we bought the home, this area of the property was a dirt patch that had been used as a parking area. The ground was severely compacted and had also been sprayed for weeds for sometime. I was determined to bring it back to life, and started with a huge dump truck load of garden soil and compost from Curb Appeal. I wanted both raised beds for veggies, as well as an in-ground pumpkin, squash and corn patch and flower garden. Bringing in lots of soil and compost was essential. Since the ground was so compacted I felt with raised beds I could at least count on getting some kind of crop this year. The squash and flower garden was going to be an experiment though for sure, since they were being planted in the existing ground, which was a very sad case indeed. I tilled up this area and added lots of wheelbarrow loads of compost, and while things are growing, it wasn’t as fruitful as I had hoped. I know each year will get better, and I’m trying to be patient as the soil improves. Here are some early photos from April when the snow melted, raised beds were in construction, and the compost was delivered. This is not a tutorial per say, just what I did at my home and what made sense for my space! I hope it helps as you plan or add to your own garden. Below is what came to life this summer: Four raised beds: I purchased 2x12x8 rough cedar boards from my local hardware store, and created four 4×8′ raised beds, for veggies. I used the 8′ pieces for two sides, then cut one in half to get 4′ long sections for the short sides. I screwed them together and used a 1″x4″ rough cedar board to make a trim piece along the top. I filled the bottom 6 or so inches with sticks, pine needles and leaves, following the hugelkulture method, and topped with 18″ or so of garden soil and compost. Below is a photo of the hugelkulture method, before I added the soil and compost. I layered cardboard, then twigs and sticks, leaves, and pine needles. Two corrugated and painted beds: These are…

Summer Zucchini Fritters and Zesty Lemon Aioli

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