Zucchini Fritters

Squash season is here at the Inn Above Onion Creek which means Zucchini Fritters are frequenting the menu as a first course appetizer. We often use fresh zucchini out of the Inn's garden or Brian's garden at the Michaelis Ranch.

Zucchini Fritters:

Serves: 5

Ingredients:

3 to 4 medium sized zucchini

2 eggs

2 tbsp bread crumbs

3.5 oz (100 g) grated kashkaval cheese (you can use crumbled feta cheese also)

1 grated onion

2 tbsp dill, chopped

2 tbsp parsley, chopped

2 tbsp coriander, chopped

salt and pepper to taste

Grate the zucchini coarsely and put into a colander. Sprinkle lightly with salt and toss, then leave for 20 minutes to drain. Rinse the zucchini briefly, then squeeze it to extract as much liquid as you can and pat dry with kitchen paper. 

In a bowl, combine all ingredients.

Form zucchini patties with your hands.

Heat some oil in a large skillet, and brown them on both sides.

Innkeepers Inn Above Onion Creek

Caramelized Onion Tart with Balsamic Reduction

Caramelized Onion Tart w/ Balsamic Reduction.
Serves 8

Ingredients:

Your favorite pie crust recipe or frozen pie crust – pre-cooked.
6 large yellow onions – julienned
1 Tbsp Butter
1 tsp  fresh thyme, minced
Salt and pepper to taste
2 oz. Fresh Chevre
1 ½ cups Balsamic Vinegar reduced to 1/3 cup

Directions:

Pre heat a large skillet. Add butter. When butter melts, add onions. Caramelize onions over medium-low heat while stirring often. If bottom of skillet begins to accumulate “fond” add water and scrape. When onions are a dark golden brown add the thyme, salt and pepper. Let onion mixture cool to room temperature. Pre-heat oven to 350 degrees.

Fill the tart with onion mixture and smooth with spatula. Crumble the Chevre over the tart. Bake until the onions are bubbling and the chevre is slightly melted and golden in color. Slice tart, plate and drizzle with balsamic reduction.

Innkeepers Inn Above Onion Creek

Artichoke Pesto

One of our recent guests at the Inn Above Onion Creek loved our artichoke pesta and he has a party this weekend that he wants to serve it at. It's a typical chef's recipe in the fact that it's a bit vague.

Ingredients:

1 can artichoke hearts

1/2 cup toasted pine nuts

1/2 cup diced bell peppers

1/4 cup diced purple onions

1/2 cup crumbled feta cheese

Olive Oil

Method:

In a food processor combine artichoke hearts and pine nuts. Slowly add olive oil until mixture becomes creamy.

Saute Peppers and Onion in oil until translucent. Toast chibatta bread in 375 degree oven. Spread pesto on toasted chibatta, then add bellpepper & onion mixture followed by the feta. Drizzle Olive oil on top and enjoy

Innkeepers
Inn Above Onion Creek