As much as we’d like to think we are on a ‘self-sufficient’ lifestyle path, truth is, we ain’t even close.
Now, eventually that will change, as we grow and (Lord willing) become land/homeowners. But I must tell you – I am very thankful that other people know what their doing in their careers. I am thankful that where I am completely unable to provide for myself, others step in to offer their services to me.
Especially, ya know, like farmers. Or in this particular case, fisherman.
Because, after all, we all eat.
And after Stuart, G-love, and I spent nine hours down at the dock on the bay fishing…well, let’s just say, it wasn’t a roaring success.
The Lord, however, did not send us home completely empty-handed.
We proudly boasted these two little blue crab in our cooler as we walked back to the car, brushing the sand and sweat from our brow.
Ah yes, an entire half-ounce of meat. What a feast!
Ahem. Please excuse the sarcasm.
But, as they say, when life gives you lemons…make lemonade! Or, in this case, when life gives you a small portion of blue crab, cook it up, add it to some veg & flour, fry it up, and make a fritter!
At least it boosted the spirits.
And please note, this recipe is easily adapted to not included the crab. It was literally about three tablespoons worth, so please feel free to omit if you’ve been having as rough of a time catching the ocean’s bounty as we have.
The fritters, with our without crab, are fantastic.
Corn & Zucchini Summer Fritters
You will need:
– 4 cups shredded zucchini
– 1 teaspoon sea salt
– 3 pastured eggs
– 2 ears of corn, kernels cut from the cob
– 1 small onion, diced
– 3 green onions, diced
– The meat of two, teeny, blue crabs (go on, laugh it up..)
– 3/4 cup flour (a sprouted whole wheat would be great here)
– Freshly ground black pepper
Step One: Combine the shredded zucchini and the salt in a colander. Allow it to drain while you complete the rest of the steps…
Step Two: In a large bowl, crack and lightly whip the eggs with a fork. Then, mix in the corn kernels, minced onion and scallions, flour, crab meat, a pinch or two more salt, and pepper.
Step Three: Now that your zucchini has had a chance to drain, use your hands to squeeze out as much liquid as possible. I actually ended up moving mine to a fine, mesh strainer that I have and simply pushed on it with the palm of my hand to get out the liquid. A towel would also work well for this. After it’s squeezed of it’s excess liquid, add it to the bowl with the rest of the ingredients.
Step Four: In a cast iron skillet, heat 1/4″ of olive oil. I actually used half reserved pork lard and half olive oil – it resulted in a delicious flavor. When the oil is hot, gently mound the fritter mixture into small rounds and allow to cook for 3-4 minutes per side. You’ll be able to tell when it’s ready to flip – the fritter will be nice and golden.
Step Five: Lookin’ pretty tasty, huh? I topped ours with avocado slices and some freshly made cabbage salsa (equal parts shredded cabbage and minced tomato, the juice of one lime, a minced bell pepper, half a bunch of minced cilantro, and a few minced green onions).
Oh man, were these tasty. Ready in twenty minutes, full of nutrients, frugal, and filling enough to be a main-dish. Especially if you were to work in a bit of leftover shredded chicken.
Or about two dozen blue crab.
I’m just sayin.’
For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.
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