Samp. It’s a thing you need to know about. 

Zucchini is one of those things that in between blinks will go from pinky sized to baseball bat length. I categorized it among the sun lovers this spring and placed in our lower pasture under black plastic, snug over chocolate cake soil. And though my decision making skills are typically wobbly and shaky, this one was firm. Already I have picked more zucchini and summer squash in a week, than I did all year last year when I tried it nearer to our house. I can finally relate to the gardeners plight of, “what to do with all this squash!?”.  So far I haven’t struggled, but I know, I know, the season has only begun! (Yes, I realize finding ways to serve up the dark green cylinder is slightly dramatized… But it is a thing.)

With this recipe, I was hoping to combine my two favorite summer meals: corn chowder and zucchini pancakes. Turns out, it’s all in the samp.

Samped up zucchini pancakes

Makes about 14 pancakes. Serves 4-5 as a side. 3-4 as a main dish. 

(All ingredients are approximations and will have to be played with to get the right consistency)

4 middle sizes zucchini grated

5 early, small carrots grated

1/4 head of fresh garlic crushed or two cloves of dried garlic crushed

1/3 cup of crumbled salty cheese such as feta

2 ears of corn

2 eggs

2 fistfuls of all purpose flour

Olive oil for sautéing

1. Place grated carrots and zucchini in a colander and dust with a teaspoon of salt. Let drain for an hour.

2. Cut corn of the cob then grate each cob on a fine grater to get all the juices; the samp. Put all the veggies from the colander into a towel and squeeze all the excess water into the sink. Add to corn and samp. Mix in garlic and crumbled cheese.

3. Crack eggs in and stir in flour. You should be able to form a golf ball sized amount easily. If not, add more flour or egg accordingly. 

4. Heat up oil on medium high and put golf ball sized chunks flattened into thick pancakes onto the hot pan cooking until golden crispy on each side. About 3 minutes. Finish them all of for ten minutes in a 300F degree oven. 

I like to serve these with a garlicky- dilly yogurt sauce but they are good on their own too. I plan on bringing them as a picnic item  along with this  (http://food52.com/recipes/24925-chard-salad-with-garlic-breadcrumbs-and-parmesan) crazy good salad tonight to feast and field (http://fablefarm.org).  It should be a wicked good time. 

Enjoy! 

    
 
    
 

4 thoughts on “Samp. It’s a thing you need to know about. 

  1. looks so good! My favorite way to make zucchini is from Giada Delarentus (sp)?? cookbook. You marinade spears of it and then grill it. It’s delicious.

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