Utilizing summer produce with Blueberry Butter and Zucchini Fritters.
Arlena Schott with Garden Wise with Arlena has some recipes.
Crock Pot Blueberry Butter
• Blueberries - 5 pints (which is: 10 cups,
• Lemon juice - either fresh squeezed or bottled. 1/4 cup.
• Water - 1/2 cup
• Sugar - 4.5 cups of dry, granulated (table) sugar..
• Seasoning - 1 teaspoon of ground cinnamon and 1/4 teaspoon of ground cloves
Puree the berries
The easiest way to get really smooth blueberry butter is to puree the blueberries in a blender before cooking them. Alternatively, a hand-held food blender in the hot cooked blueberries works, too, but the risk of being burned by splattered hot blueberry puree is there.
If you don't have a blender, you can hand mash them, but it won't be anywhere as smooth!
Fill the crock pot with the pureed blueberries, lemon juice and sugar
Cook down the blueberry butter leaving lid cracked Leave it to cook for 6 - 12 hours.
Blend the blueberry butter (optional) if needed to be smoother
2 large zucchini grated ( If you are using large zucchini remove seeds to prevent excess water.)
1/2 cup freshly grated Parmesan cheese
½ Cup Grated Romano Cheese
½ Cup Crumbled Feta Cheese
1 cup panko bread crumbs
¼ cup flour
1 Tablespoon Finely Chopped mint
1 TBS Finely Chopped Oregano
2 cloves garlic, minced
salt and pepper to taste
1-2 tablespoons olive oil
Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into patties.
Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve.
Yogurt Dill Dipping Sauce
¼ Cup plain Yogurt
2 Tablespoons Finely Chopped Fresh Dill
Mix Together and use as dipping sauce for your zucchini fritters.