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Our business name is Hot Dog'n. Twitter: scas38. City: Melbourne, FL, Brevard County.
We serve all beef hot dogs, Italian sausages and can do meatball subs. Items served single, or with chips and drinks.

Really good recipe, liked crispness and light consistency. However found it lacked flavour, added vanilla extract. What a difference, with vanilla extract, this recipe is requested over and over. Also, great to reheat, in toaster at work. Will make again and again

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Love the bowling idea, and my husband used to play baseball with zucchini bats as a kid in real life. Next week's post will indeed be about kohlrabi!

This look delicious and I LOVE the column. I adore zucchini and am, I think, the only one enjoying the surplus of it in my basket. Baked Zucchini & tomatoes anyone? Or, even better, Chocolate-Zucchini bundt cake!

Made these last night and served with mixed greens and balsamic vinaigrette. Perfect light dinner!
The only change I would have made is adding some salt to the mixture before cooking the fritters - the salt from the zucchini doesn't really come through in the mixture.

@ JethroSpanks

To bake the batter heat a cake pan with some oil in the over then, after a few minutes, poru the batter in and let it bake for about 15-20 minutes or until the bottom is browned and bubbling (you'll be able to see it on the sides). You may want to put it under the grill if the top didn't get enough color.
I gave up frying the batter when oil exploded all over my kitchen and, consequently, on me. Fresh corn is very hard to come by in France and I resorted to drained canned corn... too much water... not such a good idea.
the batter is still tasty when baked!

LOL, OMG, I am LMA off here. Thanks for telling us what CSA meant, I was wondering also. I had seen that before but couldnt remember.
As for the "Sneak a Kohlrabi into your neighbor's crisper" Day. I have my own, tyvm, about 6 of them harvested about 6 weeks ago. They are starting to look a little mangy but I dont have the heart to throw them out yet.
As for the zucchini, we harvest every day and hubs always manages to miss a couple so you all know what happens to them. It is attack of the killer zucchini the next day. I think he has hurt his shoulder tossing them. We do a lot of things with them - SHARE THEM, make zucchini fritters with corn and without, eat them raw, shake with Bisquick and fry, but the best is sauteeing them up with leftover cut off corn on the cob. Saute in olive oil to begin with and then add a pat of butter at the end so it coats and makes everything look glossy and yummy.
Long live the zucchini gods!

I never seem to find enough ways to use summer squash. Recently I've taken to chips, sautees, and luscious pasta toppers. But the best thus far, using the extra bits as you've done here, was in a crispy cake.

http://www.biggirlssmallkitchen.com/2009/06/recipe-flash-zucchini-tofu-croquettes.html

I can't wait to try your recipe and use another one of summer's greatest spoils, corn. In place of yogurt, I used tofu since I'm lactose intolerant, but I can see how this would add a really excellent element of moisture to the fritter.

bravo!!

My Mutter's Kohlrabi recipe: Peel the kohrabi, cutting off all the woody bits too. Slice or cube, boil just covered in salted water for about 10 minutes, set aside some of the cooking water and the kohlrabi and make a roux with butter and flour in the bottom of your kohlrabi pot. Whisk it into a white sauce with some of the cooking water. Add kohlrabi, add freshly ground white pepper and salt to taste. I think of it as 'kohrabi farmstyle', so that goes with the CSA share, right.

Sorry, looked everywhere but could not find what CSA stands for. Probably right in front of my NOSE. The world is acronym crazy anymore. Thanks.

I can SO use some help with The Veg overflow from my CSA. Great idea for a column Carolyn!
J. Bastien

Welcome, Carolyn. I'm looking forward to more veggie tales, straight from the source. I'm sorry you were welcomed with chapters from "True Stories of Kohlrabi Neglect."

I had no idea there is such rampant kohlrabi neglect and abuse in our midst. Oh, the shame, the shame. Think of all the starving people who'd be happy just to have a sliver of. . .ooops. Sorry about that. Sometimes I can't put a lid on my inner mom. Along with Sneak a Zucchini on Your Neighbor's Porch Night, maybe we should have Sneak a Kohlrabi into a Friend's Crisper Day.

Yum: Kohlrabi (or zucchini, for that matter), raw, dipped into lemony mayo or creamy garlic dressing. Sliced like bamboo shoots and used in stir fries. Sliced into matchsticks for slaw. Sliced, again, like bamboo shoots, for chicken-kohlrabi soup, omitting the noodles. Used whole, halved or quartered in New England boiled dinners or with corned beef and cabbage. Stuffed cabbage, with finely chopped kohlrabi added to the ground-beef-rice-tomato-onion filling. I'm sure you could use it as a substitute for the zucchini in this fritter recipe.

I have a confession to make. (Voice of Sideshow Bob) I, too, was a kohlrabi neglector. It began gradually, first with leafy greens, but I quickly graduated to the hard stuff---zucchini (who knew that one plant could produce 50 or more squash?), then kohlrabi. Sure, I tried to hide it, using opaque plastic grocery bags to store them in the back of the vegetable bin, but someone always found out, usually my husband, holding up a beige plastic bag with neon green slime and grey-green water oozing from it and politely announcing, "Hon, I think I found the source of that smell." Slowly, with help from a next-door neighbor who grew kohlrabi and with the support of a vegan friend, I saw the wastefulness of my ways. If I can do it, anyone can. I'm finally free of vegetable-induced guilt and terror. Not having to disinfect the vegetable crisper is good, but unshriveled kohlrabi is better.