Sautéed Zucchini

2 medium zucchini (sliced)

4 garlic cloves (chopped)
splash of olive oil
sea salt and freshly grated white pepper

In large skillet heat the oil over medium-high heat. Stir in the garlic and cook until it just starts to smell. Add zucchini, season with salt and pepper. Lower the heat. If garlic starts to burn, add splash of water. Give it a stir and tightly cover with lid. Stirring occasionally until the zucchini soften, 8 minutes or so.

My favorite way to eat zucchini, partly because of the story behind the recipe. My dear friend’s grandmother show us this recipe. She used to cook this meal to her husband in early days of their marriage. Before my friend’s mother was even born. He had high blood pressure and they have always been on the healthy diet: no fat, no lard, no baking, no frying, no roasting. Only cooked meat and vegetables, freshest fruits, extra virgin olive oil. And then one day she picked up the phone and caught her healthy diet husband, on the phone in the other room, talking with his other lady. She was shocked and very hurt, not because he had an affair but because his mistress talked to him in a sexy low voice about the food she prepared for him. And Yes, it was roasted red meat and pot full of beans stew with sausages. Pure guy had an affair just so he can eat something forbidden. They even got divorced soon after, only to live in “sin” for the next 50 years or so.

Corn and shiitake fritters

2 cobs of grilled corn (husked, pulp included)
1 large egg
1/4 cup milk
10 small shiitake mushrooms (finely sliced)
1/4 cup red onion (finely chopped)
3/4 cup wheat flour
1 tsp. baking powder
1/4 cup cheddar cheese (grated)
1/2 cup grape-seed oil
salt and pepper

Add half of the corn kernels, the egg and milk to the blender and blend until smooth.
Heat 1 tbsp. of grape-seed oil in a pan over medium high heat. Add onion and mushrooms and sauté until nicely soft and lightly browned. If they start to burn add some water. Sauté until almost all the liquid evaporate. Add remaining half of the corn kneels and sauté additional minute. Cool the mixture down.

In a mixing bowl whisk the flour, baking powder, salt and pepper. Stir it into the blended corn puree. Then fold in the cooled mushroom mixture and cheese.

In a large skillet heat remaining oil (or enough for deep frying). Mould fritters with hand and fry them over moderately high heat, turning once, until golden and crispy. Drain on paper towel.

Served with Asparagus, pickled onion, dill salad and Steamed chayote tops with garlic and sesame seeds.