Grocery shopping is quite a depressing experience after returning from Italy. We spent $130, which bought food for 4 days. The vegetables at our market looked pathetic after being around the Campo dei Fiori for several days. The fennel was small and expensive, zucchini small and bruised. I can't believe what we paid for 4 oz. of soprasotta salami (but Brad needed a fix). The only good news was my Albersons had Tuscan melons (the only cantelope I will eat) and Pugliese bread.
Our first night back, we had pasta for dinner, as I had meat sauce in the freezer. (Brad usually needs several pasta meals our first week back.) Friday night we had shrimp and zucchini fritters.
Zucchini Fritters for Two
1 large zucchini, coarsely grated
Kosher salt (less than 1/2 teaspoon)
Ground black pepper
1 large egg, beaten
1 scallion, finely chopped
1/4 cup grated Romano or parmesan cheese
1/4 cup all-purpose flour
1/4 cup olive oil
Grate zucchini and get all moisture out by pressing between paper towels. Salt the zucchini. Mix all other ingredients in a bowl, and add zucchini. Stir well. Heat olive oil in skillet. Divide mixture into four "pancakes". Press with spatula. Cook until browned on one side, and flip fritters. Cook other side. Drain fritters on paper towels before serving.