Roasted root vegetables, whole wheat carrot muffins, and edamame. Sounds like a grocery list for a trip to the local food co-op. Well, actually, those are some of the ingredients that make up snack time at Rumney Elementary school in Middlesex. Each Friday, a group of parent volunteers and partners from local farms put together a healthy morning snack based entirely on local ingredients. The students even help plant some of the foods at an East Montpelier farm. We stopped by one Friday morning when Zucchini fritters were on the menu.
Rumney Zucchini Fritters
1 lb zucchini, about 1 medium grated
1 egg, beaten
¼ cup chopped onion
½ cup flour
1 tsp salt
cooking oil or spray
ranch dressing (optional)
Grate the zucchini and sprinkle with the salt. Let sit for about 10 minutes to drain, or squeeze dry with paper towels. (Zucchini will still be moist.) Add egg and flour to combine. Place a spoonful of batter on a well greased frying pan and spread batter out to flatten. Turn over when browned, flattening the fritter with the spatula to make it crispy. Serve hot with or without ranch dressing.