By Elizabeth Fleming, Holcomb Farm CSA member and coordinator of the CT Farm-to-School Program, a project of the CT Department of Agriculture working to help school cafeterias source and serve locally grown food. For more information contact Elizabeth at (860) 296-9325 or firstname.lastname@example.org
2 eggs, lightly beaten 2 cups shredded zucchini
3/4 tsp salt (about 2 medium)
1-cup corn (cut from about 2 ears of corn) pepper to taste
1/2 cup chopped scallions, onion, or leeks 1 cup grated extra sharp cheddar cheese
1/2 cup flour oil for frying
Combine all ingredients, fry in oil on both sides until golden and crispy.