Small Family Farm CSA

We Dig Vegetables


Organic Food Community Supported Agriculture Small Family CSA

Small Family CSA Farm

Great food from people you know.

S 2958 W. Salem Ridge Road
La Farge, Wisconsin  54639

Farm Phone: 1-608-625-4178
Jillian Varney, Organic Farmer

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For the Pistou:

½ ounce basil leaves

4 Garlic cloves crushed

1 cup graded Parmesan cheese

Finely graded zest of 1 lemon

2/3 cup olive oil

For the Fritters:

1 pound zucchini grated

2/3 cup all purpose flour

1 egg separated

1 tablespoon olive oil

Oil for shallow-frying

Salt and ground black pepper


1.  To make the pistou, crush the basil leaves and garlic with a mortar and pestle to make a fairly fine paste. Transfer the paste to a bowl and stir in the grated cheese and lemon zest. Gradually blend in the oil, a little at a time, until combined, and then transfer to a small serving dish.

2. To make the fritters, put the grated zucchini in a strainer over a bowl and sprinkle with plenty of salt. Let sit for 1 hour, then rinse thoroughly. Dry well on paper towels.

3. Sift the flour into a bowl and make a well in the center, then add the egg yolk and oil. Measure 5 tablespoons water and add a little to the bowl.

4. Beat the egg yolk and oil, gradually incorporating the flour and water to make a smooth batter. Season and let stand for 30 minutes.

5. Stir the zucchini into the batter. Beet the egg white until stiff, then fold into the batter.

6. Heat ½ inch of oil in a frying pan. Add spoonfuls of batter to the oil and fry for 2 minutes, until golden. Drain the fritters on paper towels and keep warm while frying the rest. Serve with the sauce