This is a good egg. A tasty egg. A nutritious egg.
See how the yolk is practically orange?
That’s because the chicken pecked all around in grass and weeds, eating bugs and plants and whatever it could scratch on 8 acres of pasture down the road at the Greenville Garden.
There’s just no comparing this kind of egg to the pale imitation you get from a confined chicken, even an organic one. You don’t need laboratory tests to tell you that these eggs are miles better. You can see it. You can taste it.
This little egg was destined for rice fritters.
I’m trying to use up last year’s garden vegetables that are still in the freezer. Frozen (thawed) grated zucchini is perfect for rice fritters. (You can also use just about any kind of vegetable leftovers — rice fritters are versatile!)
First, squeeze the water out of the zucchini (save it for soups and rice and such).
Mix the zucchini with rice and enough egg to hold it all together. (You may need to add a little flour if your rice isn’t very sticky.)
Add salt and spices — I like chopped garlic and a bit of hot paprika.
To fry the fritters, get a heavy pan (preferably cast-iron) thoroughly hot over medium heat, and add some oil or fat (I use our home-rendered lard). Spoon the batter into the pan, and wait until the fritters are set before you try to turn them. Cook them until they’re nicely browned on both sides.
I love these fritters with yogurt-garlic sauce. But then, I love just about everything with yogurt-garlic sauce. (Yogurt-garlic sauce is easy: just add chopped or pounded garlic to some yogurt and salt to taste. It’s especially wonderful with goat or sheep yogurt.)