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Vegetable fritters


O 1-1/2 lbs. zucchini or any summer squash O Salt and pepper O 2 or 3 ears of corn O 2 eggs O 1/3 cup cold water O 1/3 cup flour O 3 tbsp. finely diced onions O 1/4 tsp. ground cumin O 2 tbsp. oregano, parsley, or basil, chopped (optional)


O Olive oil


Using the largest teeth of a grater, grate zucchini onto a clean kitchen towel. Sprinkle with salt and let rest while you prepare remaining ingredients. Cook the ears of corn in boiling water for 1–2 minutes. Cut the kernels off the cob. Wrap zucchini in the kitchen towel and


remove excess liquid. In a medium bowl, whisk eggs, water, and


flour. Add the zucchini, corn, onion, cumin, pepper, and herbs. Mix well and salt to taste. Heat a tablespoon of oil in a skillet on medium-high. Spoon 2-tablespoon mounds of batter into the pan and flatten gently with spatula. Cook until the fritters are golden brown, 4 to 6 minutes each side. Makes 14–16 4-inch fritters. Serve with


fresh salsa or Greek yogurt, or enjoy them plain.


(Adapted from Katherine Deumling’s recipe at cookwithwhatyouhave.com)


Development plans for this stretch of coast once included a subdivision and a nuclear power plant. Today, it’s protected as a national monument.


“It is not only the prayers and ceremonies of the native people that are needed to save Mother Earth. It is the prayers and ceremonies of all people.” —Valentin Lopez, chair of Amah Mutsun Tribal Band


Ancestors of the Amah Mutsun once walked the Cotoni-Coast Dairies property, which was designated part of the California Coastal National Monument by outgoing President Obama in January. When development threat- ened this seven-mile stretch of open meadows and shady redwood groves, supporters of The Trust for Public Land stepped up to protect it. Today, we’re thrilled to see this special place get the recognition it deserves.


FIRST LOOK · 19


LEARN MORE @ TPL.ORG/ COASTDAIRIES


frank s. bathis


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