Ginny is going to help you with all those zucchinis.
When I was a child (in the years following the Spanish-American War), I never knew about zucchini squash. Squash was yellow. There were the hubbard, the large winter squash (that we seldom saw), butternut and acorn.
Then here came the zucchini, that easy-to-grow, prolific producing plant with its pretty, shiny, dark green squashes. They are among the first locally grown vegetables to show up on the grocery and farmers’ markets shelves. They are good for you: low in calories, high in vitamins A and C, high in manganese and potassium. They are believed to help reduce heart disease and to lower blood pressure. How can you get along without zucchini?
After awhile, though, we want a new recipe for zucchini, and today we thank Ginny Tompkins from Lexington Baptist Church in Lexington for helping us. A Sunday school attendance between 1,300 and 1,400 each week makes Lexington one of our state’s largest churches. Mike Turner is the pastor, and the church is in the Lexington Baptist Association. The Zucchini Patties recipe was featured in the “Senior Favorites” cookbook published a few years ago.
Ginny and her husband Everette have been members about 15 years or so. They have a son, Jay. He and his wife Linda, and their children Melinda and Jayson, live next door – and Ginny says they are friends as well as relatives.
It took a while for Ginny and Everette to get to Lexington Baptist, and early in a conversation you’ll know there is something other than South Carolina in her background. They lived in Ohio, then in San Diego, before moving to the area. Ginny is in a ladies Sunday school class and goes to the WMU meetings.
One project she enjoys is the crafts program at four local nursing homes. She selects projects that the residents can do with only a little help. One they enjoy is a sticker activity where they use stickers and colorful background paper to make pictures. Several other ladies join Ginny in this project.
She also enjoys making various Christmas gifts. She likes to cook, and says that she “cooks all the time.” She doesn’t remember where she got this zucchini recipe, but it’s one I think you will like. It goes together easily and is good with the sour cream. Any left over patties are good the next day, or for … Sunday Dinner.
Zucchini Patties
⅔ cup baking mix
¼ cup butter, melted
2 eggs, beaten
⅛ teaspoon garlic powder
¾ cup green onions, thinly sliced
3 cups shredded unpeeled zucchini, drained
Oil for frying
Sour cream
Shred the zucchini and let sit in a colander awhile to drain. Mix together the baking mix, garlic powder, butter and eggs; then add the onion and zucchini.
Heat about a half-inch of oil in a skillet. Form the zucchini mixture into patties or drop by large spoonfuls into the hot oil. Cook until brown, then turn, cooking the other side until brown.
Remove from the skillet and place on paper towels to absorb some of the cooking oil. Repeat until all patties are cooked. Serve topped with sour cream. Makes about a dozen 3- to 4-inch patties.