Paul’s Zucchini Fritters

I don’t use a measuring cup when I make Zucchini fritters although I probably should. I suppose I like the crap-shoot quality of cooking without specific measurements. It’s exciting. Although, there is some safe ground, because whenever a recipe calls for breading and then frying in olive oil, it’s hard to go wrong. Here is basically what you're going to need:

• One zucchini
• Garlic, sliced
• 1 onion, chopped
• One-quarter pound of feta cheese
• 1-3 eggs
• More flour than you think you'd ever use
• Salt and pepper
• A little parsley, chopped

The first step is to grate the zucchini, and then place in a strainer. It’s important to get as much water out of the shredded vegetable as possible. It helps to salt it and then place a heavy lid on top it and press down. When you think you’ve got all the water out keep pressing, because I can tell you, you haven’t. Meanwhile, in another bowl mix flower, egg, or eggs, salt and pepper, a onion, chopped and garlic. Your goal here is make a light batter. Add more flower if it seems watery, or another egg if it’s not binding. Place the drained zucchini into the batter and mix with your hands. You are really going to have to get in there. Coat the bottom of a frying pan in olive oil. Heat it up. For best results, make sure your pan is good and hot before adding fritters. Scoop a fist full of mixture from the bowl and shape into a small patty and place in skillet. Makes about 20 to 40 fritters. No one can really say for sure.

(Courtesy of Paul Dinello)

Katie's Smack Snacks for Rabbits

You will need:

• 1 c. rolled oats, finely ground (coffee grinder works best)
• 1/4 c. rabbit pellets, finely ground
• 2 medium-sized bunches of parsley
• 1/2 of a carrot
• 1/2 of a banana
• 1/4 c. + 1 tbsp. water

Preheat oven to 325 degrees and line a baking sheet or stone with wax paper (baking stones actually work best). Grind pellets and oats down to a powder and set aside. Puree parsley, carrot, banana and water. This should become fairly liquefied, so you can add more or less water depending on the consistency. In a bowl, mix puree and dry ingredients. Knead until a stiff dough is formed. Dough will be somewhat sticky. Place ball of dough between 2 sheets of wax paper and roll to about 1/8 – 1/4 of an inch thick. Cut into small squares and place on baking sheet. Bake for about 30 minutes (don't let them get too brown), then turn off the heat and let them sit in the warm oven for about an hour.

(Courtesy of Katie Richardson)

(Amy's rabbit, Dusty, goes nuts for these!)

Amy Sedaris' Cupcakes

1 ½ sticks of unsalted butter
1 ¾ cups of sugar

Beat well, then add:

Add 2 large eggs
2 Teaspoons of pure vanilla
½ teaspoon of salt
2 ½ teaspoons of baking powder
2 ½ cups of flour
1 ¼ cups of milk

Beat well, fill cups, and bake at 375 degrees for 18-20 minutes. You should get 24. I get 18, 'cause I'm doing something wrong.

Frosting

1 stick of unsalted butter
1 box of Domino confectionary sugar
¼ cup half-and-half
1 teaspoon of pure vanilla

Whip for a while, color if you want.

Johnny's Cornbread

1 cup Martha White self-rising corn bread mix
1 medium yellow onion, chopped
1 teaspoon salt
1 tablespoon apple cider vinegar
1/4 cup olive oil
1 egg, beaten
1 cup buttermilk
2 tablespoons oil (for pan)

Preheat oven to 500 degrees.

Mix all ingredients in large bowl; batter will be quite thin. On stovetop, heat a 10-inch iron skillet to smoking and water beads up and rolls around. Swirl the pan with 2 tablespoons oil. It should smoke. Sprinkle the pan lightly with salt. Pour in batter. It will sizzle. Transfer to upper third of preheated oven. Bake 15-20 minutes or until top crust shows cracks. Broil 2-4 minutes until top is brown. Turn onto cutting board, cut into slices like a pizza, and eat immediately.

(Courtesy of John Newman)