Keeping with my handmade gift theme, Lauren and I decided to make our grandfather brunch for Father’s Day. I used a sweet brunch cookbook that my youngest sister gave me for Christmas:
The menu: zucchini fritters with caramelized onions, doughnut muffins, bacon and fresh oj.
We used fresh zucchini from my grandparents’ prolific garden:
Nana cut a rose:
The onions made me cry, but the end result was lovely:
Papa was surprised, amused, appreciative and hungry. He gave me his best brunch face:
Lauren gave me her stop-taking-pictures-of-me face:
And we feasted.
Happy Father’s Day.
the green chest 
One response to “(grand)father’s day brunch”
I had a request for the fritters recipe. I’ve copied it below. I highly recommend this Brunch book–it has a great combination of savory and sweet! http://tinyurl.com/3j6f2dn
Zucchini Fritters with Eggs and Caramelized Onions
Serves 4
Ingredients
2 tbsp extra virgin olive oil
5 red onions, sliced
1 tbsp brown sugar
salt and pepper
scant 1.5 cups self-rising flour
1 egg, lightly beaten, plus 4 eggs for poaching or frying
scant 1 cup milk
2 zucchini, grated
1 cup corn oil
Heat the olive oil in a large heavy-bottom pan over medium heat, add
the onions, and cook for 5 minutes, or until softened. Stir in the
sugar and reduce the heat, cover, and cook for 30 minutes, or until
the onions are deep brown, stirring occasionally. Season to taste with
salt and pepper.
To make the fritters, place the flour in a large bowl and make a well
in the center. Whisk the beaten egg and milk together and incorporate
into the flour, using a wooden spoon to make batter. Season with salt
and pepper and stir in the grated zucchini.
Heat the corn oil in a wide deep-sided pan and drop in tablespoons of
the batter. Cook until golden brown on both sides turning once. Drain
and keep warm.
Poach or fry the eggs, as you prefer. To serve, place 2 fritters on
each plate, place an egg on top, and spoon over some caramelized
onions.