Woo-Wee, summer in Maine is made for whoopie pies! These sweet grab and go treats are the perfect ending to a family bbq or a lobster bake. Native Maine stocks Ananias’s traditionally made Whoopies. Traditionally made you say? Yes, these are made with the original vegetable shortening and marshmallow crème filling, no fancy French buttercream here! Available in classic chocolate (the best!) and also pumpkin, blueberry, peanut butter, mint, and raspberry flavors; call Native Maine’s customer service department for more info!
And just to continue the Whoopie pie theme, here’s some Whoopie fun facts!
Even though you and I know that Whoopie pies originated in Maine, there are people from away who believe differently. Pennsylvania, Massachusetts, and Virginia all claim to be the birthplace of the whoopie pie. Virginia, really?!? So where did they come from?
- Some food historians credit the Amish with making the first whoopie pies with leftover cake batter and tucking them into lunch pails (causing farmers and children to exclaim “Whoopie!” with delight upon their discovery). Okay, this is a nice story but I have trouble imagining a subdued and somber Amish farmer in his fields exclaiming “Whoopie!” about anything in his lunch pail……
- It’s a documented fact that Labadie’s Bakery in Lewiston began making and selling whoopie pies in 1925 (and still does today!). So, there you have that! Maine wins!
- Whoopie pies have different names in other places: alternatively called a black moon, gob black-and-white, bob, or "BFO" for Big Fat Oreo.
- The world's largest whoopie pie was created in South Portland, Maine, on March 26, 2011, weighing in at 1,062 pounds. Pieces of the giant whoopie pie were sold and the money was used to send Maine-made whoopie pies to soldiers serving overseas. The previous record holder, from Pennsylvania, weighed a mere 200 pounds.
- The town of Dover-Foxcroft, hosts the Maine Whoopie Pie Festival. This widely attended annual June event has a road race, car show, dinner dance, and meet and greets with Sweetie Pie, the official mascot!
- In 2011, the Maine State Legislature considered naming the whoopie pie the official state dessert. The proposal received bipartisan support; sadly, it failed. Wild Maine blueberry pie was voted the official state dessert.
- Wait, don’t despair! The Maine Legislature eventually declared the whoopie pie our official state treat!
COOK THIS! No, I’m not giving you a recipe for whoopie pies; the Ananias’s are so good! What's in season locally, inexpensive, easy to work with, and plentiful? Zucchini! What do with the scores of the little green monsters multiplying like crazed bunnies in your garden? Sure, zucchini is great sautéed, roasted, and baked in a gratin but have you considered a fritter? These fritters are a great side dish, a super vegetarian option, and a great breakfast option with an over easy egg on top of it!
1 1/2 pounds zucchini (about 3 medium), grated
1/2 teaspoon kosher salt plus more for seasoning
1 large egg
1/4 cup all-purpose flour
1 tablespoon cornstarch4 tablespoons scallions, minced
Freshly ground black pepper
1/3 cup vegetable oil or as much as needed
- Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes or longer, then wring zucchini dry in a clean kitchen towel. This step is super important: keep wringing, wringing, wringing. Think of all the people in your life that frustrate you! And wring! Think of that guy you cut you off this morning and Wring! Think of that lady who went through the 10 items or less checkout with 37 different cans of cat food. Wring, wring, wring! Then ask your significant other to wring. Okay, now you can move on.
- Place zucchini in a large bowl and gently mix in egg, flour, chives, and cornstarch; season with salt and pepper.
- Heat oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 4 minutes per side. Watch your heat level here, too much and you’ll burn the outside before the inside is warm. Too little, and you’ll have soggy, oily pucks of wet zucchini.
- Transfer fritters to a paper towel–lined plate; season with salt. Serve with some parmesan cheese, minced herbs, flake salt and plain yogurt. Yum!
DO AHEAD: Fritters can be made 30 minutes ahead. Keep warm in a 200° oven.