I grew up saying courgettes, but these days it seems to be zucchini. I guess it depends where on the globe you live. Either way they are the most versatile veggie in my garden.
Pick your zucchini when they are a medium size. The bigger, older ones have too much moisture content and not enough of that skin. Save the large ones to be stuffed with a spaghetti sauce mix or baked on a tray in the oven with olive oil and seasonings
Lately I have been growing a golden yellow zucchini along with the regular green ones. There are so many that it’s fun to pick some of those excess zucchini blossoms and fry them up as well. I was able to sample the cooked blossoms many different ways, when I travelled for a month in Italy a few years back.
Some people like to salt the zucchini to let it draw out the extra moisture, but I’m always too impatient and I just grate it all and squeeze between my clean hands to remove the bulk of the moisture.
3 cups of grated zucchini
1/2 onion, grated
1 clove of garlic, grated
1/2 cup of gluten free breadcrumbs
1 cup cheese, grated
1/2 teaspoon of cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Oil for frying
1. Wash the zucchini under cool water
2. Grate the onion and the garlic clove, the zucchini and the cheese
3. Beat the egg with a fork
4. Combine all the ingredients except the oil and cheese. Mix it well with a spoon.
5. Heat the oil (on medium to high heat) with enough oil to lightly cover the botton of the pan. About 2 Tablespoons.
6. Drop 1/4 cup of batter into the hot oil, press the fritter down flat and cook it for 4 to 5 minutes until it is lightly browned.
7. Flip the fritters over, and top the cooked side with cheese. Cook them for 2 or 3 more minutes, until the cheese is slightly melted and the zucchini is cooked.
8. Eat while warm