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 grated zucchini
- 1 clove garlic
- 1/2 medium onion
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 large egg
- 1 cup grated cheese
- 1/2 cup gluten free breadcrumbs
- 2 tbsp olive oil
- 1. Wash the zucchini under cool water and grate it with the skin on. With your hands squeeze out as much liquid from the zucchini as you can and leave it to drain for 5 minutes in a sieve.
- 2. Grate the onion and the garlic clove
- 3. In a small bowl beat the egg with a fork
- 4. In a medium bowl add the zucchini, onion, garlic, cumin, salt and pepper and lightly mix it together with a spoon.
- To the zucchini mixture, add the egg, cheese and breadcrumbs and mix it well.
- In a large frying pan heat the oil on medium to high heat and drop a 1/4 cup of batter into the hot oil. Flatten the fritter with the back of a spoon and cook it for 4 to 5 minutes and lightly browned.
- With a spatula flip the fritter over, cover the top with cheese and cook the fritter for 2 or 3 minutes more until the cheese is slightly melted and the zucchini's cooked.
- Eat the fritters while still warm.
- Any leftovers will keep covered in the fridge for a couple of days and are good eaten cold or reheated in a pan for a few minutes.
Be the first to comment