I'm starting to feel all zuked out.
My three zucchini monsters have now been peeled, seeded and grated into 23 2-cup lots that fill the freezer over my fridge almost to the exclusion of anything else. On seeing it all, my husband gently suggested that all that zucchini might have been better made into compost. Sob.
I am also picking 2 or three smaller zucchinis each morning, so am constantly browsing my cookbook collection for recipe ideas.
Here is a recipe for zucchini fritters that we tried a couple of nights ago. Well, the recipe is actually called "Courgette Fritters with Chilli Jam", but being Australian we call them zucchinis rather than courgettes. Also, I skipped the chilli jam in favour of the delicious home-made green mango chutney my Uncle Mike gave me for Christmas. You've gotta love a man who gives gifts like that! The recipe comes from Complete Vegetarian, edited by Nicola Graimes.
450 g/1 lb/3 1/2 C coarsely grated zucchini
50g/2 oz/ 2/3 C freshly grated parmesan cheese
2 eggs, beaten
60 g/4 Tbsp plain flour
vegetable oil, for frying
salt and freshly ground black pepper
Squeeze the courgettes in a dish towel to remove any excess water, then combine with cheese, eggs, flour, salt and pepper.
Heat enough oil to cover the base of a large frying pan. Add 2 Tbsp of the mixture for each fritter and cook a few at a time. Cook for 2-3 minutes on each side until golden, then keep warm while you cook the remaining fritters. Drain on kitchen paper and serve warm.
Delicious, economical, and perfect on a hot summer's night.