D-Man and I enjoy catching the sunset along the River Cam during these summer evenings. There are quiet paths along each side of the river, and Tessa enjoys exploring our new surroundings and sniffing out her new friends – the sleepy cows and the hissing swans.
There are also homes along the northern side of the river, with beautiful spacious gardens I’m envious of. It was at one of these houses that D-Man found a crate full of giant zucchinis (courgettes) with a sign that said, “Help Yourself.” The neighbor had had a surplus of giant zucchinis this year and didn’t know what to do with so many!
So D-Man brought one home.
I wanted to do something sinful with this zucchini.
Now, get your mind out of the gutter. I was only craving a bit of crunchy fried goodness.
We’d eaten the first 1/4 of it as roasted garlic zucchini. I then thought of making croquetas with the second 1/4, but decided I wanted something simpler and just as crunchy. Thankfully, Mica of Travel This Earth sent along a fritters recipe!
I altered a few things (like using olive oil instead of coconut oil since I had run out of the delicious coconut stuff), and used crushed chillies instead of dill. The result? Perfectly spicy, crunchy, deep fried goodness.
For this recipe, you’ll need:
300 grams grated zucchini
4 sliced green onions
200 grams grated cheese (I used mild white cheddar)
4 TBSP flour
2 tsp crushed dried chillies
salt and pepper
Now, grate that zucchini! (courgette)
Add the sliced onions and grated cheese…
Throw in some flour, and the crushed chillies…
Then a couple of eggs + salt and pepper. Mix well until the ingredients are evenly distributed.
And fry until they’re a deep golden brown.
Delicious little zucchini fritter.
I personally like mine a tiny bit burnt, and with generous dollops of greek yogurt.
Any giant zucchini recipes up your sleeve?