It's that time of year. The zucchini plants are going crazy. You go away for the weekend, come home and you have marrows. Our two plants are producing zuccs faster than we can eat them, but at least it forces you to really think about what you can do with them. We eat them a lot just sliced longways in half and then fried in butter (oh yes!!), or sliced and then layered in a lasagne (hmmm... potential for tonight...). But recently I was given a whole new idea - zucchini fritters!
I know it may not be an earth-shattering idea, but it was novel to me. I don't know why, seeing as I'm familiar with the concept of vege fritters - corn, potato etc. But anyway... Here's what we put in this time, but I reckon there are probably a million of different things you could put in. Make sure you grate your veges early and set aside, 'cause a lot of liquid will come out of them, which you'll want to drain before frittering. Buon appetito!
2 zucchini, grated 1 each beetroot and kumara, grated fresh herbs, chopped capers dash sweet chilli sauce lemon zest cumin seeds 2 eggs flour, as necessary
Mix ingredients together and shallow fry in hot oil. Yum!!
Served with brown-sugared salmon and garden-fresh french beans. Excuse the unappetising photo of fritter mix - one of those impossible-to-make-photogenic things.
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2 zucchini, grated 
