I suspect I am the only person in the gardening world who can't grow zucchini! And not just because of the weather or whatever up here... I had no success with them when I was a member of the Community Garden in Forest Hill.
Because of this, I am always delighted when they are cheap to buy. They are so versatile in the kitchen and I know some gardeners are desperate to find recipes for them so here is today's offering.
8 medium or 6 large zucchini, grated
1 cup plain flour
1 free range egg
1 large garlic clove, peeled & chopped
Freshly ground pepper (to taste)
Grate the zucchini into a bowl, sprinkle with a little salt and allow to
stand for about 30 minutes.
Combine flour, milk and egg in a food processor or blender and blend until
mixture is smooth.
Rinse salted zucchini under running water, drain well and pat dry with paper
Stir into the batter with pepper and garlic.
Using a lightly oiled heavy-based pan or barbecue hotplate, drop generous
spoonfuls onto the heated surface, turning once and cooking until fritters
are firm and golden brown on each side.
NOTE: I sometimes add a little grated Parmesan cheese and some chopped
herbs to the mixture.
Great for a Mid-Week vegetable hit - you can even throw them in the kids lunch boxes - or to serve with grills etc.