Zucchini fritters
More often than not, when a recipe lists zucchini, small specimens are called for. And for good reason; they're sweeter, crisper and don't contain as much water. This is all well and good but, during their peak season of late spring and summer, larger zucchini are plentiful and inexpensive and if they are growing in the garden, you'll more than likely be left with some the size of small footballs.
Ingredients
500g medium-large zucchini, peeled
2 eggs
50g plain flour
50g breadcrumbs
Salt and pepper
100ml extra virgin olive oil
Method
Grate the zucchini into a bowl. Sprinkle with a couple of pinches of salt and mix well. Place in a colander to drain for 15 minutes. Squeeze well and place into a bowl. Add the eggs, flour, breadcrumbs, a couple of good pinches of salt and pepper. Mix everything together until it is well amalgamated. Rest in the fridge for an hour. Form the mixture into fritters about half-a-centimetre thick and fry in olive oil till golden. Drain on kitchen paper before serving with tomato sauce or just a squeeze of lemon.
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