Mid summer is a time of abundance in the veggie garden and this year zucchini (also known as courgettes) are extremely prolific in mine. Finding new ways of using and preserving them is essential. I’ve given them to friends and neighbours, frozen them both grated and in pieces, and made relish. I’ve grilled them, stuffed the flowers, made ratatouille and even a zucchini loaf. This fritter recipe is a nice option and you can use frozen grated zucchini to make them at other times of year too.
3 zucchini, grated and liquid squeezed out
2 spring onions, chopped
1 cup chopped fresh herbs (basil, parsley, mint – whatever you have)
2 
eggs, lightly beaten
1/4 cup flour
1 tsp lemon zest
100g crumbled feta
In a large bowl mix zucchini, spring onions, fresh herbs, eggs, flour, lemon zest and feta.
Heat a little oil in a frying pan and cook spoonfuls of the mixture for 2 minutes on each side or until golden and cooked through.
You can make these small and bite-sized or larger meal-sized. They are delicious served with pesto or relish
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