Having a zucchini plant means you are never without a zucchini. Ever, All. Summer. Long. Which also means you have to find ways of hiding, uh, incorporating, zucchini into your meals. The saving grace is that zucchinis are pretty much tasteless, so they can be used to bulk up all manner of dishes.
This is my favourite way to eat zucchinis. It can be whipped up in minutes and tastes absolutely scrumptious.
Ingredients (makes 6-8 large fritters):
1 medium zucchini
1 sweetcorn (fresh or use 1 cup frozen corn kernels)
50g feta, cut into small cubes or crumbed
½ cup self-raising flour
¼ tsp baking powder
1 Tbsp chopped herbs, – mint, chives, flat-leaf parsley
freshly ground pepper
2 Tbsp butter for pan frying
sweet chilli sauce
Grate the courgette and using your hands, squeeze as much liquid as possible out of the grated courgette. Run a knife down the side of the corncob to remove the sweetcorn kernels.
Whisk the flour, eggs and pepper together. Add in the courgette, sweetcorn, feta and herbs.
Heat a tablespoon of butter in a non-stick pan. Fry large spoonfuls of batter until golden (~3 minutes on each side).
Serve with slices of avocado and sweet chilli sauce, and eat immediately.