As is usual for this time of year, we are trying to keep up with a glut of zucchinis. Every year we agree that we’ll grow just one plant, & then we add another in case the first dies, & it never does… This year the first plant was a yellow ‘tennis ball’ zucchini, & because early indications were that all we’d get were golf balls, we added a ‘normal’ green plant as well. However, the yellow plant is now happily producing tennis ball-sized offerings and the green one is giving us the normal long variety. So today for lunch (myself, the daughter, & our two foreign imports, lol) I made spicy zucchini fritters.
- Put 1&1/2 c plain flour, 3 tsp baking powder, 1/2 tsp salt, 2 tsp ground cumin seeds & 1 tsp ground coriander seeds in a bowl & stir to mix. (I have never owned a sifter, although Mum always used one.)
- Add one small red onion, finely diced, and as much coarsely grated zucchini as you like, plus lots of chopped parsley.
- At this point I decided to liven the mix up a bit more so I added 1/4 c of crumbled blue cheese.
- Add 4 eggs & 1/2 c milk & mix to a soft, pouring-consistency batter – you’ll probably want to add more milk.
- Fry in oil over a moderate heat until golden and crispy, then drain & serve with sour cream and sweet chilli sauce.
The only complaint from the young persons was that I could have added more blue cheese 🙂