It's that time of the year again!
Yes, it is zucchini season.
The time of the year where no matter what direction you look in your garden, there are zucchinis growing overnight. And, if you turn your back, they double in size within 10 minutes.
My Dad turned up yesterday with a whopper. I'm sure it would have won a prize in the recent Tyrendarra Show if he had entered it.
My initial thought was "what the hell am I going to do with that?"
We all know that once they get too big, zucchini's lose their sweetness. So just steaming them - my favourite way to eat them, would taste a bit nasty.
I just happened to be painting the kitchen cupboards on the weekend, and my cookbooks were lying all over the bench. Call it luck, but the first book I opened had a recipe for Zucchini Cakes. Of course I couldn't help "tweaking" the recipe, as Dad also gave me a huge pumpkin.
Zucchini & Pumpkin Cakes
500 g zucchini, coarsely grated
250 g pumpkin, coarsely grated
3/4 cup sifted SR flour
1.4 teaspoon nutmeg
Salt and pepper to taste
1/3 cup skim milk
2 eggs, lightly whisked
spray cook for frying
- Grate the zucchini and squeeze out excess fluid (i used a spatula to squash out the fluid in a sieve).
- In a medium bowl, combine the squeezed zucchini, pumpkin, flour and nutmeg. Add milk and egg, salt and pepper and mix well.
- Heat a non-stick pan and spray with oil. Cook in batches, turning after 4-5 minutes.
Makes 10 large fritters/cakes.
They are great eaten warm or cold, served with your choice of protein. It is an easy way to get some sneaky veg into the kids (and husbands) also.
Let me know what you think?