Everyone seems to have a glut of zucchini’s in their garden at the moment. Good old zucchini – a prolific cropper, and one that grows so fast and big your garden is soon overrun with them. In short; they’re the best.
This week I have seen blog posts going up ALL OVER THE INTERNETS with ideas to use up all those zucchini’s, so I thought i’d add mine to the mix: Zucchini, Corn and Mint Fritters, with spicy Guacamole.
This dish is quick, super healthy and fresh, and can be had as a weeknight dinner served alongside a garden salad, or why not try having the fritters with a poached egg for your morning breaky?
Now growing zucchini’s is fairly simple; they’re a summer vegetable so mine tend to go in the garden in November/December and you can find you have your first zucchini 8 weeks after that. The only issue i’ve had is that I have to hand polinate them. Which isnt as scary as it sounds. Creep out to the garden early in the morning (ok, not that early, lets say 8am?) when your zucchini flowers have opened up to the world for the day. Find the male flower (on the end of a fairly long stem as opposed to the other flowers which sit closer to the plant) and open it up to reveal its pollen/flowery goodness. Then smoosh (technical term) your male flower onto the insides of your female flower (is this blog post still G rated?) and transfer the pollen over! It takes 2 seconds and really is as simple as that.
EMMA’S ZUCCHINI, CORN AND MINT FRITTERS WITH SPICY GUACAMOLE
Makes enough for 4 people, 2 fritters each.
2 medium sized zucchini, grated
2-3 fresh corn cobs, dehusked and then with the kernals removed
Handful of fresh mint, roughy chopped
2 free-range eggs, beaten
5 tbls of plain flour
A little cold water to mix
Olive Oil for frying
Everyone has their own version of this; heres mine;
2 ripe avocados, smashed up in a bowl
Juice of half a lime (or to taste)
handful of fresh coriander, roughly chopped
2 spring onions finely chopped
finely diced fresh tomato
Finely diced red chilli (or dried if you don’t have any)
Freshly ground salt and pepper
For the fritters, start by putting your grated zucchini’s and corn kernels in a mixing bowl with your fresh mint. In another smaller bowl, whisk your eggs together and set aside.
Add your flour to your zucchini and corn and mix well. Add the beaten eggs and a tiny bit of cold water and with a whisk mix it all together until you have a batter like consistency. What you’re aiming for is not too thick that it glugily sticks to your whisk or spoon, but not too runny either that it will go everywhere in the pan. If its too runny then add more flour, and if its too thick add a touch of cold water and re-mix.
Heat up a non-stick pan and add extra-virgin olive oil and when hot (but not too hot!) add a ladel full of your batter mixture. Allow it to settle a bit before you press it down to make it the size of an approx 1cm thick fritter. Repeat until all your mixture is gone. The fritters should be approx the size of your hand.
Once cooked on both sides, remove from the pan and place on a plate lined with paper towel.
In a bowl or mortar and pestle, mix together all of your guacamole ingrediets and season to taste.
Serve guacamole alongside your fritters with a simply dressed garden salad.
Have you been growing zucchini this year? What do you like to make with your glut of zucchini’s? Or have you got a saucy tale of hand pollination? Let me know in the comments section below?