While some veggies need to be lovingly coaxed from their earthy wombs there are others that multiply like rabbits. One such prolific producer is the zucchini plant. Simply mention the word “zucchini” amongst those who like to grow; the bragging about size and quantity will rival any frat boy discussion. Vegetables that grow in such numbers and turn into baseball bats in the blink of an eye can present a real challenge. I hate waste but it’s hard to get excited about vegetables that don’t exactly boast a lot of flavour.
Last year I worked my way through the zuke surplus by making fritters. Frying makes everything better, and with a host of internet recipes and a little trial and error I managed to nail down a fairly decent process that resulted in crisp little patties which tasted A-ok , especially topped with a dollop of sour cream. They were nothing to write home about in the grand scheme of delicious culinary experiences, but they provided a decent out for the green submarines accumulating in my fridge.
The zucchini Aha! moment
This year I had an epiphany. So I’m not crazy about zucchinis, but thankfully they come into season when garlic scapes and green onions are plentiful and who DOESN’T love onions and garlic? Right. So this year I reworked that recipe again and I’m pretty darn pleased with myself. My zucchini fritters have gone from ho-hum to something I wake up thinking about. They’re that good.
To make these fritters you’ll need a food processor to puree the green onions and garlic scapes really well . Serve them hot, topped with sour cream and your choice of garlic scape pesto or crumbled crispy bacon. These are quick to make and seriously delicious as a breakfast treat, a side dish or a meal all on their own.