I am really hoping for a zucchini glut this summer - but I have a horrible feeling that I have once again stuffed my beds too full, and everything will struggle. When you plant the seedlings it looks like there is HEAPS of room. I have my zucchini in between my already tight bean frames.
This Donna Hay recipe is a total winner, and one we have quite often through summer.
FRITTERS: Grate 4 good sized zucchini and then wrap in a tea towel and squeeze as hard as you can to remove excess liquid. Put into a bowl with 1 packed cup of finely chopped spinach, 1/2 cup of chopped mint leaves, 5 eggs, 3/4 cup almond meal, 1/2 cup finely grated parmesan, 1/4 cup chia seeds, sea salt & pepper. Mix to combine and allow to stand for 30mins. cook fritters on the BBQ.
SALSA: Gently mix together in a bowl - 1 drained and rinsed can of black beans, 250g chopped cherry tomatoes, 1/2 red onion finely chopped, 2 tsp grated lemon or lime rind, 1/4 cup of lime or lemon juice, 1/2 cup chopped coriander, 1/2 cup chopped parsley, 2 diced avocados, salt & pepper and chilli to taste.
To serve, spoon the salsa mixture on top of the fritters.