Squandering squash?

No need now that you know about Zucchini Fritters aka another way to consume an overabundance of garden squash left on the vine a little too long.

Delightfully delicious!

Ingredients

1 lb zucchini, seeds removed if very mature

1/2 cup chopped green onions 

1 small red onion, finely chopped

1/2 cup fresh dill, chopped 

4 tablespoons fresh flat-leaf parsley, chopped 

1/2 cup feta cheese, crumbled 

4 eggs, slightly beaten 

1 cup all-purpose flour

fresh ground pepper

olive oil, for frying

Directions 

Grate the zucchini and place in a colander; sprinkle with salt and let drain for 30 minutes; squeeze out moisture and pat with paper towels.

Place the zucchini in a bowl and add the green and yellow or red onions, dill, parsley, cheese, eggs, flour and salt and pepper to taste; mix well.

In a large sauté pan over medium-high heat, pour in oil to a depth of ¼ inch; when the oil is hot, drop the batter by heaping tablespoonfuls into the pan (or form into small patties), allow space in between fritters; fry for 2 minutes on the fist side, then turn to brown on the second side for about 3 minutes; using a slotted spatula transfer to paper towels or newspaper to drain; repeat with remaining batter.

Serve hot or at room temperature, alone or with the following creamy garlic-lemon yogurt sauce:

1 cup sour cream or plain, full-fat yogurt
1 to 2 tablespoon lemon juice
1/4 teaspoon lemon zest
a few pinches of salt
1 small minced or crushed clove of garlic

Preparation:

In a small mixing bowl, combine all ingredients. Mix well. Serve immediately, or cover and refrigerate for up to 5 days. 

Update on Monday, August 15, 2011 at 10:43AM by Lois

This is what I so enjoy about gardening.  The many surprises!

From Barb:

"LOVE this recipe.  Made extra scrumptious sounding/appealing with the photo.  

I do have a zucchini that is the size of a small submarine and this should work just great.  Very timely. 

I didn't plant zukes this year. The spring was so wet I wasn't going to plant anything but I DID throw outside the gourds from last fall and I think maybe some pumpkin seeds?  At any rate, vines have sprouted.  More than sprouted.  Two are taking over the whole garden area and I have no idea what they plan to produce.  I'm talking like eight feet long and growing!  I don't see any beginnings at all.  I figured they were gourds when they first sprouted, but now I really don't know.  Jack and the bean stalk comes to mind if i had this on a trellis.  One leg went right over the tops of the pepper enclosure...really like some very strange growth out there."

Update on Monday, August 22, 2011 at 10:39AM by Lois

I've now made these several times and have enjoyed plain, with sour cream and salsa as well as yogurt. Many other possibilities, I'm sure.  Let me know about additions you found particularly flavorful.