Now that summer is here, and we are home for a change during garden season, the summer squash are thriving, and I can see a need for zucchini recipes.
This flashed by last fall as a comment on The Solitary Walker's blog by Rebekah of the Moratinos Life blog.
I grate them up, squeeze out the excess water, beat them together with a couple of eggs, Parmesan, and breadcrumbs, and fry them up into fritters. Serve them with garlic mayo. YUM.
July 20,2009 - Update. In the interests of cooking science, and to use up an unexpected eggplant, I tried this recipe with eggplant instead of zucchini. My recommendation. Don't try this unless you are fond of eggplant to begin with. Susan liked it, but then she likes eggplant to begin with. I like mine totally disguised with layers of cheese, etc. The fritters have a distinct eggplant flavor. The recipe preparation is the same, including the squeezing out of moisture. The eggplant has a little more. Another note, when you squeeze it, this brown liquid comes out, sort of like you were squeezing the life out of one of the pod people. There are also a lot of tiny seeds left, to remind you that you are eating eggplant and not some innocuous squash.