Zucchini season is definitely ON this year. We have just two plants and already I have to beg my Facebook friends for new recipe ideas.
Everyone seems to favour Zucchini Fritters. Here is my version; it's not vegan or paleo, but it is high-protein low-fat and low-carb. I have a friend on the second (cruise?) phase of the Dukan diet and she was happy to munch a significant number of these. Most importantly, they contain the nutritional factor of deliciousness.
(A.K.A COURGETTE FRITTERS)
3 roughly grated zucchini (average size). You can sit the grated zucchini in a strainer for 20 minutes or so to let the excess water drain off. It works without that step, but the fritters are softer and harder to flip successfully.
4 Tbsp oatbran
2 Tbsp low-fat cottage cheese or quarg
1 tsp salt
Combine all ingredients in a bowl.
Drop spoonfuls of mix onto a moderately hot, lightly oiled non-stick pan. Depending on your pan, you may need to re-oil (say 1/2 tsp at a time) as the fritter-making progresses.
By lifting the edge of the fritters, determine when the bottom is cooked (it will turn golden and become firm), then flip the fritters.
As an optional step, sprinkle parmesan on the cooked side of the fritter and flip again to make a parmesan crust. You can do this on both sides of the fritter.
As mine were taking ages to make I piled the finished ones in a baking dish and kept them warm in the oven.
These can be served with practically anything, and make fantastically convenient leftovers (easy lunch or breakfast the next day).
My next missions are: a Chocolate Zucchini Cake and a veganised version of the Zucchini Fritter. I'm not sure if the latter will work well given the soft nature of the mix, but let's see what I can do with a little help from my (vegan) friends.. (hello, vegan friends...).