What do you do when the garden explodes? You question your springtime choices. And you start finding creative ways to preserve, use and generally avoid feeding them to the chickens. As much as I love the chickens, I'd rather enjoy my garden bounty myself!
So, when the zucchini plants produced an over-abundance of fruits, and the zucchini relish and zucchini salsa in the pantry is already making the shelves sag, I was thinking of creating foods we love, and freezing them ready to reheat. Zucchini fritters, chocolate zucchini cake, muffins and cookies all came to mind.
Below I have written out the recipe for Zucchini Fritters. This recipe is especially for my sister Thérèse. <3
2 lbs zucchini
3 green onions
2 eggs
3/4 cup GF flour
1 tsp baking powder
1/2 tsp salt
1 Tbsp parsley
1 tsp Italian seasoning
1/2 tsp pepper
1/3 cup grated cheese
Preheat the oven to 400F. Line two cookie sheets with parchment paper.
Grate the zucchini into a bowl, add a teaspoon of salt and let sit 10 minutes or so. Drain out the moisture by wrapping in a tea towel and squeezing.
Drop the zucchini, chopped green onions and eggs into a large bowl, and mix.
Measure out the flour, baking powder, seasonings and grated cheese in a small bowl. Add to the zucchini and mix well until completely blended.
Using a 1/3 cup measure, or ice-cream scoop, drop well spaced scoops of the mixture onto cookie sheets lined with parchment paper. Flatten into small pancakes and bake 12 minutes. Flip each cake over and bake another 10-12 minutes.
Serve with mayo or sour cream, or chill and freeze for zucchini futures!
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