Zucchini season

Any day now, the rabbits are going to stop biting my zucchini flowers off and we’re going to have an overabundance of the vegetable. I have 3 plants that are going crazy and two that almost seem to be like one of those twins that loses all of its nutrients to the stronger twin. What are those called? Anyway, I think I’m going to have to get rid of those two because they’re not doing enough to waste water on in this Midwestern drought.

Once they do take off and I get more than one zucchini, which is all I’ve had so far, I have this recipe in mind. I haven’t actually tried it but in case you get zucchini sooner than I do, especially in more southern states, I thought I’d pass it along.

Zucchini Fritters

2 tbsp flour
3 eggs, lightly beaten
salt and pepper to taste
2 cups grated zucchini
2 shallots, finely chopped
2 tbsp fresh parsley, chopped
vegetable oil
sour cream

Ina  medium bowl, combine the flour, eggs, salt, and pepper. Add the zucchini, shallots, and parsley and mix well. Heat 1/8 of a cup of vegetable oil in a large skillet. Drop the mixture, by tablespoons, into the hot oil. Cook until each side is golden brown and drain on paper towels. Makes about 30 fritters. Serve hot with sour cream.

Credit: Life’s Little Zucchini Cookbook: 101 Zucchini Recipes by Joan Bestwick