Wednesday, January 19, 2011

Zucchini and Mint Fritters

Anyone who grows zucchini/courgettes know that invariable, you end up with an excess. And on occassion, one gets away on you and all of a sudden you have a marrow! As I have hit this point in the growing season, I have been trying to come up with creative ways to use up the excess. Tonight for dinner, it was quick and easy zucchini and mint fritters, served with garden salad, sauerkraut and homemade tomato relish. Perfect for a 33 degree evening!

Zucchini and Mint Fritters
4-5 zucchinis or 2 medium sized marrows (about 3 cups when grated)
3 Tbsp chopped mint
3/4 cup flour
2 eggs
1/2 cup grated cheese
Salt and pepper to taste

Grate the zucchini and squeeze the excess liquid from it. Add to a bowl with all the remaining ingredients and mix until combined. Fry large spoonfuls of batter in a few tablespoons of olive oil, until golden brown on each side. Keep fritters warm until all mixture has been cooked. Serve warm or cold with salad and relish.



  1. Yummo! I made these the other day. Try some lemon zest and a bit of feta in there too, delicious! xoxo

  2. Mmmm they look so delicious Amy. I love courgettes but mine aare a bit slow to get going. We did have a marrow when we came back from holiday. I used it to make a courgette chocolate cake. Hey it was nice to meet the 'real' you the other day. Maybe we'll catch up again sometime. Hope the booties were well liked:)