|The adventures of Rhys and the giancchini|
We left for our camping holiday, after giving the garden a full soak, thinking what a nice surprise it will be to come back eight days later to a plant full of zucchini’s. But we never expected the prize winning door stop that confronted us. So what do you do with a giant zucchini, courgette or is it now a marrow?Well my son thought whoooheeee, tackle, drop and roll, and had so much fun weight lifting it around the garden. How do you explain to a 15 month old, that his new favourite toy is soon to be lunch.The word marrow, conjures up images of, well, bone marrow, so I’m calling this bad boy, giancchini and I thought to make full use of the whole thing, I grated it and turned it into fritters for lunch with the neighbour and her three kids. Result!
|Perfect for an unplanned lunch and got the thumbs up from the kids, but sadly, Rhys keeps looking for his friend.|
Zucchini/ courgette fritters
made around 16
1 extra large zucchini (4 medium or 6 small) grated
1 red onion
1tsp garlic (diced finely)
10 tbsp flour (plain) approx enough to make it into a batter
salt/pepper (to taste)
coriander or parsley (chopped)
lemons/ limes (for garnish/ squeezing on top)
Oil for frying
How to make
Grate the zucchini, and leave to sit in a colander, squeezing out the extra liquid (there will be lots!) add salt. In a bowl, add onion, garlic, eggs, pepper. Mix. Add grated courguette and freshly chopped herbs. Add flour to make a batter. Spoon into medium hot pan, 3 – 4 mins each side or until golden. Add more herbs for garnish and serve with sliced lemons or limes.