My veggie garden was two weeks unattended, and yesterday I had a look where my zucchini plats grow..Well,I found this whopper!
3,4 kg of overgrown zucchini. I know,it is not that tasty anymore but somehow I felt bad just to dump it away. So I had to figure out something to do with it. Yesterday I made soup, from whatever I had in the fridge.Something simple and fast.
For this soup I used zucchini,garlic,cream cheese,mozzarella,veggie/meat stock,salt,pepper and onions.Boil all the vegetables together until soft.Puree them with food processor or with blender.Return the soup in the kettle and boil with low heat,add the cream cheese and mozzarella.Keep stirring..In the end add veggie/meat stock,salt and pepper.If you like serve with dollop of cream and Jamon Serrano ham.
Today..Oh yeah..There’s still left overs from the zucchini,I made some fritters.Really easy and fast.Kiddo loved them and hubby was happy because I fried some salmon with the fritters.
Here is the recipe:
1-4 garlic cloves (it is up to you how many you want to use)
1l shredded zucchini
2,5 dl spelt flour
2 large eggs, lightly beaten
2 sliced spring onions (green and white parts,)
Sour cream, for serving (optional)
Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using a clean kitchen towel, squeeze out as much liquid from the zucchini as possible. (Place the zucchini inside of the kitchen towel and start twisting it..)Transfer the zucchini to a large bowl.
Add the flour, eggs, sliced scallions, pinch of salt,caraway and pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
Liberally coat the bottom of a large sauté pan( I used my beloved Finnish cast iron pancake pan) with vegetable oil or butter and place it over medium-high heat. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining zucchini mixture.
I made yogurt sauce for the fritters. I went to my herb garden and picked all kind of different herbs… Keep experimenting with this recipe.Please use your own favourite spices and herbs.It will be perfect vegitarian main dish or serve it as I did side dish. My carnivorous maximus aka hubby loved them..
Oh and we are eating still tomorrow zucchini inspired food.I wonder when my hubby is going to tell me: ENOUGH! Next year you will have just one zucchini plant in your veggie garden 😉