Zucchini madness

Katy Sword | Crumbs

With zucchini in season, it’s tough to find recipes that actually taste good. I’ve found two. The first, a classic — zucchini bread like grandma used to make. Literally, it’s my grandma’s secret recipe (not so secret anymore). The second, a new find — zucchini fritters. These, paired with homemade tzatziki, are a light treat that are healthy enough there will be no shame in eating dessert later.

Zucchini Bread

This recipe makes two loaves, because you will want the second. For those who for some reason don’t, just half every ingredient.

Ingredients

• 4 cups shredded zucchini (make sure you use a cheese grater not a blender)
• 3 cups flour (white or wheat, I actually use a combination of both)
• 2 1/2  cups sugar
• 1 1/4 cup vegetable oil
• 4 eggs
• 1 tablespoon and 1 teaspoon vanilla
• 1 tablespoon cinnamon
• 1 1/2  teaspoon salt
• 11/2 teaspoon baking soda
• 1/2 teaspoon baking powder

How to

1. Grease the bottom and sides of the pan with butter, spray works too but butter tastes better.
2. Blend all of the ingredients together – this is one recipe where order doesn’t matter.
3. Beat at medium speed for 1 minute, but if you don’t have a mixer a fork works well too. Everything just needs to look mixed together.
4. Bake at 325 degrees for 50 to 60 minutes — use the tried and true toothpick or butter knife method. If it comes out clean, it’s done.

Zucchini Fritters

This requires a little more skill, but anyone with an ounce of patience can do it. This recipe makes 4 servings, I halved the recipe and it made plenty for two people.

Ingredients

1. 1 pound shredded zucchini, two medium sized zucchinis is enough
2. 1 teaspoon sea salt and more to season (regular salt works too)
3. 5 garlic cloves, crushed through a press (if you don’t have a press, chopping them works too)
4. 2 to 4 tablespoons finely chopped fresh dill, to taste (I just used enough to make it look like the tzatziki I see premade)
5. Black pepper
6. 1 cup Greek yogurt (this makes more than enough tzatziki, I used a single-serving container and had tzatziki for days)
7. Juice of 1/2 lemon to taste (bottled juice works just as well)
8. 1 cup ricotta cheese
9. 2 large eggs
10. 1/4 cup all-purpose flour (again wheat works too)
11. Small handful of fresh basil, chopped (dried also works)
12. Small handful of flat leaf parsley, chopped (same here)
13. Vegetable oil for frying

How to

1. Sprinkle the zucchini with salt and leave to drain in a colander for 1 hour. Squeeze dry in a towel, paper or fabric. (You can squeeze the zucchini before salting as well to speed up the process).
2. In a bowl, whisk together the ricotta cheese, eggs and flour.
3. Add the half the garlic and the basil and parsley.
4. Mix in the zucchini once it’s dried out a bit.
5. Fill a frying pan with oil to a depth of 1/2 inch and place over medium heat.
6. When hot, fry 2-tablespoon-sized dollops of the batter, without crowding, for 2 to 3 minutes on each side, until golden brown. (Wait until they are visibly brown around the edges before flipping. Otherwise they will fall apart and create a giant mess).
7. Drain the fritters on paper towels and serve hot, with the tzatziki on the side.

For Tzatziki

1. Mix half the garlic with the dill, salt, pepper and yogurt. Add a squeeze of lemon juice to taste.