Zucchini

Hello, me again with a few tips and a recipe for Zucchini now in season in our garden.

We grow golden zucchini as our choice but same rules apply to green. OK so the biggest problem that we have had are mildews. That’s a white looking powder on the leaves. To overcome this plant your zucchini in an area that gets a lot of airflow/breeze. Do not water in the evening. Water them in the morning so that the plant gets to dry off during the day. Use a combined fertilizer like 5in1 and the occasional liquid fertilizer is always helpful. We mostly use Charlie Carp I think that it’s an ok fertilizer and it helps deal with the carp fish problem in our rivers.

Zucchini fritters with Pumpkin, brown rice, quinoa, snow peas, nuts and broccoli salad.

Zucchini Fritters.

3 zucchinis about 4 to 5 hundred grams. Wash trim off the ends and grate coarsely.

½ cup self-raising flour. I use gluten free.

½ cup of parmesan cheese. I have used grated tofu when serving vegan friends.

3 shallots or spring onions or garlic chives.

1 whisked egg.

1 handful of flat leave parsley, chopped

Small handful of oregano, chopped. Or 2 teaspoons of dried.

1 teaspoon of salt.

1/3 teaspoon ground nutmeg.

2x1/2 tablespoons olive oil.

Put the grated zucchini in a colander and squeeze as much moisture out as you can. Then put it in a biggish bowl.

Stir in the flour, then parmesan, shallots, parsley, oregano, egg, salt and nutmeg.

Heat ½ tablespoon olive oil in a non-stick pan. Medium heat. Scoop out about 2 tablespoons of the mixture and put it carefully in the oil. Be careful not to splash and burn yourself. Put 4 or 5 in the pan. Squash them a little with the slide and make them a bit flat but keep them apart. Check to see if they are browned after a few minutes and turn them over. Then more oil and do the same. You can make them a day before and heat them in the oven prior to serving.