At @bower request, here is the recipe that I use for the zucchini fritters. Just one of a number available online and tweak to your taste buds contentment.

As our preferred feta is available in 400 g tubs, I generally quadruple the batch size, making around 80 at a time from fresh zucchini. Frozen zucchini yields less per batch.

2.5 cups grated zucchini
4 tablespoons spring onions chopped
2 tablespoons fresh dill or 2 teaspoons dried dill
2 eggs
4 tablespoons plain flour
1/2 teaspoon salt
3 Oz /90 grams feta cheese crumbled
Oil for cooking

Squeeze water out of grated zucchini.
Mix zucchini, spring onions, dill,eggs, flour, and salt.
Fold in crumbled feta
Heat oil in frying pan
Drop in a tablespoons worth and cook about 3 minutes each side or until browned.

Thanks Whwoz, that sounds delish!!

I remember my mom making similar a couple times. Family on facebook was always kicking around any recipe that had "Greek" in the name. They were pretty good.

Yes they are pretty good, used to eat a lot of them myself before dairy products started to play up with me. Need to play around with a curried version sometime (onion, garlic, ginger, tumeric and paprika) as a base, to add the zucchini eggs and flour to. No cheese

Thanks for the recipe Whwoz!

I have made similar fritters, but without the feta cheese. I will definitely try adding cheese when I make them next time.

As I contemplate being awash in delicious Gold Rush -n- Black Beauty Zukes in but a mere five (5) months...

Whwoz wrote: ↑Mon Feb 19, 2024 7:51 pmSqueeze water out of grated zucchini.

The search for the best way to reduce the Zuke moisture content continues apace. IMO, wringing them out compromises their structural integrity, and you's can't help but suspect flushes out some of the nutritional content/yumminess quotient.

The lovely and long suffering Mrs. Gotch found what we consider to be a game changer with Veji Bags (https://www.vejibag.com/)

Moisture's removed benignly, if over a longer time frame, and contribute to a better (also IMO) finished product; especially for freezing.

Unless you's folks don't suffer the slings and arrows of outrageous (excessive) Zuke Bounty: The Gotch

Where's the cinnamon and sugar?

Greek Zuke Fritter Recipe Update: The lovely and long suffering Mrs. Gotch was so enamored of this recipe that she's already printed it off!

The Gotch

I use a potato ricer to squeeze out excess moisture from thawed frozen spinach and grated squash. Works really well, especially with the spinach.

Thanks for this recipe! One can never have too many summer squash recipes.

The next instalment of zucchini has arrived, 3.2 kg/7 lb worth.
these will most likely converted, along with some small lots from the freezer, into fritters on Wednesday, when it's forecast to be up around 36/37C/100F. A good inside day job.

GoDawgs wrote: ↑Tue Feb 20, 2024 10:18 am I use a potato ricer to squeeze out excess moisture from thawed frozen spinach and grated squash. Works really well, especially with the spinach.

That is a great tip! It could work also for grated cucumbers, when making tzatziki.

You could always get a hydraulic press.
No kitchen should be without one.

A few of the zucchini fritters, ready to go into the freezer

Also had a play with a curried zucchini, bean, chickpea mix.
These have worked out well enough so far, no doubt could be improved over time. Will see how the others like them

Now all that's needed is Costata Romanesco.

Maybe, but not more than 2 plants

Whwoz wrote: ↑Tue Feb 27, 2024 8:43 pmAlso had a play with a curried zucchini, bean, chickpea mix.

Just picked up some real beauts @$1.19/lb.

The lovely and long suffering Mrs. Gotch will press some into her Jambalaya this weekend, would like to give these a go with the rest.

The Gotch

They all sound Delicious!! Love the feta!

Old Chef

You're all making me hungry again, it's almost midnight here