For about six years, we lived next to an older couple with a prolific vegetable garden. Anne would supply us with apples, tomatoes, beets, yellow squash, and zucchini. She’d leave us boxes on our front porch and I delighted in the fact that it forced me to be creative and figure out what to do with an overabundance of produce. I made applesauce and apple cakes and Caprese salads with all she gave us. One time I thanked her by making her a delicious beet juice drink and she told me how gross it was. She kept giving me vegetables though so we were still cool. Some people don’t like beet juice.
But honestly…I got a little sick of zucchini after a while.
Now…I buy our zucchini. Sigh… I really want to make zucchini noodles (and plan to this week!).
But then I saw this recipe pop up on my Facebook feed late at night and had a major hankering for fritters.
If you’ve got a surplus of zucchini- well if you have TWO that you want to get rid of, fry them up! These fritters are fortified with shredded potato and onion and have a good dose of herbs throughout. They’d make a great addition to your meal prep this week. I’d love to have some with eggs for breakfast this week.
