I'll admit it, I have to spell-check "zucchini" every time I write it. We could spell it zukini, as in, "Eat more zukini to fit in a bikini." No?
Well, bikini assonance aside, I do not mean to imply that the following recipe is in any way slimming, it's just a yummy way to use up the zucchini that your over-zealous gardener neighbor gives you every year.
5 small/medium zucchini (or the one giant one that was growing sneakily at the back of the garden) grated (approximately 4 cups)
1/2 cup semolina flour, or whole wheat flour (fine corn flour if you need these gluten free)
2 green onions, finely diced
2 tablespoons finely chopped Italian parsley
1 teaspoon black pepper
1 teaspoon garlic salt
1 tablespoon dried dill
1/4 teaspoon pumpkin pie spice
3 ounces soft goat cheese (chevre), crumbled
a lemon, some Greek yogurt, and more Italian parsley to serve
Heat the olive oil in a NON-STICK pan over medium-high heat, using enough oil to cover the bottom of the pan well. (I had my stove on 9 then had to turn it down to 8 after the first batch.)
After you've grated the zucchini into your mixing bowl, the best thing to do is grab handfuls of it at a time and squeeze the heck out of it over the sink to remove some of the moisture. Mix the grated zucchini in with all of the rest of the ingredients and then drop rounded spoonfuls of the batter into the pan carefully, smooshing them flat as you go, so they look like little pancakes. Fry them in batches, cooking for three minutes per side. Don't crowd the pan too much because you don't want them touching each other, it makes it hard to flip them over. This recipe should make at least 12-16 patties. If your batter starts to look a little runny between batches, you can add a tablespoon more of flour and mix really well before continuing.
They can go into a warm oven until serving, or you can just enjoy them at room temperature. Serve with fresh lemon squeezed over, good generous dollops of Greek yogurt or sour cream, and roughly chopped fresh parsley.