One summer, I lived with a French family in Paris while working abroad. With six people to feed, a full time job, and a tight budget, the mother of the house shed a new light on my understanding of the word "resourceful."
I will never forget eating zucchini, in one form or another, for every single meal at her table. While that may sound rather boring, she was incredibly creative with the available abundance of the vegetable. She brought in other seasonal ingredients and mixed up flavors and cooking techniques, so I never once got sick of them.
Now, it's peak zucchini season in Victoria, and we've got a bunch of the green summer squash coming in from our garden. I often opt for these fritters, which are quick to throw together, require few ingredients in addition to zucchini, and make for a wholesome veggie dish. Whenever I make them, I think fondly of eating les courgettes in that Paris apartment on Rue Elisa Lemonnier.
2 large zucchinis, grated
4 scallions, chopped
1 clove garlic, chopped
1 egg, beaten
1/2 cup flour
1 teaspoon baking powder
1 teaspoons salt, plus more for draining
1/4 teaspoon pepper
1 tablespoon canola oil
1/2 tablespoon butter
In a colander, toss zucchini and a pinch of salt; press out excess moisture. Transfer to a large bowl. Add scallions, garlic, egg, flour, baking powder, salt, and pepper; stir to combine.
In a large skillet over medium-high heat, melt oil and butter together until pan is hot. Lower heat to medium-low. Drop spoonfuls of batter about 1 inch apart. Cook until crisp and browned, about 5 minutes each side, depending on size of fritters. If working in batches, use more oil and butter as necessary until batter is gone.
Serve immediately with yogurt or sour cream.