I always laugh at this time of year when people try to give away zucchini. If anyone's planted more than one plant they're in trouble, finding themselves stuck with tons of them - way more than most people can handle. Every year I tell myself to plant one and end up with three or four.

Yet I never, ever give them away. The huge ones go to the chooks, and the others get made into pickles, thrown in stews and soups, and this year, my newest recipe - Indian style fritters. Indians might call them pakoras or bhajis but to be honest I am not sure what the difference is.

Firstly, grate two zucchini into a bowl. Add a sliced green chilli, 2 tbsp grated fresh ginger, and some curry powder of your choice. I actually had some spice mix that is meant for stuffed paratha which I thought would be perfect. You can also add a small finely chopped onion or some shallots and a pinch of salt.

Then, add a cup of flour and a quarter of a cup of tapioca flour. The tapioca flour helps bind it and crisp it up a bit but you could also try rice flour or you could just do it entirely with gram flour which is made out of chickpeas. I can't as Jamie's stomach can't handle chickpeas.

Mix the batter together, adding a tiny bit of water if it's not sticking together properly. You don't want it too wet. Add a spoonful to an oiled pan, and fry til crispy round the edges, flip over and squash down and fry on the other side. I like to do one first to see what else I need to add, like more chilli or spices.

You can also pop them in a warm oven to keep warm until ready to serve. We had ours with quick pickled radish, homemade lime pickle, and coconut yoghurt.

So there you go. Yet another zucchini recipe for you. What is your favorite way to cook zucchini?

With Love,

Are you on HIVE yet? Earn for writing! Referral link for FREE account here