Once again I’m reminded of what happens when I turn my back and not do anything with zucchini for about five days: I get nearly six pounds of summer squash, looking up at me, threatening to explode into space-aged proportions.
A remedy: Perform the summer version of the tuberous pancakes! The recipe is basically the same, but because summer squash are less starchy than sweet potatoes, you’d need a touch more flour and eggs. For example, for 5 3/4 pounds of zucchini, we used 1 1/2 to 1 2/3 cups flour, and 6 eggs. I should also note that this dish’s existence was encouraged by the fritter recipe at Simply Recipes!
Magic is not only green, but also deep-fried.
Perfect accompaniments: A bit of something creamy (yogurt, sour cream, crème fraîche, mayo, mustard, etc.), with a side of something tart for contrast. Like pickled beets, sauerkraut or curtido. O:-)
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