I PROMISE NOT TO MAKE ANYTHING ELSE WITH ZUCCHINI IN 2015 ! But it’s been a very good year for these vegetables. People haven’t stopped dropping off their little summer harvests so obviously I couldn’t waste them, because it’s wonderful to share food, especially when you grow it yourself ! So far this year, I’ve made a marinated-pickled version (see recipe here), a roasted pie version (see recipe here), an omelet version (see recipe here), a stuffed version (see recipe here) and used them in other oven-baked dishes too, like moussaka and ratatouille (feel free to do a search by ingredient) … This zucchini fritter recipe is something usually prepared in small two-bite sizes but a larger and easy to hold meal-sized hamburger and/or sandwich version is also quicker to make and a great way to take a break from eating meat and be a little more vegetarian (this is good and healthy for all of us) ! I sometimes oven-bake them when I’ve eaten too much fried foods during the week (which is why it is a good idea to brush them generously with olive oil and add some extra olive oil in the mix if you do) or fry them in a pan for a moister (on the inside) and crunchier (on the outside) zucchini fritter. The hamburger version is excellent with some thin cucumber slices, salad leaves and some yogurt tzatziki sauce (see recipe here) but that’s up to you. Bye-bye my lovely ZUCCHINI, see you again next year ! Promises, promises, we’ll see ! Enjoy … :)