You know as well as I how easy it is to get a little carried away when the zucchini come into season. This is true whether you pace the farmers market hopefully until they appear; whether you grow them in your backyard (in which case you really know what squash overload is like); whether you don't even like zucchini that much but overestimated at the store when picking up ingredients for zucchini bread.
They multiply, it seems, in the crisper drawer.
Ma'ayan borrowed the tip—to cook the zucchini before making fritters in order to eliminate some of the squash's moisture and achieve a crispier, sog-free fritter—from a friend, but translated it to leftover grilled zucchini she already had.
She chopped up the grilled zucchini then stirred it together with diced grilled onions, fresh basil, eggs, and buckwheat flour. The result? "Tender thin fritters that cooked really quickly with an even more flavorful inside than I was expecting," she writes in the post.
One more tip for using up leftovers, care of Ma'ayan: Make a sauce to dip the fritters in from the last drips of a bottle of sweet chili sauce by pouring soy sauce, water, and rice vinegar directly into the bottle and shaking it all together.
Do you have a tip for using up leftover zucchini? Share it in the comments.