Zucchini surplus? Yeah, we thought you'd be here about this time.
By the time summer comes to a close, many of us will feel completely burnt out on zucchini, which is understandable—the delicate squash has a tendency to take over a garden, and there's only so much zucchini bread a person can eat . But there's no need to despair, because we have plenty of creative ways to use up your zucchini all summer long. For starters, try frying it into fritters with corn and cheese, then dipping the crispy cakes into a basil- and chive-spiked sour cream.
Zucchini is notoriously chock-full of water, which can make it difficult to cook with; grating it and squeezing out all that liquid is the best way to reduce its wateriness and concentrate its flavor. Here, we form patties of grated zucchini, fresh corn, and Gruyère or cheddar, then fry them up into these surprisingly addictive crispy fritters. Try serving them with a side of sour cream flavored with tender herbs, like basil and chives.
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