«There is a moment every summer» writes Peggy Tolleson in her delightful culinary memoirs ’Wild Garlic,’ when you cannot even give away zucchini. One day you have tiny little yellow or green Zucchini and you think it would be a shame to pick them at that stage, and the next day they are huge” here is a recipe from her book which “might stimulate even the most fed-up zucchini eaters.” Wild Garlic can be bought directly from the author This e-mail address is being protected from spambots. You need JavaScript enabled to view it or on www.amazon.co.uk

INGREDIENTS

2 x 30 cm green zucchini (the darker green the better!)

2 x 30 cm yellow zucchini

3 tbsp of buckwheat flour (farine de sarrasin)

3 tbsp of polenta

4 tbsp chopped parsley

1 tsp green food colouring

1 tsp turmeric

2 eggs

Salt and pepper

4 tbsp corn oil

4 tbsp butter

PREPARATION

Grate the zucchini, putting the green ones in one bowl and the yellow ones in another.

To the green ones add the buckwheat fl our, the parsley, the green food colouring and an egg.

Mix the yellow zucchini with the yellow corn flower, the turmeric and the other egg. Season.

Heat the butter and the oil in a large pan and fry the zucchini mixture by dropping large spoonfuls into the fat.

Flatten them slightly with a spatula.

Fry them about three or four minutes on each side. Don’t let them get black. Serve with a hot salsa sauce.