Doesn’t everyone have a story about a gargantuan squash?

No? Well, you might not have personal experience with finding a rogue squash that’s been covertly growing to shameful proportions underneath your garden greenery — but even if you didn’t pick it yourself, chances are you’ll see farmers trying to unload them at the markets. For about a dollar, you too can bring home your very own two-pounder.

But what in the name of all that’s phallic are you supposed to do with it?

You have limited choices, if you want something that actually tastes good. Two good options are quick breads and fritters, depending on your mood for sweet or savory. And if you’re feeling momentarily finicky, no matter: just grate the squash on the large holes of a box grater, and let it drain for a bit in a colander. Squeeze out the extra moisture with paper towels, and freeze in a zip baggie (it helps to freeze and label it in pre-measured portions). When the mood strikes, mid-winter, you can let it thaw, then bake or fry what your heart desires.

Lately, I’ve been going for the fritters. There are no doubt countless recipes — I found them with everything from mint and yogurt to feta and scallions. I used what I had on hand (basil and parmesan), and it produced mild, moist, family-friendly fritters that went well with a pasta dinner one week and broiled salmon the next.

A quick side dish in which the sum is much greater than its once compost-doomed part(s).

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Zucchini Fritters
makes about 8-9 (3″) fritters

• one pound zucchini, stem end trimmed
• 1 tsp salt
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• olive oil
• 1 egg, lightly beaten
• 1/4 cup all-purpose flour
• 1/4 cup parmesan, grated
• 2-3 Tbsp chopped fresh basil

Grate zucchini on the large holes of a box grater. Place in a colander with the salt, and toss to combine. Let sit over a bowl or in a sink for about 15 minutes to drain.

In a small skillet, sautée the onion and garlic in 1 Tbsp olive oil over medium heat until soft but not brown. Remove from heat.

Using paper towels, squeeze as much water as you can from the zucchini. In a medium bowl, toss together the drained zucchini, sautéed onion & garlic, flour, egg, parmesan and basil. Mix well with your hands or a fork.

Heat a heavy-bottomed skillet over medium heat. Add enough olive oil to coat the bottom well. When the oil begins to shimmer, drop spoonfuls of the mixture into the oil, flattening with a spatula. Cook on each side 3-4 minutes, until dark golden brown. Drain on a paper-towel-lined plate, and season with more salt if necessary.

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Katy Marquez Carter is a recovering graphic designer. After thirteen years of ad execs, faculty meetings, and freelancing, she decided to close up shop and redirect her creative energy to things edible. A self-taught cook, she now experiments on her family (and anyone else who walks through the door), blogging about the results at Thought for Food: http://katymcarter.com.

Tagged in: basil, fritters, large, late summer recipe, parmesan, zucchini, zucchini fritters