Zucchini and Sweet Corn Fritters

I'm cheating a little because this is Mrs Grendel's skills on display, but I will claim credit for the homegrown (organic as well) heirloom tomatoes (Green Zebras and Tigers), zucchini and herbs that were used in the fritters.

This recipe uses polenta to add and extra element and nicely supports the fresh corn flavours. The zucchini are all young, with much more flavour than many of the sad tired examples you find for sale.

Served with mushrooms and bacon and a little fetta crumbled over the top to finish it off.

Not that long ago I was not a fan of Zucchini, but lately I have really been enjoying these ones. 

Freshness makes a big difference with some vegetables and the plant's habit also make them a big hit with the camelia's along the back wall, providing a nice low shade to keep the soil moist and cool. 

The zucchinis have also survived against the slaters that ravaged this year's cucumber and watermelon plants. I'm beginning to wonder if adding my coffee grounds to the garden might by hyping the little buggers up too much.

Our lime tree has been working over time on its very first fruit (there is only one!) but I couldn't bring myself to sacrifice it just yet, so the slice of lime sporting on the edge of my home brew, is regrettably as yet, a bought one.