We are drowning in zucchinis. They call to us in the middle of the night: "we are expanding, we are growing, we are multiple". They are grounded zeppelins, fleshy missiles, gargantuan slugs. They mock our attempts to keep their numbers down, hiding under umbrella leaves and giggling. They do not grow when watching but burst at the seams when our backs are turned. We lasso them harpoon them, hunt them, and still they come. They are stuffed, pickled, grated, stir fried, and STILL they come.

But I will not be defeated.

These fritters I make in bulk, making triple the mixture, and adding various spices to the base recipe - some have seeded mustard, some have jalapenos and smoke paprika, and so on. I added the whey protein as I had it, but you can do without and increase the amount of flour instead, or use part chickpea flour. The batter should be thick, not runny.

High-Protein Zucchini Fritters with Cheddar & Parmesan

Ingredients (Makes 8-10 fritters)

• 2 medium zucchinis, grated
• ½ teaspoon salt (for draining zucchini)
• 2 eggs
• ¼ cup flour
• ¼ cup unflavored whey protein powder
• ½ cup shredded cheddar cheese
• ¼ cup grated Parmesan cheese
• your choice of seasoning
• ½ teaspoon garlic or onion powder
• ½ teaspoon black pepper
• optional finely chopped onion or spring onion
• ¼ teaspoon baking powder (for fluffiness)
• 2 tablespoons oil (for frying)
• Optional:1-2 tablespoons milk (if batter is too thick)

Grate the zucchini, sprinkle with salt, and let it sit for 10 minutes. Squeeze out excess moisture using a clean kitchen towel.

Whisk the eggs. Add all ingredients and combine. If the batter feels too thick, add a little milk.

Heat 1 tablespoon of olive oil in a pan over medium-low heat (to prevent the whey protein from burning). Scoop about ¼ cup of batter per fritter into the pan, flattening slightly.

Cook for 3-4 minutes per side, flipping when golden brown and crispy.

Shout out the window into the garden: watch out baby zucchini! I have a grater! Perhaps, just perhaps, they will slow down a little.