One year I planted too many zucchinis. They arrived, non-stop all summer. We puréed them into soup. Grated them into breads and muffins. We diced, we sliced, we even julienne fried. These fritters are one of the recipes I developed in self-defence and they turned out to be one of my favourite summer recipes. Zucchini might be pushy in the garden, but it’s gracious when introduced to fresh herbs and feta. It also looks rather natty with a tzatziki hat. Should the Zucchini Apocalypse beat down your kitchen door, invite them in, and then pull out the grater and the frying pan. Survival never tasted so good.