We all know that special time of year when people are feeling oh so generous. The spirit of giving is evident all around….at the office, the schools and most especially, found in plastic bags on everyone’s door knob, when they are returning from having just spread their own special cheer.

You know the season, right? Zucchini season!!! When it grows, it really grows. All sizes too, whatever your heart desires. What to do with these gifts of the season you ask?

Zucchini Bread. A good recipe can be found online, or in any church or junior league cookbook worth its reading. I bake and freeze small and large loaves for year round enjoyment. They make nice hostess gifts in a pinch, unless your hostess also has her freezer stocked from all of those generous gifts of bounty.

My “go to” zucchini recipe is fritters. They are delicious, and can be eaten as a side dish with most entrees. They are also a great appetizer, that I like to serve with basil mayonnaise.                                                                                                                Though the zucchini rush is summertime, this nice little veggie is the gift that keeps giving all year long.

Zucchini Fritters

2 medium zucchini
2 Tablespoons grated onion
2 eggs
6 to 8 Tablespoons flour
1 Teaspoon baking powder
1 Teaspoon salt
1/2 Teaspoon pepper
butter & vegetable oil

Grate the zucchini and onion in a bowl. Add the remaining ingredients. Heat 1/2 Tbl. butter and 1/2 Tbl. oil in the pan. Use medium to medium high heat. When the oil and butter are hot, drop heaping spoonfuls of batter in the pan.   Cook about 2 minutes on each side until browned. Continue to add oil and butter to the pan when needed, as remaining fritters are cooked.

Basil Mayonnaise 

1 cup lightly packed fresh basil
1 cup mayonnaise
2 teaspoons fresh lemon juice
freshly ground black pepper
1/4 teaspoon lemon zest

Combine  the basil, 1/4 cup of the mayonnaise, lemon juice and several grinds of black pepper in the bowl of a food processor. Process until the basil is finely chopped. Add the remaining mayonnaise and lemon zest and process again.

Store in a tightly covered bowl in refrigerator. It will keep for up to 3 days.