The seemingly endless zucchini jokes reached their zenith about a month ago. (When do country folks lock their car doors? In August, for fear someone might slip a bag of zucchini in there.) Gardens were overrun with the stuff and guests wielded big lumpy specimens the size of baseball bats as "hostess gifts." Talk abounded of zucchini bread, zucchini carpaccio, zucchini gazpacho, zucchini pickles, fried zucchini sticks...you get the idea. This chatter has died down, and yet I have only just pulled the last few summer squash from my garden. If you, too, are still searching for quick and delicious ways to dispense with a surfeit of this green goodness, look no further than these crispy, gooey, mint-spiked fritters. Bonus: they can even be frozen for future enjoyment, when summer is just a twinkle in your eye.
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