Monday, October 8, 2012
Is your kitchen counter overflowing with zucchini, yet? Mine is, but I don't mind. There's so much you can do with this vegetable! I've been hiding it in bread, cake, assorted vegetable dishes and now the classic zucchini patties. At least they were a classic in my home for many years.
I've pretty much thrown ingredients together over the years, sometimes getting good and some bad results. The most important thing you can do to insure the best result would be to press all the liquid you can from the grated zucchini. If you don't, they will ooze and run all over the place. These zucchini patties were moist on the inside, yet crispy on the outside. So, if you're searching for another zucchini recipe, try this one.
2 cups grated zucchini, liquid drained
1/4 cup diced onion
2 Tbsp flour
1 tsp garlic powder
1 Tbsp either plain Greek yogurt, mayo or an egg (use what you prefer. I used Greek yogurt this time.)
salt & pepper to taste
For the coating:
1/2 cup seasoned bread crumbs
1 small egg
For the pan:
a combination of 1 Tbsp olive oil and 1 Tbsp of butter
In a bowl mix the zucchini, onion, flour, garlic powder, salt and pepper. Stir in either the yogurt, mayo or egg. The mixture should be stiff enough to form a patty. It may help to moisten your hands with a bit of water first. Yes, it is messy! As you make each patty, gently set them onto a sheet of waxed paper. These patties were roughly 2 1/2 inches in diameter. The recipe makes about 6-8 patties depending on size.
In 2 different pie plates or shallow dishes, put the bread crumbs in one and the beaten egg in another. Heat the oil/butter combo in a large skillet. Turn up the heat to medium and gently start to dredge the each patty in egg first, then coat with breadcrumbs. Quick note for first timers: You may want to coat them ALL first and lay them back onto the waxed paper if you can't work quick enough.
Cook on the first side for about 6-8 minutes, turn and continue to cook for about the same time. The coating will get quite brown but not to worry. They're really tasty.