zucchini Patties

I found this recipe in the All Recipes magazine, June/July 2022.  When I looked it up, the measurements on line were different!  The flour went from 1/4 c. to 1/2 c. and the veg oil was doubled as well.  I stuck to the magazine version.  You don't need all those carbs added from the white flour--we gotta cut back on that!  The online version dropped the pepper, too.  Why?!?

I made these as a side with some baked cod, but they would also be super great as an appetizer!  You can get 8-9 patties out of this for a side, but if I were doing them as apps, I'll make them smaller, maybe 1/2 the size, so they were more of a finger food with a sour cream. pesto, or marinara dipping.   You really don't need a topping if serving as a side.  They are totally flavorful without!

Zucchini Patties

2 eggs, beaten

2 c. shredded zucchini

1/4 c. finely chopped onion

1/2 c. grated parmesan

1/2 c. shredded mozzarella cheese

1/4 c. flour

1/4 t. salt

1/4 t. pepper

1 T. veg oil (next time, I am going to try olive oil or avocado oil.  If using olive oil, keep in mind that the heat should be no greater than about 375 degrees)

In a larger bowl, combine the egg, zucchini, and onion.

In another bowl, combine the parmesan, mozzarella, flour, salt and pepper.  

Add the cheese/dry mix to the zucchini bowl and combine.

Heat a skillet or cast iron pan to med-high heat.  Drop 3-4 T. mix and spread it out a bit.  Fry on each side 3-4 minutes.    If doing these for apps, consider 2 T. or so.  Cook until golden brown, about 3-4 minutes per side for the bigger ones.  Adjust as needed for smaller portions.

Serve with sour cream, marinara, or pesto, if desired.