Zucchini Patties
★★★★★
30 Minute, Appetizer, Side Dishes, Vegetable, Vegetarian
Prep Time: 10 minutes Cook Time: 3-4 Total Time: 15 minutes Difficulty: Easy Servings: 45-50 small 20 large Source: Loree's Fine Food
INGREDIENTS
:
3 Medium zucchini, skin on (1 ½ lbs)
½-⅔ Cup(s) flour (GF or regular enough to coat)
2 tsp(s). granulated garlic (or garlic powder)
1 tsp(s). salt
½ tsp cracked pepper
8 scallions cut in half lengthwise then finely chopped
2 whole eggs
1-2 Cups oil (to fill fry pan with ¼"oil)
DIRECTIONS
This is truly an old family recipe- first made by my Grandmother and then by my Mother. There never really was a RECIPE-so follow along and make adjustments to the ingredients as is necessary.
Wash zucchini and pat dry. Shred in food processor on the fine shred side or on a box grater. Place in bowl.
Dredge the zucchini with flour, until coated then sprinkle with garlic, optional fresh herbs(see notes below),salt, pepper and scallions. Toss to mix. Add eggs one at a time until the batter looks like a dry zucchini pancake batter.
Preheat oil to medium high. Drop a small spoonful of batter into the hot oil and flatten slightly if necessary. Cook 1-2 minutes on one side and turn. Cook until crisp on the other side. Remove to a baking tray lined with paper towel. Serve immediately.or keep warm in 325 oven.
These can be prepared in advance and heated just before serving- but watch out, they may vanish before dinner time
NOTES
Add .5 ounce of mint for variety
Add .8 ounces of basil for variety
