zucchini patties
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zucchini patties
| Sat, 08-16-2008 - 10:12am |
will try to make this using nut flour/ or squeezing out all the water from zucchini and see if it works for phase 1, its excelent for phase 2.
zucchini patties with feta
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Ingredients2 1/2 cups coarsely grated zucchini (from about 3 medium)
1 teaspoon salt, divided
1 large egg
1 large egg yolk
1/2 cup (or more) all purpose flour
1/2 cup crumbled feta cheese
1 cup chopped fresh Italian parsley
1/2 cup chopped green onions
1 1/2 tablespoons chopped fresh dill
1/2 cup (about) olive oil
1/2 cup (about) corn oil
Plain Greek yogurt
PreparationToss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley, onions, and dill. If batter is very wet, add more flour by spoonfuls.
Heat 2 tablespoons olive oil and 2 tablespoons corn oil in large skillet over medium heat. Working in batches, drop batter by rounded tablespoonfuls into skillet. Fry patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. Transfer to paper towels. DO AHEAD Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven 12 minutes. Serve with yogurt.
blespoons chopped fresh dill
1/2 cup (about) olive oil
1/2 cup (about) corn oil
Plain Greek yogurt
zucchini patties with feta
Bon Appétit | May 2007
Engin Akin
Start with the first of three small plates (or mezes): this one, the cheese rolls, and the spinach. WHAT TO DRINK: Pour a crisp, dry rosé throughout the meal.
Servings: Makes about 18 patties.
subscribe to Bon Appétit
Ingredients2 1/2 cups coarsely grated zucchini (from about 3 medium)
1 teaspoon salt, divided
1 large egg
1 large egg yolk
1/2 cup (or more) all purpose flour
1/2 cup crumbled feta cheese
1 cup chopped fresh Italian parsley
1/2 cup chopped green onions
1 1/2 tablespoons chopped fresh dill
1/2 cup (about) olive oil
1/2 cup (about) corn oil
Plain Greek yogurt
PreparationToss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley, onions, and dill. If batter is very wet, add more flour by spoonfuls.
Heat 2 tablespoons olive oil and 2 tablespoons corn oil in large skillet over medium heat. Working in batches, drop batter by rounded tablespoonfuls into skillet. Fry patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. Transfer to paper towels. DO AHEAD Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven 12 minutes. Serve with yogurt.
1/2 cup (about) olive oil
1/2 cup (about) corn oil
Plain Greek yogurt



it worked! I used peanuts- 1/2 cup crushed and mixed in the end, before forming patties, also they need a hot skillet and hardly any oil.
TS
That sounds good. I've got a bunch of zucchini and feta so may even make them tonight with Cathy's Margarita shrimp. Thanks for the recipe!
Patri
edit: made them, came out very good. I used a table top electric griddle with hardly any oil. We will make them again- forgot to serve them with yogurt though.
Edited 8/17/2008 4:49 pm ET by patri25