Monday, June 2, 2014

Zucchini Patti Cakes

The dark and lush zucchini foliage was dense and hid two large zucchinis but I found them and harvested them. I immediately decided to make zucchini patties and have them for supper.

2 cups grated zucchini
2 eggs, slightly beaten
2 tbs finely chopped onions
1/2 cup flour, more may be needed
1/4 cup parmesan cheese
1/2 tsp each baking powder and salt
1 pinch of dried oregano, crumbled
1/4 cup canola oil for frying

Of course, I kept the skin on the zucchini and grated a little more than half of the zucchini to make a generous two cups.  Some chefs recommend that you blot the grated zucchini but then you toss out a lot of nutrients.  I did blot mine slightly but increased the amount of white all-purpose flour to keep the dough from being too runny.

I finely chopped an onion to make a generous 2 tablespoon.  It seems hardly worth it but the onion gives the patties an interesting taste.  I also crumbled up a large pinch of dried oregano.

I sifted together 1/2 cup of flour, 1/2 tsp each baking powder and salt and mixed in 1/4 cup parmesan cheese.  I used already grated parmesan cheese, the kind used on spaghetti sauce.

The two eggs were slightly beaten and added to the zucchini and onion mix and I added this wet mix to the flour concoction.  I found that I needed more than 1/2 cup of flour.  I added to get mice patties, not too runny.

I heated the canola oil in a large frying pan and made patties, dropping them into the hot oil one at a time and fried until golden brown, 2 -3 minutes.  Watch that oil!  I had it a bit too hot and some of my patties were more black than golden but they were wicked good served with syrup.

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