Kicked Up Zucchini Patties Recipes

Steps:

• 1. Line a colander with paper towels and press the zucchini to squeeze out as much water as possible
• 2. In medium bowl combine the zucchini, onion, flour, cheese, salt and pepper, stir well to distribute evenly. Add beaten eggs and mix well.
• 3. Option 1: Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoons, spread out to make nice round thin patties and cook a few minutes on each side until golden brown.
• 4. Option 2: Preheat oven to 400* F. Spray a baking pan with Pam or non-stick cooking spray and drop zucchini mixture by heaping tablespoons, spread out to make nice round thin patties and bake for 10-15 minutes on each side or until golden brown.
• 5. Serve with your favorite dipping sauce: Tartar Sauce, Cocktail Sauce, Honey Mustard, etc. My Favorite is Spicy Garlic Mayo
• 6. TIPS: With an electric griddle you can make 6+ at a time. Patties freeze well. Cook & cool completely, stack patties with a piece of wax paper in between, then place in ziploc bag & freeze. To thaw place in microwave for 1 minute or until heated through. These are very good with either a fried or poached egg on top as the main course for breakfast.
• 7. SPICY GARLIC MAYO DIPPING SAUCE DIRECTIONS: Mix all ingredients together. Cover and refrigerate for at least 30 minutes before serving.

Steps:

• In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
• Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

Steps:

• In a bowl, combine first seven ingredients. Stir in eggs; mix well. Shape into six patties, using about 1/4 cup of zucchini mixture for each patty. , In a skillet, melt butter; cook patties for 4-5 minutes on each side or until lightly browned.

Steps:

• Trim the zucchini ends and slice lengthwise into quarters. Position cut sides down, then smash with the side of your knife until craggy and split. Rip into 1/2- to 1-inch pieces. Transfer to a colander set in the sink, then toss with the sliced jalapeño, lime juice and 1 1/2 teaspoons salt. Let drain while you cook the chickpeas.
• Heat the oil in a medium nonstick skillet over medium heat. Add the chickpeas and peanuts and cook, stirring occasionally, until the chickpeas are lightly browned and crisp, 5 to 10 minutes. Remove from heat and add the lime zest, sumac and a sprinkle of salt. Stir until fragrant, then taste and add more salt as needed.
• Shake the zucchini to get rid of any excess liquid, then transfer to a platter or plates. Drizzle with a little olive oil, then top with the chickpeas. Get a spoonful of everything and taste. Add salt and a squeeze of lime until flavors are bright and zingy. Serve warm or at room temperature (although the chickpeas will become less crispy as they sit with the wet ingredients).

Steps:

• Toss 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.