Note: If zucchini are small and immature, use the entire squash. If approaching baseball bat proportions, discard the central core and seeds.
Imgredients (6 medium sized patties)
2 1/2 cups of grated zucchini (matchstick size)
1 cup breadcrumbs
1 large egg, beaten
1 small onion, grated
4 TBS flour
1-3 tsp Old Bay seasoning
1 TBS oil (grapeseed or canola) and pat of butter
If zucchini are very moist, squeeze out excess moisture in cheesecloth. Or let rest in colander in refrigerator on plate overnight.
Mix all ingredients thoroughly. Chill mixture about an hour. Form into balls, then compress into patties. For extra crispness, roll patties in additional breadcrumbs. (Japanese crumbs for teriyaki are super!)
Heat oil. Cook on each side 4 minutes or until brown and crisp. Serve with cocktail sauce.
You can add other ingredients as you like--fresh chives, parsley,
finely diced peppers--even cooked crabmeat!
These are quick, crisp, and delicious--and a good way of dealing with the floodtide of zucchini in midsummer.
And for lower fat, you could broil or bake them.
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"It is impossible to defeat an ignorant man in an argument." William Gibbs McAdoo. US Vice-President under Woodrow Wilson.
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