Zucchini Patties

by Jennifer Columbo*

I like to serve these patties, stacked three high with slabs of tomato and a smeer of creamy pesto between the layers. Top with a dollop of creamy pesto and fresh basil leaves. Serve on a bed of dressed baby greens or marinated white bean salad.

Ingredients:

4 cups shredded zucchini, green, yellow or both (use food processor with shredder attachment), placed in a collander with 1 teaspoon salt added and tossed to distribute salt, set over a bowl and let drain
3 scallions, white and green part, thinly sliced
½ cup seasoned breadcrumbs
½ cup parmesan cheese
½ cup minced fresh parsley
2 eggs
1 teaspoon black pepper
oil for frying

Procedure:

Lift zucchini out of collander a handful at a time, and squeeze moisture out (using your hands) over the draining bowl, then place the squeezed zucchini in a dry bowl.

Beat the eggs in a separate bowl, add to zucchini

Add all remaining ingredients and mix; if mixture is too wet add more bread crumbs

Heat a griddle or large frying pan, when very hot, add enough oil to coat the bottom of the pan, reduce heat so oil doesn't smoke too long, but not too low, heat should be high to prevent sticking

Scoop mixture into a ½ cup measurer, and place in pan, slightly flatten tops of patties with the back of the measuring cup. Cook each side about 3-5 minutes, you want them nice and brown. Transfer them onto a paper bag to drain, sprinkle with salt.

Enjoy!

* Jennifer Columbo is a chef of natural cuisine and owner of the private cooking party and catering business, Naturally Jeni.