e-z zucchini patties
This one goes out to my fiance, Evan’s, Aunt Gigi ❤️
When I overheard her talking about this recipe the other day when we were all down at their Cape May beach house, I knew I had to ask her for it!
Plus, I knew back at home I had a massive zucchini from God knows where 😂 (don’t ya just love the end of summer-time when everyone is pawning off the veggies from their garden?!?).
The other reason I love this recipe is that it is SOO easy. Literally, anyone can make it, AND it’s one of those recipes that you can totally improvise. For example, if you don’t have fresh parsley. no problem! Swap it out for some rosemary, oregano, thyme—whatever works! I’m such a fan of versatile recipes, and this is oh-so that!
I mean… come on… family recipe?! Homegrown veggies?! It doesn’t get anymore foodhappy than that!
Ingredients:
Zucchini (4 medium-sized)
Eggs (2)
Almond flour (¼ cup)
Parmesan cheese (2 tbsp)
White onion (½ an onion, diced)
Salt
Pepper
Fresh parsley
Basil
Olive oil (½ cup for frying)
Instructions:
Grate your zucchini with the large holes side of a cheese grater. Place it on a plate with a dish towel and a weight over top (could be a book, big bowl of water or fruit, something heavy) to press the water out. Keep it pressed for at least 3-4 hours.
After the water drains, add zucchini to a bowl with 2 beaten eggs, almond flour, cheese, onion, salt, pepper, herbs, and mix. Heat olive oil on medium-high heat in a skillet (2 tbsp at a time).
While olive oil is heating, make palm-sized patties. Flatten with hands and cook in olive oil for 2 minutes (or until golden brown) on each side.
You can put your own little spin on them and add your favorite herbs and spices 🌿and make them your own!
