Zucchini Patties are a delicious and easy to make recipe that is perfect for any occasion. These patties are made with shredded zucchini, eggs, bread crumbs, and Parmesan cheese. They are then pan-fried until golden brown and served with a delicious dipping sauce.
IN SUMMER, WHEN YOU'RE DESPERATE FOR A NEW WAY TO COOK THE ZUCCHINI FROMYOUR GARDEN, TRY THESE.
Preparation: 8 min.
Cooking: 16 min.
Calories per serving: 225.
Heat the butter and oil together in a 12-inch skillet over moderateheat.
Meanwhile, quickly mix the zucchini with the flour, eggs, salt andpepper to form a batter.
Drop Tablespoonful of batter into hot butter and oil to form 6 patties2 to 2 1/2 inches in diameter.
Flatten each patty slightly with the backof a spoon.
Reserve the remaining batter.
Cook the patties for about 4 minutes on each side, or until they aregolden brown and crusty.
Remove them to a platter covered with papertoweling and set in a keep-warm (250 F) oven.
Use the remaining battercook 6 more patties in the same manner, adding 1 more Tablespoon of oilto the skillet, if needed.
QUICK, THRIFTY COOKING, READER'S DIGEST .
Ingredients
Directions
IN SUMMER, WHEN YOU'RE DESPERATE FOR A NEW WAY TO COOK THE ZUCCHINI FROMYOUR GARDEN, TRY THESE.
Preparation: 8 min.
Cooking: 16 min.
Calories per serving: 225.
Heat the butter and oil together in a 12-inch skillet over moderateheat.
Meanwhile, quickly mix the zucchini with the flour, eggs, salt andpepper to form a batter.
Drop Tablespoonful of batter into hot butter and oil to form 6 patties2 to 2 1/2 inches in diameter.
Flatten each patty slightly with the backof a spoon.
Reserve the remaining batter.
Cook the patties for about 4 minutes on each side, or until they aregolden brown and crusty.
Remove them to a platter covered with papertoweling and set in a keep-warm (250 F) oven.
Use the remaining battercook 6 more patties in the same manner, adding 1 more Tablespoon of oilto the skillet, if needed.
QUICK, THRIFTY COOKING, READER'S DIGEST .
