ZUCCHINI PATTIES
My sister gave me this recipe and I, in turn, have given it to many of my friends. These patties have a nice flavor and are compatible with just about any entree.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4-6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 126 calories, Fat 9g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 398mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
THE BEST ZUCCHINI PATTIES
I can't for the life of me remember where this recipe came from but I have been making these for about 30 years now. Everyone absolutely loves them. I nearly always double or triple the recipe because we love them as snacks or in our lunch the next day. Go by the recipe and don't add any extra salt as there is enough in the cheese and crackers. Enjoy! P.S. 8-7-09 I have been making this for over 30 yrs. and have never had a problem with watery zucchini. Might just be a climate issue.
Provided by Im a Cookin Fool
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put all ingredients (except oil) into a large bowl and mix well.
- Spoon mixture into hot oil and flatten slightly to make patties. Fry until cooked through and golden brown on both sides. Drain extra oil off on paper towels and enjoy!
Nutrition Facts : Calories 214.1, Fat 13.2, SaturatedFat 3.8, Cholesterol 57.5, Sodium 407.1, Carbohydrate 15.3, Fiber 0.9, Sugar 1.5, Protein 8.5
ZUCCHINI PATTIES
These cheesy zucchini patties are an excellent way to use up that abundance of zucchini from the garden. Serve with a bit of tomato sauce or sour cream dabbed on top.
Provided by Sherlie A. Magaret
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 15.7 g, Cholesterol 110.8 mg, Fat 14.7 g, Fiber 1.2 g, Protein 12.8 g, SaturatedFat 5 g, Sodium 281.7 mg, Sugar 1.9 g
ZUCCHINI PANCAKES
Provided by Ina Garten
Categories side-dish
Time 24m
Yield 10 (3-inch) pancakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F.
- Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
- Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
ZUCCHINI PATTIES
Provided by Einat Admony
Categories Fry Kid-Friendly Quick & Easy Zucchini Summer Bon Appétit Small Plates
Number Of Ingredients 11
Steps:
- Mix zucchini, onion, and 1 tablespoons salt in a medium bowl. Let sit 10 minutes, then wring out as much liquid as possible from zucchini and onion in a kitchen towel. Mix with leek, egg, panko, cilantro, and thyme in a clean medium bowl; season with pepper.
- Pour oil into a large skillet, preferably cast iron, to a depth of 1/2" and heat over medium heat until oil bubbles when a pinch of zucchini mixture is added.
- Working in batches, drop spoonfuls of zucchini mixture into skillet and gently flatten with a spatula into 2" patties. Cook until golden brown, about 3 minutes per side. Drain on paper towels; season with salt. Serve with Roasted Red Pepper Labneh.
- Do ahead: Patties can be made 30 minutes ahead. Keep warm in a 300 ° oven until ready to serve.
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