I am the proud godmother to two amazing kids. Excuse me… young adults. (They are 18 and 19 years old now. Where on earth did the time go?) Every so often the two of them have reminisced about this one time… more years ago than I can remember… when I made zucchini patties during one of their visits with us. Even though they were pretty picky eaters when they were little, they both went crazy over these zucchini patties. Go figure.
Lauren was here spending a few days with us, and she happened to ask if we could have those famous zucchini patties. By coincidence, I had more zucchini sitting on my counter than I knew what to do with, so I said yes. I found the recipe I’d used and mixed some up, but they were a disaster. Apparently, I’d forgotten to include eggs when I added the recipe to my binder and these might taste fine without eggs, but you really need them to hold the whole thing together. We ate them anyway… after all, cheesy goodness is cheesy goodness.
We tried again the next day and this time we did it right, with wonderful results. These zucchini patties are delicious served with a dollop of sour cream. We also like them stacked between layers of nice, ripe tomatoes that had been sprinkled with a little salt.
Recipe: Zucchini Patties
4 c. shredded zucchini
1/2 c. all-purpose flour
1/2 c. shredded Parmesan cheese
1/2 c. shredded mozzarella cheese
2 eggs, beaten
1/4 c. chopped onion
2 Tbsp. vegetable oil
salt and pepper, to taste
Combine zucchini with eggs, cheeses, and onion. Stir to combine. Add flour, salt, and pepper and combine. Heat oil in skillet on medium-high. Drop batter into oil and cook until browned on both sides, flipping once, like you would cook pancakes. Serve with sour cream.