Kicked Up Zucchini Patties Recipes

ZUCCHINI FRITTERS

Steps:

• Line a big bowl with paper towels. Grate the zucchini in the prepared bowl, do one zucchini at a time, then strain all of the water from them using paper towels. Alternatively, you can place the grated zucchini in a colander over the sink, and add about a tsp of salt to the zucchini. Gently toss, then using paper towels, drain the zucchini.
• In a large bowl add the grated zucchini, provolone cheese, Parmesan cheese, breadcrumbs, flour, onion, dill, eggs and season with salt and pepper. I usually don't add any salt because there should be enough sodium from the cheese. Mix really well.
• In a skillet heat about a tablespoon of the vegetable oil. You can either form patties or use a spoon to drop small amounts of the zucchini mixtures to the pan. Do not overcrowd the pan. Fry on both sides until golden brown, then repeat with remaining zucchini mixture/patties.
• Serve warm by themselves or with ranch dressing.

ZUCCHINI PATTIES

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.

ZUCCHINI PATTIES

Steps:

• In a medium bowl mix together all ingredients except for the olive oil.
• In a medium to large frying pan over medium heat, heat the olive oil. Drop a heaping large spoonful of the mixture, cook until browned on both sides.
• Drain on a paper towel lined plate for a couple of seconds then serve immediately. Enjoy!

ZUCCHINI PATTIES

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.

ZUCCHINI PATTIES WITH DILL DIP

Steps:

• For dip, in a small bowl, combine the first 5 ingredients. Cover and refrigerate until serving., Place zucchini in a colander to drain; squeeze to remove excess liquid. Pat dry; set aside. , In a large bowl, combine the bread crumbs, seafood seasoning and garlic powder. Stir in egg and butter until blended. Add the carrot, onion and zucchini. , Place flour in a shallow bowl. Shape zucchini mixture into 24 small patties; coat with flour. , Heat oil in a large skillet; fry patties, a few at a time, for 3-4 minutes on each side or until lightly browned. Drain on paper towels. Serve with dip.

ZUCCHINI CAKES

Steps:

• Trim the ends off the zucchini, then shred them into a colander, using the large holes of a box grater. (You'll need about 4 cups shredded zucchini.)
• Sprinkle the zucchini shreds with salt, toss well and set in the sink for 15 minutes to drain.
• Rinse the zucchini shreds under cool water in the colander. Then pick up handfuls and squeeze them over the sink to get rid of almost all of the moisture. Set the shreds in a large bowl.
• Grate the onion into the bowl using the large holes of the box grater.
• Stir in the ricotta, whole-wheat flour, egg, paprika, dill and pepper, just until the mixture is uniform and there are no streaks of dry flour anywhere.
• Heat a large skillet over medium heat. Swirl in the oil, then use a 1/2-cup measuring cup to scoop up the zucchini mixture and plop it into the skillet, scraping out any mixture left in the cup. Flatten the mixture into a thick cake with the bottom of the cup and continue making more.
• Cook until lightly browned, about 4 minutes, then turn them with a large spatula and continue cooking until lightly browned on the other side and a little firm to the touch, about 4 more minutes. If you can't fit all six into your skillet, you'll need a little more oil for the second batch.

THE BEST ZUCCHINI PATTIES

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!

ZUCCHINI PATTIES

Steps:

• Saute onions in a skillet until tender, add zucchini and heat for 5 minutes, stirring frequently.
• pour eggs into large mixing bowl, mix in onions and zucchini, then stir in crumbs and parsley.
• pour 1/4 inch oil in a frying pan and heat until hot.
• Drop spoonfuls of zucchini mixture into hot oil until golden on both sides.

CRISPY ZUCCHINI CAKES

Steps:

• Combine zucchini, egg, and butter in a large bowl. Stir in bread crumbs, green onions, seasoned salt, and pepper flakes until well combined.
• Shape mixture into 5 palm-sized patties and dredge in flour.
• Heat vegetable oil in a large skillet over medium-high heat. Fry patties in the hot oil until golden brown and crispy, about 5 minutes per side.

ZUCCHINI PATTIES

Steps:

• Preheat oven to 350* After grating zucchini, squeeze out as much liquid as possible with hands.
• Combine zucchini, onion, parsley, cheese and 1 cup bread crumbs with salt, pepper and eggs.
• Shape into patties and cover with fine bread crumbs.
• Place on well greased cookie sheet and brush with melted butter.
• Bake for 30-40 minutes or until golden brown.
• You can fry these patties in a skillet with butter, if desired.

ZUCCHINI & CHEESE PATTIES

Steps:

• Mix the first 5 ingredients together.
• Next, mix in the shredded zucchini.
• Drop by spoonful into butter or cooking oil.
• Fry until golden brown on both sides.

EASY ZUCCHINI CAKES

Steps:

• Combine zucchini, 1 cup bread crumbs, onion, eggs, butter, parsley, and seafood seasoning in a bowl; mix until well combined.
• Form mixture into 4 round cakes. Pat remaining bread crumbs onto both sides of the cakes and transfer to a sheet of waxed paper. Refrigerate for 30 minutes.
• Heat oil in a large skillet over medium heat. Fry chilled zucchini cakes until browned, 7 to 8 minutes per side. Drain on paper towels before serving.