Cheese Zucchini Patties (Printable Version)
# What You’ll Need:
01 -
3 tablespoons cooking oil from canola.
02 -
2 cups grated zucchini with water pressed out (grab 2 big ones, about 1.5 pounds).
03 -
1 cup crunchy Panko crumbs.
04 -
2 eggs.
05 -
1/3 cup Parmesan cheese, freshly grated.
06 -
1/4 cup Mozzarella cheese, finely grated.
07 -
2 cloves of garlic.
08 -
Salt.
09 -
Black pepper, freshly ground.
# Steps To Make It:
01 -
Shred your zucchini with the box grater using the big holes. Dump it into a cheese cloth or mesh bag and squeeze hard to get all the water out.
02 -
Toss the dry zucchini into a bowl with all your other stuff. Stir it up really good so everything's mixed together.
03 -
Get a big pan hot on medium heat, then turn it down a little bit. Pour your oil in.
04 -
Scoop out portions with an ice cream scoop. Shape them gently in your hands and drop them in the pan.
05 -
Let them cook for 4-6 minutes on each side. Only flip once or they'll fall apart. Add more oil between batches if you need to.
# Extra Notes:
01 -
Want these without gluten? Just swap in gluten-free crumbs. The 4C brand regular crumbs work great instead of Panko too.
02 -
Make sure you get all the water out of your zucchini or you'll end up with mushy fritters.