Crunchy Zucchini Patties (Print Version)
# Ingredients:
→ Key Components
01 -
3 medium zucchini (about 1 pound)
02 -
2 eggs, large
03 -
1 bunch scallions, roughly 1½ cups when chopped
04 -
3 cloves garlic, grated finely
05 -
2 tbsp fresh dill, chopped
06 -
1 tbsp grated lemon peel
07 -
1 tsp salt from the sea
08 -
2¼ cups panko crumbs, split up
09 -
3 tbsp regular flour
10 -
Avocado oil for frying
11 -
Black pepper, ground fresh
12 -
Serve with Tartar Sauce or Creamy Sauce with Dill
# Instructions:
01 -
Using the big holes on your box grater, shred all zucchini. Wrap in a kitchen towel and squeeze hard to get rid of extra water.
02 -
Crack and whisk eggs in a big bowl. Throw in your shredded zucchini, sliced scallions, grated garlic, chopped dill, lemon peel, salt, and a few twists of pepper. Stir in 1½ cups panko and sprinkle flour over top, then fold everything together. Put the other ¾ cup panko in a flat dish nearby.
03 -
Get your cast-iron pan warming up over medium heat. Scoop the zucchini mix with a ¼-cup measure, making 14 to 16 flat rounds. Roll each one in the panko you set aside until fully covered. Don't worry if they seem a bit soft - they'll firm up when cooked.
04 -
Add plenty of oil to your hot skillet. Cook each round for 2 to 3 minutes, flip them over, then cook another 2 to 3 minutes until they're nice and brown on both sides. You'll probably need to cook in batches. Put cooked rounds on paper towels to soak up extra oil.
05 -
Add a bit more salt if needed and serve with your choice of tartar sauce or creamy dill sauce.
# Notes:
01 -
Squeeze out as much water as possible from the zucchini or your fritters will turn out soggy.