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Ea · 04-12-2010, 11:21 AM

Ea's zucchini patties for Zelda

My own recipe, and only done once - proceed with proper caution

2 (large) servings - a good dinner size portion if you skip either the meat or the starch of the meal, else it's 3 servings.

500 g coarsely shredded zucchini (or cut into match-sticks*)
1 teaspoon coarse, flaky salt (kosher salt)
2/3-1 deciliter almond flakes**
1 small onion, (max 2'' dia.), finely diced
1 teaspoon grated lemon zest
40-50 gram flour***
2/3-1 (small) egg
Olive oil or butter for frying****

1. Shred/cut the zucchini. Place it in a colander or sieve and mix the salt in. Let the water drain away for an hour or two. It's best to conclude this step by manually pressing as much water out as possible. If you are in a hurry, salt it and leave it for 5-10 min. before pressing out the water.
2. Roast the almond flakes till they're lightly browned.
3. Mix the zucchini with almonds flakes, onion, lemon zest and flour. Taste to see if it needs more lemon zest and salt (draining will have washed out some salt).
4. Mix in the egg. Blend well, and leave it in the bowl, covered in a cool place for 15-30 min. Don't skip this step, it's necessary to ensure an even distribution of liquids (that's also why the salt must be mixed in well before adding egg). The texture will be like a paste.
5. Heat up a moderately generous amount of olive oil on a large frying pan (skillet) to medium-high. Grab a dessert/soup spoon in your dominant hand and scoop up a portion of the zucchini mixture. Now use the spoon to shape the patty in the palm of your other hand (scrape it up and dump it back down a few times while you try aim at a nicely smooth and rounded shape). If you've never done this before, practise a little before heating up the pan.***** The size should be a little larger than a golf ball. Flatten it a bit with the spoon once it's placed on the frying pan. You can of course also just dump them directly into the pan, but it doesn't look as nice.
6. Fry the patties at least 6-7 min on each side - turn down the heat after a few minutes, when a crust has started to form, and don't turn them over until they've firmed up a bit. I gave mine 15 min. in total, but next time I think I'll leave them a little longer.
7. Eat.

* I think this might give a nicer texture (I shredded it)
** I guess coarsely chipped almonds could be used too, but the flakes has the right kind of crispness without being hard.
*** I used chickpea flour, but I'm sure ordinary flour would work well. Next time I'm going to try whole wheat and roast it a bit for flavour.
**** Olive oil or butter for taste, but you can use what you want.
***** This is also the technique for shaping and frying Danish "frikadeller"

04-12-2010, 11:21 AM	#266
Ea Wizard Posts: 3,490 Karma: 5239563 Join Date: Jan 2008 Location: Denmark Device: Kindle 3\|iPad air\|iPhone 4S	Ea's zucchini patties for Zelda My own recipe, and only done once - proceed with proper caution 2 (large) servings - a good dinner size portion if you skip either the meat or the starch of the meal, else it's 3 servings. 500 g coarsely shredded zucchini (or cut into match-sticks) 1 teaspoon coarse, flaky salt (kosher salt) 2/3-1 deciliter almond flakes* 1 small onion, (max 2'' dia.), finely diced 1 teaspoon grated lemon zest 40-50 gram flour* 2/3-1 (small) egg Olive oil or butter for frying 1. Shred/cut the zucchini. Place it in a colander or sieve and mix the salt in. Let the water drain away for an hour or two. It's best to conclude this step by manually pressing as much water out as possible. If you are in a hurry, salt it and leave it for 5-10 min. before pressing out the water. 2. Roast the almond flakes till they're lightly browned. 3. Mix the zucchini with almonds flakes, onion, lemon zest and flour. Taste to see if it needs more lemon zest and salt (draining will have washed out some salt). 4. Mix in the egg. Blend well, and leave it in the bowl, covered in a cool place for 15-30 min. Don't skip this step, it's necessary to ensure an even distribution of liquids (that's also why the salt must be mixed in well before adding egg). The texture will be like a paste. 5. Heat up a moderately generous amount of olive oil on a large frying pan (skillet) to medium-high. Grab a dessert/soup spoon in your dominant hand and scoop up a portion of the zucchini mixture. Now use the spoon to shape the patty in the palm of your other hand (scrape it up and dump it back down a few times while you try aim at a nicely smooth and rounded shape). If you've never done this before, practise a little before heating up the pan.*** The size should be a little larger than a golf ball. Flatten it a bit with the spoon once it's placed on the frying pan. You can of course also just dump them directly into the pan, but it doesn't look as nice. 6. Fry the patties at least 6-7 min on each side - turn down the heat after a few minutes, when a crust has started to form, and don't turn them over until they've firmed up a bit. I gave mine 15 min. in total, but next time I think I'll leave them a little longer. 7. Eat. * I think this might give a nicer texture (I shredded it) I guess coarsely chipped almonds could be used too, but the flakes has the right kind of crispness without being hard. * I used chickpea flour, but I'm sure ordinary flour would work well. Next time I'm going to try whole wheat and roast it a bit for flavour. ** Olive oil or butter for taste, but you can use what you want. *** This is also the technique for shaping and frying Danish "frikadeller" Last edited by Ea; 04-12-2010 at 11:24 AM.