Zucchini Patties

Modified from Allrecipes and Sunnydayswithmyloves

2 Cups grated zucchini (lightly salted and squeezed in a clean microfiber towel to remove excess moisture). Don’t skip this step. Squeeze it really good. You won’t believe how much moisture will come out. This step is the key to really crispy patties.

2 eggs, beaten

¼ C. chopped onions

½ C. all-purpose gluten free or regular flour

½ C. grated Parmesan cheese

¾ C. shredded mozzarella cheese. The fresh stuff is best.

½ C. gluten free or regular panko bread crumbs

2t. LaMar's Famous Seasoning

4-5 minced fresh basil leaves (optional but really recommended )

 

2-3t. chopped jalapeno pepper or other spicy pepper like spicy Mexibel pepper.

1t. minced fresh chives (also optional but recommended)

Dr. LaMar's Coconut Oil

 

Heat about an inch of oil in a skillet over medium-high heat. Make sure oil is hot by dropping a drop of water in. If it sizzles it is hot enough. Make thin patties, thin if you want them really crispy and lay them in the hot oil. Fry until golden brown on the bottom and then flip them over and fry until the other side is also golden brown. Let them finish on the first side before flipping so they don't break apart.

Serve with marina, hot pepper butter, or ranch dipping sauce.

Prepare to get addicted.

This recipe will make about 12-14 palm sized thin patties. If you don’t want to cook the whole batch I kept the batter in the fridge overnight and we had them the next day and wished we had more.

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