"quick, easy and exploding with flavor, these pair with a delicate seafood or stand up to BBQ'd pork or chicken, don't be sleepin' on these!"
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Yields1 ServingPrep Time20 minsCook Time5 minsTotal Time25 mins
WET
2cupszucchini squash, coarse gratedabout 2 small, store size. Not David Bailey's sqaush! 😉
¼cupred onion, diced smallshallots work well here as well
½cupParmigiano Reggiano, gratedplease use the real stuff here
½cupMozzarella block cheese, shredded
DRY
½cupflour
¼cupPanko Breadcrumbs, garlic
1tspgarlic powder
2-3 tsp Cayenne Pepper Flakes, medium ground
1/2-1 tsp Kosher Salt
THE REST
2large eggs, beaten well
1tbspOlive Oil
1tbspAvocado Oil
1
2
In a medium bowl, combine the WET ingredients. In another bowl, the DRY. Mix both together. Now fold in eggs. Combine well.
3
Pre-heat large sauté pan to medium high. Heat oils in a skillet over medium-high heat. Reduce heat slightly.
4
In heaping tablespoon dollops. Drop zucchini mixture and then flatten down with a steal spatula to form a patty shape and cook for a few minutes on each side until golden.
NOTES:
5
I have about 5 or 6 different graters, shredders, micro-planes. My OXO box grater works great for the zucchini and Mozzarella. But I like my fine micro-plane grater for the Parmesan.
The ingredients listed are from trial and error, rendering the best flavor, texture and end product. So, if you make it with canola or vegetable oil, or use the green jar parmesan, it's not going to turn out right. Same with the Cayenne flakes. Although the dried red chili flakes from Fiesta are a really good substitute.
The combination of a really good olive oil and avocado oil really brings this dish up a notch. Try it.
2cupszucchini squash, coarse gratedabout 2 small, store size. Not David Bailey's sqaush! 😉
¼cupred onion, diced smallshallots work well here as well
½cupParmigiano Reggiano, gratedplease use the real stuff here
½cupMozzarella block cheese, shredded
DRY
½cupflour
¼cupPanko Breadcrumbs, garlic
1tspgarlic powder
2-3 tsp Cayenne Pepper Flakes, medium ground
1/2-1 tsp Kosher Salt
THE REST
2large eggs, beaten well
1tbspOlive Oil
1tbspAvocado Oil
Directions
1
2
In a medium bowl, combine the WET ingredients. In another bowl, the DRY. Mix both together. Now fold in eggs. Combine well.
3
Pre-heat large sauté pan to medium high. Heat oils in a skillet over medium-high heat. Reduce heat slightly.
4
In heaping tablespoon dollops. Drop zucchini mixture and then flatten down with a steal spatula to form a patty shape and cook for a few minutes on each side until golden.
NOTES:
5
I have about 5 or 6 different graters, shredders, micro-planes. My OXO box grater works great for the zucchini and Mozzarella. But I like my fine micro-plane grater for the Parmesan.
The ingredients listed are from trial and error, rendering the best flavor, texture and end product. So, if you make it with canola or vegetable oil, or use the green jar parmesan, it's not going to turn out right. Same with the Cayenne flakes. Although the dried red chili flakes from Fiesta are a really good substitute.
The combination of a really good olive oil and avocado oil really brings this dish up a notch. Try it.
AuthorDartagnan
