Zucchini Patties
Make savory zucchini patties using produce from your garden!
Equipment
- cheese grater
- colander or cheese cloth to squeeze the moisture from the grated zucchini
- skillet and spatula
- mixing bowl and spoon
Ingredients
- 2-3 tbs coconut oil or oil of your choice
- 2 medium zucchini from your garden
- 2 green onions you can grow these in your garden!
- 2-3 garlic cloves
- 1 large egg
- 1/2 cup almond flour or flour of choice (i.e. gluten free flour, etc.)
- 1/2 tsp baking powder (not baking soda) if gluten free or grain free, make sure it is compliant. Or see notes below on how to make your own.
- 1 tsp salt (reduce if needed)
Instructions
- Wash zucchini. Using the larger holes, grate both of the zucchini into a bowl. (I used grated zucchini that I had in the freezer.)
- Sprinkle the salt on the zucchini and let it set for about 10 minutes. This will help draw the moisture out of the zucchini. After ten minutes, pour off the liquid.
- The easiest way I've found to express the liquid is to place the grated zucchini into a Ziplock-type of bag and squeeze the contents while you allow the liquid to drain out of the unzipped opening into a bowl. Or you can place grated zucchini in a colander with small holes and press with the back of a large spoon or another similar object to express the moisture into a bowl. Alternatively, use a cheese cloth to squeeze the moisture out. It is important that you squeeze as much moisture out as possible as this will help keep the patties from falling apart. (You can save the juice and use to make a mocktail like my refreshing Zucchini on the Rocks!)If you are using grated zucchini that you've stored in the freezer, thaw first and remove any excess moisture.
- Chop the green onions, mince the garlic and place both in the bowl with the grated zucchini. Add the egg, almond flour and baking powder and mix thoroughly.
- Heat skillet over medium heat. Melt 2 tablespoons of coconut oil or oil of choice.
- Place approximately 1 slightly heaping tablespoon of zucchini mixture in the skillet. Flatten with the back of the spoon to make the patty. If you make them bigger than this they will fall apart easier. Bigger is not better in this case. Repeat to make 3 or 4 patties depending on what your skillet will allow. Do not crowd them. You may have to add additional oil if you find they are sticking.
- Once cooked on both sides, remove and place on a plate. Repeat until you've used all of the mixture. This recipe makes approximately 8 patties, but it depends on the size of your zucchini and the size of the patties. Enjoy!
Notes
This recipe is dairy free, gluten free, grain free, and approved for most autoimmune protocols. However, some protocols do not allow for eggs or nuts. Ask your practitioner if you are unsure whether this recipe meets with your dietary requirements.
If you need to be nut free you can substitute another flour, however, you'll need to make sure it is compliant with your dietary needs.
Make your own gluten free, grain free baking powder by mixing 1/4 cup baking soda and 1/2 cup cream of tartar. (You can find cream of tartar in the baking aisle or with the spices at the grocery store.) Mix and store in an air-tight container.
