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- Category: Past Issues
Greetings all. There is still a surplus of zucchini out there, so here is one more way to deal with that issue. This recipe has a Moroccan, or maybe a Turkish, flair to it – the flavors take me somewhere to the Middle Eastern part of the world. If you use gluten-free baking powder, and eliminate the optional topping, it is suitable for milk, egg, and gluten-free diets, as well. When forming each patty, be persistent - it will hold together if you form it into a ball, and then flatten it out in the palm of your hand while gently coaxing the edges in toward the center. Enjoy these with some chopped, fresh tomatoes (heirloom, if you can find them) as a side dish.
Spicy Zucchini Patties
½ - ¾ pound zucchini, shredded (2 – 3 cups)
½ teaspoon salt
1 minced jalapeno pepper (discard ribs and seeds for milder version)
2 tablespoons minced shallot or scallion
2 small, fresh mint leaves, minced
¼ teaspoon ground coriander ~ ½ teaspoon turmeric
¼ teaspoon ground cumin ~ ¼ teaspoon ground mustard seed
½ teaspoon baking powder ~ ¼ cup brown rice flour
1 tablespoon ground chia seed (or ground flax seed)
1 tablespoon coconut flour ~ 2 tablespoons olive oil
oil for frying ~ sour cream or yogurt (optional for serving)
Combine zucchini with salt, and place in colander to drain for at least one hour. Squeeze out any remaining liquid. Transfer to large bowl.
Combine remaining ingredients, except for oil and sour cream. Fold mixture into zucchini. Stir in 2 tablespoons of olive oil. Form into patties, about 2 inches in diameter. Heat frying pan over medium heat. Add a thin film of oil – 1 to 2 tablespoons, depending on size of pan. Add patties to pan in batches, being careful not to crowd them. Fry until golden brown, about 4 minutes on each side. Reduce heat if they brown too fast. Hold the cooked patties in a warm oven. Serve sour cream or yogurt on the side for topping, if desired. Makes 12-15.