Try this Zucchini Patties recipe, or contribute your own.
- Carbohydrate 60.9792333981871 g
- Cholesterol 57.4133333913022 mg
- Fat 37.4917166927978 g
- Fiber 5.09550011072865 g
- Protein 32.660916698514 g
- Saturated Fat 11.6316952193578 g
- Serving Size 1 1 recipe (460g)
- Sodium 5033.13333512268 mg
- Sugar 55.8837332874585 g
- Trans Fat 1.48756104298402 g
- Calories 706 calories
Step-by-step
- Take out a medium sized bowl, and combine the zucchini, eggs, onion, flour, parmesan cheese, mozzarella cheese, and salt together. Be sure to stir well enough so that the ingredients distribute easily.
- Now you are going to want to heat up a small amount of oil in a skillet that is over a medium high heat.
- Drop the zucchini mixture you mixed together earlier by spoonfuls, or however big you want your patties to turn out to be.
- Cook this for a good few minutes before flipping to the other side.
- Make sure each side of the patties are a nice golden color!
- That is when you know you are ready to serve your zucchini patties.
Scaling Ratios and Moisture Management
Working within a strict thirty-minute preparation window requires careful management of internal vegetable moisture before the mixture ever hits the hot skillet. Zucchini contains approximately ninety-five percent water by weight, meaning that doubling the yield without adjusting the binder ratios will result in structural failure. When scaling this batch up for larger groups, always salt the grated squash and let it drain in a colander for fifteen minutes to extract excess liquid before mixing it with the flour, eggs, and cheeses. If the resulting batter appears too wet after incorporating the half-cup of flour, supplement with an additional tablespoon of flour rather than more eggs to maintain proper cohesion.
Thermal Control and Dietary Adjustments
Maintaining a medium-high heat setting ensures the dual-cheese blend of parmesan and mozzarella melts rapidly while the exterior develops a crisp golden crust in the vegetable oil. Should you need to adapt the recipe for dietary restrictions, substitute the all-purpose flour with a one-to-one ratio of a gluten-free measure-for-measure flour blend without altering the binding capability of the two beaten eggs. Cook each spoonful for two to three minutes per side, monitoring the pan temperature closely to prevent the dairy solids from burning before the internal onion pieces soften.
