2 c. Grated Zucchini
2 Eggs, Beaten
1/4 c. Chopped Onion
1/2 c. All Purpose Flour*
1/2 c. Shredded Mozzarella
Salt to Taste
Oil for the Pan
- In a medium bowl (I used my 4 cup measuring cup), combine zucchini, eggs, onion, flour, cheese, and salt
- Stir well enough to evenly coat everything.
- Heat oil or butter in a skillet over a medium-high heat.
- Drop zucchini mixture by heaping tablespoonfuls. Flatten out a little bit.
- Cook on both sides until golden brown.
*We used sorghum flour, but I've read that instant potato flakes also work. They both would make an excellent gluten-free alternative. I really wanted to use chickpea flour because I love the way it tastes, but we are still out.
As you can tell from the pictures, my stove is not clean. That's because the zucchini did not like to stay in one place while it was being grated. It kinda flew everywhere. That was kinda annoying.
So, I made a bunch of these, and then I realized that I had forgotten the cheese. I managed to get the cheese in the last few, but they would have been better if I had gotten the cheese in sooner.
One grated zucchini = 1 cup grated zucchini
I hate recipes like this one where it says "Salt to taste". There are two raw eggs mixed in there, I don't think I'll be tasting that. So, you basically have to cook a patty to tell if it needs more salt.
I'll say this, they were much better with the cheese. For the ones that did not have cheese, I made a soy sauce and rice vinegar dip with garlic powder and white pepper. It was most excellent. The cheesy ones were good, but overall, I would say they were a little bland. I would give them a 3.5. TC really liked them, but he said they needed salt. Agreed. He gave them a 5.
4.5 (technically it is 4.25, and I decided to round up)