Zucchini Patties – with yogurt and pita

Zucchini Patties

What do I have to say about zucchini? Not much, really. It’s a staple of summer and a vehicle for whatever flavorings you want. It comes together quickly when grilled or sautéed. It makes a pretty mean soup; as does it’s friend, yellow summer squash. But really, I don’t have much to say about zucchini, which is why it’s taken my a decent 6 months to get to trying this recipe I’m sharing below.

That’s a shame, because once the patties came together, we snacked on them all week; once or twice for dinner and also in between larger meals. And they were tasty. Crispy crunchy from the time spent browning in a sauté pan; heartier than they look thanks to the addition of chickpeas.

Over dinner, Casey and I brainstormed the ways in which we could use this base for improvisation. Maybe adding some carrot, corn, or other shredded veggie or fresh herbs? Adding warm Indian spices? Whipping up harissa yogurt for the sauce? I know it can be daunting when there are endless possibilities, but these patties really are a blank slate.

Cook up a big batch over the weekend and have them around the house all week for snacks! We stored ours in an air tight container, separated by wax paper.

Zucchini Patties | Kitchen Notes

Zucchini Patties, adapted from Whole Living

  • 1 15.5 ounce can of drained and rinsed chickpeas
  • 1 cup panko breadcrumbs
  • 1 zucchini, grated
  • 1 small onion, grated
  • 1 egg, whisked lightly
  • 1 teaspoon sea salt
  • Generous sprinkling of freshly ground pepper, to taste
  • 1/4 cup of olive oil, for sautéing

Using a food processor’s shredding feature, whirl the zucchini and onion through the machine. I know, I know — food processors aren’t always the most fun to clean, but here they get the job done! Set aside the grated veggies; wipe out the food processor. With the chopping blade, whirl the chickpeas until smooth.

In a separate bowl, combine together the smashed chickpeas, zucchini, onion, egg, and salt. Form into patties, about 4 inches by 1/2 inches.

Add enough olive oil to coat the bottom of a nonstick sauté pan. Add the patties in batches — try not to over crowd the pan — and sauté until crisp and golden, roughly 2-3 min per side. I like mine a little burnt, so feel free to leave them in a bit longer until more brown than golden.

As the patties finish, allow them to rest on a wire rack that has been sprayed with cooking spray or brushed with olive oil.

Serve patties in halved pitas, with lettuce and plain Greek yogurt spiked with lime zest.

Zucchini Patties | Kitchen Notes

 

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