Shredded Zucchini Patties Recipe

Ingredients

Zucchini Patties

• 2 lbs zucchini, stems removed
• 2 teaspoons salt
• 2 extra-large eggs
• 2 cloves garlic, finely minced
• 4 green onions, finely sliced (white and green parts)
• 1-2 tablespoons jalapeño, finely chopped
• 0.5 cup chopped cilantro (or sub Italian parsley)
• 2 teaspoons lime zest
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 0.25 teaspoon salt and black pepper
• 1 teaspoon baking powder
• 1 cup grated pepper jack cheese (or sub cheddar)
• 1 cup panko or bread crumbs (use plain) or sub flour
• 1-2 tablespoons olive oil for searing

Instructions

Prepare the Zucchini

1. Grate the zucchini (you can use a box grater or a food processor for larger batches), sprinkle with the salt, mix, and let it stand in a bowl for 15 minutes, mixing once more. This will help draw out excess moisture.
2. Prepare a wire rack over a sheet pan.
3. Place the zucchini over a strainer and push out all the water (do not rinse). Then, dump this over a large clean kitchen towel and squeeze out as much liquid as possible. Salting and draining is crucial for preventing the cakes from becoming soggy.

Make the Patties

1. In a large mixing bowl, whisk the eggs until smooth. Add the garlic, green onions, diced jalapeño, chopped cilantro, lime zest, lime juice, cumin, coriander, chili powder, smoked paprika, salt and pepper and mix again.
2. Add the baking powder, zucchini, cheese, and panko. Stir well until all the ingredients are evenly incorporated. It will be a thick batter. Give it a minute if it feels overly dry, it should loosen up.

Cook the Patties

1. Heat a large non-stick skillet or cast-iron pan over medium heat. Add a drizzle of olive oil and allow it to heat up.
2. Drop golf ball-sized mounds of zucchini batter into the skillet and flatten so they are no taller than an inch. When golden brown, flip and sear the other side. You will finish cooking them in the oven.
3. Place on a sheet pan or wire rack, in a 375°F oven to cook all the way through while you continue searing the patties. They will puff up in the center when they are cooked through completely.
4. Once puffed and golden, transfer the zucchini cakes to a serving plate. Serve them with a drizzle of chipotle mayo or cilantro lime crema for extra flavor. These delicious cakes pair well with a side of leafy green salad or other salads.

Notes

• Salting and draining the zucchini is crucial for preventing soggy patties.
• You can use a food processor to grate the zucchini quickly for larger batches.
• Substitute cheddar cheese for pepper jack if you prefer less heat.
• These patties can be made ahead and reheated in the oven at 350°F until warmed through.