Zucchini Patties

Zucchini Patties

★★★★★

30 Minute, Appetizer, Side Dishes, Vegetable, Vegetarian

Prep Time: 10 minutes Cook Time: 3-4 Total Time: 15 minutes Difficulty: Easy Servings: 45-50 small 20 large Source: Loree's Fine Food

INGREDIENTS

:

3 Medium zucchini, skin on (1 ½ lbs)

½-⅔ Cup(s) flour (GF or regular enough to coat)

2 tsp(s). granulated garlic (or garlic powder)

1 tsp(s). salt

½ tsp cracked pepper

8 scallions cut in half lengthwise then finely chopped

2 whole eggs

1-2 Cups oil (to fill fry pan with ¼"oil)

DIRECTIONS

This is truly an old family recipe- first made by my Grandmother and then by my Mother. There never really was a RECIPE-so follow along and make adjustments to the ingredients as is necessary.

Wash zucchini and pat dry. Shred in food processor on the fine shred side or on a box grater. Place in bowl.

Dredge the zucchini with flour, until coated then sprinkle with garlic, optional fresh herbs(see notes below),salt, pepper and scallions. Toss to mix. Add eggs one at a time until the batter looks like a dry zucchini pancake batter.

Preheat oil to medium high. Drop a small spoonful of batter into the hot oil and flatten slightly if necessary. Cook 1-2 minutes on one side and turn. Cook until crisp on the other side. Remove to a baking tray lined with paper towel. Serve immediately.or keep warm in 325 oven.

These can be prepared in advance and heated just before serving- but watch out, they may vanish before dinner time

NOTES

Add .5 ounce of mint for variety
Add .8 ounces of basil for variety

Cheesy Chicken Fritters

Appetizer, Chicken, Gluten Free, Simple

Prep Time: 10 minutes  | Cook Time: 15 minutes  | Total Time: 25  | Difficulty: Easy  | Servings: 55-60 apps or 16 large sized 

Ingredients:

1 tsp Chipotle powder,1 TBSP granulated garlic, 1 TBSP granulated onion,.1 TBSP dried oregano 1 tsp salt and 1 tsp pepper

3 eggs

⅓ Cup greek yogurt (2% or 5%)

⅓ Cup potato starch or flour

5 ounces shredded mozzarella

Herbs as desired- (see notes)

1 ½ LBS GROUND CHICKEN

2 TBSP olive oil

Dip

½ Cup mayonnaise

¼ Cup yellow mustard

1 TBSP  white wine vinegar

¼ tsp garlic powder

¼ tsp granulated onion

¼ tsp Paprika

Salt to taste

Directions:

Combine dry spices in a small bowl. 

In a large bowl lightly beat eggs. Whisk in yogurt, potato starch, mozzarella, and herbs of your choosing.

Add ground chicken and mix until coated.

Cover and refrigerate 1-2 hours or overnight.

In a non-stick pan, heat oil in until medium. Working in batches, drop small Tbsp onto pan and cook 4-5 minuted per side until golden brown. Flip and cook on the other side 4-5minutes until cooked through.. 

( These can also be baked at 400 12-15 minutes.)

Serve with accompanying sauce.

Notes:

2 TBSP minced Fresh Rosemary ( started with ½ Cup )

3 TBSP minced Fresh SageSage ( started with ⅓ Cup)

3 TBSP minced Fresh Dill ( started with ⅓ Cup)

¼ Cup  minced  Fresh Basil ( started with ½ Cup)

Source: Loree's Fine food