One of the easiest veggies to grow in the summer is zucchini, which means you can almost always find someone looking to give a few away at the end of the season. This is a really good way to use them up. When you're making these just be sure to squeeze out as much water as you can from the zucchini.
Ingredients:
1 zucchini, shredded on a box grater
1/3 cup crumbled feta
1 egg
1/4 teaspoon dill
1/8 teaspoon garlic powder
1/8 teaspoon salt
pepper, to taste
1/8 teaspoon cayenne pepper (optional)
1/4 cup flour
1/4 teaspoon baking powder
3 tablespoons olive oil
lemon wedges
Directions:
Squeeze out as much water as you possibly can from the zucchini and then place it in a medium sized mixing bowl. Add the feta, egg, dill, garlic, salt, pepper, and cayenne and mix well. Stir in the flour and the baking powder and mix very gently until it is just combined (don't over mix). Heat a cast iron skillet over low heat and when it is hot (wait a minute or two for it to really heat up) add the oil. Place spoonfuls of the zucchini mixture into the oil and gently push them into a flattened patty. Cook for about 3 minutes, flip, then cook for another 2-3 minutes. Sprinkle with salt while still warm, then serve with lemon on top. I served mine with arugula, lemon, and tomato and then a runny egg on top.
No comments:
Post a Comment