Don’t get hung up on exact measurements in this recipe! Zucchini is like a painter’s palette for many different seasonings and flavors. Feel free to experiment and substitute with the things you love.
- 1 lb of zucchini (2 medium sized), coarsely grated on a cheese grater like you’d do with hash brown potatoes
- Ground black pepper
- Fresh herbs – to flavor to your liking, finely chopped
- 1 large egg
- 2 scallion stalks, finely chopped (or substitute fresh chives)
- 1 clove garlic, finely chopped
- ½ cup all-purpose flour
- ½ cup olive oil
- Feta cheese
- Fresh salsa
- Add about 1 tsp of salt to the grated zucchini and then squeeze out as much water as you can – by hand. Then use some paper towels to get the rest. You just want it so it’s not dripping with water.
- Whisk the egg in a large bowl and add the zucchini, flour, scallions, ¼ tsp of pepper (or more), the herbs and the garlic.
- Heat the oil in a skillet on medium heat, but don’t burn it. Use an ice cream scoop or your hands to create a small mound of the mixture— about 2 tbsp each and drop six or so in the pan. Flatten them slightly. Turn them once so they’re cooked until just browned (probably 4 or 5 minutes on each side. And transfer to a paper towel-lined plate).
- Serve with a bit more salt. I like crumbled feta and some fresh, chunky salsa as well. And freshly sliced avocado seems to work really well as a garnish. Enjoy!