Thursday, February 11, 2010

Michelle's Kitchen in Toronto: Zucchini Patties

This recipe was a total fluke one day last summer when I was still in Vancouver. I had been shopping at the Granville Island Market. In the summertime, they have the most amazing local organic farmers who come and set up in front of the market proper on certain days. Anyway, one of them had the most delicious-looking zucchinis, and I bought way too many for just myself to eat. That week, everything I cooked had zucchini in it, and this was one of the superstars that emerged!

Michelle's Easy Zucchini Patties

1/3 c flour
1 egg
1/2 - 1 c milk (depending on how liquid you like your batter; pancake, or crepe)
2-3 tbsp parmesan cheese (I used fresh shredded, but as you like)
1 1/2 - 2 c zucchini, grated
salt to taste
olive oil to lightly coat the bottom of the pan

chutney for dipping (My favorite is Mrs. Ball's Chutney, either Original or Peach)

Mix salt, eggs and flour together in a bowl. Add milk until the batter is the consistency you want it; I like mine like slightly loose pancake batter. Add the parmesan and zucchini. Heat the oil in the pan at medium heat. Add batter by the tablespoon or two, as you like the size. Fry each side until golden brown on the outside and cooked through. You may need to add more oil as the cooking progresses. Makes about 12 patties, depending on size.

Serve with chutney for dipping.

This is one of the most versatile, fridge-cleaning recipes I make. You can add almost anything to it, as per your tastes. I like to add onions, garlic or chopped spinach as well. I also it mix up with spices like cumin or coriander.

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