I don’t fry things very often because for whatever reason I am completely inept at it. But once in a while, I’ll come across a recipe for something fried that sounds so appealing that I’ll shove aside my fry-aversion and just go for it. These zucchini patties — zucchini fritters, really — called for me to do just that.
These are like potato latkes, but made with zucchini and onion instead. How could I resist? Potato latkes? Delicious. Zucchini? Also delicious. This is an obvious win.
The original recipe calls for challah breadcrumbs, but I already had a box of Panko handy, so I used that instead. I’m pretty sure any kind of breadcrumb would work just fine — only go for the challah if you happen to already have it around.
I also had some issues with the latkes falling apart despite squeezing as much moisture out of the zucchini as I could, but adding an extra egg and more breadcrumbs helped.
I served mine here with plain Greek yogurt mixed with fresh dill and red pepper.
Adapted from Einat Admony’s Balaboosta
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
3 medium zucchini
1 small yellow onion
1 leek, white and light green parts only, finely chopped
2 1/2 tbs finely chopped fresh dill
2/3 cup Panko breadcrumbs (or any breadcrumbs, really)
2 large eggs, beaten
1 tsp kosher salt
Finely grate the zucchini and onion. I used the julienne attachment of my food processor because I am lazy, but a box grater would work just as well. Squeeze as much moisture out of this as possible.
In a large bowl, combine the zucchini-onion mixture with the chopped leeks, beaten eggs, bread crumbs, dill, and salt. Mix thoroughly with your hands.
In a cast iron skillet, heat 1/2 inch of the oil over medium heat until it’s nice a hot. Form the zucchini mixture into 2-inch patties and fry them for about 2 to 3 minutes on each side until both sides are golden brown.
Transfer the cooked patties to a paper towel-lined drying rack to drain and season with additional salt while it’s still hot. Serve immediately.