Violet's Zucchini Patties

These Zucchini Patties come from my friend, Violet, who submitted the recipe to a school fundraiser cookbook when I was teaching.  Violet worked at the school for many years as our part-time janitor and sometimes even as a substitute teacher.  She also ran our fundraising campaigns, which are always ongoing at schools, and so necessary for the "bells and whistles" that don't get covered by the school budget.

Violet is well-known for her hospitality and anyone fortunate enough to have their legs under her table is assured a good meal! Over the years many visitors at church were welcomed into her home to enjoy a well-prepared Sabbath meal and share in the company of her family and friends.  Because of ill health, Violet doesn't cook or bake anymore but still entertains when she is able and is a gracious hostess when anyone drops in for a visit.

Although Violet cannot get about in the kitchen, her recipes are shared and used by her friends and family to recreate her tasty and oft-requested recipes.  

Zucchini usually grows abundantly in gardens around the country, except mine.  I'm probably the only person who has trouble growing zucchini.  It's probably the soil and my lack of enthusiastic gardening but, that being said, I still like to have a good feed of zucchini during the summer in various dishes and recipes.  So I buy zucchini and cook up some of my favourite zucchini recipes.

I make these patties every year and use them as a delicious side dish for any meal. These are rather plain as written but I like them this way.  Be my guest to add your favourite herbs and/or spices to the mix. 

The mixture is very loose and wet so you may want to add the whole ¾ cup of crumbs.  I rarely use the milk because the zucchini is so wet.  You won't be able to really form these into patties before frying, but rather spoon them into the pan.  As they fry they will set and you will be able to flip them over with a turner to cook the second side.  If you have little kiddies at home these are perfect fried into nugget-sized patties and served warm with a dipping sauce.  Most children love to eat "dippy" food. The children will be reaping the benefits of the garden and getting a good dose of vitamins in every bite.  

We really love these and Don and I have been known to eat the whole panful at one meal.

Zucchini Patties
2 cups grated zucchini (unpeeled)
1 medium onion, diced
½-¾ cup fine dry breadcrumbs
1 egg
1 tablespoon milk, if needed
½ teaspoon salt 
Pepper to taste

Oil for frying

Grate zucchini and lay on several layers of paper toweling to drain off some of the moisture.  While zucchini is draining prepare the onion and bread crumbs.  In a bowl, mix all ingredients together, excluding the oil.  Heat 1 or 2 tablespoons of oil in frying pan over medium low heat.  Drop mixture by spoonfuls into the hot oil.  Fry 3 or 4 minutes on each side or until golden brown.

Serve hot with tomato sauce or sour cream or your favourite dipping sauce.

Makes 8-12 patties, more if making nuggets.

I used 2 medium-small zucchini to make the two cups of grated.  As you can see I left the zucchini soaking into paper toweling while I prepared the onion.  Mix everything together and fry by spoonfuls in hot oil over medium low heat.

The patties can be made in in two sizes.  You can see the smaller nugget-sized patties on the lower part of the right picture.

Zucchini nuggets with a little ketchup are just right for little hands and tummies.

Full of zucchini and onions, 
these patties are a delicious addition to any meal.


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