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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (220g) Recipe makes 4 servings The following items or measurements are not included below: 1 teaspoon seasoning salt |
||
| Calories 244 | ||
| Calories from Fat 103 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.5g | 17% | |
| Saturated Fat 6.0g | 29% | |
| Monounsaturated Fat 3.5g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 135mg | 45% | |
| Sodium 351mg | 14% | |
| Potassium 444mg | 12% | |
| Total Carbohydrate 19.8g | 6% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 3.5g | ||
| Protein 16.0g | 31% | |
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Kittencal's Italian Zucchini-Mozzarella Patties
By: KITTENCAL
Aug 6, 2007
You might find yourself purchasing zucchini in your grocery store all year around just to make these, they are that good! --- you will be lucky if these even make it to the table lol! you may also add in some canned corn niblets or some cooked rice, although garlic powder may be used I strongly suggest to use fresh minced garlic, this recipe is very forgiving so don't worry about the the exact measurments--- these are delicious served with sour cream 
also take a look at my Kittencal's Onion Patties/Latkes
SERVES 4
Ingredients
- 4 cups coarsely grated zucchini, packed (one thin zucchini about 10-inches in length)
- 2 large eggs, slightly beaten
- 1 small onion, finely chopped (or use green onions)
- 1/2 cup all-purpose flour
- 2-3 teaspoons fresh minced garlic (or to taste, or use 1/2 teaspoon garlic powder)
- 1/3-1/2 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese (can use cheddar cheese)
- 1 teaspoon seasoning salt
- 1-2 teaspoon fresh coarse ground black pepper (or to taste)
- olive oil (for frying, or use vegetable or Canola oil)
Directions
1
Hand squeeze out as much of the moisture in the zucchini as possible (this is important!).2
Place the zucchini in a large bowl.3
Add in all remaining ingredients except oil.4
Mix well to combine and adjust seasoning salt and black pepper to taste.5
Heat oil in a skillet over medium-high heat.6
Drop the zucchini mixture by heaping tablespoons into hot oil and fry on both sides until golden brown.
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- Course > Side Dishes
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- Preparation > Time to Make > < 4 hours
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Featured Reviews for This Recipe
From: duthess-blu&toki2
On Aug 29, 2008
wow! these are SO GOOD! I have printed so many of kittencal's recipes and so far everything has been wonderful! thank god that i found you because now my husband is enjoying great food!! thank you!
From: TLu
On Aug 17, 2008
Fabulous!! I did not fry these but chose to bake them instead. They are easy and delicious. Since this receipe lends itself so well to substitutions next time I will up the garlic and add another herb. Now I have something new to do with all of my extra zucchini! Yummy!
From: ColCadsMom
On Sep 1, 2007
YUM-O! I made these exactly as written, and they are EXCELLENT! Step #1 is the key to making these turn out right. If you think you've squeezed out enough moisture, squeeze harder! The mozzarella gives such a wonderful flavor...so different from normal zucchini patties/cakes. I also found that I prefer the seasoned salt to the Old Bay that so many people use in their patties. My Mother-in-law who gave me the zucchini and has been making patties for YEARS asked me what was in them to make them taste so good! After you make this one, you won't need to make any other.
From: mammafishy
On Jun 29, 2008
I predict that this will be one of those recipes that go down with many many 5 star reviews! Totally awesome! I have made something like this before but never with the garlic or cheeses. The first bite was heaven! I cut the recipe in half because i only had 2 cups of zucchini, but used 2 eggs because I thought it needed to be wetter. I took the last of the patties over to my daughter and told her to close her eyes and open her mouth...before I knew it there were 3 kids surrounding me munching on them too...all with happy faces! Thanks for sharing ANOTHER 5-STAR RECIPE KITTENCAL!! 
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