Zucchini and Summer Squash Patties Recipe
This recipe creates flavorful and healthy zucchini and summer squash patties. Grated vegetables are combined with egg whites, breadcrumbs, and seasoning, then formed into patties and cooked until golden. Perfect as a light main course or a versatile side dish.
Equipment
- 1 Box Grater Or food processor with grating attachment
- 2 Mixing Bowls One large, one medium
- 1 Whisk For beating egg whites
- 1 Non-stick Skillet For pan-frying the patties
- 1 Spatula For flipping patties
Ingredients
Main
- 1 c. yellow summer squash coarsely grated
- 2 c. zucchini coarsely grated
- 4 egg whites beaten
- 1 c. seasoned bread crumbs
- 2 Tbsp. low fat mayonnaise
- 1 1/2 tsp. oil bay seasoning
Instructions
- Coarsely grate both the yellow summer squash and zucchini.
- Place the grated squash and zucchini in a clean kitchen towel or cheesecloth and firmly wring out as much excess liquid as possible. This step is crucial for crispy patties.
- In a separate medium bowl, beat the egg whites until frothy.
- In a large mixing bowl, combine the thoroughly drained grated squash and zucchini with the beaten egg whites, seasoned bread crumbs, low-fat mayonnaise, and oil bay seasoning.
- Mix all ingredients thoroughly until well combined. The mixture should hold together when pressed.
- Form the mixture into uniform patties, approximately 2-3 inches in diameter and about 1/2 inch thick.
- Heat a non-stick skillet over medium heat and add a small amount of oil (not specified in original recipe but necessary for cooking).
- Carefully place the patties into the hot skillet, ensuring not to overcrowd the pan. Cook in batches if necessary.
- Cook for 4-6 minutes per side, or until the patties are golden brown and cooked through, with a crisp exterior.
- Remove the cooked patties from the skillet and place them on a plate lined with paper towels to absorb any excess oil before serving.
Notes
The most critical step for these patties is to thoroughly drain the grated zucchini and summer squash. Excess moisture will lead to soggy patties that fall apart. After grating, place the vegetables in a clean kitchen towel or cheesecloth and wring out as much liquid as possible. For enhanced flavor and texture, consider adding finely minced onion or garlic to the mixture. If "oil bay seasoning" refers to Old Bay, it offers a distinct savory profile; otherwise, a blend of dried dill, parsley, and a pinch of cayenne could be lovely. Ensure the skillet is adequately hot but not smoking when frying to achieve a golden-brown crust without burning. Serve with a dollop of Greek yogurt mixed with fresh dill or a light lemon aioli.