Over the years we’ve run into people who sing zucchini and/or squash’s praise and others who believe these veggies don’t have any flavor and should be expelled from the kitchen. As strong believers of the former, we’re bringing you a tasty, fritter-esque appetizer that really lets zucchini and squash shine.
These patties are full of flavor and not at all hard to make which makes them ideal for any outdoor entertaining you might be doing in the coming months, or for if you just want to try something new for dinner this week. Since these aren’t traditional, potato-packed croquettes, you can feel great about going back for seconds, knowing that you’re getting more nutrients and less starch; win! Whenever you decide to make them, the important thing is that you try them outthey really are delicious!
- 1 pound (3-4 cups) zucchini and yellow squash, finely chopped
- 1/2 cup all-purpose flour
- 1/2 white onion, chopped
- 2 scallions, finely chopped
- 2 eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon paprika
- vegetable oil or non-stick spray
- In batches, place squash and zucchini between layers of paper towels and squeeze out excess moisture. Once drained, transfer to a large bowl.
- To the vegetables, add onion, scallions, eggs, and paprika, then season generously with salt and pepper.
- Place flour in a shallow bowl near workstation.
- Heat a large skillet, pan, or griddle over medium-high heat and add 1/4inch oil to pan (or non-stick spray if using griddle).
- Begin making croquettes by taking 2 tablespoons zucchini mixture and forming it into a patty.
- Dredge both sides of patty in flour, then shake off excess.
- Once hot, drop floured zucchini patties down into oil, making sure to not overcrowd the pan, and cook until golden brown on both sides. 3-4 minutes per side.
- Remove to a paper towel-lined plate to drain, then serve immediately.
Recipe adapted from Farm Flavor