St. Partick’s Day…Zucchini Patties…

Today’s quick and simple recipe is Zucchini Patties! Not your average Zucchini Patties, these patties are hearty, flavorful and tasty! I got this recipe from the cookbook “Balaboosta” by Einat Adomony that specializes in bold Mediterranean flavors.  I love to collect cookbooks but no one wants to buy them for me because I have so many. So spread the word….cookbooks are my favorite gift to receive! I absolutely love Mediterranean food and like the author Einat says in her book, “this dish is so incredibly simple to make, but the results are exquisite.” Of course they are yummy and healthy too!

Happy St. Patrick’s Day…

Ali in the Valley

5 from 1 vote

Zucchini Patties...

Servings: 4 to 6

Author: Alison Ball


  1. 3 medium zucchini

  2. 1 medium yellow onion

  3. 1 leek white and light green parts only, finely chopped

  4. 21 ⁄2 tablespoons finely chopped fresh dill

  5. 1 ⁄3 cup crumbs i used almond flour (gluten-free)

  6. 1 large egg beaten

  7. Canola oil I used Olive Oil

  8. Kosher salt

  9. For the rémoulade sauce:

  10. 1/4 cup mayonnaise

  11. 1 teaspoon Dijon mustard

  12. 1 teaspoon sweet relish

  13. 1/4 teaspoon Worcestershire sauce

  14. 1/4 teaspoon prepared horseradish sauce

  15. Couple dashes of hot sauce

  16. Squeeze of lemon


Finely grate the zucchini and onion. Wrap the grated vegetables in a clean dish towel and twist both ends over the kitchen sink to squeeze out all the excess moisture.Combine the zucchini, onion, leek, dill, and bread crumbs in a large bowl. Add the egg and use your hands to mix everything together. Shape the mixture into 2-inch patties. Add 1/2 inch of oil to a large skillet and heat over medium heat. Cook the zucchini patties in the hot oil until both sides are golden brown, 3 to 5 minutes. Drain on paper towels and season with salt.

For the rémoulade sauce, combine all of the ingredients in a small bowl and chill for at least 4 hours. Adjust seasonings to suit personal taste, if desired.

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