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As we’re slowly making our way out of summer-break routines and feeling the creative juices come back to us, we’re also celebrating 1 year of recipe posting! Actually, yesterday marked 365 days since we shared our first ever recipe – zucchini patties – and what could be a better way of celebrating that than sharing a new and improved version of it? Last year, we harvested roughly 30 kg (66 lbs) of zucchini and turned the majority into patties/fritters. Some went into these Chocolate Zucchini Muffins (another close to inaugural recipe) and the rest was sautéed, grilled or eaten in another simple fashion. This year, we’re at 40 kg (88 lbs) and still counting. We’ve dealt with the masses in similar ways, but are also planning a big batch of zucchini bread (as in, a sweet-ish type of deal) in the next few days. If that project comes out successful, we’ll be sharing a recipe of course. However, we’re facing a very privileged problem right now: beautiful late summer weather has settled in, so we have no desire to be baking inside. Oh well.
Besides sharing this recipe – which has been tried and tested MANY times now, with 100+ patties resting in the freezer, just waiting to come in handy for quick meals this upcoming winter – we’d also like to say a big thank you to everyone who has read, enjoyed and maybe even cooked a dish or baked something from this platform. It has been and still is something that gives us great joy, creating recipes. And while we’re still figuring out our exact niche (the food blog experts claim that’s necessary), it seems safe to say we’ve found our belonging in a world of mostly plant-based, eco-friendly and nutrient-dense food. We’re simply two people trying to minimize our climate footprint while fueling ourselves properly for endurance sports, and our recipes should be reflecting that – but no one is perfect. And whether you run many miles or none at all, we welcome you here with open arms, trusting you’ll find something to like wherever you are on the food spectrum. (But if you care about this planet, we like you a little extra.) With that said, here is our new and improved zucchini fritter recipe. Thank you for reading, and we hope to see more of you going forward!
PS. If you have any wishes (or call them requests, if you will) regarding future recipes, recipe categories or anything of the like, please share with us!
PS2. Check out the old recipe for Zucchini Patties for an excellent sauce to go with them.
2 kg zucchini (~5 medium)
2 dl sunflower seeds (~120 g), toasted
2 medium yellow onions (~220 g), chopped
2 cloves of garlic, minced
1 dl breadcrumbs (~50 g)
2 tsp baking powder
200 g shredded cheese of your choice (~4-5 dl)
150 g dill, chopped
1-2 dl all purpose flour (~60-120 g)
1 tsp salt
- Start by grating the zucchini into a colander. Sprinkle with salt (approximately 2 tsp) and let sit in the sink so the water can drain out.
- In the meantime, toast the sunflower seeds and, using a food processor, blend into a rough flour. We like a bit of texture so don’t go too far.
- Crack the eggs into a large bowl, and then add in onions, garlic, grated cheese and dill. Mix to combine.
- Now, back to the zucchini. Using your hands, squeeze out the excess water and add to the bowl. Stir together. Then, add in sun flower seed “flour”, breadcrumbs, baking powder, the lesser amount all purpose flour and salt. Depending on how much liquid was left in the zucchini, you may need more or less flour here. The batter should be held together nicely, but loose enough so that you can’t form the patties with your hands. Season with plenty of black pepper, and depending on the cheese used, you might have to tweak the amount of salt in the end.
- Heat up some canola or olive oil in a pan (medium heat) and when hot, use a large spoon to lower big dollops into the pan, and flatten them out a little. They will need 4-6 min on each side. Serve immediately, or let cool before placing them in the fridge/freezer for later.