Are you one of those glorioüs gardeners (or have a father who is) whose zucchini bounty is overflowing? If you, like me, have a plethora of zukes and don’t know what to do with them… the next few posts are for you!
The Zucchini Song
Zucchini Zucchini so big and greeny
You multiply quicker than bunnies
Zucchini Zucchini so tender and tasty
An entree or sweetie you’ll make for my honey!
(thank you. thank you very much)
First up a little entree…
Dina’s Not So Crabby Patties
2 cups grated zucchini
1 teaspoon (or to taste) celery salt
1 teaspoon (or to taste) Old Bay seasoning
1 small onion chopped finely
1 cup of breadcrumbs (or as much as you need to form patties)
a dazzle of olive oil
- Preheat oven to 400 degrees.
- Peel the zukes and grate using a hand held cheese or other grater.
- Press the shredded zukes into a mesh strainer. This is important. You want to remove as much water as possible from the zuchini so that your patties are not falling apart and you don’t want to overload with breadcrumbs. Also, salt your shredded zukes to draw out water in addition to draining them.
- Put the zukes, eggs, Old Bay, celery salt, onion and breadcrumbs into a bowl and blend using a wooden spoon.
- Form patties (justa likea meataballa) and sautee the patties on each side in olive oil in a hot pan. You want the patties to be a nice brown on both sides. Drain on papertowels.
- Place on cookie sheet and bake at 400 for about 7 minutes.
- You can skip the baking in the oven bit and just fry up in a pan if you wish
- You can dredge the patties in flour before frying if you’re so inclined
Want some real crabby patties?