Fried Zucchini Patties with Sun-dried Tomatoes and Parmesan

I started this blog 50 posts ago as a college foodie in one or another dorm kitchens. It was supposed to be my “me time” – an escape from classes, work, and extra-curriculars to think about the career in food I’d dreamed about when younger. But fatigue, laziness, and pressure from too much formality in my style made my posts few and far between.

That all changed in 2013. Something about being 1 year away from my goal to publish a book of cookery by age 25 – and yet no closer to that goal 3 years after it was set – gave me a kick in the bum. That burst of adrenaline has been sustained by friends and followers (more than 100 on Facebook as of today!) who request recipes after my Instagram posts and note the inspiration when posting their own creations.

So I’ve been keeping it casual and promoting posts. And now people are finally having a conversation about healthy, local and seasonal foods with me. I can’t wait to get started on the next 50 posts!

Fried Zucchini Patties with Sun-dried Tomatoes and Parmesan

There’s just a little time left to enjoy zucchini this year so don’t wait. I had the sun-dried tomatoes on hand from my kale salad. If you don’t have any, try make these with fresh cilantro or flat leaf parsley. Keep the Parmesan though, it will boost the savory umami flavor and so you won’t be missing the meat. The recipe is easily scalable – this will make about 8 patties to serve 2-4 as an appetizer or side dish.

1 egg
2 cups zucchini, grated
2 tablespoons Parmesan, grated
1 tablespoon sun-dried tomato, finely chopped
1 teaspoon fresh oregano, finely chopped
Salt and pepper, to taste
1/2 cup panko bread crumbs
Olive oil, for frying

Heat 1/8″ olive oil in a shallow pan.

Whisk egg in a medium bowl. Stir in zucchini, Parmesan, sun-dried tomato, oregano, salt and pepper.

Spread panko on a plate. Grab about 1/4 cup of zucchini mixture, squeeze moisture, and pack into a thin patty (think quarter pounder). Carefully place in panko and coat with breadcrumbs. Cook in olive oil for 3 minutes on one side, flip with a spatula, and cook for 2 minutes on the other side, or until golden brown. Drain on a paper towel. Serve hot.