I just made and ate these zucchini patties, and my whole family loved them! I doubled the recipe (didn't double the egg) and added fresh basil from the garden and a chopped red bell pepper. Other than that, the only change I made was to omit the salt and sprinkle the patties with a little bit of Tony Chachere's Creole Seasoning as they sizzled in the skillet. I learned through trial and error that it's best not to make the patties too large, because they could turn out a little too soft and floppy. A gentle heaping on a tablespoon should be just right. They are amazing served with some sour cream. I can't wait until my garden tomatoes are ripe so that I can make these again and top them with fresh slices! Thank you, Sherlie, for a delicious new summertime recipe!!
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I just made and ate these zucchini patties, and my whole family loved them! I doubled the...