This is a flavorful recipe that is also very flexible. It is probably more of an appetizer than a main course, but a few of these make what I think is a great, quick lunch if the batter is prepared in advance. In my opinion, the batter should be rested some in the refrigerator as I’ve found that it holds together better when cooking. However, if pressed for time, it can be made without resting. That said, I would highly suggest the first 15 minute rest to allow the salt and (optional) sugar to penetrate and bring out the water from the vegetables. Along those lines, the batter may be made a few hours or even overnight in advance of cooking, although some additional flour may need to be added before cooking so the dough isn’t too sticky.
I usually have parsley and basil plants growing inside so tend to use those herbs, but dill and possibly a splash of lemon juice would work well. Swapping the zucchini for a shredded cucumber with water squeezed out of it, (an English cucumber is a good choice as it contains less water), and some chopped mint is another option. Shredded carrots, small (emphasis on “small”) pieces of parboiled then chopped broccoli, chopped spinach (also parboiled if fresh or thawed if frozen), and different types of onions can also be added or substituted based on your preferences or what you have around to use.
Timings
Prep: 10 minutes
Cook: 20 minutes (two batches)
Wait: 45 minutes
Total: 1 hour 15 minutes
Equipment Notes
- I use a 12in skillet with high sides for this.
Ingredients
- 1 large tomato, diced into about 1/8in cubes
- 1 small zucchini, grated
- 1t kosher salt
- 1/4t pepper
- 1/4t oregano
- 1t sugar
- 2T fresh basil, chopped
- 1/4C fresh parsley, chopped
- 3oz feta cheese, crumbled
- 1C flour
- 1t baking soda
- Enough high-heat, neutral oil (e.g. avocado oil) to have about 1/4 – 1/2in of it covering the bottom of the pan in which you plan to fry the patties.
Steps
- Combine the tomato, zucchini, salt, pepper, oregano, and sugar in a bowl. Mix well and let rest for 15 minutes.
- Add the basil, parsley, cheese, flour, and baking soda, and mix well. The batter should be rather wet, but feel free to mix in 1T of flour at a time until it is the consistency that you want, (or mix in 1T of water at a time if too thick). Cover and let sit in the refrigerator for 30 minutes.
- Add about 1/4in of oil in a skillet and heat to 375°F / 190°C. Shape about 1/8C of the batter into a ball and place carefully into the oil. This should make about 8 patties, but feel free to make them larger or smaller adjusting cooking times as needed. Flatten the dough balls with a flat-bottomed spatula, possibly layering a piece of parchment paper between the spatula and the dough to help prevent it from sticking, or spraying some cooking oil on the bottom of the spatula. Make sure to not fill the pan as they are delicate and can use some space to flip without them breaking apart. I tend to do two batches of 4 – 5 patties each. Cook for about 4 minutes or until the bottom is deeply browned but not charred, and holds together well.
- Carefully flip the patties and cook for about 4 minutes more until the bottom is deeply browned. I usually use a pair of spatulas to flip the patties. One I hold at a 45° angle and use the other to slide the patty onto it. Then I flip the patty onto the spatula that I used to slide it up. Finally I slide the patty back into the skillet.
- Place the patties on a towel or wire rack and let drain for 2 minutes, or longer in a warming drawer. In my view, these taste better if served warm and fairly fresh. Or at least warmed up in a microwave before eating.