Certain recipes demand expansive ingredient lists. Others demand nothing but elegance through simplicity. This is the latter -- and it happens to be the most beloved recipe on her entire food blog. Quick, nutritious, delicious, and the kind of dish that travels through WhatsApp like wildfire.
The magic here is disarmingly straightforward. Two cups of grated vegetables, wrung free of moisture, combined with half a cup of chickpea flour and you have golden zucchini patties. Fair warning though -- I'm fudging it slightly. Add two tablespoons of water to the mix.
Any vegetable works beautifully here. Potatoes, sweet potatoes, squash, celery root, carrots, beets, corn, broccoli, cauliflower -- even kale, spinach, and beyond.
Starchy vegetables like beets, potatoes, and carrots naturally contain less liquid; shred and use them straight. Zucchini and squash, however, are water-heavy, so you'll need to squeeze out the excess moisture. Broccoli and cauliflower should be grated into fine crumbles (a food processor makes this effortless). Leafy greens like spinach, chard, and kale require a quick blanch followed by liquid straining. The patty size is entirely your call -- I use a spring-load ice cream scoop, though a 1/4 cup measuring cup works equally well.
Ridiculously easy.
Two-Ingredient Zucchini Patties
Ingredients:
(Makes 6-8 patties)
2 cups coarsely grated zucchini, moisture extracted
1/4 cup coarsely grated zucchini, unextracted (optional)
1/2 cup chickpea flour
2 tablespoons water
Salt
Black pepper
Optional spices like turmeric, curry, or cumin
Fresh herbs: parsley, cilantro, coriander, dill (optional)
Method:
Grate two large zucchinis or three to four medium ones.
Transfer the shredded zucchini to a fine-mesh strainer. Sprinkle lightly with salt and allow it to weep for approximately ten minutes.
Using the back of a wooden spoon, firmly press the zucchini mass against the strainer to expel maximum liquid.
Wrap the pressed zucchini in a clean kitchen towel and wring it thoroughly to extract remaining moisture.
Transfer to a mixing bowl. Fold in half a cup of chickpea flour and thoroughly combine. Add two tablespoons of water and stir until fully incorporated.
Season with black pepper and any additional spices you prefer. This is your moment to fold in fresh herbs. Stir thoroughly. If the mixture feels too wet, add chickpea flour in teaspoon increments until it achieves the right consistency. If it feels dry, incorporate additional freshly shredded (unextracted) zucchini until your patties hold their form reliably.
Bring a large skillet to medium-high heat (cast iron is ideal, but nonstick works beautifully). Add two to three tablespoons of oil and heat until gently shimmering.
Portion out 1/4 cup of mixture per patty. Using a silicone spatula, gently flatten each one. Allow each side to cook for approximately 3 minutes until it achieves a rich golden color. Work in batches of three.
Transfer cooked patties to a paper-towel-lined plate. Continue with remaining mixture.
Serve alongside cool yogurt or paired with hummus and zhug.
