Ingredients
The following ingredients have 8 Servings
- 1 large zucchini, about 12" long or 1 1/2 medium
- 1/2 cup(s) Asiago cheese, freshly shredded/grated
- 1 large egg
- 1/4 teaspoon(s) garlic salt
- 1/4 teaspoon(s) Lawry's seasoned salt
- 1 pinch(es) black pepper
- 1 cup(s) seasoned Panko bread crumbs
- - olive oil
Instruction
- Gather all ingredients and equipment.
- Wash zucchini; remove stem and blossom ends, and any blemishes. Shred Asiago, and then zucchini, in a food processor or by hand on a grater.
- Squeeze excess liquid from zucchini. Methods to do this: #1. Place shredded zucchini on a clean kitchen towel or several layers of paper towels. Twist, squeeze and wring until all excess liquid is extracted. Or... #2. Place a large wire mesh strainer or colander over a large bowl. Place 2 or 3 layers of paper towels in strainer. Add shredded zucchini. Cover with 2 or 3 additional paper towels. Press and squeeze until all dripping has ceased. Discard liquid.
- Break egg into mixing bowl; whisk well. Add garlic salt, seasoned salt, and pepper; whisk well.
- Add shredded zucchini and Asiago cheese. Mix with a spoon.
- Add seasoned Panko bread crumbs; mix until well combined. (May be covered and refrigerated for a few hours until ready to form into patties, or make patties, cover and refrigerate until ready to fry.)
- Form mixture into 8 equal patties. (I oil a piece of foil on a baking sheet to put place them on until ready to fry.)
- Place a large skillet over medium/medium-high heat (a well-seasoned cast iron or non-stick skillet recommended). Add enough olive oil to generously cover the bottom of the pan.
- When skillet is hot, add 1/2 the zucchini patties (fry in 2 batches to avoid crowding the patties). Fry until golden brown on the underside (about 3-5 minutes). Then flip and fry the second side until golden brown. Remove from skillet and repeat with remainder of patties.
- Serve as soon as possible. Cover and refrigerate any leftovers. Reheat in skillet or oven.
