From the current issue of Bon Appetit

Funny how things just come together sometimes.  I started writing yesterday about preparation and composition, then I find in this month’s issue of Bon Appetit a recipe for Roasted Pepper Labneh which they are serving with Zucchini Patties.  I have an abundance of yogurt and am always looking for new ways to use it up, so I am really looking forward to trying this combo!  The recipe is slightly altered to suit the ingredients in this week’s share
Zucchini Patties:
3 medium zucchini, coarsely grated
1 to 2 Cippolini Onions, coarsely grated - I am actually going to use some of my roasted cippolinis
1 TB Kosher Salt, plus more
1 large Eatwell Egg, beaten to blend    
1/3 cup Panko
1 TB finely chopped fresh Oregano
Freshly ground Black Pepper
Vegetable Oil (for frying; about 1.5 cups)
Mix zucchini, onion and 1 TB salt in a medium bowl.  Let sit 10 minutes, then wring out as much liquid as possible from zucchini and onion in a kitchen towel.  Mix the egg, panko, oregano in a clean medium bowl; season with pepper.  Pour oil into a large skillet, preferably cast iron, to a depth of 1/2” and heat over medium heat until oil bubbles when a pinch of zucchini mixture is added.  Working in batches, drop tablespoonfuls of zucchini mixture into skillet and gently flatten with a spatula into 2” patties.  Cook until golden brown, about 3 minutes per side.  Drain on paper towels; season with salt.  Serve with Roasted Red Pepper Labneh.

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