Got eggs & Zucchini - these patties are the best!

[Dragonfly Ranch]

Quote:
These are soft and more like a firm quiche. If yours were like that then it was not the cook. Someone else posted that they added cream cheese (sorry don't know how much) and deep fried them like a fritter. That might work better for your taste.

Sandee

 

[TipsyDog]

Quote:
I like them crispy so I just put some batter in vegetable oil and push down to make a thinner patty. Kind of like a potato pancake. They come out very crispy that way.

 

[KatyTheChickenLady]

Quote:
I like them crispy so I just put some batter in vegetable oil and push down to make a thinner patty. Kind of like a potato pancake. They come out very crispy that way.

Well that's what I thought too but they still came out sort of soft definately not crispy . . . I like the concept of the patties but would like them better crispy . . . I wonder if my nice fresh eggs were too big. Going to try this again.

 

[Dragonfly Ranch]

Quote:
I like them crispy so I just put some batter in vegetable oil and push down to make a thinner patty. Kind of like a potato pancake. They come out very crispy that way.

Well that's what I thought too but they still came out sort of soft definately not crispy . . . I like the concept of the patties but would like them better crispy . . . I wonder if my nice fresh eggs were too big. Going to try this again.

Quote:
I like them crispy so I just put some batter in vegetable oil and push down to make a thinner patty. Kind of like a potato pancake. They come out very crispy that way.

Well that's what I thought too but they still came out sort of soft definately not crispy . . . I like the concept of the patties but would like them better crispy . . . I wonder if my nice fresh eggs were too big. Going to try this again.

Another thing you might want to try, is use only the firm flesh of the zucchini and not the seeds. Also, make sure you toss the flour in really well. It should start to get a tiny bit gummy as you toss. If it does not then may be add some more - or as others have done some bread crumbs to tighten up the batter. If it is really soupy then your eggs might be too big. My batter is usual pretty thick and I ladle out and have to spread it some. Hope you can get it where you want, they are nice to have in the freezer during winter months as one of those cold morning comfort breakfasts.

Here are a couple of pictures to show you how mine look.

Sandee

 

[KatyTheChickenLady]

those look much better than mine did! ok, thanks for the tips will try again. what did you use to make them so perfectly round?

 

[Dragonfly Ranch]

Quote:
Well, I'm kind of strange that way, I like things uniform. Anyway, I have 12 English muffin rings that I use. I spray the inside with some PAM cooking spray and when they start to set I pull off with tongs. That way they stack neatly for freezing and look pretty on the plate. You could also use tuna cans with the top & bottom cut out. But I make English muffins so already have the rings. Like I said I'm weird that way.

Sandee

 

[KatyTheChickenLady]

LOL oh me too!

 

[BUMPKIN]

I made these and deep fried them like a hush puppy and served them with some homemade salsa. I also used yellow squash when I ran out of zuchinni. My family really preferred the yellow squash ones. Either way they were super good!

 

[Jen4]

I cooked up some I had frozen yearly this summer... oh man they are the Bomb diggityyyyyyyyy