Zucchini Patties

by Buddy Valastro

INGREDIENTS

2	medium zucchini
1	teaspoon kosher salt
1	tablespoon chopped Italian parsley
1‑1/2	tablespoons chopped mint
2	tablespoons minced shallot
2	cloves garlic, minced
big pinch	red pepper flakes
1/2	cup crumbled ricotta salata
2	tablespoons grated pecorino, plus additional for garnish
2	large eggs, beaten
3	tablespoons all purpose flour
olive oil for frying

PREPARATION:

1. Preheat the broiler.
2. Trim ends from zucchini and grate on the large holes of a grater. Toss with the salt and let drain in a colander while preparing the rest of the ingredients.
3. In a bowl, combine the parsley, mint, shallot, garlic, red pepper, ricotta, and pecorino. Squeeze the zucchini dry in a towel and combine with the ingredients in the bowl. Stir in the beaten eggs and flour.
4. Heat a large skillet and pour in oil to 1/4". Drop scant 1/4 cups of batter in to the oil and fry until golden brown, 4-5 minutes per side. Remove and drain on paper towels. Plate and finish with a grating of pecorino.

This recipe appears in: Italian