Zucchini Patties with Nectarine and Corn Salsa

The nectarine and corn salsa on these zucchini patties made me rethink what belongs on a fritter. Ripe nectarines diced with fresh corn kernels, red onion, lime juice, and cilantro, spooned over golden patties of grated zucchini, ricotta, Parmesan, breadcrumbs, and egg. The salsa is fresh and sweet, the patty is warm and savoury, and together they are summer on a plate. This is the one I pull out when I want dinner to feel worth it.

Squeezing the water out of the grated zucchini before mixing is the step that determines whether the patties hold together or fall apart. A clean towel wrung tight. Half the zucchini’s weight is water.

Tips for Making Zucchini Patties with Salsa

Squeeze the zucchini dry

Grate two medium zucchinis, pile the gratings in a clean kitchen towel, and wring out as much liquid as you can.

Wet zucchini makes soggy patties that break apart in the pan. Dry zucchini lets the ricotta and egg bind everything into a firm patty.

Make the salsa while the patties cook

Dice the nectarines, combine with corn, red onion, lime juice, and cilantro. The salsa sits at room temperature and the flavours meld while you fry.

Use sweet, ripe nectarines. Under-ripe ones are sour and hard. The sweetness against the savoury patty is the point.

Zucchini Patties with Nectarine and Corn Salsa

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5 from 1 review

• Author: Jessie Chien Bryson
• Total Time: 60 minutes
• Yield: Serves 4-6
• Diet: Vegetarian

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Description

These zucchini patties are paired with a refreshing nectarine and corn salsa, making for a delightful vegetarian-friendly entree perfect for summer’s end.

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Ingredients

Units USM

• 2 medium zucchinis, grated
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1 egg
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 ripe nectarines, diced
• 1 cup fresh corn kernels
• 1/4 cup red onion, finely chopped
• 1 tablespoon lime juice
• 1 tablespoon fresh cilantro, chopped

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Instructions

1. Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel.
2. In a bowl, combine grated zucchini, ricotta, Parmesan, breadcrumbs, egg, salt, and pepper.
3. Form the mixture into patties.
4. Heat olive oil in a skillet over medium heat and cook patties for about 3-4 minutes on each side until golden brown.
5. In another bowl, combine nectarines, corn, red onion, lime juice, and cilantro to make the salsa.
6. Serve the patties warm with the nectarine and corn salsa on top.

Notes

Fresh ingredients are key to making this recipe light and tasty. Use the freshest ricotta cheese you can find from your grocer or local market.
In this recipe zucchini is used, although any squash or pumpkin can be substituted in its place.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 patty with salsa
• Calories: 250
• Sugar: 8
• Sodium: 400
• Fat: 10
• Carbohydrates: 30
• Fiber: 4
• Protein: 10

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