Description
This is a filling yet still light vegetarian entree, that highlights the best of a late summer’s harvest.
Ingredients
Scale
- 3 small to medium zucchini, grated
- 1/2 lemon
- 1 large shallot (or 2 small ones)
- 1 ripe nectarine, finely diced
- 1 small plum, finely diced
- 1 large ear white corn, boiled and cooled
- 1 small bunch chervil (10–15 leaves)
- 1 small carrot, finely grated
- 1 cup panko breadcrumbs
- 2 eggs
- 1/3 cup pine nuts, finely chopped
- 4–5 zucchini blossoms (if available), thinly chopped
- olive oil
- balsamic vinegar
- salt and pepper, to taste
- fresh ricotta cheese
Instructions
- Grate zucchini with the large holes of a grater. Lightly season and set over a double layer of paper towels lined in a colander. The zucchini will start to ‘sweat’, so set aside to drain for 30 minutes.
- Meanwhile, make your peach and corn salsa. Boil one ear of corn, cool, and pat dry. Finely mince 1/2 of a large shallot and combine in a medium bowl with lemon juice and 1 tsp. salt. Finely dice peach and plum, and cut kernels off one ear of corn. Add into bowl and incorporate thoroughly. Coarsely chop chervil and mix in. Cover and set in refrigerator to cool.
- One handful at a time, squeeze excess liquid from zucchini and transfer to a large bowl. Finely grate a carrot, mince the other half of the shallot, and mix with zucchini. To chop pine nuts, pulse in a food processor or spice mill a few times until roughly chopped. Or, use my method, which is to seal in a ziploc bag and pound with a rolling pin for a minute. Add pine nuts, breadcrumbs, eggs, salt and pepper, and mix well. Finely slice zucchini blossoms and mix, then add a dash of olive oil and a few splashes of balsamic vinegar. Taste, and season according to your preferences.
- Line a large baking sheet with parchment paper. Using a 1/4 cup measuring cup, spoon zucchini mixture into the palm of your hand and form into a small, 2-3 inch patty. The mixture will be fairly wet, but will stay together easily. There should be just about enough to make 12 patties.
- After lining up all the patties, heat olive oil in a large nonstick skillet over medium high heat. When the oil starts to let off a bit of smoke, turn heat down to medium. Carefully drop zucchini patties into the pan, 4-5 at a time so as to not overcrowd the pan. Cook for 3-5 minutes on each side, depending on how hot your oil (and how crispy/burnt you like your patties!).
- Transfer cooked patties to a plate lined with a paper towel to drain/cool.
- On each plate, spoon a hefty dollop of fresh ricotta and season with salt and olive oil. Place a few patties on top, and dress with the peach and corn salad.
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: 50 mins
- Cook Time: 10 mins