These patties make a delicious snack, hors d’oeuvre, or sandwich stuffer. Once fried, try adding them to a bubbling tomato sauce to finish off pasta. They are traditionally fried but can be baked in a preheated 375–degree oven for 25 minutes instead. They also reheat well in the oven
- makes 36
- 4 -medium--small Yukon Gold potatoes, peeled (about 1¼ pounds)
- 3 medium zucchini, grated (about 1¼ pounds)
- 2 large eggs, beaten
- Zest of 1 lemon, grated
- ½ cup breadcrumbs
- ½ cup grated Grana Padano or -Parmigiano--Reggiano
- ½ cup chopped scallion
- 10 fresh basil leaves, chopped
- 2 teaspoons kosher salt, or to taste
- Extra--virgin olive oil, for frying
In a medium saucepan, cook the potatoes in water to cover until tender. Drain, cool slightly, peel, and pass through a potato ricer into a large bowl. Let cool.
Put the grated zucchini in a kitchen towel, and wring out all of the excess liquid over the sink. Add the zucchini to the potatoes, along with the eggs, lemon zest, breadcrumbs, grated cheese, scallion, basil, and salt. Mix well.
Form the mixture into about -thirty–six small patties. Heat a large nonstick skillet over -medium–high heat. Add a film of olive oil to the pan, and cook the patties in batches until browned on both sides, about 3 minutes per side, adding more oil as needed. Drain on paper towels, and season with salt. The patties can be kept warm in a low oven while you make the next batch.