I started this post and took photos at the height of zucchini season last summer. However, troubles with my computer, apps, and photo programs (one right after another) made me consider giving up my blog completely! However, anyone who knows me well, knows that I persevere rather than give in.

Zucchini is readily available year round, it seems, so I decided to finish this post this recipe now. And if you use frozen corn for this recipe, it can be made any time of the year.

In addition to the ubiquitous zucchini bread, there are many other ways to use zucchini– it is such a versatile and nutritional vegetable:

Add zucchini to salad, slice it in half and grill it, shred it and add to burgers (especially turkey burgers) or meatloaf. These nutritious little squashes are great stuffed with other vegetables, cheese, bread crumbs, canned beans and/or ground meats. Or you can simply saute slices quickly over high heat, then drizzle with a good syrupy balsamic vinegar and sprinkle with fresh herbs and maybe even some feta or parmesan.

But one of my favorite recipes, and one that my grandkids like, even those who are not vegetarian, is this recipe for zucchini patties with roasted corn. You can of course, roast your own fresh corn and scrape off the nubby goodness. But since I always have frozen roasted corn on hand (I get it from Trader Joe’s) I don’t always feel the need to make a trip to a farm stand just for this. And sometimes I can make these patties in the winter by using thawed frozen corn (and it doesn’t have to be roasted) and zucchini that comes from climates that aren’t as cold as Michigan’s.

However, If you prefer to roast your own because there is so much wonderful fresh corn around this time of year, here is a link from the Food Network’s show, the Kitchn. This article describes 3 simple ways to roast those cobs: https://www.thekitchn.com/how-to-roast-corn-258370

You can certainly make these patties with regular corn, but roasting caramelizes the corn, brings out its natural sweetness and provides beautiful contrast to the smoky charred flavor. I think the roasted corn elevates the flavor of the zucchini patties from pleasant little treats to absolutely yummy tidbits of comforting goodness.

The hardest, and most important part of the dish is the shredding of the zucchini. Well, not really hard–but it is essential to shred and dump the zucchini on a kitchen towel. Then squeeze “the bejesus” out of the zucchini by twisting the towel tightly until it is as dry as possible. You can see in the photo just how much liquid comes out–you don’t want that in the patties or they would really lose the zucchini flavor. And make sure the corn is completely thawed and drained, if you use frozen corn rather than fresh. Then thoroughly combine the drained zucchini, corn, eggs, seasonings, cheese and flour.

I use a cookie scoop to form balls of the mixture and then just plop them into the frying pan, giving them plenty of space. They are too sticky to form into balls, so I flatten them with a spatula right in the pan, spraying the top with some cooking spray if they are extra sticky. To be perfectly honest, I actually prefer to make the mixture in the morning, scoop balls onto a cookie sheet and let them chill in the refrigerator until about an hour before cooking. I don’t cover them with waxed paper of parchment–just let them rest until needed. Then I proceed with the cooking as stated above. Since I can’t fit them all in my skillet at once, I cook them in batches then place them on paper towels to catch any excess oil. I also keep my oven on warm, then transfer each batch to a sheet tray. If I am holding them for some time, I lay a sheet of foil on top so they don’t dry out. Do not crimp the foil tightly around the patties or they will get limp.

Make the dipping sauce by simply stirring all of the ingredients together. Chill the dip, covered, until cooking time.

ZUCCHINI CORN PATTIES

PATTIES:
1- 1/2 lb. zucchini (2-3)
1 cup roasted corn
3-4 large eggs, beaten
1 1/2 teaspoons chopped chives
1/2 teaspoon garlic powder
1/2 teaspoon dried Parsley
1/4 teaspoon Ground Pepper
1/2 teaspoon kosher salt
1/2 C grated Parmesan cheese (or vegan substitute)
3/4 C flour
Olive oil

CURRY DIP:
1 cup light mayonnaise
1/2 cup Greek yogurt or light sour cream
1 1/2 teaspoons curry
1/2 teaspoon sweet paprika
1/2 teaspoon ground ginger
1/4 teaspoon salt

CAESAR MAYONNAISE DIP:
1 1/2 Cups light mayonnaise
1 Teaspoon Dijon mustard
1/2 Teaspoon Worcestershire sauce
1/4 Teaspoon black pepper
2 Tablespoons grated Parmesan cheese
1 Tablespoon fresh lemon juice

On the large holes of a box grater, grate zucchini. Using a cheesecloth or clean dishtowel, squeeze out as much liquid as possible. This is important or the patties will be waterlogged and not very tasty.

In a large bowl, combine the shredded zucchini with corn, three of the eggs, herbs, salt and pepper. Mix in Parmesan and flour. Scoop up some of the mixture and try to squeeze into a ball. If you holds together, flatten it out and place on a cookie sheet. If it is too dry, add the additional egg to bind it all together.

Chill the patties while making any or all dips:
In a small bowl, stir all ingredients until well combines. Chill the dip if not using right away.

In a large skillet over medium-high heat, heat olive oil. For each patty, scoop ¼ cup of batter, flatten to about ½ inch and cook until golden, 2 minutes per side. Add more olive oil between batches, or as needed.
Keep patties warm in oven (200-250 degrees) until all are cooked.

Serve warm patties with one or more dips.