For those of us who freeze grated Zucchini. Or, if like me, you grow it in the garden. I happen to enjoy Zucchini Squash. I have just finished ordering a bunch of seed for my garden so I got this recipe on my mind. There are several versions and I just kind of make mine from parts of 2-3 others. It's real tasty and colorful to slide in with dried beans, Mexican cornbread and cream corn.
1Using large side of grater, grate washed and dried Zucchini unto medium size bowl. Stir in the grated red onion, fine chopped green onion, and eggs. Have flour mixed with baking powder, salt and pepper. Stir in 6 tablespoons into Zucchini mix. If batter is too thin mix in the other 2 tablespoons of flour.
2Heat a large, heavy fry pan on medium heat, add butter and oil. Have extra butter and oil ready to be added for next batch of patties.
3When butter and oil is hot but not smoking, turn heat down to medium low. Use an ice cream scoop and drop scoop fulls into butter and oil. When patty begins to brown us a spatula and flatten out patty. Don't crowd them in the pan. Cook 2 minutes or until brown then turn over and cook 2 or so minutes on the other side, they should brown easily. Place patties on a cookie sheet and keep warm in a 200 degree oven. If necessary wipe out pan with a paper towel but continue to add butter and oil and go through process until all patties are cooked. Sprinkle hot patties with freshly grated Parmesan cheese and serve hot. Add more salt and pepper if necessary.