Breaded zucchini and scamorza patties

Name: Breaded zucchini and scamorza patties
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6
Ingredients: Zucchini 1 lb; Scamorza (provola) cheese 3.5 oz; Breadcrumbs 1.75 oz; Grana Padano PDO cheese (grated) ¼ cup; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Nutmeg to taste; Eggs 2; Breadcrumbs 2 ½ cups

Vegetarian

Difficulty: Easy
Prep time: 25 min
Cook time: 10 min
Makes: 6 pieces
Cost: Low
Note + resting time in the fridge (at least 1 hr)

PRESENTATION

Breaded zucchini and scamorza patties make for a delicious vegetarian second course that can’t be missing from your table in summertime, maybe alongside the eggplant version, too! So, what’s the secret? The scamorza cheese that gives the classic breaded zucchini a special touch by making the patties softer and more flavorful. The crispy golden breading will have your mouth watering as soon as you see it. This recipe, so delectable and quick to make, is also perfect as an aperitif or snack to enjoy in good company. Breaded zucchini and scamorza patties are also the ideal treat to take with you on a picnic!

INGREDIENTS

Ingredients for 6 patties: Zucchini 1 lb (450 g); Scamorza (provola) cheese 3.5 oz (100 g); Breadcrumbs 1.75 oz (50 g); Grana Padano PDO cheese ¼ cup (30 g) - (grated); Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Nutmeg to taste

For the breading: Eggs 2; Breadcrumbs 2 ½ cups (300 g)

Preparation

How to prepare Breaded zucchini and scamorza patties

To make the breaded zucchini and scamorza patties, start by washing and trimming the zucchini. Grate them using a medium-hole grater 1 and then place in a strainer over a large bowl 2 so they lose their vegetable water. Now, grate the scamorza 3.

Press the zucchini lightly to squeeze out the water 4, then transfer the drained zucchini to a bowl. Add the grated scamorza and nutmeg 5 and season with salt and pepper to taste. Add the breadcrumbs 6

and grated Grana Padano 7 to the mixture and knead with your hands 8 to combine all of the ingredients well 9.

Cut some parchment paper into squares of around 4¾ inches (12 cm) 10 and arrange on a tray. Take around 3.5 oz (100 g) of dough and place inside a 4-inch (10 cm) food ring mold on one of the parchment paper squares. Press the dough down with the back of a teaspoon to form a patty 11. Gently remove the food ring mold 12.

Repeat to form 6 breaded zucchini and scamorza patties 13. Leave the patties in the fridge for at least 1 hour. For the breading, dip the patties in a beaten egg 14. Next, dredge them in the breadcrumbs 15, making sure the breadcrumbs stick well and evenly across the entire surface.

The patties are ready for cooking 16: Heat a ¼-inch (5-mm) layer of oil in a pan and place the patties in carefully, one at a time 17. Cook the patties over medium heat on both sides, turning them over just once 18 when they’ve turned crispy and golden.

Once cooked 19, drain the patties on a tray lined with paper towel 20. Enjoy the breaded zucchini and scamorza patties piping hot 21!

Storage

It’s best to serve the breaded zucchini and scamorza patties when they’re freshly cooked. After cooking, they can be stored in the fridge for 1-2 days in an airtight container. They can also be prepared a day in advance without breading them. Not suitable for freezing.