Zucchini Patties

I learned over the summer that I hate zucchini. We got a ton from the CSA, and I have to admit I threw away more than a few after they spent too long in the fridge. But Midwestern women know that if you don't like something but you have to eat it, the best thing to do is to fry it. This recipe is one of the few ways I really like to eat zucchini. Oh, just a note: I'm not too big on that thing called "measuring," as you'll see. With this recipe, it doesn't matter.

Ingredients
2-3 medium zucchini
1 tsp salt
1 bunch parsley, Italian parsley or cilantro, chopped
1 bunch green onions, chopped
any other fresh herbs you have on hand, chopped
1 egg
1/2 - 1 cup flour or 1/4 cup corn starch
4 tbsps cooking oil

Equipment
Grater or food processor with grating attachment
mixing bowl
nonstick pan
thin spatula

Wash, trim, and grate the zucchini into a large mixing bowl. Salt the zucchini and mix it, letting it sit and release its water for several minutes. Using a colander or strainer, press the water out of the grated zucchini, and return it to the mixing bowl. I've found that carrots also go well in these patties, so if you want to throw in some grated carrots, do that now. Chop and add the fresh herbs and onions. Mix well and add the egg, mixing until the zucchini is coated. Add the flour a little at a time until the mixture is sticky and holds together. Heat a nonstick pan over medium heat with 2 tbsps oil, reserving the rest of the oil until you need more.

Use a spoon or your hands to scoop some of the batter and form a ball. Fill the pan with 3-4 small patties and fry them without touching for a few minutes. When they are somewhat firm and golden brown on the bottom, flip them and fry for several more minutes. Remove to a plate covered with paper towels.

These go great with a fresh yogurt and herb sauce, and they are surprisingly filling.