Whiteley Creek Homestead

The weather service has issued a freeze warning with lows dipping to 28° from 1 a.m. to 9 a.m. in the overnight hours. What's a girl to do… When there is no room in the freezer to squeeze in even one more loaf of zucchini bread? When Dick has long ago stopped being fooled into thinking that zucchini slices can pass for apples in crisp? When even the hens no longer bother to lift their heads for yet another oversized zucchini treat? With three ingredients (zucchini, egg, and red onion) and a few minutes time, you have simple, tasty zucchini patties. (If I had chosen to use a green onion, all three ingredients would have been produced on our property. I opted for a red onion, instead, to add additional color.)

The recipe was borne of necessity this past weekend when a sweet young couple (who stated in their cabin's journal that they'll be returning to stay again at our bed and breakfast in "seven pages" which is the timespan since their journal entry a year ago) had, in advance of their stay, requested a "paleo" menu. My online research led me to paleobreakfasts.com, hence the patties… and a use for more zucchini.

Zucchini Patties

1 green onion (I used ½ red onion.)

1 small to medium zucchini

1 large egg

2 tbsp olive oil

salt and pepper to taste

Sauté onion in a little olive oil until translucent but not
brown. Grate unpeeled zucchini. Whisk egg in a bowl. Add onion and zucchini to
egg and mix thoroughly until zucchini is coated. Heat olive oil in pan on
medium low. Using an ice cream scoop, put mounds of zucchini mixture into pan
pressing down to flatten. Fry until lightly browned on one side, then flip over
to brown on other side.