John Shields, Chef and Owner of Gertrude’s in Baltimore
Servings: 4
2 cups coarsely grated zucchini
Salt
1 cup soft bread crumbs
1 egg, beaten
1 – ½ teaspoons Old Bay seasoning
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
Juice of ½ lemon
¼ cup chopped parsley
Vegetable oil, for frying
Tartar sauce
Lemon wedges
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Place the grated zucchini in a colander; sprinkle lightly with salt. Let zucchini sit for about 30 minutes in the colander, allowing excess moisture to drain. Squeeze to remove additional liquid. (Zucchini should be fairly dry.)
Place the zucchini and bread crumbs in a large bowl, and mix together well.
Place the egg, Old Bay seasoning, Dijon mustard, mayonnaise, lemon juice, and parsley in a small bowl. Mix well.
Pour the egg mixture into the zucchini-breadcrumb mixture, and mix gently and thoroughly. Form into 8 patties the size of crab cakes. Heat a small amount of oil in a sauté pan, and cook patties on both sides, browning well. If you like, serve with tartar sauce and lemon wedges. A platter of vine-ripened tomatoes and sweet corn on the cob as accompaniments are my favorites.
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