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!