The Daring Cooks’ February 2012 challenge was hosted by Audax & Lis and they chose to present Patties for their ease of construction, ingredients and deliciousness! We were given several recipes, and learned the different types of binders and cooking methods to produce our own tasty patties!
Audax adapted a number of popular recipes to come up with the challenge patty recipes and Lisa has chosen to share two recipes – California Turkey Burger adapted from Cooking Light Magazine, and French Onion Salisbury Steak adapted from Cuisine at Home magazine.
So, this months cooking challenge is the Pattie! Pause now, if you listen carefully you can hear my husband screaming and cheering for this. Daring cooks, Audax and lis, he is giving this a standing ovation! Ever the meat fan, the burger fan, I can hear his enthusiasm, and in his eyes I can see stacks and piles of homemade burgers, full of bacon and cheese and other endless combinations of heart stopping ingredients. What have I gotten myself in to?
I must admit though, after seeing some of the variations and knowing that I definitely could use patty preparation practice (thats almost a tongue twister), I was thrilled to attempt a variation that not only has ZUCCHINI in it, but it will finally give me an excuse to have prosciutto in the house! So here we go, Patty making a la Darrrrrrrring.
Zucchini, prosciutto & cheese fritters
Servings: makes about 8-10 two inch (five cm) fritters
Recipe can be doubled
adapted from http://smittenkitchen.com/2011/08/zucchini-fritters/
- 2 medium sized Zucchini’s
- 1 tsp salt
- ½ cup grated cheese (A sharp cheddar was recommended)
- 5 slices prosciutto, cut into small pieces
- ½ cup all-purpose (plain) flour plus ½ teaspoon baking powder, sifted together
- 2 large eggs, lightly beaten
- 2 green onions, finely chopped
- 1 tbsp chilli paste
- 1 tsp black pepper, freshly cracked
- 2 tbsp oil, for frying
So this challenge surprisingly went off without a hitch. Not a single issue, not a cooking problem, nothing. This was my first time trying prosciutto (I know, the horror) and to be honest cooking it made the room smell like dog food a little, but it tasted really good. Like very salty bacon.
I think my next attempt will be more adventurous! Maybe i’ll succumb to my husbands demands and make some form of stuffed burger patty, OR, I could always spite him by making the turkey karbonatky.