Zucchini Patties are a delicious and versatile way to enjoy one of summer’s most abundant vegetables. These golden, crispy fritters are made with freshly grated zucchini, herbs, cheese, and a touch of seasoning, then pan-fried to perfection. They’re crispy on the outside, tender on the inside, and bursting with savory flavor. Whether served as a light lunch, a side dish, or a vegetarian main course, zucchini patties are a crowd-pleaser that even picky eaters will love. They’re also a great way to sneak more veggies into your meals and can be customized with different cheeses, herbs, or spices to suit your taste.
Ingredients:
- 2 medium zucchinis (about 2 cups grated)
- ½ teaspoon salt (for drawing out moisture)
- 1 large egg
- ¼ cup grated Parmesan cheese
- ¼ cup shredded mozzarella or cheddar cheese
- ⅓ cup breadcrumbs (or panko for extra crunch)
- 2 tablespoons all-purpose flour
- 2 green onions, finely chopped (or 2 tablespoons finely chopped onion)
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley or dill (optional)
- ½ teaspoon black pepper
- ¼ teaspoon paprika or chili flakes (optional, for heat)
- Olive oil or vegetable oil, for frying
Instructions:
1. Prepare the Zucchini
- Wash and trim the ends off the zucchinis. Grate them using a box grater or food processor.
- Place the grated zucchini in a colander over the sink and sprinkle with ½ teaspoon salt. Toss to combine and let sit for 10–15 minutes. This step helps draw out excess moisture.
- After resting, use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible. The drier the zucchini, the crispier the patties will be.
2. Make the Batter
- In a large mixing bowl, combine the squeezed zucchini, egg, Parmesan, mozzarella, breadcrumbs, flour, green onions, garlic, herbs, pepper, and paprika or chili flakes if using.
- Mix well until the ingredients are fully incorporated. The mixture should be moist but hold together when pressed. If it’s too wet, add a bit more breadcrumbs or flour.
3. Shape the Patties
- Scoop about 2 tablespoons of the mixture and form into small patties, about 2–3 inches wide and ½ inch thick.
- Place them on a plate or tray while you finish shaping the rest.
4. Cook the Patties
- Heat 2–3 tablespoons of oil in a large non-stick skillet over medium heat.
- Once the oil is hot, add the patties in batches, being careful not to overcrowd the pan.
- Cook for 3–4 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
5. Serve
- Serve warm with a dollop of sour cream, Greek yogurt, or a tangy dipping sauce like tzatziki or garlic aioli.
- Garnish with extra herbs or a sprinkle of Parmesan if desired.
Serving Suggestions:
- Serve as a vegetarian main dish with a side salad or roasted vegetables.
- Use as a sandwich filling with lettuce, tomato, and a smear of hummus or mayo.
- Make mini versions for party appetizers or lunchbox snacks.
- Pair with poached eggs and avocado for a savory brunch plate.
Tips & Variations:
- Add Protein: Mix in crumbled feta or cooked quinoa for extra protein.
- Make it Gluten-Free: Use gluten-free breadcrumbs and flour.
- Baked Option: Bake at 400°F (200°C) on a greased baking sheet for 20–25 minutes, flipping halfway through.
- Air Fryer Method: Air fry at 375°F (190°C) for 10–12 minutes, flipping once, until golden and crisp.
Zucchini Patties are a fantastic way to turn humble ingredients into something truly satisfying. They’re easy to make, endlessly adaptable, and perfect for using up garden zucchini. Would you like a spicy version with jalapeños or a cheesy one with feta and mint next?
Zucchini patty