Zucchini Patties Recipe

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?

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top