Easy Zucchini Patties Recipe

Easy Zucchini Patties Recipe

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Ingredients

• 4 cups grated zucchini (about 2 medium zucchinis)

• 1 teaspoon salt, for drawing out moisture

• 2 large eggs, lightly beaten

• 1/2 cup finely chopped yellow onion

• 1/2 cup grated Parmesan cheese

• 1/2 cup breadcrumbs (or Panko for extra crunch)

• 2 cloves garlic, minced

• 1/4 cup fresh parsley, finely chopped

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon black pepper, freshly ground

• 1/2 cup all-purpose flour (for gluten-free, use a 1:1 GF flour blend)

• 1/4 cup olive oil, avocado oil, or high-heat vegetable oil for frying

Optional for Serving:

• Lemon wedges

• Creamy yogurt dip or tzatziki

• Sour cream or Greek yogurt

• Fresh dill or chives

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Equipment Needed

• Box grater or food processor with grating attachment

• Colander

• Clean kitchen towel or several layers of cheesecloth

• Large mixing bowl

• Medium mixing bowl

• 1/4 or 1/3 cup measuring cup (for portioning)

• 10-12 inch non-stick or cast-iron skillet

• Spatula

• Wire rack (optional, for keeping patties crispy)

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Instructions

Step 1: Prepare and Salt the Zucchini (10 minutes active + 10 minutes waiting)

This is the most critical step for achieving crispy, not soggy, patties.

1. Grate the Zucchini: Using the large holes of a box grater or a food processor, grate the zucchini. There’s no need to peel it first.

2. Salt and Drain: Place the grated zucchini in a colander over a bowl or the sink. Sprinkle with 1 teaspoon of salt and toss to combine. Let it sit for at least 10 minutes. The salt will draw out the excess water from the zucchini.

3. Squeeze Out Moisture: After 10 minutes, take handfuls of the zucchini and squeeze them tightly over the sink, wringing out as much liquid as humanly possible. You can do this using a clean kitchen towel or cheesecloth for maximum efficiency. This step is non-negotiable for the perfect texture!

Step 2: Combine the Patty Mixture (10 minutes)

1. In a large mixing bowl, combine the thoroughly squeezed zucchini, beaten eggs, chopped onion, Parmesan cheese, breadcrumbs, minced garlic, parsley, smoked paprika, and black pepper.

2. Mix everything together until just combined. Avoid overmixing.

3. Check Consistency: The mixture should be moist but hold together when pressed. If it seems too wet, add another tablespoon of breadcrumbs. If it seems too dry, you can add a tiny splash of milk or another beaten egg.

Step 3: Form the Patties (5 minutes)

1. Using a 1/4 or 1/3 cup measuring cup, scoop the mixture and form it into patties about 1/2-inch thick. Gently press them together in your hands to ensure they are compact. Place them on a plate as you go.

2. Pro-Tip: Lightly dredge each formed patty in the all-purpose flour. This creates a barrier that helps lock in moisture and promotes a beautiful, golden-brown crust.

Step 4: Pan-Fry to Golden Perfection (15 minutes)

1. Heat the oil in your skillet over medium heat. To test if the oil is ready, flick a tiny breadcrumb into it; it should sizzle gently.

2. Carefully place the patties in the hot oil, working in batches to avoid overcrowding the pan. This ensures they fry instead of steam.

3. Cook for 3-4 minutes per side, or until deeply golden brown and crisp. Resist the urge to press down on them with the spatula, as this will squeeze out the precious moisture.

4. Transfer the cooked patties to a plate lined with a paper towel or, for an even crispier result, place them on a wire rack.

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Chef’s Notes & Recipe Intensity

• Recipe Intensity: Beginner-Friendly (2/5). This recipe is perfect for cooks of all levels. The primary skill required is patience for salting and squeezing the zucchini. The rest is simple mixing and pan-frying.

• Make-Ahead Tip: You can prepare the mixture up to a day in advance and store it covered in the refrigerator. The flavors will meld even more! Form and cook the patties just before serving.

• Baking Option: For a lighter version, preheat your oven to 400°F (200°C). Arrange the patties on a parchment-lined baking sheet, brush lightly with oil, and bake for 20-25 minutes, flipping halfway through, until golden.

• Variations: Feel free to add other herbs like basil or mint. For a kick, add a pinch of red pepper flakes. You can also substitute the Parmesan with feta or cheddar cheese.

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Serving Suggestions

Serve these zucchini patties immediately while they are hot and crispy. They are fantastic on their own with a squeeze of fresh lemon juice, which brightens all the flavors. For a more substantial meal, pair them with a simple side salad, a dollop of creamy tzatziki or sour cream, or even tucked into a pita pocket with fresh veggies. They also make a wonderful vegetarian burger—just serve on a bun with your favorite toppings!

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Storage and Reheating

• Refrigeration: Store leftover cooled patties in an airtight container in the refrigerator for up to 3 days.

• Freezing: These patties freeze beautifully. Arrange cooled patties in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer bag for up to 3 months. Reheat from frozen in an oven or toaster oven at 375°F (190°C) for 10-15 minutes.

• Reheating: To restore crispiness, avoid the microwave. Reheat in a 375°F (190°C) oven, toaster oven, or air fryer for 5-10 minutes until warm and crisp.

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Nutrition Information

Disclaimer: The nutritional information below is an estimate provided by an online calculator. Actual values may vary based on specific ingredients used, portion sizes, and cooking methods (e.g., amount of oil absorbed).

• Serving Size: 1 patty (based on a yield of 10 patties)

• Calories: 108 kcal

• Total Fat: 6.5g

• • Saturated Fat: 1.6g

• Cholesterol: 38mg

• Sodium: 285mg

• Total Carbohydrates: 8.5g

• • Dietary Fiber: 0.9g

• • Sugars: 1.7g

• Protein: 4.4g

Enjoy creating this simple, healthy, and delicious dish that celebrates the wonderful, versatile zucchini