Ingredients
- 2 medium zucchinis, grated
- 1 teaspoon salt
- 1/4 cup finely chopped onion
- 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan option)
- 1/2 cup all-purpose flour (or chickpea flour for gluten-free)
- 1 large egg (or flax egg for vegan option)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 2 tablespoons chopped fresh herbs (like parsley or dill)
- Oil for frying (olive oil or vegetable oil)
Instructions
- Prepare the Zucchini:
Grate the zucchinis and place them in a bowl. Sprinkle with salt, toss, and let sit for 10 minutes to draw out excess moisture. - Remove Excess Moisture:
Place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible. - Mix the Batter:
In a large bowl, combine the zucchini, chopped onion, Parmesan, flour, egg, garlic powder, pepper, paprika, and herbs. Mix until well combined. If the mixture is too wet, add a bit more flour. - Shape Patties:
Scoop about 2 tablespoons of mixture and form into small patties. - Fry Patties:
Heat a non-stick skillet over medium heat and add enough oil to coat the bottom. Place patties in the skillet and cook for about 3–4 minutes per side, or until golden brown and cooked through. - Drain & Serve:
Transfer to a plate lined with paper towels to drain excess oil. Serve warm with your favorite dip or sauce!
Tip: They’re delicious with sour cream, Greek yogurt, or a tangy garlic sauce.
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