Ingredients
- 2 medium zucchinis, grated
- 1 teaspoon salt (for draining zucchini)
- 1 egg
- 1/4 cup finely chopped onion
- 1/3 cup grated Parmesan cheese (optional but flavorful)
- 1/2 cup breadcrumbs (or crushed crackers or almond flour for GF)
- 1–2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika or chili flakes (optional for a kick)
- 2 tablespoons chopped fresh herbs (parsley, dill, or chives)
- Oil for pan-frying (olive or vegetable)
Instructions
- Grate the zucchini and place it in a colander. Sprinkle with 1 teaspoon salt, toss, and let sit for 10 minutes. Then, squeeze out as much liquid as possible using a clean towel or cheesecloth.
- In a large bowl, combine the drained zucchini, egg, onion, Parmesan (if using), breadcrumbs, garlic, pepper, paprika, and herbs. Mix well until it forms a thick batter.
- Heat a non-stick skillet over medium heat and add a little oil.
- Scoop about 2 tablespoons of mixture and shape into a patty. Place it on the hot skillet. Repeat with the rest of the batter.
- Cook patties for 3–4 minutes per side or until golden brown and crispy.
- Remove and place on a paper towel to drain excess oil.
- Serve warm with sour cream, Greek yogurt, or your favorite dipping sauce.
Enjoy your savory, satisfying zucchini patties!
Would you like a vegan or baked version too?