Ingredients
- 2 medium zucchinis, grated
- 1/2 teaspoon salt (for sweating the zucchini)
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (use panko for extra crunch or almond flour for low-carb)
- 2 eggs
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley (or use dill or basil for variation)
- 1/4 cup finely chopped onion
- 1/2 teaspoon black pepper
- Optional: 1/4 teaspoon red pepper flakes or a pinch of paprika for a kick
- Olive oil or neutral oil for frying
Instructions
- Prep the zucchini:
- Grate the zucchini using the large holes of a box grater.
- Place the grated zucchini in a colander, sprinkle with salt, and let sit for 10–15 minutes to draw out moisture.
- After resting, squeeze out as much water as possible using a clean kitchen towel or cheesecloth.
- Make the patty mixture:
- In a large bowl, combine the squeezed zucchini, Parmesan, breadcrumbs, eggs, garlic, parsley, onion, black pepper, and any optional spices.
- Mix until fully combined. The mixture should be sticky but moldable. If too wet, add a little more breadcrumbs.
- Form the patties:
- Scoop out about 2 tablespoons of the mixture and shape into small patties or disks.
- Cook:
- Heat oil in a skillet over medium heat.
- Fry patties in batches for 3–4 minutes per side or until golden brown and crispy.
- Drain on a paper towel-lined plate.
- Serve:
- Enjoy hot with sour cream, Greek yogurt, or your favorite dipping sauce.
✨ Tips:
- Add crumbled feta or shredded mozzarella for extra flavor.
- Great as a side dish, snack, or vegetarian main.
Would you like a baked or air fryer version too?