Ingredients
- 2 medium zucchinis, grated
- 1 tsp salt (for sweating the zucchini)
- 1/2 cup breadcrumbs (or panko)
- 1/4 cup grated Parmesan cheese (optional but flavorful)
- 2 eggs, beaten
- 2 cloves garlic, minced
- 1/4 cup chopped onion or scallions
- 2 tbsp chopped fresh parsley or dill
- Salt & pepper to taste
- Olive oil (for pan-frying)
Instructions
- Grate the zucchinis and place them in a colander. Sprinkle with 1 tsp salt and let sit for 10–15 minutes to release excess moisture.
- After sweating, squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.
- In a large bowl, combine the grated zucchini with breadcrumbs, Parmesan (if using), eggs, garlic, onion, and herbs. Season with salt and pepper.
- Mix until well combined. If the mixture feels too wet, add a little more breadcrumbs.
- Heat a few tablespoons of olive oil in a nonstick skillet over medium heat.
- Scoop out about 2 tablespoons of the mixture per patty, flatten slightly, and place in the skillet.
- Fry for 3–4 minutes per side or until golden brown and cooked through.
- Transfer to a paper towel–lined plate to drain excess oil.
- Serve warm with sour cream, tzatziki, or your favorite dipping sauce.
Optional Add-ins:
- Crumbled feta cheese
- Chopped spinach
- A pinch of chili flakes for heat
Let me know if you’d like a vegan version or baked alternative!