Zucchini Patties – Better Than Meat

Ingredients

• 2 medium zucchini, grated
• 1 tsp salt (for sweating the zucchini)
• 2 eggs
• ½ cup grated Parmesan cheese
• ½ cup breadcrumbs (use panko for extra crispiness)
• 2 cloves garlic, minced
• ¼ cup finely chopped onion
• 2 tbsp chopped fresh parsley (optional)
• ½ tsp black pepper
• ½ tsp smoked paprika (optional)
• Olive oil for frying

Instructions

1. Grate the zucchini using a box grater. Sprinkle with 1 tsp salt and let it sit for 10 minutes in a colander to draw out moisture.
2. After 10 minutes, use a clean towel or cheesecloth to squeeze out as much liquid as possible from the zucchini. This is key to crisp patties.
3. In a large bowl, combine the drained zucchini, eggs, Parmesan, breadcrumbs, garlic, onion, parsley, pepper, and paprika. Mix until well combined. If the mixture seems too wet, add a little more breadcrumbs.
4. Heat 2–3 tablespoons of olive oil in a non-stick skillet over medium heat.
5. Scoop about 2 tablespoons of the mixture and flatten it into a patty shape in the pan. Cook 2–3 patties at a time to avoid overcrowding.
6. Fry for about 3–4 minutes on each side or until golden brown and cooked through.
7. Remove and place on a paper towel-lined plate. Serve warm with a dip like sour cream, tzatziki, or spicy mayo.

Would you like a baked version of these zucchini patties as well?