Zucchini patties are a simple, wholesome, and incredibly tasty way to enjoy vegetables. Whether you are looking for a healthy snack, a vegetarian side dish, or a light main course, these patties deliver the perfect combination of flavor, texture, and nutrition. Zucchini, known for its high water content and delicate taste, becomes the star of the dish when paired with fresh herbs, a hint of garlic, and just the right amount of cheese and flour to bind it all together. They are golden and crispy on the outside and soft and savory on the inside.
Perfect for kids, adults, or anyone trying to add more vegetables to their diet without sacrificing taste, zucchini patties are also highly customizable. You can bake, fry, or air-fry them, and they go well with a variety of dips and sauces such as sour cream, yogurt-based dips, or even ketchup. Plus, they are budget-friendly and can be made ahead and frozen for later use. Let’s dive into the step-by-step recipe for making these delightful patties at home.
Ingredients
- 2 medium zucchinis (grated)
- 1 teaspoon salt
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh parsley or dill
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic (minced)
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili flakes (optional)
- 1/2 teaspoon baking powder
- 2 large eggs
- 1/2 cup all-purpose flour (or as needed)
- Olive oil for frying
Instructions
- Grate the zucchinis using a box grater and place them in a large mixing bowl. Sprinkle with salt and let sit for 10–15 minutes to draw out excess moisture.
- After resting, use a clean kitchen towel or cheesecloth to squeeze as much liquid out of the zucchini as possible. The drier the zucchini, the crispier the patties will be.
- Transfer the drained zucchini into a clean mixing bowl. Add chopped green onions, fresh herbs (like parsley or dill), minced garlic, and both types of cheese.
- Crack in the eggs and mix everything together until well combined.
- Add black pepper, chili flakes (if using), and baking powder to the mixture. Stir again.
- Gradually add the flour while stirring until the mixture holds together well. You may need slightly more or less depending on how much moisture remains in the zucchini.
- Heat olive oil in a nonstick skillet over medium heat. Scoop about 2 tablespoons of the zucchini mixture and shape it into a patty using your hands or a spoon.
- Place the patties into the hot skillet and gently flatten them with a spatula. Fry for about 3–4 minutes on each side, or until they are golden brown and crisp.
- Transfer the cooked patties to a paper towel-lined plate to drain excess oil. Repeat the process until all the batter is used.
- Serve warm with your favorite dipping sauce such as sour cream, garlic yogurt dip, or a tangy tomato salsa.
Tips for Best Results
- Always drain the zucchini thoroughly; too much moisture will make the patties soggy.
- Add a tablespoon of breadcrumbs if the batter feels too wet.
- For a lighter version, bake the patties in a preheated oven at 200°C (400°F) for 15–20 minutes, flipping halfway.
- You can substitute parsley with cilantro or dill for different flavor profiles.
- To store, freeze uncooked patties on a baking tray. Once frozen, transfer them to a zip-lock bag and cook from frozen when needed.