Zucchini Patties
These Zucchini Patties are golden and crisp on the outside, soft and tender on the inside, and full of fresh flavor from zucchini, herbs, garlic, and cheese. They’re great for using up extra zucchini and can be served with yogurt, sour cream, or tucked into wraps.
Time Required
Prep Time: 15 minutes
Drain Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: ~45 minutes
Ingredients
Main Ingredients:
2 medium zucchinis (about 2 cups grated)
1/2 tsp salt (for draining zucchini)
1/3 cup finely chopped green onion or white onion
1/2 cup grated cheese (cheddar, mozzarella, or feta)
1 egg
1/4 cup breadcrumbs (or almond flour for low-carb)
1–2 tbsp all-purpose flour (or oat flour for gluten-free)
1 garlic clove, minced
Salt & pepper to taste
1/4 tsp dried oregano or thyme (optional)
Olive oil for frying
Instructions
1. Grate and Drain Zucchini:
Grate zucchini using the large holes of a grater.
Place in a bowl with 1/2 tsp salt, mix, and let sit for 10 minutes.
After 10 minutes, squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. The drier, the better!
2. Make the Patty Mixture:
In a large bowl, combine squeezed zucchini, onion, cheese, garlic, egg, breadcrumbs, flour, and herbs.
Mix well until it holds together. Add more flour or breadcrumbs if it’s too wet.
3. Form Patties:
Shape mixture into 8–10 small patties, about 2–3 inches wide.
4. Cook:
Pan-Fry Method:
Heat 1–2 tbsp olive oil in a nonstick skillet over medium heat.
Fry patties for 3–4 minutes per side until golden brown and crisp.
Bake Method:
Preheat oven to 400°F (200°C). Place patties on a lined tray and spray with oil.
Bake for 20–25 minutes, flipping halfway, until browned and crisp.
Air Fryer Method:
Air fry at 375°F (190°C) for 12–15 minutes, flipping once.
5. Serve:
Serve hot with yogurt, sour cream, tzatziki, or in a sandwich or wrap.
Notes & Tips
Draining zucchini properly is the secret to crispy patties.
Add grated carrot or corn for variety.
Use feta: for a tangy twist or parmesan for extra crisp.
To make vegan: skip the egg and use 1 tbsp flaxseed + 2.5 tbsp water as a binder.
Great for meal prep: refrigerate for up to 3 days or freeze after cooking.
Frequently asked questions FAQs
Q: Can I make these gluten-free?
A: Yes! Use gluten-free breadcrumbs and oat or chickpea flour.
Q: Can I make them ahead of time?
A: Yes. Make the patties and refrigerate for 1–2 days before cooking, or freeze cooked patties.
Q: Can I bake instead of frying?
A: Definitely! Baking or air frying makes them lighter with minimal oil.
Q: How do I keep them from falling apart?
A: Make sure zucchini is very well-drained, and don’t skip the egg and binder.
Q: What dipping sauce goes well with these?
A: Tzatziki, sriracha mayo, garlic yogurt, or avocado lime sauce.
Nutritional Information
Calories: 95 kcal
Protein: 4 g
Carbohydrates: 6 g
Fat: 6 g
Saturated Fat: 2 g
Cholesterol: 20 mg
Fiber: 1 g
Sugars: 1 g
Sodium: 180 mg
Vitamin A: 6% DV
Vitamin C: 15% DV
Note: Nutrition varies with cheese type and cooking method.