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These zucchini patties are crispy on the outside, tender on the inside, and packed with flavor. They are a perfect way to turn a humble vegetable into a crowd-pleasing dish that works as an appetizer, side, or even a light main course.
These patties became my go-to option during summer when zucchinis are plentiful. Even the kids cannot get enough of them, especially when paired with a creamy dipping sauce.
Ingredients
- Medium zucchini: Grated zucchini serves as the base of the recipe, offering soft texture and light flavor.
- Egg: Helps bind the patties and hold their shape during cooking.
- Breadcrumbs: Provide structure and a slight crispiness. Use fresh for better results.
- Grated Parmesan cheese: Offers a cheesy, nutty flavor that enhances the overall taste.
- Garlic (minced): Brings aromatic depth and mild spiciness to complement the zucchini.
- Green onions (chopped): Add a fresh and mild onion flavor for extra complexity.
- Salt: Enhances all the flavors in the patties. Adjust seasoning if needed.
- Black pepper: Adds just a touch of spice without overpowering the dish.
- Olive oil: For frying gives the patties their golden crispy exterior.
How to Make Zucchini Patties
- Grate the Zucchini:
- Use a box grater to finely grate the zucchini. After grating, wrap the zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Removing the moisture is crucial to prevent soggy patties.
- Combine the Ingredients:
- In a large bowl, mix the grated zucchini with the egg, breadcrumbs, Parmesan, garlic, green onions, salt, and pepper. Stir well until fully combined, ensuring all ingredients are evenly distributed.
- Shape the Patties:
- Scoop out small portions of the mixture and shape them into round patties with your hands. Ensure they are compact but not overly dense.
- Fry the Patties:
- Heat olive oil in a skillet over medium heat. Once the oil is hot, carefully place the patties in the skillet. Cook each side for 3 to 4 minutes, or until the patties are golden brown and crisp on the outside.
- Drain and Serve:
- Gently remove the patties from the skillet and place them on paper towels to drain excess oil. Serve them warm with your favorite dipping sauce for a delightful combination.
Zucchini quickly became one of my favorite vegetables due to its versatility. I recall making these patties for a gathering, and even those hesitant about zucchini kept coming back for seconds.
Tips for Storage
Let patties cool completely before placing them in an airtight container. They can be kept in the fridge for up to three days. Reheat in a skillet or oven to maintain crispiness.
Ingredient Substitutions
If breadcrumbs are unavailable, panko or crushed crackers work wonderfully. For a dairy-free option, substitute Parmesan with nutritional yeast or omit it entirely.
Serving Suggestions
These patties are fantastic with tzatziki sauce, garlic aioli, or sour cream. They also pair beautifully with a fresh green salad or some roasted vegetables for a wholesome meal.
Recipe FAQs
- → How do I prevent zucchini patties from being soggy?
To prevent soggy patties, ensure you squeeze out all excess moisture from the grated zucchini using a clean kitchen towel before mixing the ingredients.
- → Can I bake zucchini patties instead of frying?
Yes, you can bake them in a preheated oven at 375°F (190°C) on a parchment-lined baking sheet for about 20-25 minutes, flipping halfway through.
- → What dipping sauces pair well with zucchini patties?
Zucchini patties pair well with garlic aioli, sour cream, tzatziki, marinara sauce, or a simple yogurt-based dip.
- → Can I make zucchini patties ahead of time?
Yes, you can prepare the patties in advance and store them in the refrigerator for up to 24 hours before frying or baking them.
- → What substitutions can be made for breadcrumbs?
You can substitute breadcrumbs with panko, crushed crackers, almond flour, or gluten-free breadcrumbs for dietary preferences.