Zucchini Patties

I first made zucchini patties during a spontaneous summer brunch when my fridge was packed with fresh garden veggies and I had no clue what to cook. Zucchini patties seemed like a quirky idea but ended up stealing the show with their golden crust and light interior. I remember everyone at the table reaching for seconds and asking what was in them because they were just that good.

Since then I’ve made these little savory bites more times than I can count and every single time they disappear in minutes because they’re that addictive and so simple and satisfying. They’re perfect for casual gatherings or a quick weekday lunch and I especially love dipping them in herbed yogurt or sour cream!

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Zucchini – Adds a tender, moist texture and light flavor that binds well with the batter
• Eggs – Help hold the mixture together while adding richness
• Bread crumbs – Absorb moisture and give structure to the patties
• Parmesan cheese – Boosts flavor with a salty and nutty finish
• Garlic – Adds a bold, savory punch
• Green onions – Lend a mild, fresh oniony flavor
• Salt – Enhances all the flavors and balances the moisture
• Pepper – Adds a slight heat and depth
• Olive oil – Creates a golden crispy crust during pan-frying

Tools You’ll Need

• Box grater – To shred the zucchini finely for even cooking
• Mixing bowls – For combining and seasoning all your ingredients
• Cheesecloth or clean kitchen towel – To squeeze out excess moisture from the zucchini
• Frying pan – To cook the patties evenly with a nice crisp
• Spatula – For flipping the patties without breaking them
• Measuring spoons – To ensure consistent seasoning every time

Instructions

Step 1:

I start by grating the zucchini using a box grater and then place it in a clean kitchen towel and squeeze out as much water as possible. This step is crucial because it prevents soggy patties.

Step 2:

In a large bowl I mix the drained zucchini with eggs bread crumbs Parmesan cheese minced garlic chopped green onions salt and pepper. I stir until everything is well combined and the mixture holds its shape when pressed.

Step 3:

I heat a bit of olive oil in a nonstick frying pan over medium heat and use a spoon to scoop the mixture into little rounds pressing them down gently to flatten.

Step 4:

I cook the patties for about 3 to 4 minutes on each side until they turn beautifully golden and crispy. I try not to overcrowd the pan so they cook evenly.

Step 5:

Once they’re done I transfer them to a paper towel-lined plate to absorb any extra oil. I usually sprinkle a bit of sea salt on top while they’re hot for an extra pop of flavor.

Tips

If you want to make them gluten-free I’ve had success using almond flour or gluten-free breadcrumbs instead. I also like adding chopped fresh herbs like parsley or dill for a flavor twist. And if you’re short on time you can prep the mixture ahead and store it in the fridge for a few hours before frying.

Ways to Serve

These patties are amazing with a dollop of sour cream Greek yogurt or even a spicy aioli on the side. I also love stuffing them in a pita wrap with lettuce and tomato for a light lunch or using them as a veggie burger substitute on a toasted bun.

Frequently Asked Questions

Can I freeze zucchini patties?

Yes you can freeze cooked patties once cooled just place them in a single layer on a baking sheet freeze until solid then store in a freezer bag and reheat in a skillet or oven.

How do I prevent soggy zucchini patties?

Make sure to squeeze out as much liquid as possible from the zucchini before mixing – that’s the trick to a crispy texture.

Can I bake these instead of frying?

Absolutely just place the patties on a parchment-lined baking sheet and bake at 400°F for about 20 minutes flipping halfway through.

Do zucchini patties work for meal prep?

Yes they store well in the fridge for up to 4 days and you can reheat them quickly in a skillet or microwave.

See You in the Kitchen

I hope you try making these zucchini patties soon! They’ve become one of my go-to recipes and I’d love to know how they turn out for you. Share your thoughts or tag me if you make them so we can celebrate the crispy goodness together.

Happy Cooking!

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