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Easy Zucchini Patties

Easy Zucchini Patties
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Easy Zucchini Patties are a quick and healthy snack or side dish featuring fresh zucchini combined with simple pantry ingredients to create crispy, flavorful patties. Perfect for busy weeknights, these nutrient-packed patties are kid-friendly, versatile, and can be customized to suit various dietary preferences.

Ingredients

Scale

Main Ingredients

  • 2 medium zucchinis (about 2 cups grated)
  • 1 large egg
  • 1/2 cup breadcrumbs or panko (use gluten-free crumbs for gluten-free option)
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh herbs (such as parsley or dill), chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste
  • 2–3 tablespoons olive oil or vegetable oil, for frying

Optional Variations

  • 1/4 cup shredded mozzarella or feta cheese (for cheesy variation)
  • 1 teaspoon chopped jalapeños or pinch of cayenne pepper (for spicy kick)
  • Alternate herbs: basil, chives, or cilantro
  • For vegan alternative: 1 tablespoon flaxseed meal mixed with 3 tablespoons water (replacing egg) and 2 tablespoons nutritional yeast (replacing cheese)

Instructions

  1. Prepare the Zucchini: Wash and grate the zucchinis using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to prevent soggy patties.
  2. Mix the Ingredients: In a large bowl, combine the grated zucchini with egg, breadcrumbs, Parmesan cheese, chopped herbs, garlic powder, onion powder, salt, and pepper. Stir until all ingredients are well incorporated and form a thick mixture that is easy to shape.
  3. Shape the Patties: Using your hands or a small scoop, form the mixture into evenly sized patties about 2-3 inches in diameter and roughly half an inch thick to ensure even cooking and structural integrity.
  4. Cook to Perfection: Heat a skillet over medium heat and add enough oil to coat the bottom. Place the patties carefully in the pan, avoiding overcrowding, and cook for 3-4 minutes per side until golden brown and crisp. Cook in batches if necessary.
  5. Drain and Serve: Transfer the cooked patties to a paper towel-lined plate to absorb any excess oil. Serve warm with your favorite dipping sauce or alongside a fresh salad.

Notes

  • Drain zucchini thoroughly to avoid soggy patties.
  • Don’t overcrowd the pan to maintain oil temperature and crispiness.
  • Use fine or medium breadcrumbs for better binding and crust.
  • Let patties rest in the refrigerator for 15 minutes before frying to set their shape.
  • Use neutral oils with a high smoke point like canola or vegetable oil to avoid burning.
  • To bake instead of fry, bake patties on a greased baking sheet at 400°F (200°C) for 20 minutes, flipping halfway.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze uncooked patties after flash freezing on a parchment-lined sheet.
  • Reheat in a skillet or oven to maintain crispiness; avoid microwaving.

Nutrition

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Find it online: https://recipesbykaeli.com/easy-zucchini-patties/