Description
These golden, crispy zucchini patties transform humble summer squash into an irresistible treat that even vegetable skeptics will devour. With a perfectly crunchy exterior and tender, savory interior, they’re versatile enough to serve as appetizers, sides, or the star of a light meal. The secret lies in properly preparing the zucchini—a step you won’t want to skip!
Ingredients
Scale
- 3 medium zucchini (about 2½ cups grated, squeezed dry)
- 1 teaspoon salt (for sweating the zucchini)
- 1 large egg, lightly beaten
- ½ cup all-purpose flour (plus extra for dusting)
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped (or 1 Tbsp dried)
- ¼ cup finely diced onion
- 2 tablespoons olive oil (for frying)
- Optional for serving: sour cream or tzatziki, lemon wedges
Instructions
- Grate zucchini using the large holes of a box grater. Place in a colander, sprinkle with salt, and let sit for 10 minutes to release moisture.
- Wrap zucchini in a clean kitchen towel (or paper towels) and squeeze firmly to remove as much liquid as possible.
- In a large bowl, whisk together egg, flour, Parmesan, garlic powder, onion powder, black pepper, parsley, and diced onion until smooth.
- Fold in the squeezed-dry zucchini until evenly coated. If too wet, add flour 1 tablespoon at a time until mixture holds together.
- Lightly dust hands with flour. Scoop about 2 tablespoons of mixture and shape into flat, round patties about 2½ inches across.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Carefully add patties in batches (don’t crowd the pan). Fry 3-4 minutes per side until deep golden-brown.
- Transfer to paper towel-lined plate to drain excess oil.
- Serve hot with optional sour cream or tzatziki and lemon wedges.
Notes
- The most crucial step is properly drying the zucchini. The more moisture you remove, the crispier your patties will be.
- For a gluten-free version, substitute a 1:1 gluten-free flour blend.
- These patties freeze beautifully! Freeze in a single layer, then transfer to a container. Reheat in a 375°F oven for 10-15 minutes until crispy again.
- Try adding ½ cup corn kernels, grated carrot, or finely chopped red bell pepper for variations.
- For extra flavor, add ¼ cup crumbled feta cheese and 1 tablespoon fresh dill to the mixture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Appetizer
- Method: Pan-Fried
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3 patties
- Calories: 175
- Sugar: 2g
- Sodium: 412mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 54mg
Keywords: zucchini patties, zucchini fritters, vegetable fritters, summer squash recipe, crispy zucchini cakes, garden zucchini recipe