Zucchini Patties Recipe

I am back with another vegetarian patty recipe. Inspired by my Cabbage Patties recipe, I made zucchini patties with fresh zucchini I had in the fridge. They turned out AMAZING—crispy on the outside, soft and cheesy on the inside. Best of all, they were incredibly easy to make!

Zucchini Patties

These patties are suitable as a vegetarian snack, appetizer or side dish. They are ready in just 15 minutes.

The taste and texture are absolutely superb! For the best results, I recommend draining any excess moisture from the zucchini after grating — it makes a big difference in achieving the perfect texture.

My top trick for next-level flavor? Add Parmesan cheese — it gives the patties a rich, delicious taste.

I serve them with sour cream as a snack or appetiser. However, if I feel like having them as a side dish, I serve them with Pizza Spaghetti Bake or Baked Stuffed Bell Peppers.

You'll Need

"See the recipe card below for more information about the ingredients and quantities."

• Zucchini: The star of this recipe! I use 2 large zucchinis and don't prefer peeling it.
• Eggs: I use 4 large eggs at room temperature.
• Green onion: Diced, you can substitute it for red or yellow onion.
• All-purpose flour: It helps the patties hold their shape.
• Parmesan cheese: To make the patties cheesy and extra delicious.
• Baking powder: It enhances the texture of this dish.
• Vegetable oil: I used vegetable oil to cook the patties.

How To Make Zucchini Patties?

One: First, I ensure that all the ingredients are ready to go. This means rinsing the vegetables and prepping them, finely dicing the green onions and grating the zucchini.

Tip: There are many ways that you can grate a zucchini. I prefer to use the food processor for convenience; you may also use a grater box.

Two: Place the grated zucchini in a large colander and press down on the zucchini with your hand to get rid of all the liquids (this prevents the patties from becoming soggy).

Three: In a large bowl, add the strained zucchini, flour, eggs, parmesan cheese, onion, baking powder and salt. Mix all of the ingredients until they are well combined.

Four: Heat the vegetable oil in a large frying pan. Once the oil is hot, scoop ¼ cup of the batter and pour it onto the hot pan.

Tip: Use an ice cream scoop, to pour the batter. Not only will they make less of a mess, but they’ll ensure all patties use up the same amount of batter; thus they are all equal in size and cook evenly.

Five: Let it cook over medium heat until it is crispy and golden brown (should take about 3 to 4 minutes), and then flip and cook the other side for 2-3 minutes more. Repeat until all the batter has been used up.

Tip: I prefer to cook the patties in batches to avoid overcrowding the pan.

Tip: For a healthier alternative, air-fry the patties at 190C / 370F for 13-14 minutes or bake at 180C / 350F for 20-25 minutes.

Six: Next, place the patties on a serving plate, and serve with a dollop of sour cream.

More Patty Recipes

• Cabbage Patties
• Thai Fish Patties
• Mashed Potato Patties

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