I’m a big fan of zucchini! Inspired by my Cabbage Patties recipe, I decided to make zucchini patties using some fresh zucchini I had in the fridge.
They’re SO delicious and incredibly easy to whip up! Crispy on the outside and soft and cheesy on the inside.
Zucchini Patties
If you love vegetarian patties as an appetizer or side dish, I am sure you will enjoy these crispy zucchini patties. They are cheesy, quick, and easy to make and will be ready in just 15 minutes.
The taste and texture are SUPERB; however, draining the excess moisture of the zucchini after grating them is the secret to the perfect texture.
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.
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.
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.
How To Serve
I serve them with sour cream as a snack or appetiser. However, if you feel like having them as a side dish, then these fritters go really well, with Pizza Spaghetti Bake and Baked Stuffed Bell Peppers.
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Recipe
Zucchini Patties Recipe
Equipment
- Frying pan
Ingredients
- 4 cups zucchini , grated, dried well
- ¼ cup green onion , diced
- 4 large eggs , slightly beaten
- ½ cup Parmesan cheese , grated
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ cup vegetable oil
Instructions
- Grate the zucchini, place it in a large colander, and press down on the zucchini with your hand to get rid of all the liquids.4 cups zucchini
- In a large bowl, mix together the strained zucchini, flour, eggs, Parmesan cheese, onion, baking powder and salt until combined.¼ cup green onion, 4 large eggs, ½ cup Parmesan cheese, 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Heat the oil in a large skillet over medium heat; scoop about ¼ cup of the zucchini mixture onto the hot skillet, and cook for 3-4 minutes on each side or until golden brown. Repeat!¼ cup vegetable oil
- Put the pancakes on a serving plate and garnish with green onions and serve with a dollop of sour cream.
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