Inspired by my Cabbage Patties recipe, I decided to make zucchini patties with some fresh zucchini I had in the fridge. They turned out AMAZING—crispy on the outside, soft and cheesy on the inside. Plus, they were incredibly easy to make!
Zucchini Patties
I make these patties whenever I need a vegetarian snack, appetizer or side dish. They are 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.
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.
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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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