Zucchini Patties Recipe

I am a big fan of zucchini, and when I have some fresh zucchini in the fridge, I usually make zucchini patties to use them up.

My zucchini patties are DELICIOUS and loaded with parmesan cheese.

They’re also pretty easy to whip up. Crisp on the outside, soft and cheesy on the inside. They make a great side dish or appetizer.

Zucchini Patties

I find these zucchini patties are similar to regular pancakes, except they’re savoury rather than sweet. Instead of devouring them with some sweet fruit, I folded these pancakes with vegetables.

Okay, maybe they’re not all that similar. But they’re similar in a way that they’re fairly quick to make, require little to no special skills and will never disappoint. Oh, and will be ready in just 15 minutes.

What’s In The Zucchini Patties?

"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 like 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: The base for our batter. You can substitute it for gluten-free flour.
• Parmesan cheese: To make the patties extra scrumptious.
• Baking powder: It enhances the texture of this dish.
• Salt: Just what you ordinarily use in your kitchen.
• Vegetable oil: I used vegetable oil to cook the patties, but you can use canola oil, coconut oil or olive oil.

Grate The Zucchini

There are many ways that you can grate a Zucchini. You can use just your hands and a box grater. You can also use a food processor or even just a vegetable peeler. The shape or size doesn’t really matter, as long as it is shredded and drained well, it should be just fine.

How To Make Zucchini Patties?

One: First, we must ensure that all the ingredients are ready to go. This means, rinsing the vegetables and prepping them for the recipe. For this recipe, make sure the green onions are finely diced. Next, grate 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 is important for the batter to come together; so this step should not be skipped.

Three: Choose a large bowl that would be able to contain the entirety of the ingredients. In this 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: Next, take out a large frying pan and pour a few teaspoons of vegetable oil over it. Once the oil is hot, we’re going to scoop ¼ cup of the batter and pour it onto the hot skillet.

Five: Let it cook over medium heat until it is a beautiful golden brown (should take about 3 to 4 minutes) and then flip and repeat the same for the other side.

Six: Take ¼ cup more of the batter and repeat until all the batter has been used up.

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

Helpful Tips

• Use an ice cream scoop, (the one where you can control when to release the liquid) 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.
• You don’t want to over-mix the batter, nor do you want to wait after the batter has been mixed. You don’t want soggy Zucchinis so don’t leave your batter out for too long.
• Deciding the ratio of your pancake batter to your Zucchini shreds is up to you. I like a good 50-50 ratio, so that we taste more Zucchini, but you alter the recipe as per your liking.

How To Serve

I serve them with a dollop of sour cream or some garlic sauce. However, if you feel like having a more extravagant meal, then these fritters go really well, with Pizza Spaghetti Bake and Baked Stuffed Bell Peppers With Rice.

More Patty Recipes

• Cabbage Patties
• Thai Fish Patties

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