Zucchini patties have always taken me back to summer days spent in my grandmother’s kitchen. She had a little garden patch in the backyard that was a true treasure trove during those warmer months. Among the tomatoes, herbs, and peppers, her zucchini plants seemed to grow endlessly, producing so much that she was always finding new ways to use them up. It was in that sunlit kitchen, with the windows open and a soft breeze bringing in the scent of fresh herbs, that she first taught me how to make zucchini patties.
I remember the way she would carefully grate the zucchini, telling me how the key to a perfect patty was in draining the excess moisture — something that ensures a crispy, golden crust. While I was too young to truly appreciate the finer details back then, I loved the experience of standing next to her, watching her hands move swiftly as she mixed in the eggs, cheese, and onions. When she dropped the first spoonful of batter into the pan, the sizzle and aroma were enough to make my stomach rumble.
These patties became a staple during family gatherings. Whether we were enjoying them as a snack or serving them as part of a light summer meal, they were always a hit. Even now, whenever I make zucchini patties, I can’t help but think of those carefree days and the bond we shared over simple, wholesome food.
I’ve made a few tweaks to her original recipe, like adding a touch of mozzarella for extra gooeyness and using just the right amount of Parmesan for that salty, savory kick. But at its heart, it remains the same: a delightful, crispy patty that pairs beautifully with a dollop of sour cream or a simple side salad. Whether you’re looking for a quick snack, a light lunch, or a delicious appetizer, these zucchini patties are bound to become a favorite in your kitchen, just as they have in mine.
How to Make Zucchini Patties
Click here to get printable version
Ingredients
- 2 cups shredded zucchini
- 2 beaten eggs
- 1/2 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella
- 1/4 cup diced onion
- Salt, to taste
- 2 tablespoons cooking oil
Directions
- In a large bowl, combine the zucchini, eggs, flour, Parmesan, mozzarella, onion, and salt. Stir well until the ingredients are fully incorporated.
- Heat the cooking oil in a skillet over medium-high heat.
- Scoop out small portions of the zucchini mixture and carefully drop them into the skillet, flattening slightly to form patties.
- Cook each patty for approximately 2-3 minutes on each side, or until they are crispy and golden brown.
- Remove from the skillet and place on paper towels to drain excess oil. Serve warm.
Storing Suggestion
Store leftover zucchini patties in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat or in the oven to maintain their crispy texture.
Cooking Tips
For added flavor, consider adding herbs like parsley or basil to the mixture. You can also mix in a pinch of garlic powder or red pepper flakes to give the patties an extra kick.
Serving Suggestions
These zucchini patties pair perfectly with sour cream or a light yogurt dip. You can also serve them alongside a fresh salad or as a side to grilled meats.
Ingredient Substitutions
If you’re gluten-free, you can swap the all-purpose flour for a gluten-free flour blend. Additionally, cheddar cheese can be used in place of mozzarella for a sharper flavor.
Seasonal Variations
In the fall, consider adding finely grated carrots or sweet potatoes to the mixture for a heartier, seasonal twist. In the summer, fresh corn kernels make a delicious addition to these patties.
Allergen Information
This recipe contains dairy and eggs. If you are lactose intolerant, you can substitute the cheeses with lactose-free alternatives. For an egg-free version, try using a flaxseed or chia egg substitute.
FAQ:
How can I prevent the patties from becoming soggy?
To avoid soggy patties, ensure you squeeze out excess moisture from the shredded zucchini before mixing with the other ingredients.
Can I bake these patties instead of frying?
Yes, you can bake them at 375°F (190°C) for about 15-20 minutes, flipping halfway through, until they are golden and crispy.
What can I serve with these zucchini patties?
These patties are versatile and can be served with dips like tzatziki, hummus, or even marinara sauce. They also go well with a light green salad.
Can I freeze the patties for later?
Yes, zucchini patties freeze well. Let them cool completely before placing them in an airtight container or freezer bag. Reheat them in the oven for the best texture.
What’s the best way to reheat the patties?
To maintain their crispy texture, reheat the patties in a skillet over medium heat or bake them in the oven at 350°F (175°C) for about 10 minutes.
Can I make these patties vegan?
You can make these patties vegan by using flaxseed or chia eggs as a substitute for the eggs, and vegan cheeses in place of Parmesan and mozzarella.
Zucchini Patties
Ingredients
- 2 cups shredded zucchini
- 2 beaten eggs
- 1/2 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella
- 1/4 cup diced onion
- salt to taste
- 2 tablespoons cooking oil
Instructions
- In a mixing bowl, combine shredded zucchini, beaten eggs, flour, Parmesan, mozzarella, diced onion, and salt. Mix thoroughly until evenly blended.
- Heat cooking oil in a skillet over medium-high heat.
- Drop tablespoonfuls of the zucchini mixture into the hot oil, frying in batches. Cook each patty until golden brown, about 2 minutes on each side.
