Crispy Zucchini Patties

These golden-brown delights offer a perfect balance of crispy exterior and tender interior, making them an irresistible appetizer or side dish that even vegetable-averse family members will devour!

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Course: Appetizer, Side Dish

Cuisine: Vegetarian

Keyword: Zucchini, Fritters, Vegetable Patties, Easy Zucchini Fritters

Prep Time: 15

Cook Time: 12

Draining Time: 30

Total Time: 57

Servings: patties

Calories: 175kcal

Equipment

Box grater
Skillet
Colander

Ingredients

2 medium zucchini about 1 pound, finely grated
1 tsp salt for drawing out moisture
1/2 cup all-purpose flour substitute with almond flour for gluten-free option
1/4 cup Parmesan cheese grated (nutritional yeast works for a vegan alternative)
2 cloves garlic minced (or 1/2 teaspoon garlic powder)
1 small onion finely diced
1 large egg lightly beaten (flax egg for vegan version)
1/2 tsp dried oregano
1/4 tsp black pepper
1/4 tsp paprika adds a subtle smoky note
3 tbsp olive oil for frying (avocado oil works well too)

Instructions

Grate the zucchini using the large holes of a box grater or a food processor with a grating attachment. Place the grated zucchini in a colander, sprinkle with 1 teaspoon of salt, and toss to combine.
Let the zucchini sit for at least 30 minutes to draw out excess moisture.
After 30 minutes, use your hands to squeeze out as much liquid as possible from the zucchini. Transfer the squeezed zucchini to a clean kitchen towel and give it one final, vigorous squeeze.
In a large mixing bowl, combine the drained zucchini with flour, Parmesan cheese, garlic, onion, egg, oregano, black pepper, and paprika. Mix thoroughly until all ingredients are evenly incorporated.
Using a 1/4 cup measuring cup, scoop the mixture and shape into patties approximately 3 inches in diameter and 1/2 inch thick. Slightly flatten each patty with your palm for even cooking.
Heat olive oil in a large skillet over medium heat until shimmering. Working in batches to avoid overcrowding, carefully place the patties in the hot oil.
Cook for 3-4 minutes per side until golden brown and crispy. For maximum crispiness, resist the urge to flip them prematurely.
Transfer to a paper towel-lined plate to absorb excess oil. Serve warm.

Notes

For ultra-crispy patties, place the colander over a bowl in the refrigerator to speed up the draining process.

If the mixture is too wet, add a tablespoon of flour; if too dry, add a teaspoon of water.

For a low-carb version, replace the all-purpose flour with almond flour or coconut flour (use 1/3 cup instead of 1/2 cup as these flours absorb more moisture).

To bake instead of fry, place patties on a parchment-lined baking sheet in a preheated 425°F oven for 15 minutes, flipping halfway through.

For air-frying, cook at 380°F for 8 minutes, flipping halfway.

Nutrition

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