Hey there! So, the other day I was rummaging through my fridge, you know, trying to make sense of random ingredients (haven’t we all been there?), and I stumbled across a couple of zucchinis just sitting there, looking a bit forlorn. It reminded me of this one time when I whipped up a batch of zucchini patties for a potluck, and they disappeared faster than you can say ‘zucchini’. Seriously, my friends still talk about them. So, I figured I’d share my go-to recipe with you!

Why You’ll Love This

I make this when I need something quick but delicious for a weeknight dinner. My family goes crazy for this because they’re crispy on the outside and soft on the inside (honestly, who doesn’t love that combo?). Plus, it’s a great way to sneak in some veggies without anyone raising an eyebrow. Just don’t forget to squeeze out the zucchini – trust me, I learned that the hard way, and ended up with a soggy mess once!

Ingredients

2 medium zucchinis, grated (I’ve swapped these for carrots when I’m out)
1/2 cup of grated Parmesan cheese (or any cheese you have lying around)
1/4 cup of all-purpose flour (I sometimes use whole wheat when I’m feeling health-conscious)
1 large egg
1 clove of garlic, minced (or a sprinkle of garlic powder if you’re in a rush)
Salt and pepper to taste
Olive oil for frying

Directions

First things first, grate your zucchinis and then squeeze out all that extra moisture. I usually use a clean kitchen towel. If it’s too wet, your patties might fall apart!
In a bowl, mix the grated zucchini, Parmesan, flour, egg, and garlic. Season with salt and pepper. This is where I usually sneak a taste (shh, don’t tell anyone!).
Heat a bit of olive oil in a large pan over medium heat. Form small patties – about the size of your palm – and fry them until golden brown on each side, about 3-4 minutes. Don’t worry if they look a bit weird at this stage – it always does!
Once they’re done, place them on a paper towel to drain any excess oil.

Notes

Actually, I find it works better if you let the batter sit for a few minutes before frying – seems to help everything bind together. Also, I once tried adding some corn kernels for a bit of sweetness, and it was surprisingly good!

Variations

I’ve tried adding shredded carrots – they add a nice sweetness. On second thought, once I tried substituting the zucchini with pumpkin… let’s just say, not my finest moment!

Equipment

You definitely need a grater for this, but if you don’t have one, a food processor will do. Or, if you’re feeling up for a challenge, a knife can work, but it’ll take some time!

Storage

These patties can be stored in an airtight container in the fridge for up to 3 days, though honestly, in my house they never last more than a day!

Serving Suggestions

I love serving these with a dollop of sour cream or Greek yogurt. My family insists on a side of spicy ketchup – it’s become a bit of a tradition around here.

Pro Tips

I once tried rushing the squeezing part, and regretted it because the patties turned out too soggy. So, take your time with that step!

FAQ

Can I bake these instead of frying? Absolutely, just pop them in a preheated oven at 375°F for about 20 minutes, flipping halfway through. But, they won’t be as crispy.

Can I freeze them? Yes, you can! Freeze them on a tray first, then transfer to a baggie. Just reheat in the oven when you’re ready to eat.

Are these gluten-free? Not as written, but you can swap the flour for a gluten-free version and they should turn out just fine.