Crispy Zucchini Patties: Garden Fresh Recipe (Print Version)

Make crispy zucchini patties with our easy, homestyle recipe. Full of fresh flavor, they're a quick side or light main. Perfect for using up garden zucchini!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean-Inspired
Dietary: Vegetarian

# Ingredients:

→ Fresh Zucchini & Base

01 - 2 medium zucchini, grated
02 - 1 large egg
03 - 1/2 cup all-purpose flour

→ Flavor & Binder

04 - 1/4 cup grated Parmesan cheese
05 - 1 tsp garlic powder
06 - 1 tsp dried dill

→ Frying Oil & Seasoning

07 - 1/2 tsp salt (or to taste)
08 - 1/4 tsp black pepper (or to taste)
09 - 2-3 tbsp olive oil, for frying

# Instructions:

01 - First things first, grab your zucchini and grate them. I use the large holes on my box grater for this. Now, and this is CRITICAL, place the grated zucchini in a clean kitchen towel or cheesecloth. Squeeze, squeeze, squeeze! You'll be amazed how much water comes out. Honestly, I didn't realize how important this step was until my first soggy batch, oops! This is what makes your patties crispy, so don't skimp on the squeezing.
02 - In a big mixing bowl, toss together your squeezed zucchini, flour, egg, grated Parmesan, garlic powder, dried dill, salt, and pepper. Use your hands, it’s messy but fun! I always forget to add the salt at this stage, then remember and quickly mix it in. Just get everything well combined until it forms a thick, cohesive mixture. It should hold its shape when you press it together, not be watery.
03 - Now for the fun part! Scoop out about 2 tablespoons of the mixture for each patty. Gently flatten them into discs, roughly 1/2 inch thick. I usually aim for about 2-3 inches in diameter. Don't make them too thick, or they won't cook through properly and get that lovely crispness. I sometimes make them a little wonky, but that’s part of the charm, right?
04 - Pour a good splash of olive oil into a large non-stick skillet over medium heat. You want enough oil to coat the bottom, but not so much that you're deep-frying. When the oil shimmers and a tiny drop of water sizzles, it’s ready. Don't rush this step; a hot pan is essential for those perfectly browned patties.
05 - Carefully place the patties into the hot oil, making sure not to overcrowd the pan. I usually do 3-4 at a time. Let them cook for about 3-4 minutes per side, until they're golden brown and crispy. This is where the magic happens, and the kitchen starts to smell absolutely divine. I always sneak a peek, maybe a little too often, to make sure they're browning just right.
06 - Once cooked, transfer the crispy patties to a plate lined with paper towels to drain any excess oil. This keeps them from getting greasy. Serve them immediately while they're still warm and wonderfully crisp. Honestly, I can never wait and usually pop one straight into my mouth as soon as it's off the pan – careful, they're hot!

# Notes:

01 - Squeezing the zucchini dry is the absolute most important step for crispy patties; don't skip it!
02 - Leftover patties are best reheated in a skillet or air fryer for crispness, not the microwave.
03 - Hard, salty cheeses like Pecorino Romano can substitute Parmesan if needed.
04 - A dollop of Greek yogurt with lemon and dill makes a fantastic dipping sauce.

# Equipment Needed:

01 - Box grater
02 - large mixing bowl
03 - clean kitchen towel or cheesecloth
04 - large non-stick skillet
05 - spatula
06 - paper towels.

# Nutrition (Per Serving):

Calories: 250
Total Fat: 15g
Total Carbohydrate: 20g
Protein: 8g

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