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Zucchini Patties

Zucchini patties are crispy, golden bites made by mixing grated zucchini with bread crumbs, eggs, herbs, and seasonings, then frying until tender inside and crunchy outside. They transform humble leftovers into satisfying snacks with a rustic, homemade charm. The final product is tender, flavorful, and irresistibly crispy.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini firm and bright green
  • 1 cup bread crumbs plain, toasted
  • 1 egg beaten
  • 2 tablespoons fresh parsley finely chopped
  • 1/2 teaspoon garlic salt
  • 1 teaspoon lemon zest optional
  • 2 tablespoons neutral oil vegetable or canola for frying

Equipment

  • Grater
  • Mixing bowl
  • Frying pan or skillet
  • Spatula
  • Paper towels

Method
 

  1. Using a grater, shred the zucchini into fine strips, then place it in a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much excess water as possible; this step is key to crispy patties.
  2. In a dry skillet over medium heat, lightly toast the bread crumbs for about 3-4 minutes until golden and fragrant. Let them cool slightly before mixing.
  3. In a large mixing bowl, combine the drained zucchini, toasted bread crumbs, beaten egg, chopped parsley, garlic salt, and lemon zest if using. Mix everything thoroughly until well incorporated. If the mixture feels too wet, add a little more bread crumbs.
  4. Scoop about 2-3 tablespoons of the mixture and gently form into a patty shape with your hands. Repeat with the remaining mixture, keeping the patties uniform for even cooking.
  5. Heat the oil in a skillet over medium heat until shimmering and hot—test by adding a small piece of bread; it should sizzle immediately. Carefully place the patties into the hot oil, leaving space between each.
  6. Cook the patties for about 3-4 minutes per side, gently flipping with a spatula when the bottoms are golden brown and crispy. Adjust the heat if they brown too quickly or too slowly.
  7. Once both sides are beautifully golden and crispy, transfer the patties to a paper towel-lined plate to drain excess oil. Let them rest for a couple of minutes to firm up.
  8. Serve the zucchini patties warm, optionally with a squeeze of fresh lemon and a side of your favorite dip or yogurt for added brightness.

Notes

Ensure you squeeze out maximum moisture from the zucchini for crispy results. Fry in batches to maintain oil temperature and prevent overcrowding. Rest the patties briefly after frying to help them set and stay crispy.