- Grate the zucchini and place it in a colander.
- Sprinkle with 1 teaspoon salt and let it sit for 10 minutes to release excess moisture.
- Squeeze out as much liquid as possible using a kitchen towel or paper towels.
Step 2: Make the Batter
- In a bowl, mix flour, Parmesan, garlic, black pepper, baking powder, oregano, and red pepper flakes.
- Add the squeezed zucchini and beaten eggs. Stir until well combined.
Step 3: Cook the Patties
- Heat olive oil in a skillet over medium heat.
- Scoop 2 tablespoons of batter per patty and flatten slightly in the pan.
- Cook for 3-4 minutes per side, until golden brown and crispy.
- Drain on a paper towel-lined plate.
Step 4: Serve & Enjoy!
- Serve hot with sour cream, Greek yogurt, or tzatziki sauce.
- Garnish with fresh herbs or extra cheese.
Serving & Storage Tips
- Best served fresh and crispy.
- Store leftovers in an airtight container in the fridge for 3 days.
- Reheat in an air fryer or oven at 375°F (190°C) for 5 minutes.
- Freeze uncooked patties for up to 2 months, then cook directly from frozen.
Variants & Add-Ins
- Cheesy Zucchini Patties – Add ½ cup shredded mozzarella or cheddar.
- Spicy Version – Mix in ½ teaspoon cayenne pepper.
- Protein Boost – Add ¼ cup chickpea flour for extra nutrition.
- Vegan Option – Replace eggs with flax eggs (2 tbsp flaxseed + 6 tbsp water).
FAQ
1. Why are my zucchini patties soggy?
Make sure to squeeze out all excess moisture from the zucchini.
2. Can I bake them instead of frying?
Yes! Bake at 400°F (200°C) for 20 minutes, flipping halfway.
3. What can I use instead of flour?
Try almond flour, oat flour, or panko breadcrumbs.
4. Can I use frozen zucchini?
Yes, but thaw and drain well before using.
5. What dipping sauce goes best with these?
Try garlic aioli, tzatziki, marinara, or ranch dressing!
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