Crispy Zucchini Patties
Delicious and crispy zucchini patties made with Parmesan and mozzarella, perfect as a snack or side dish.
Ingredients
Main Ingredients
- 2 cups shredded zucchini (about 2 medium zucchini)
- 2 large eggs, lightly beaten
- 1/2 cup all-purpose flour
- 1/2 cup shredded mozzarella (about 2 oz)
- 1/2 cup grated Parmesan (about 2 oz)
- 1/4 cup chopped onion
- 1/4 tsp salt
- 2 Tbsp vegetable oil (for frying)
Optional Ingredients
- Sour cream (for serving)
- Chopped herbs (parsley, dill, chives)
- Black pepper or chili flakes (for a little heat)
- Garlic powder (adds savory depth)
Instructions
Preparation
- Shred the zucchini using a box grater.
- If your zucchini is very watery, squeeze it lightly in a clean towel to remove excess moisture.
Mixing / Assembling
- In a large bowl, stir together the shredded zucchini, beaten eggs, flour, mozzarella, Parmesan, chopped onion, and salt.
- Mix until everything is evenly combined. The mixture should hold together when pressed. If it feels too wet, add 1–2 extra tablespoons of flour.
Cooking / Frying
- Heat the oil in a large skillet over medium-high heat.
- Divide the mixture into 12 small patties (about 2–3 tablespoons each). Flatten slightly so they cook evenly.
- Working in batches, fry patties until golden brown, turning once—about 4 minutes total (roughly 2 minutes per side, depending on heat).
- Transfer to a paper towel–lined plate and repeat with remaining patties.
Finishing
- Serve warm with sour cream (if using) and optionally sprinkle with herbs, extra Parmesan, or a pinch of black pepper.
Notes
For best crispiness, remove excess moisture from zucchini. Control heat to avoid burning and don't overcrowd the pan to prevent steaming.