Zucchini Patties Recipe has been one of my go-to snacks for years. They’re simple, tasty, and perfect for when you want something crispy without reaching for chips. Plus, they sneak in a veggie or two, which feels like a win in my book. If you’re curious about how to whip these up or want a fresh take on zucchini, stick around I’ve got you covered.
Why You Should Try This Zucchini Patties Recipe
Ever found yourself staring at a pile of zucchinis wondering what to do with them? These patties turn that humble veggie into something crispy and flavorful. They’re not just a side dish; they can easily become the star of your meal or a snack that keeps you coming back for more.
They’re quick to make, don’t require fancy ingredients, and you can customize them however you like. Plus, they work great for lunchboxes, parties, or even a casual dinner. Honestly, once you try them, you’ll wonder why you haven’t made them sooner.
Variations I’ve Tried And Loved
I like to switch things up depending on my mood or what’s in the fridge. Here are a few spins that have worked well:
- Adding some crumbled feta cheese for a tangy twist.
- Mixing in a handful of fresh herbs like dill or parsley for extra freshness.
- Throwing in a pinch of chili flakes if you want a little heat.
- Using different types of cheese mozzarella melts beautifully.
- Baking instead of frying for a lighter option (though frying wins on crispiness).
Ingredients
Instructions
- Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
- Spoon batter into the skillet, forming small patties, and flatten slightly.
- Cook patties for 3-4 minutes on each side or until golden brown and cooked through.
- Transfer patties to a paper towel-lined plate to drain excess oil.
- Serve warm as an appetizer or snack.
Serving Ideas for Zucchini Patties
These patties are pretty versatile. Here are some ways I enjoy them:
- Alongside a fresh salad for a light lunch.
- Topped with a spoonful of tzatziki or yogurt sauce.
- Paired with scrambled eggs for a hearty breakfast.
- Sandwiched in pita bread with some lettuce and tomato for a quick sandwich.
- Served as an appetizer at gatherings with a spicy mayo dip.
What’s your favorite way to eat zucchini patties? I love hearing new ideas.
Helpful Tips for Zucchini Patties Recipe
- Always squeeze out zucchini moisture well; it’s the secret to crispy patties.
- Don’t skip the breadcrumbs they help bind and add crunch.
- Use fresh herbs for the best flavor punch.
- If you want to make these gluten-free, swap breadcrumbs for almond flour or gluten-free panko.
- Keep the oil hot but not smoking to cook patties evenly without burning.
Leftovers and Storage
If you have leftovers (which rarely happens in my house), store them in an airtight container in the fridge for up to 2 days. Reheat them in a skillet or oven to keep that crispy texture. Microwaving is an option but tends to make them a bit soggy.
Common Mistakes to Avoid
- Forgetting to drain the zucchini properly.
- Making patties too thick or too thin.
- Overcrowding the pan, which leads to steaming instead of frying.
- Using old or stale breadcrumbs.
- Skimping on seasoning these patties need a good pinch of salt and pepper.
Nutrition Facts (per serving)
- Calories: 180 kcal
- Carbohydrates: 12 g
- Protein: 7 g
- Fat: 11 g
- Fiber: 2 g
- Sugar: 3 g
These zucchini patties are a tasty way to sneak in some veggies without sacrificing flavor or crunch. Give them a try and see how they fit into your meal rotation!