Description
These delicious zucchini patties are crispy, golden, and full of fresh flavors. Made with grated zucchini, Parmesan cheese, and green onions, these patties are quick and easy to prepare, perfect as a comforting appetizer or a tasty side dish.
Ingredients
Scale
Vegetables and Dairy
- 2 cups grated zucchini
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped green onions
- 1 clove garlic, minced
Binding Agents and Seasoning
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking
- 2 tablespoons olive oil for frying
Instructions
- Prepare Zucchini: Grate the zucchini using a fine grater, then place the grated zucchini in a clean cloth or paper towel and squeeze out as much excess moisture as possible to ensure crispy patties.
- Mix Ingredients: In a large bowl, combine the grated zucchini, breadcrumbs, grated Parmesan cheese, chopped green onions, minced garlic, beaten egg, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form Patties: Shape the mixture into small, evenly sized patties to ensure uniform cooking.
- Heat Oil: Heat the olive oil in a skillet over medium heat, ensuring the oil is hot enough to sizzle when the patties are added.
- Fry Patties: Carefully place the patties in the hot skillet. Fry each patty for 3-4 minutes on each side until they develop a golden brown and crispy crust.
- Drain Excess Oil: Remove the cooked patties from the skillet and transfer them to a plate lined with paper towels to absorb excess oil.
- Serve: Serve the zucchini patties warm as a snack, appetizer, or side dish.
Notes
- Make sure to squeeze out as much moisture from the zucchini as possible to avoid soggy patties.
- You can substitute breadcrumbs with gluten-free breadcrumbs if needed.
- These patties pair well with a dollop of sour cream or a herbed yogurt dip.
- For a dairy-free option, omit Parmesan and consider adding nutritional yeast.
