Crispy Cheesy Zucchini Patties: A Summer Side Dish Delight
Zucchini Patties
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Get ready to savor irresistible golden zuchini patties that bring a fresh twist to summer side dishes. These crispy, cheesy fritters make a delicious alternative to traditional potato pancakes.
Ingredients for Crispy zuchini Patties
- 2 cups grated zucchini
- 1 large egg, beaten
- ½ cup breadcrumbs (Panko or regular)
- ½ cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, for frying
Step-by-Step zuchini Patties Instructions
- Place grated zucchini in a clean kitchen towel or paper towels and squeeze it tightly with your hands to remove excess water.
- In a large mixing bowl, combine the drained zucchini, beaten egg, breadcrumbs, shredded cheese, parsley, garlic, salt, and pepper. Stir until evenly mixed.
- Form the mixture into 8 small patties, about 2–3 inches in diameter. Press firmly so they hold together.
- Heat olive oil in a nonstick skillet over medium heat. Fry patties for 3–4 minutes per side, or until golden brown and crispy.
- Transfer cooked patties to a paper-towel-lined plate to drain excess oil.
Nutritional Information (per serving)
- Calories: 260 kcal
- Carbs: 19 g
- Protein: 12 g
- Fat: 15 g (Saturated 5 g)
- Fiber: 2 g
- Sodium: 338 mg
- Sugar: 3 g
Tips for Perfect zuchini Patties
- Dry Zucchini Well: Removing liquid ensures crispiness.
- Cheese Variety: Swap cheddar for Parmesan or feta for extra tang.
- Herb Boost: Fresh dill or chives add bright flavor.
- Oven Option: Bake at 400°F for 15 minutes, flipping halfway.
Enjoy your homemade zuchini patties with a dollop of sour cream or marinara for a crowd-pleasing treat.
Recipe adapted from Allrecipes Classic Zucchini Patties.
Zucchini Patties
Crispy cheesy zucchini patties make a lovely change from potato pancakes during summer squash season. Serve with tomato sauce or sour cream on top.
Ingredients
Method
- Place grated zucchini in a clean kitchen towel and squeeze out the excess moisture until the zucchini is almost dry.
- In a large bowl, combine the drained zucchini, beaten egg, breadcrumbs, shredded cheese, parsley, garlic, salt, and pepper. Stir until the mixture holds together.
- Form the zucchini mixture into small patties, about 2-3 inches in diameter.
- Heat olive oil in a skillet over medium heat. Fry the patties for 3-4 minutes on each side, or until golden brown and crispy.
- Transfer the patties to a paper-towel-lined plate to drain any excess oil.
Nutrition
Calories: 260kcalCarbohydrates: 19gProtein: 12gFat: 15gSaturated Fat: 5gCholesterol: 111mgSodium: 338mgFiber: 2gSugar: 3g
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