Zucchini Patties, one of the best ways to use up summer Zucchini, fast and easy, onions, parmesan and spices make these so deliciously tasty, the perfect appetizer or side dish.
Well now with the start of summer and the start of all those zucchini that could be heading your way, this is one recipe you are going to want to try. Easy Zucchini Fritters.
I have Baked it, Grilled it, I have made it with Pasta and turned it into a Dessert Loaf. And now it is time to shine with Patties. So hello to the do-all-veggie of the summer.
These fritters are the perfect recipe for some of those bigger zucchini that you may have hanging around and not quite sure what to do with it! How many have we discovered hidden under some of those huge zucchini leaves. There are always a few that get away from us!
How to make them
In a medium bowl mix together all ingredients except for the olive oil.
In a medium to large frying pan over medium heat, add the olive oil. Drop a heaping tablespoon full of the zucchini mixture, cook until browned on both sides. Drain on a paper towel lined plate and serve.
What is the best sauce?
I like to serve a side of mayo and green onion mixture, or a garlic aioli, some like a dollop of sour cream or even a yogurt dip would work.
Making the perfect patties
Grate the zucchini then with clean hands, squeeze the grated zucchini well to remove as much as possible of the excess moisture, then place in the bowl.
How to store them
Any leftover fritters should be stored in the fridge in an air tight container. They will keep for about 4-5 days.
Can they be frozen?
Yes they can be frozen, be sure to cook them first, drain on a paper towel, let them cool completely then place them in a freezer safe bag or container. They will keep up to 2 months in the freezer if properly stored. They can be re-heated in the oven, microwave or in a frying pan.
If you make them small enough they could become an easy appetizer, bigger they become the perfect quick, weekday meal. Serve with a dipping sauce if desired, add simple salad and there you have Zucchini Fritters the perfect summer dinner idea. Buon Appetito!
Zucchini Patties
Ingredients
- 2 cups grated zucchini well-drained* (approximately 3 medium zucchini)
- 1 tablespoon finely chopped onion
- 1/4 cup Parmesan cheese (25 grams)
- 1/4 cup flour (32 grams)
- 2 large eggs
- 2 tablespoons mayonnaise
- 1/4 teaspoon oregano
- 1/4 teaspoon salt
- 1-2 dashes black pepper
- 1-2 tablespoons olive oil
*wring out excess moisture with hands
Instructions
- In a medium bowl mix together all ingredients except for the olive oil.
- In a medium to large frying pan over medium heat, heat the olive oil. Drop a heaping large spoonful of the mixture, cook until browned on both sides.
- Drain on a paper towel lined plate for a couple of seconds then serve immediately. Enjoy!
Nutrition
Updated from August 12, 2015
Sherry Lambing says
I don’t usually leave reviews but I’m a first year gardener and wanted to make something with my zucchini. This was simple and oh my gosh…so tasty! Thank you!!!
Rosemary says
Hi Sherry, thanks so much, so glad you liked the recipe. Gardening is so fun isn’t it? Take care.
Nina says
I also added about half tsp of 6 pepper 🌶 blend ., Umped up the flavor some ! Came out pretty good . Thank you 😊
Rosemary says
Hi Nina, thanks so much, glad you liked it. Have a wonderful Sunday.
Elise says
This is such an easy and delicious recipe. I actually made them vegan by using vegan mayo and cheese and 6 tablespoons of JUST egg liquid. The only adjustment I made was using dill instead of oregano. Thanks so much! The whole family loved them (including two picky toddlers).
Rosemary says
Hi Elise, thanks so much, so glad everyone including the toddlers loved them. Have a great week.
Doreen says
Fabulous! The flavors were delicious. Thank you for another great recipe m!
Rosemary says
Thanks so much Doreen, so glad you enjoy it. Have a great week.
Chloe says
Delicious! By far the best zucchini patties recipie!!
Rosemary says
Hi Chloe, thanks so much.
Sonia says
easy and very delicious, will definitely make them again
Rosemary says
Thanks Sonia, glad you like them.
Carol M Aberle says
Does this work for fresh zucchini only? I have several packages of frozen shredded zucchini. Would it work the same once I have thawed & squeezed out excess moisture?
Rosemary says
Hi Carol, as long as you squeeze out as much moisture as possible it should work, start with just 1 egg and add the extra if needed. Let me know how it goes.
Angelina says
These sound ‘delicioso’, and pretty close to our family’s recipe for “Zucchini Pancakes”. What does the mayonaise do, since there’s already egg & flour in the mixture, which acts as a binder? Zucchini (& also eggplant) are staples in our household. We’re a family which consists mainly of Italians & Greeks, so we (mostly) do the tasty & healthy Mediteranean way of eating. Your idea of making this into a loaf sounds like a terrific idea, so I must try it out – probably doubling the ingredients? Luv your recipes….thanks very much. 🙂
Rosemary says
Hi Angelina, I really don’t think the egg and flour is enough to hold it together, that’s where a little mayo comes in. 🙂 Thanks so glad you like the recipes. Have a great weekend.
Millie says
Looks delicious and would love to try, but do you think the patties will hold up well with gluten-free flour?
Rosemary says
Hi Millie, I really don’t know because I have never used gluten free flour, you could try and see, if it does let me know. Have a great weekend.
Celia Paradiso says
It looks fabulous, I will make tonight
Rosemary says
Hi Celia, thanks so much, let me know how it goes.