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.
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!
- 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
- 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!
Updated from August 12, 2015