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
Tony Serrano says
Very authentic. Nice recipe!
Marnie says
Not a big mayo fan,,,,,, would you suggest a replacement for it? Can’t wait to make them!
Rosemary says
Hi Marnie, maybe you could try it with sour cream or yogurt. I have never made them that way though. Let me know if you try them.
Rose Tingle says
Does the zucchini needed to be peeled before shredding?
Rosemary says
Hi Rose, no zucchini never needs to be peeled. 🙂
Barbara says
This is a family favorite for sure. We eat low carb so I sub the flour for almond flour. Our favorite cause is sour cream mixed with sweet Asian chili. We developed a love of this dipping sauce in Australia . . . they use it on everything
Rosemary says
Hi Barbara, thanks so much, the dipping sauce sounds interesing. 🙂
Betty Rich says
these look great can’t wait to try them, going shopping tomorrow . also love the zucchini bite’s
Rosemary says
Hi Betty, thanks I hope you enjoy them. And glad you like the bites. Take care.
Dee says
Loved this recipe. Super easy and delicious.
Rosemary says
Thanks Dee, glad you liked them.
Kristin Cianfichi says
Excellent! My husband loved them!
Rosemary says
Thanks Kristin, glad he liked them. Take care.
Dorania says
I am planning to make this with almond flour, can’t wait to test the recipe
Rosemary says
Thanks Dorania, I hope you enjoy them and let me know how it goes with almond flour.
Sue says
Easy, fast, REALLY good. Made them for dinner tonite and served with ranch dressing to dip them in. Hubby even liked them.
Rosemary says
Hi Sue, thanks so much, so glad you both enjoyed them. Take care.
Gabi says
These are so yummy, made some for my mom and I and she took one bite and said this should definitely be a repeat recipe! Thank you for sharing! 🙂
Rosemary says
Hi Gabi, thanks so much, so glad your Mom liked them too. Take care.
Rosina Morrone-Reeves says
Hi Rosemary,
These are wonderful. I added shredded carrot to mine as well. My husband couldn’t stop eating them as I was making them. We loved them!
Rosemary says
Hi Rosina, thanks so much, good idea with the carrots. Glad you both enjoyed them. Take care.
Kathi says
OMG – are these so good. I made them last night. But – I didn’t cook them in olive oil – I fried 2 pieces of bacon and then mixed the crumbled bacon into the patties and then fried them in 2 tablespoons of bacon grease!!! Wow – they were fantastic. Thanks for sharing this recipe.
Rosemary says
Hi Kathi, thanks so much, great idea with the bacon added. 🙂
Georgette says
I I wish could give it 12 stars. I work at a nursing home .i made a double batch an gave it to the nurses. ,can’t wait to see there faces.thanks they are good.
Rosemary says
Hi Georgette, thanks so much, I hope they enjoy them. And all the best to you!
Rita Dellamattia says
Simply delicious! The only way I would eat zucchini growing up. I’ve tried making similar recipes in the past, but there was something missing. When I saw mayonnaise in your recipe, I was skeptical, but wow, PERFECTION!! Love all your recipes. Very similar to many meals my Sicilian family made growing up.
Rosemary says
Thanks Rita, so glad you like it. Thanks so much, happy you like the recipes.
Sandra Matutoane says
Easy to make with everyday ingredients, patties held their shape, were light & fluffy & tasted really very good! They also fried well without being oily. Will go easy on the mayo next time as the mayo-averse in the family tasted the “foreign” flavour immediately. Will definitely make these sometime soon.
Rosemary says
Thanks Sandra, glad you enjoyed them.