Zucchini Patties
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 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!
Notes
Nutrition
Updated from August 12, 2015
Thanks for the tip Rosemary, much appreciated.
Hello, i was wondering how long to cooknthem for? How do i find out if the inside is cooked?
I made my last few a bit thinner to make sure they cook through..yours look pretty thick and golden..mine look a bit overcooked on the exterior.
Thanks!
Hi Aby, don’t cook them on too high a heat, and maybe covering them for a few minutes would help with cooking the insides. And flip them a few times between browning. Hope that helps.
Will definitely try on the weekend my girlfriend made them and I absolutely loved them
Hi Antonia, thanks so much, so glad you enjoyed them. Have a great weekend.
How can I make rhese gluten free please..
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Hi Marg, I have never made these gluten free but I suppose you could substitute with 1 for 1 gluten free flour.
Love this recipe …I can’t keep up with making them . My 3 boys gobble them up!
I did replace the mayo to plain Greek yoghurt.
Can I freeze these for later use ?
Would be great to send off with my boys heading to university .
Thanks again
Hi Daniela, so glad you and your boys love them. And yes they can be frozen, just place in a freezer bag or container (single layer) and freeze, they can be frozen for up to 2 months.
First time I ever tried zucchini patties, it was at the home of my elderly Italian friend. Of course there was no specific measurements to his recipe. I’m sure there was no mayo in his, but it sure pulls things together in this one.
This is as close as it comes!
Hi Robin, thanks so glad you like them and yes good Italian cooks never measure, my mother in law didn’t even measure when she baked! Have a great week.
I made these tonight and even my picky teenager loved them! The recipe made 6 palm sized patties & I added fresh jalapeno for a little kick. It was pretty tasty! Thanks for sharing!
Hi Shea, thanks so glad your teenager loved them too!
These are GOOD, GOOD, GOOD! They fit perfectly into my low carb diet. A definite 5 stars.
Hi Deborah, thanks so much, so glad you enjoyed them.
I feel like I’ve eaten zucchini ALL summer as well! But, it was all absolutely delicious! These patties look good! My boyfriend introduced me to ‘zucchini pancakes’ when we first started dating — very similar to these! Yum yum!!
IMade these for dinner tonight. Excellent use of zucchini. We loved it! I will make them again when the family is here for dinner on Sunday. Because my garden is more full of tomatoes than zucchini, I placed the cakes on top of large slices of vine ripened heirloom tomatoes. It just added a wonderful flavor dimension.
Hi Denise, thanks, glad you enjoyed them, I have so many tomatoes now too! Heirloom tomatoes are gorgeous I will have to get some seeds for next year. Have a great day.
Yum, I’d love these alongside your meatloaf! I can’t wait to make these!
Hi Renee, thanks hope you enjoy them.
I can never get enough of zucchini. These patties look amazing. Thanks for sharing.
Frankly, I’ve yet to tire of zucchini.I think of he dreary winter months where fresh veggies are hard to come by. The zucchini patties would be a great addition to any meal. Thank you for sharing.
that should read, “another good post”
These look delicious!! I will be trying these soon. Zucchini is probably my favorite vegetable. Thanks for another go post, Rosemary.