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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.

5 patties stacked on a white plate with a spoon of mayo


 

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.

all the ingredients in a white bowl mixed together

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.

frying the patties in a black pan

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.

5 patties stacked on a white plate with a spoon of mayo and some mayo on top

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!

5 patties stacked on a white plate with a spoon of mayo and some mayo on top
5 patties stacked on a white plate with a spoon of mayo and some mayo on top

Zucchini Patties

Rosemary Molloy
Zucchini Patties, a delicious, healthy, easy recipe, the perfect side dish, appetizer or even main dish, a yummy way to add some veggies!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Italian
Servings 5 patties
Calories 126 kcal

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

    Calories: 126kcal | Carbohydrates: 4g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 84mg | Sodium: 150mg | Potassium: 137mg | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 8.9mg | Calcium: 80mg | Iron: 0.6mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    Updated from August 12, 2015

    97 Comments

    1. 5 stars
      Superb! Made these today – using up some of our glut of zucchini, as well as onion and oregano from the garden, plus eggs from a friend who has chooks, so very healthy too. Substituted rice flour as I don’t eat wheat and it worked well. Delighted with the result – Thanks for posting!

      1. Hi Heidi, thanks so much, so glad you enjoyed it, and thanks for letting me know about the rice flour. Everything from the garden makes everything so good. Take care and have a great weekend!

    2. 5 stars
      Zucchini patties are wonderful. I love them warm or cold. Easy to store to have on hand. Always a crowd pleaser.

    3. 5 stars
      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!!!

    4. 5 stars
      I also added about half tsp of 6 pepper 🌶 blend ., Umped up the flavor some ! Came out pretty good . Thank you 😊

    5. 5 stars
      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).

    6. 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?

      1. 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.

    7. 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. 🙂

      1. 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.

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