Description
These crispy Zucchini Patties are a delightful way to enjoy the bounty of summer zucchinis. Packed with flavor from Parmesan cheese and fresh herbs, these vegetarian fritters make a satisfying main course or a tasty side dish.
Ingredients
Scale
Zucchini Patties:
- 2 medium zucchini, grated and drained
- 1/2 cup finely chopped onion
- 2 large eggs, lightly beaten
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley (optional)
- 2 tablespoons olive oil for frying
Instructions
- Prepare the Zucchini: Grate the zucchini using a box grater, then place it in a clean kitchen towel and squeeze out as much moisture as possible.
- Mix Ingredients: In a large bowl, combine the grated zucchini, chopped onion, eggs, flour, Parmesan cheese, baking powder, salt, pepper, and parsley if using. Mix well until fully combined.
- Fry the Patties: Heat the olive oil in a large skillet over medium heat. Scoop about 2 tablespoons of the mixture per patty into the skillet, flattening slightly with the back of a spoon. Cook for 3–4 minutes per side or until golden brown and cooked through.
- Serve: Remove from the skillet and drain on paper towels. Serve warm.
Notes
- You can substitute almond flour to make these gluten-free.
- Add a pinch of crushed red pepper flakes for extra heat.
- These patties pair well with sour cream or a dollop of Greek yogurt.
Nutrition
- Serving Size: 2 patties
- Calories: 180
- Sugar: 2g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
