Zucchini Patties

Zucchini Patties turn summer’s veggie bounty into crispy, golden bites that everyone loves. Last summer, my garden overflowed with zucchini, so I revived my grandma’s recipe for these flavorful patties packed with fresh herbs and garlic. The family devoured them hot from the pan, turning a simple side into our new backyard barbecue star.

These patties shine with tender zucchini inside a crunchy exterior, boosted by nutrition like vitamins A and C, fiber, and antioxidants for heart health and digestion. Squeeze out excess moisture for perfect crispness every time. Quick to make with grated zucchini, eggs, flour, and seasonings, they fit busy weeknights or snack time.

Versatile as appetizers with yogurt dip or stacked like veggie burgers, Zucchini Patties sneak in goodness while tasting irresistible.

Why You’ll Love These Zucchini Patties

Let me tell you why these zucchini patties have become my summer obsession:

• That irresistible crunch: The panko coating gives them the perfect golden crispiness that makes you want to eat them straight from the pan (I won’t judge if you do).
• So easy to make: Just grate, mix, shape, and fry. Even my teenager can whip these up without supervision.
• Secret flavor boosters: Fresh dill and lemon zest make them taste way fancier than they actually are.
• Endlessly versatile: Serve them as appetizers with dip, pile them on buns, or eat them like savory pancakes for breakfast.
• Garden magic: They transform boring zucchini into something everyone actually wants to eat.

Honestly, I make these at least twice a week when zucchini season hits. They’re that good.

Ingredients for Zucchini Patties

Gathering the right ingredients is half the battle when making perfect zucchini patties. Here’s what you’ll need to make my go to recipe:

• 1 lb zucchini (about 3 medium), grated and squeezed dry (this is crucial!)
• 2 large eggs, lightly beaten
• 1 ½ cups scallions, chopped fine with both white and green parts
• 3 garlic cloves, grated (fresh is best, no powder here!)
• 2 tablespoons fresh dill, chopped (please don’t use dried, it’s not the same)
• 1 tablespoon lemon zest, about 1 large lemon’s worth
• 1 teaspoon sea salt, plus extra for sprinkling if you’re feeling fancy
• 2 ¼ cups panko breadcrumbs, divided (we’ll use some for binding, some for coating)
• 3 tablespoons all-purpose flour, this helps hold everything together
• Avocado oil, for frying (it has a high smoke point)
• Freshly ground black pepper, to taste
• Tartar sauce or creamy dill sauce, for serving (my weakness)

See? Nothing too fancy, just good, fresh ingredients that make all the difference. Now let’s turn these into crispy little bites of heaven.

How to Make Zucchini Patties

Okay, let’s get cooking! Making these zucchini patties is actually super simple, but I’ve got some tricks to share that’ll take them from good to “can I have the recipe?” good. Follow these steps, and you’ll have crispy, golden patties in no time.

Preparing the Zucchini Mixture

First things first, grab your zucchini and that trusty box grater. I always use the large holes; you want some texture, not mush. Once you’ve got all your zucchini grated (knuckles intact, hopefully), here comes the most important step:

Squeezing out every last drop of water. Pile that grated zucchini into a clean kitchen towel and wring it like you’re mad at it. Seriously, I sometimes get a whole quarter cup of liquid out! This is the secret to patties that stay together and get crispy, not soggy.

Now toss that squeezed zucchini into a big bowl with the eggs, scallions, garlic, dill, lemon zest, salt, and pepper. Mix it all up with your hands, it’s messy but fun! Then add 1 ½ cups of the panko and the flour. The mixture should hold together when you squeeze it, but not be too wet. If it feels sloppy, add a bit more flour.

Forming and Frying the Patties

Here’s where the magic happens. Spread the remaining ¾ cup of panko on a plate. I use a ¼ cup measure to scoop the mixture; it makes perfectly even patties. Scoop, drop onto the panko, then gently flatten to about ½ inch thick. Coat both sides with panko, this gives that amazing crunch!

Heat your skillet (cast iron is best) over medium heat and add enough avocado oil to coat the bottom generously. When a breadcrumb sizzles immediately when dropped in, you’re ready. Fry in batches, don’t crowd the pan! About 2-3 minutes per side until they’re golden brown and crisp.

I like to peek underneath to check the color before flipping. Transfer to a paper towel-lined plate and sprinkle with a tiny bit more salt while hot. The sizzle, the smell… It’s heavenly!

Pro tip: keep the cooked patties in a warm oven while you finish frying the rest. That way, everyone gets them piping hot and extra crispy. Now try not to eat them all before serving!

Tips for Perfect Zucchini Patties

After making these zucchini patties more times than I can count, I’ve learned all the little tricks that take them from good to absolutely perfect. First, always use a cast-iron skillet if you have one; it gives that unbeatable, even browning. And don’t skimp on the oil! A generous coating in the pan means crispier edges.

Here’s my golden rule: Never overcrowd the pan. I know it’s tempting to fry them all at once, but trust me, giving each patty some breathing room makes all the difference. They’ll steam instead of crisp if they’re too cozy in there.

Serve them immediately! These beauties are at their absolute best piping hot from the pan. That satisfying crunch starts fading fast, so don’t let them sit around. If you must wait, keep them in a single layer on a rack in a warm oven, never stacked, or they’ll get soggy bottoms.

Serving Suggestions for Zucchini Patties

Oh, the possibilities with these crispy zucchini patties! My absolute favorite way is with a big dollop of cool, tangy tartar sauce; the contrast with the hot, crunchy patties is just *chef’s kiss*. For a fresh twist, try them with my creamy dill sauce (just mix yogurt, lemon juice, and tons of fresh dill).

They’re amazing piled on buns with all the burger fixings for a meatless meal, or served alongside a simple green salad for a light lunch. Sometimes I even sneak them into my kids’ lunchboxes with a little container of ranch for dipping. Breakfast? You bet, top them with a poached egg, and you’ve got the best savory start to your day!

Storing and Reheating Zucchini Patties

Let’s be honest, these zucchini patties rarely last long enough to store at my house. But if you happen to have leftovers, here’s how to keep them tasting fresh. Store cooled patties in an airtight container in the fridge for up to 3 days.

When reheating, skip the microwave (unless you like soggy patties) and pop them in a toaster oven or regular oven at 375°F for about 5 minutes. That’ll bring back their crispy magic!

Nutritional Information

Just so you know what you’re biting into, here’s the scoop on these zucchini patties. Keep in mind that nutrition can vary based on your exact ingredients and brands.

For one patty, you’re looking at about 180 calories, 8g fat (mostly the good kind from avocado oil), 20g carbs, and 5g protein. Not bad for something that tastes this indulgent!

Zucchini Patties FAQs

Crispy Vegetable Side Dishes to Try

Loved the texture of Zucchini Patties? These savory veggie dishes make perfect appetizers or sides.

• Crispy Zucchini Chips: Thin, crunchy zucchini slices baked to perfection.
• Air Fryer Zucchini Fries: Healthy, crispy fries without the deep frying.
• Gourmet Garlic Zucchini Steaks: Thick zucchini slices with cheesy garlic topping.
• Air Fryer Portobello Mushrooms: Meaty mushrooms with smoky, savory flavor.

Try these easy vegetable recipes next for more crispy, flavorful veggie sides everyone will love!

Share Your Zucchini Patties Experience

I’d love to hear how your zucchini patties turned out! Did you add your own twist? Maybe a secret ingredient I should try? Drop me a comment below and tell me all about it. Snap a photo of your crispy creations too. I always get hungry looking at food pics. Happy cooking, friends!

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