Easy Zucchini Patties

Crispy zucchini patties saved my sanity last summer when I had more zucchini than I knew what to do with. My neighbor Carol dropped off another bag of zucchini, and I was seriously considering hiding behind the curtains next time she knocked. That’s when these golden beauties happened – purely by accident when I was trying to clean out my fridge.

The kids went from “not another zucchini thing, Mom!” to literally fighting over the last patty on the plate. Now I make these zucchini patties at least twice a week, and honestly, they disappear faster than I can make them.

❤️ Why You’ll Love This Zucchini Patties Recipe

My husband actually asked me to stop making other side dishes because these are “the only ones that matter.” They get crispy edges but stay tender inside, plus the cheese makes them irresistible to kids. I’ve served these to my pickiest friends and watched them go back for thirds. They’re done in 25 minutes and use stuff you probably already have in your kitchen.

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📝 Ingredient List

For the Zucchini Patties (Makes about 12 patties, serves 4):

• 2 cups grated zucchini (squeeze out excess moisture – this is crucial!)
• 2 large eggs, beaten
• ½ cup all-purpose flour
• ½ cup grated Parmesan cheese (the good stuff makes a difference)
• ½ cup shredded mozzarella cheese
• ¼ cup finely chopped onion
• Salt, to taste
• 2 tablespoons vegetable oil (for frying)

Substitutions I love: You can swap the mozzarella for sharp cheddar, use green onions instead of regular onion, or try almond flour for a lower-carb version!

🔍 Why These Ingredients Work

Here’s the deal with this combo – the zucchini gives you that fresh taste without being weird about it. Eggs hold everything together so your patties don’t fall apart in the pan (learned that one the hard way). The flour is what makes them actually crispy instead of mushy. Parmesan gives that sharp, salty kick while mozzarella makes them stretchy and melty. The onion just adds a little something extra without overpowering anything.

Essential Tools and Equipment

• Large box grater or food processor
• Clean kitchen towel or cheesecloth (essential for squeezing out moisture!)
• Medium mixing bowl
• Large skillet or frying pan
• Paper towels for draining
• Large spoon or ice cream scoop for portioning

👩🍳 How To Make Zucchini Patties

1. Squeeze That Zucchini Like Your Life Depends On It Grate your zucchini, then gather it up in a clean kitchen towel and squeeze out all the water you possibly can. I’m talking really go at it – twist that towel and squeeze until your hands hurt. This step separates the soggy disasters from the crispy winners.

2. Mix Everything Together Throw your squeezed zucchini in a bowl with eggs, flour, both cheeses, onion, and salt. Mix it up until it looks like it’ll actually hold together when you scoop it. Not too wet, not too dry – just right.

3. Get Your Pan Hot Heat oil in a big skillet over medium-high heat. Drop a tiny bit of mixture in – if it sizzles right away, you’re good to go.

4. Scoop and Flatten Use a big spoon to drop portions into the hot oil. Don’t crowd them or they’ll steam instead of crisp. Flatten each one gently with your spoon.

5. Flip When Golden Cook about 2 minutes per side until they’re golden brown and crispy. Don’t flip too early or they’ll break apart on you.

6. Drain and Eat Put them on paper towels for a second to drain, then serve immediately while they’re hot and crispy.

Tips from Well-Known Chefs

Chef Julia Child always said that proper preparation is half the battle, and that’s especially true here – taking the time to properly squeeze out the zucchini moisture will make or break this recipe!

❗ You Must Know

Seriously, if you don’t squeeze the water out of that zucchini, these will be a soggy mess. I’ve watched people skip this step and then wonder why their patties fell apart. Also, don’t make them too thick or the outside burns before the inside cooks.

Personal Secret: I let the mixture sit for 5 minutes after mixing, then squeeze the zucchini one more time. Sometimes more water shows up, and this extra step makes them extra crispy.

And if you’re looking for more quick Zucchini recipes, check out my Healthy Banana Zucchini Muffins Or Crispy Parmesan Zucchini Potato Muffins– they’re both reader favorites!

💡 Pro Tips & Cooking Hacks

Drop a bit of batter in the oil first – if it doesn’t sizzle immediately, your oil isn’t hot enough. Don’t flip until the edges look set and golden. Keep cooked patties warm in a 200°F oven while you continue to make batches. Make them as evenly as possible so they will cook uniformly.

What Not to Do:

• Skip the moisture removal (biggest mistake ever)
• Crowd the pan (they’ll steam instead of crisp)
• Use cold oil (hello, greasy patties)
• Flip too early (they’ll break apart)

🎨 Flavor Variations & Suggestions

Greek Style: Add dill and serve with tzatziki Spicy: Throw in some red pepper flakes or chopped jalapeños
Italian: Skip the mozzarella, double the Parmesan, add garlic powder Veggie Loaded: Mix in grated carrots or corn Meaty: Stir in crumbled bacon (my husband’s favorite)

⏲️ Make-Ahead Options

These are definitely best hot and fresh, but you can prep the mixture up to 4 hours ahead and keep it in the fridge. Give it a quick stir before cooking. You can also cook them through, freeze on a baking sheet and transfer to freezer bags for up to 3 months. Reheat in a 400° oven for approximately 10 minutes.

Recipe Notes & Baker’s Tips

The moisture thing is really the make-or-break step here. I’ve had friends call me asking why theirs fell apart, and it’s always because they didn’t squeeze hard enough. Don’t press down on them while they’re cooking – just let them do their thing and they’ll hold together perfectly.

🍽️ Serving Suggestions

I serve these with just about everything – grilled chicken, fish, as an appetizer with sour cream, or as a snack for the kids. They’re great with a simple salad for lunch too. My favorite dips are tzatziki, ranch, or even just some good marinara sauce.

🧊 How to Store Your Zucchini Patties

Room Temperature: Best consumed immediately, but can sit for up to 2 hours Refrigerator: Store covered for up to 3 days – reheat in a 350°F oven for 5-7 minutes to restore crispiness Freezer: Freeze cooked patties for up to 3 months in an airtight container

Reheating Tips: The oven is your best friend for reheating – it helps maintain that crispy exterior that makes these so special!

⚠️ Allergy Information

Contains: Eggs, dairy (cheese), gluten (flour)

Substitutions for Allergies:

• Gluten-free: You can use almond flour or gluten-free all-purpose flour
• No cheese: Leave out the cheeses or use dairy-free options
• Egg-free: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, set aside 5 minutes)

❓ Questions I Get Aske A Lot

I’m sending the crispy golden goodness from my kitchen to yours! 🍽️

💬 Tried this recipe? Let me know in the comments What do you think about this recipe? I’d love to hear from you! I want to know about your preparations and which dipping sauces you served them with.