Ingredients
- Zucchini, grated: 2 medium
- All-purpose flour: 1/2 cup
- Egg, beaten: 1 large
- Onion, finely chopped: 1/4 cup
- Garlic, minced: 2 cloves
- Parmesan cheese, grated: 1/4 cup
- Fresh parsley, chopped: 2 tablespoons
- Salt and pepper: To taste
Instructions
- Step 1: Grate the zucchini and place it in a colander. Sprinkle with salt and let it sit for 15-20 minutes to drain excess moisture. Squeeze out as much liquid as possible using your hands or a clean kitchen towel.
- Step 2: In a large bowl, combine the squeezed zucchini, flour, beaten egg, chopped onion, minced garlic, grated Parmesan cheese, and chopped parsley. Season with salt and pepper to taste.
- Step 3: Heat a thin layer of oil in a large skillet over medium heat.
- Step 4: Drop spoonfuls of the zucchini mixture into the hot oil, forming small patties.
- Step 5: Cook for 3-4 minutes per side, or until golden brown and cooked through.
- Step 6: Remove the zucchini patties from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve immediately.
Notes
- Store leftover zucchini patties in an airtight container in the refrigerator for up to 3 days.
- For crispy reheated patties, warm them in a preheated oven or air fryer instead of the microwave.
- These patties are delicious served with a dollop of sour cream or tzatziki sauce as a light lunch or side dish.
- Be sure to squeeze out as much moisture as possible from the zucchini; this is key for preventing soggy patties and achieving a nice golden-brown crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American