Zucchini Patties

Zucchini patties, also known as zucchini fritters, have roots in various Mediterranean cuisines. Turkish “mücver” and Greek “kolokithokeftedes” are classic examples of these delicious savory snacks. Their popularity has spread across the globe, loved for their simplicity, versatility, and delightful taste.

Zucchini patties are an easy way to enjoy the abundance of summer squash. They combine grated zucchini with simple ingredients like eggs, flour, herbs, and often cheese. These are formed into patties and cooked until golden brown, resulting in a satisfyingly crispy exterior and tender interior.

The humble zucchini is the star of this dish, and for good reason! Zucchini is a low-calorie vegetable packed with essential vitamins and minerals. It’s a good source of Vitamin C, potassium, and fiber. Zucchini’s mild flavor makes it the perfect base for showcasing other herbs, spices, and additions in the patties.

Zucchini patties are a crowd-pleaser, fitting a variety of dietary needs. They can be easily adapted to be gluten-free or vegan. Their simple preparation makes them a fantastic weeknight meal or an impressive appetizer for any gathering. Whether you’re a fan of classic flavors or creative variations, there’s a zucchini patty recipe out there to delight your tastebuds.

Ingredients List

• Zucchini (2 cups grated): The star of the show! Choose medium-sized zucchinis for the best flavor and texture.
• Eggs (2 large): Help bind the patties together. For a vegan option, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
• Flour (1/2 cup): All-purpose flour is the standard, but gluten-free flour blends work seamlessly.
• Parmesan Cheese (1/2 cup grated): Adds savory depth. Substitute with nutritional yeast for a dairy-free alternative.
• Onion (1/4 cup chopped): Adds a flavor boost. Use finely chopped shallots for a milder option.
• Salt and Black Pepper (to taste): Seasoning is key!
• Oil (for frying): Opt for vegetable oil, canola oil, or olive oil for cooking the patties.

Notes:

• Fresh herbs like dill, parsley, or mint add a bright dimension to the flavor profile.
• A small amount of baking powder can help the patties become extra light and fluffy.
• Experiment with other cheeses like feta or cheddar for different flavor variations.

Preparation Steps

1. Prep the Zucchini: Wash and grate the zucchini using the large holes of a box grater. Place the grated zucchini in a colander set over a bowl, sprinkle with a teaspoon of salt, and let it rest for 15 minutes. This will help draw out excess moisture. After 15 minutes, squeeze out the zucchini with your hands to remove as much liquid as possible.

2. Mix the Batter: In a large bowl, whisk together the eggs, flour, Parmesan cheese, onion, salt, and pepper. Add the squeezed zucchini and any desired herbs or spices. Mix until everything is well combined.

3. Heat the Oil: In a large skillet or cast-iron pan, heat about ¼ inch of oil over medium heat. You’ll know it’s ready when a sprinkle of flour sizzles immediately upon contact.

4. Form and Cook the Patties: Scoop heaping tablespoons of the zucchini mixture into the hot oil, gently flattening them slightly with a spatula. Cook the patties in batches to avoid overcrowding the pan. Let them cook for 3-4 minutes per side, or until golden brown and crispy.

5. Drain and Enjoy: Once cooked, remove the patties to a plate lined with paper towels to drain off excess oil.

Tips for Crispy, Flavorful Patties

• Remove the Moisture: Squeezing out excess moisture from the zucchini is crucial for achieving a crispy texture. For even crispier results, spread the grated zucchini on a clean kitchen towel and squeeze dry before adding it to the batter.

• Don’t Overcrowd the Pan: Cooking the zucchini patties in batches ensures even cooking and prevents them from turning soggy.

• The Right Heat: Keep the oil at medium heat for perfect browning without burning.

• Spice it Up: Don’t be afraid to get creative with spices! Add a pinch of red pepper flakes for a kick, cumin and coriander for a warm flavor, or try your favorite spice blend.

• Cheese Please: A sprinkle of extra Parmesan cheese right before flipping creates a delightful crispy crust.

• Fresh Herbs: Chopped fresh herbs like dill, parsley, basil, or mint add a burst of freshness.

Let the patties cool slightly before serving and enjoy them hot or warm!

Serving Suggestions

Zucchini patties are incredibly versatile and pair well with a wide array of flavors and accompaniments. Here are some ideas to get you started:

Sauces:

• Tzatziki: This classic Greek yogurt, cucumber, and dill sauce is a perfect match for zucchini patties.
• Garlic Aioli: A creamy, flavorful dip that complements the savory patties.
• Sriracha Mayo: Add a spicy kick with a drizzle of this fiery sauce.
• Hummus: A great option for a protein boost and earthy flavors.
• Sour Cream: A simple and cool contrast to the warm patties.

Sides:

• Fresh Salad: A simple green salad with a light vinaigrette balances the richness of the patties.
• Roasted Vegetables: Pair with your favorite roasted veggies like bell peppers, asparagus, or broccoli.
• Greek Salad: A classic combination of tomatoes, cucumbers, olives, and feta cheese.
• Couscous or Quinoa: For a light and fluffy side dish.

Beverage Pairings:

• Lemonade: A refreshing choice for a summer meal.
• Iced Tea: Unsweetened or lightly sweetened tea complements the savory flavors.
• White Wine: Opt for a crisp sauvignon blanc or pinot grigio.
• Light Beer: A pilsner or wheat beer is a refreshing option.

Tip: Try topping your zucchini patties with a poached egg for a satisfying breakfast or brunch!

Advanced Cooking Tips

Gluten-Free Patties:

• Use a gluten-free flour blend in place of all-purpose flour. Popular choices include almond flour, chickpea flour, or a pre-made 1:1 gluten-free baking mix.
• Add a small amount (1-2 teaspoons) of psyllium husk powder or xanthan gum to help with binding, as gluten-free flours lack the binding properties of wheat flour.

Vegan Patties:

• Replace eggs with a “flax egg”. To make one, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let sit for 5 minutes until thickened.
• Substitute Parmesan cheese with nutritional yeast for a cheesy, savory flavor.
• For extra richness and binding power, add a tablespoon or two of plant-based yogurt (plain, unsweetened) to the batter.

Storage Tips:

• Refrigerate leftover cooked patties in an airtight container for up to 3-4 days.
• Freeze uncooked zucchini patties for a make-ahead meal. Form patties and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe container or bag for up to 3 months.

Reheating Tips:

• For the best texture, reheat leftover zucchini patties in the oven or air fryer. Preheat your oven to 375°F (190°C) or your air fryer to 350°F (175 °C). Bake or air fry for 8-10 minutes or until heated through and slightly crispy.
• Alternatively, you can reheat patties in a skillet over medium heat with a little oil, flipping halfway through.
• Avoid microwaving zucchini patties as they can become soggy.

Tip: If you froze the patties uncooked, you can directly cook them from frozen. Increase the cooking time by a few minutes per side.

FAQs

Can I freeze zucchini patties?

Yes! Zucchini patties freeze beautifully, making them a fantastic make-ahead meal option. You can freeze them either cooked or uncooked.

• Freezing uncooked patties: Form the patties and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe container or bag. Cook from frozen, adding a few minutes to the cooking time.
• Freezing cooked patties: Allow the patties to cool completely. Arrange in a single layer in a freezer-safe container or bag, separating layers with parchment paper. Reheat in the oven, air fryer, or skillet.

How can I make my patties crispier?

• Squeeze, squeeze, squeeze: Thoroughly removing excess moisture from the zucchini is crucial for maximum crispiness.
• Don’t skimp on the oil: Use enough oil to create a shallow layer in the pan.
• Hot and steady: Maintain medium heat throughout cooking to ensure even browning and prevent the patties from becoming soggy.
• Avoid overcrowding: Cook the patties in batches so they have space to crisp up.

Variations of the recipe for different diets

• Gluten-free: Substitute all-purpose flour with a gluten-free flour blend. Add a teaspoon or two of xanthan gum or psyllium husk powder for better binding.
• Vegan: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) in place of eggs. Swap Parmesan cheese for nutritional yeast.
• Keto: Opt for low-carb flours like almond flour or coconut flour.
• Spice lovers: Add a pinch of chili powder, cayenne pepper, or your favorite spice blend for a kick.
• Cheesy goodness: Experiment with different cheeses like feta, goat cheese, or cheddar.
• Veggie boost: Mix in finely chopped carrots, bell peppers, or spinach for extra nutrients.

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