Zucchini Patties Recipe

Zucchini: Fresh and grated, it forms the base of the patties.

Bread crumbs: Adds structure and helps bind the patties together.

Parmesan cheese: Provides a rich, savory flavor.

Eggs: Acts as a binder to hold the patties together.

Garlic powder: Adds a subtle garlic flavor.

Onion powder: Enhances the overall taste with a hint of onion.

Salt: Balances the flavors.

Pepper: Adds a touch of heat and depth.

Olive oil: Used for frying the patties to a golden brown.

When preparing the zucchini, make sure to grate it finely and then squeeze out as much moisture as possible. Excess water can make the patties fall apart during cooking. To do this effectively, place the grated zucchini in a clean kitchen towel or cheesecloth, gather the ends, and twist tightly to wring out the liquid. This step ensures that your patties will hold their shape and achieve a nice, crispy texture when fried.

• zucchini - Substitute with yellow squash: Both have a similar texture and mild flavor, making them interchangeable in patties.

• bread crumbs - Substitute with panko: Panko provides a similar binding effect and adds a slightly different texture.

• bread crumbs - Substitute with crushed crackers: Crushed crackers can also act as a binder and add a unique flavor.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar salty and tangy flavor profile.

• parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a good option for a dairy-free alternative.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoon water per egg) work as a binder and are a vegan alternative.

• eggs - Substitute with chia eggs: Chia eggs (1 tablespoon chia seeds + 2.5 tablespoon water per egg) also act as a binder and are a vegan option.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor.

• onion powder - Substitute with finely chopped onions: Finely chopped onions offer a fresh and slightly sweet flavor.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for frying.

• Allow the zucchini patties to cool completely after cooking. This prevents condensation, which can make them soggy.
• Place the cooled patties on a baking sheet lined with parchment paper, ensuring they are not touching each other.
• Flash freeze the patties for about 1-2 hours. This step helps them maintain their shape and prevents them from sticking together.
• Once frozen, transfer the patties to a freezer-safe container or a zip-top freezer bag. If using a bag, remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date and contents. Zucchini patties can be stored in the freezer for up to 3 months.
• To reheat, preheat your oven to 375°F (190°C). Place the frozen patties on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.
• Alternatively, you can reheat the patties in a frying pan with a little olive oil over medium heat. Cook for about 3-4 minutes per side, or until warmed through and golden brown.
• For storing in the refrigerator, place the cooled patties in an airtight container. They will keep for up to 3 days.
• To reheat refrigerated patties, you can use the oven method mentioned above or reheat them in a frying pan with a bit of olive oil until they are hot and crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the zucchini patties on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until heated through, flipping halfway to ensure even reheating. This method helps maintain their crispy exterior.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the zucchini patties in the skillet and cook for 2-3 minutes on each side, or until they are warmed through and crispy again. This method is quick and keeps the patties from becoming soggy.

• Microwave Method: Place the zucchini patties on a microwave-safe plate. Cover with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. While this method is the fastest, it may result in a softer texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the zucchini patties in the air fryer basket in a single layer. Air fry for 3-5 minutes, shaking the basket halfway through to ensure even heating. This method helps retain their crispiness while reheating quickly.

• Grater: To grate the zucchini into fine shreds.

• Mixing bowl: To combine the grated zucchini, bread crumbs, parmesan cheese, beaten eggs, garlic powder, onion powder, salt, and pepper.

• Spoon: To mix the ingredients together in the mixing bowl.

• Frying pan: To cook the zucchini patties until they are golden brown on both sides.

• Spatula: To flip the patties in the frying pan.

• Measuring cups: To measure out the bread crumbs and grated parmesan cheese.

• Measuring spoons: To measure out the garlic powder, onion powder, salt, and pepper.

• Paper towels: To squeeze out the excess moisture from the grated zucchini.

• Plate: To place the cooked patties on once they are done frying.

Pre-grate the zucchini: Grate the zucchini in advance and store it in the fridge to save time when you're ready to cook.

Use a food processor: Speed up the grating process by using a food processor instead of a manual grater.

Pre-mix dry ingredients: Combine bread crumbs, parmesan cheese, garlic powder, and onion powder ahead of time.

Batch cooking: Form all the patties at once and cook them in batches to streamline the process.

Non-stick pan: Use a non-stick pan to reduce the need for extra olive oil and make cleanup easier.