Description
Grated zucchini is mixed with eggs, shredded cheese, diced bell peppers, and spices to form patties that are pan-fried until golden and crispy on the outside. The eggs and cheese bind everything without extra ingredients, creating a satisfying savory snack or side. Zucchini's moisture is drawn out first for the best texture. Approximate cook time: 25 minutes.
Cultural Background
Zucchini patties draw from Mediterranean and Italian summer vegetable traditions where abundant garden produce like zucchini is transformed into simple fried fritters or pancakes. Techniques of salting and squeezing vegetables to remove moisture trace back to Italian and Greek home cooking for achieving crisp textures in dishes like zucchini fritters. These have become popular in American kitchens as an easy way to use seasonal zucchini harvests without needing many pantry staples.
Recipe Info
PREP TIME: 20 minutes
COOK TIME: 25 minutes
TOTAL TIME: 45 minutes
SERVINGS: 6
DIFFICULTY: Easy
Ingredients
- 6 cups shredded zucchini
- 1 teaspoon salt (for drawing out moisture, plus more to taste)
- 3 large eggs, beaten
- 2 cups shredded cheese (cheddar, mozzarella, or a mix)
- 1 bell pepper, finely diced
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika or Italian seasoning blend (optional)
- 3-4 tablespoons vegetable oil or olive oil (for pan-frying)
Instructions
- Place the 6 cups shredded zucchini in a large colander set over the sink or a bowl, sprinkle evenly with 1 teaspoon salt, and toss gently to distribute. Let it sit for 15 minutes to draw out excess moisture.
- Transfer the salted zucchini to a clean kitchen towel, cheesecloth, or several layers of paper towels. Gather into a bundle and squeeze firmly over the sink for 1-2 minutes until very little liquid remains; the drier the zucchini, the crispier the patties will be. You should have about 3-4 cups of squeezed zucchini.
- In a large mixing bowl, combine the squeezed zucchini, beaten eggs, shredded cheese, diced bell pepper, garlic powder, black pepper, and optional paprika or Italian seasoning. Mix thoroughly with a spoon or your hands until the mixture holds together when pressed; the eggs and cheese act as the primary binders.
- Heat 2 tablespoons of oil in a large nonstick skillet over medium heat until shimmering (about 350°F if using a thermometer). Scoop about 1/3 cup of the mixture per patty, form into 3-4 inch rounds about 1/2 inch thick, and place 3-4 patties in the skillet without crowding.
- Cook for 4-5 minutes per side, pressing gently with a spatula, until deep golden brown and crispy on the outside and cooked through inside (internal temperature around 160°F). Add more oil as needed between batches and adjust heat if browning too quickly.
- Transfer cooked patties to a paper towel-lined plate to drain excess oil. Repeat with remaining mixture. Serve hot.
Tips
- Squeeze the zucchini as thoroughly as possible after salting; any remaining moisture will make the patties soggy instead of crispy.
- Avoid overcrowding the pan or using too-low heat, which steams the patties rather than frying them to a golden crust.
- Substitute any melting cheese on hand such as Swiss or pepper jack, or add a pinch of chili flakes for heat if available in your spice collection.
Nutrition
Calories: 220
Protein: 12g
Carbs: 8g
Fat: 16g