Zucchini Patties Recipe

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

Breadcrumbs: Helps bind the mixture and adds a crispy texture.

Parmesan cheese: Adds a rich, savory flavor.

Garlic: Provides a fragrant and robust taste.

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

Salt: Enhances the overall flavor.

Black pepper: Adds a hint of spice.

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

When preparing the zucchini, make sure to squeeze out excess moisture thoroughly. This step is crucial to prevent the patties from becoming too soggy and falling apart during frying. You can use a clean kitchen towel or cheesecloth to wring out the grated zucchini effectively.

• zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it a great alternative.

• breadcrumbs - Substitute with panko: Panko breadcrumbs provide a lighter, crispier texture compared to regular breadcrumbs.

• grated parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar salty and nutty flavor, though it is slightly sharper.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity to taste.

• beaten eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoon water per egg) can be used as a vegan alternative to bind the patties.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can be a subtle change.

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

• Allow the zucchini patties to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled patties in an airtight container. If stacking, separate layers with parchment paper to prevent sticking.

• Store the container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat or in the oven at 350°F until warmed through.

• For freezing, arrange the cooled patties in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.

• Transfer the frozen patties to a freezer-safe bag or container, separating layers with parchment paper. Label with the date for reference.

• Store in the freezer for up to 2-3 months. When ready to eat, reheat directly from frozen in a skillet over medium heat or in the oven at 375°F until hot and crispy.

• To maintain the best texture, avoid microwaving as it can make the patties soggy.

• 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, flipping halfway through, until they are heated through and crispy.

• 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 until they are warmed through and have regained their crispy exterior.

• Microwave Method: Place the zucchini patties on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the zucchini patties in a single layer in the air fryer basket. Cook for 5-7 minutes, flipping halfway through, until they are hot and crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the zucchini patties on the toaster oven tray. Heat for 10-12 minutes, flipping halfway through, until they are thoroughly warmed and crispy.

• Grater: Used to grate the zucchini into fine shreds.

• Mixing bowl: A large bowl to combine all the ingredients together.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Measuring cups: Essential for measuring out the breadcrumbs and parmesan cheese accurately.

• Measuring spoons: Useful for measuring the salt and black pepper.

• Whisk: Used to beat the eggs before adding them to the mixture.

• Frying pan: A medium-sized pan for frying the zucchini patties.

• Spatula: Helps in flipping the patties to ensure they are golden brown on both sides.

• Paper towels: Used to drain the excess oil from the fried patties.

• Plate: For placing the patties after they are fried and drained.

Prepare ingredients ahead: Grate the zucchini and mince the garlic in advance. Store them in the fridge to save time when you're ready to cook.

Use a food processor: Quickly combine the zucchini, breadcrumbs, parmesan cheese, garlic, eggs, salt, and pepper in a food processor for a faster mix.

Preheat the pan: While mixing the ingredients, start heating the olive oil in the pan to save time.

Batch frying: Form all the patties first, then fry them in batches to streamline the process.