Oh my gosh, you guys, these zucchini patties? They're a total trip down memory lane. My grandma, bless her soul, used to make these every summer when the zucchini plants went absolutely bonkers. The kitchen would be filled with this incredible aroma a mix of sautéed zucchini, garlic, and something subtly sweet… maybe a hint of nutmeg? I never really paid attention back then, honestly. I was too busy trying to sneak extra bites before they even made it to the table. To be real, these weren't just any zucchini patties; they were comfort food, pure and simple. They tasted like sunshine, lazy summer afternoons, and the warmth of family. Making them now, years later, feels like a hug in a skillet. It's a bit chaotic, I’ll admit. Sometimes I forget the salt, other times I burn the garlic… but the result? Pure magic, every single time. And honestly, even the slightly burnt ones are delicious. This recipe isn't about perfection, it's about that delicious, comforting hug of flavor.
Why You'll Love This Recipe
- Honestly, it's ridiculously easy even I can do it, and I’m a kitchen klutz!
- Great for picky eaters (my nephew LOVES them!), and perfect for leftovers (if there are any…)
- Comfort food appeal that just makes you feel hugged. It's THAT good.
- Perfect for date nights (with a nice glass of wine!) or cozy nights in (with a rom-com).
- Meal-prep win when you need it most. Make a big batch on Sunday and you’re set for the week!
- Has that emotional appeal that hits different. It’s like a taste of home.
One time, I was making these for a potluck, and I totally forgot to add the eggs. Oops! Let’s just say the patties were… less than structurally sound. They kinda disintegrated on the pan. I salvaged what I could, but lesson learned: don't skip the eggs!
Ingredients
- Zucchini (about 3 medium): The star of the show! I prefer to grate it by hand for a better texture, but a food processor works too. Just don’t over-grate or you’ll end up with zucchini mush.
- Onion (1 medium, finely chopped): Adds a little bite and sweetness. I’ve tried using shallots once, and it was…interesting. A little too delicate for these hearty patties, if you ask me.
- Garlic (2-3 cloves, minced): More is more, in my opinion! Fresh garlic always, people. Don't even get me started on powdered garlic…
- Eggs (2 large): The binding agent. Don’t skip these! Learn from my potluck fail!
- Breadcrumbs (1/2 cup): Helps absorb moisture and creates that lovely crispy texture. I usually use panko, but regular breadcrumbs work just fine.
- Fresh Parsley (1/4 cup, chopped): Adds freshness and a pop of color. I always buy a big bunch and freeze the rest for later.
- Seasonings & Spices: Salt, pepper, a pinch of nutmeg, and a dash of garlic powder (only a dash, I said!).
- Olive Oil: For frying. Don’t skimp on the good stuff!
Instructions
- Step 1: Prep the Zucchini:
- First, grate your zucchini, and then squeeze out all that excess moisture. This is crucial for crispy patties! I use a clean kitchen towel it’s a little messy, but worth it. I swear, I’ve tried everything to get this right. Trust me on this one.
- Step 2: Combine Ingredients:
- In a large bowl, combine the grated zucchini, onion, garlic, eggs, breadcrumbs, parsley, and seasonings. Mix everything until it's well combined. Don’t overmix, though. A few lumps are totally fine, honestly. It adds character!
- Step 3: Form the Patties:
- Shape the mixture into small patties, about 1/2 inch thick. I usually make them about 3 inches in diameter, but it’s up to you. I didn’t expect that my hands would get so messy, but they do!
- Step 4: Fry the Patties:
- Heat the olive oil in a large skillet over medium heat. Fry the patties for about 3-4 minutes per side, or until they are golden brown and crispy. Don’t overcrowd the pan; work in batches if needed. I usually do two batches, sometimes three. It depends on the size of my skillet and how many patties I’m making.
- Step 5: Drain and Serve:
- Once they're cooked, remove the patties from the skillet and place them on a plate lined with paper towels to drain any excess oil. I usually pat them gently with a clean paper towel to remove any extra oil.
- Step 6: Enjoy!:
- Serve immediately and enjoy! They’re amazing on their own or with a side of your favorite dipping sauce. I love a good dollop of sour cream or a simple yogurt dip.
You Must Know
- Squeezing out the excess moisture from the zucchini is KEY for crispy patties.
- Don’t overcrowd the pan when frying; it’ll lower the temperature and your patties will end up soggy.
- Experiment with different seasonings! A little red pepper flakes for a kick? Yes, please!
Making these patties always reminds me of my grandma’s kitchen, filled with the comforting smells of summer and family. It’s a little messy, a little chaotic, but always filled with love (and sometimes, a little bit of burnt garlic).
Storage Tips
Store leftover patties in an airtight container in the refrigerator for up to 3 days. I wouldn’t recommend freezing them; they get a little mushy. I microwaved it once and the sauce separated so don't do that lol. Reheat gently in a skillet or toaster oven for best results.
Ingredient Substitutions
I’ve experimented with different breadcrumbs panko is my favorite, but regular breadcrumbs work well too. I once tried using almond flour, and it was…interesting. Kinda crumbly, not as crispy. You could also try adding other herbs, like dill or chives. It really depends on your taste. Get creative!
Serving Suggestions
These patties are delicious on their own, but they also pair beautifully with a side salad, some roasted vegetables, or a simple green salad. A dollop of sour cream or a tzatziki sauce would also be amazing. This dish and a rom-com? Yes, please.
Cultural Backstory
This recipe is a family heirloom, passed down from my grandmother. It’s not tied to any specific culture, but it’s deeply rooted in my family history and represents the warmth and love of family gatherings. It’s a simple dish, but it holds a lot of meaning.
These zucchini patties are more than just a recipe; they’re a connection to my family and a taste of summer. I hope you enjoy them as much as I do. Let me know how your version turns out!
Frequently Asked Questions
- → Can I make these ahead of time?
Yes! You can prepare the patty mixture a day in advance and store it in the refrigerator. Just fry them when you're ready to serve.
- → What can I substitute for breadcrumbs?
I’ve tried almond flour, but it wasn’t as crispy. Oat flour might work too, but I haven’t tried that yet!
- → How do I make sure they don’t get soggy?
Squeeze out ALL the moisture from the zucchini! That’s the key. And don’t overcrowd the pan when frying.
- → How long do they last in the fridge?
About 3 days. Reheat gently in a skillet or toaster oven.
- → Can I add other vegetables?
Absolutely! Try adding some grated carrots or bell peppers.