Description

Hey kitchen pals! Harper here, ready to celebrate zucchini season with a crispy, cheesy treat that’s as satisfying as it is simple. If your garden (or local market) has gifted you with a mountain of zucchini, these golden patties are your ticket to turning that abundance into a delicious, crunchy snack or side. Packed with melty mozzarella, savory Parmesan, and fresh zucchini, they’re perfect for lunch, dinner, or even a snack to impress. Ready? Let’s get cooking!

Ingredients

Scale

2 cups grated zucchini (no need to peel)
2 large eggs, beaten
(For vegan option: 2 tbsp flaxseed + 5 tbsp water, let sit 10 mins)
½ cup all-purpose flour
(Gluten-free? Use almond or oat flour)
½ cup grated Parmesan cheese
(Substitute Pecorino Romano or nutritional yeast for vegan)
½ cup shredded low-moisture mozzarella
(Cheddar or dairy-free shreds work too)
¼ cup finely chopped onion
(Green onions or 1 tsp onion powder also work)
½ tsp salt (or to taste)
2 tbsp vegetable oil (avocado or grapeseed oil are great for frying)

Instructions

1. Wring Out Summer’s Bounty
Grate zucchini and place in a clean kitchen towel or cheesecloth. Twist and squeeze firmly over the sink until no more water drips out. This step is key to avoid soggy patties!

2. Mix Your Magic
In a large bowl, combine the squeezed zucchini, beaten eggs, flour, Parmesan, mozzarella, chopped onion, and salt. Stir gently with a fork just until combined (don’t overmix). Let the batter rest for 5 minutes to help the flour absorb moisture for extra crispiness.

3. Form & Fry
Heat oil in a skillet over medium heat. Scoop about 2 tablespoons of batter and shape into ½-inch thick patties with damp hands to prevent sticking. Fry patties in batches, about 3-4 minutes per side, until deep golden brown and crispy. Don’t overcrowd the pan!

4. Drain & Serve
Transfer cooked patties to a paper towel-lined plate to drain excess oil. Serve immediately for maximum crunch. Optionally, keep warm in a 200°F oven while cooking the rest.

Notes

Always squeeze your zucchini dry! Water is the enemy of crispiness.
Use low-moisture mozzarella to avoid soggy patties.
Medium heat works best — too hot burns outside, too low makes them greasy.
Let the batter rest 5 minutes before frying for better texture.
Don’t crowd the pan; give patties room to crisp.

Nutrition

Calories: 85 kcal per serving
Fat: 6g
Carbohydrates: 5g
Fiber: 0.5g
Protein: 4g