Total Time: 45 minutes (plus 30 minutes draining)
Prep Time: 20 minutes
Cook Time: 10 minutes
Inactive Time: 30 minutes (for draining zucchini)
Yield: About 12 patties (serves 4 as a main, 6 as an appetizer)
Difficulty: Easy
Intensity: Low to Moderate (requires some hands-on prep and frying)
Ingredients
For the Zucchini Patties:
4 medium zucchini (about 1.5 lbs / 700g), grated
1 tsp fine sea salt, plus more for seasoning
2 large eggs, lightly beaten
½ cup (50g) grated Parmesan cheese
¾ cup (100g) crumbled feta cheese
⅓ cup (50g) finely diced red onion
⅓ cup (15g) finely chopped fresh dill
⅓ cup (15g) finely chopped fresh mint
2 cloves garlic, minced
½ cup (60g) all-purpose flour (or gluten-free 1:1 blend)
1 tsp baking powder
½ tsp freshly ground black pepper
½ tsp smoked paprika (optional)
¼ cup (60ml) olive oil or avocado oil, for frying
For the Herbed Yogurt Dip:
1 cup (240g) plain Greek yogurt (full-fat or 2%)
2 tbsp freshly squeezed lemon juice
1 tbsp extra virgin olive oil
2 tbsp finely chopped fresh mint or dill (or a mix)
1 small garlic clove, minced or grated
Salt and pepper to taste
For Serving (Optional):
Lemon wedges
Extra fresh herbs
Mixed green salad
Instructions
Step 1: Prepare and Drain the Zucchini
This crucial step removes excess water, ensuring your patties stay crispy and don’t fall apart.
Grate the zucchini using the large holes of a box grater or a food processor.
Place the grated zucchini in a colander set over a bowl or in the sink. Toss with 1 teaspoon of salt. Let it sit for 30 minutes.
After 30 minutes, use your hands or a clean kitchen towel to squeeze the zucchini vigorously, removing as much liquid as possible. You should have a surprisingly dry, compact handful of zucchini pulp. Transfer it to a large mixing bowl.
Step 2: Mix the Patty Ingredients
To the bowl with the squeezed zucchini, add the beaten eggs, Parmesan, crumbled feta, red onion, dill, mint, and minced garlic. Mix well with a fork until thoroughly combined.
In a small bowl, whisk together the flour, baking powder, black pepper, and smoked paprika (if using).
Sprinkle the dry flour mixture over the zucchini mixture. Gently fold everything together until just combined and no dry flour spots remain. Avoid overmixing. The mixture will be moist but hold together when pressed.
Step 3: Form the Patties
Using a ¼-cup measuring scoop or your hands, portion the mixture. Form into round patties, about ½-inch thick and 3 inches in diameter. Place them on a parchment-lined plate or baking sheet. You should have about 12 patties.
Pro-Tip: If the mixture feels too wet to handle, you can add 1-2 more tablespoons of flour. For extra crispiness, you can lightly dust each formed patty with a little more flour before frying.
Step 4: Make the Herbed Yogurt Dip
While the zucchini drains or the patties rest, make the dip.
In a small bowl, combine the Greek yogurt, lemon juice, olive oil, chopped herbs, and minced garlic.
Season with salt and pepper to taste. Stir well, cover, and refrigerate until ready to serve. This allows the flavors to meld.
Step 5: Pan-Fry the Patties
Heat the olive or avocado oil in a large non-stick or cast-iron skillet over medium heat.
Once the oil is shimmering (test with a small piece of mixture—it should sizzle gently), carefully add 4-5 patties, ensuring they aren’t crowded. Fry for 3-4 minutes per side, until deeply golden brown and crisp.
Transfer the cooked patties to a paper towel-lined plate to drain any excess oil. Repeat with the remaining patties, adding a little more oil to the pan if needed.
Chef’s Note: For a lighter option, you can bake the patties. Preheat oven to 400°F (200°C). Place patties on a parchment-lined baking sheet, brush lightly with oil, and bake for 20-25 minutes, flipping halfway, until golden.
Step 6: Serve
Serve the zucchini patties warm, alongside the chilled herbed yogurt dip and lemon wedges.
Garnish with extra fresh herbs. They are perfect on their own, tucked into pita bread, or atop a bed of greens for a complete meal.
Storage & Reheating
Storage: Cooled patties can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: Place cooked, cooled patties in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen.
Reheating: For best results, reheat in a 375°F (190°C) oven or toaster oven for 10-12 minutes (15 if frozen) until hot and re-crisped. The air fryer is also excellent for reheating.
Nutritional Information
Serving Size: 3 patties (as a main for 4) with 2 tbsp of dip. Nutrition is an estimate.
Nutrient Amount % Daily Value*
Calories 320 kcal
Total Fat 22g 28%
– Saturated Fat 7g 35%
Cholesterol 115mg 38%
Sodium 850mg 37%
Total Carbohydrates 18g 7%
– Dietary Fiber 2g 7%
– Sugars 6g
Protein 15g 30%
Vitamin D 1mcg 6%
Calcium 280mg 22%
Iron 2mg 11%
Potassium 550mg 12%