Zucchini Patties That Are Golden and Crispy in 30 Minutes
The enemy of a good zucchini patty is water – not the zucchini itself. A quick salt-sweat and a hot skillet changes everything. These come out golden, crispy, and actually hold together. Ready in 30 minutes, they're a weeknight win.
Equipment
- Box grater or food processor with grating disc
- Clean kitchen towel or cheesecloth
- Cast iron or heavy-bottomed skillet (10-inch)
- Spatula with a thin edge (preferably metal)
- Paper towels
Ingredients
- 2 medium zucchini (about 1 lb)
- 1 tsp kosher salt (for sweating)
- 1 large egg, beaten
- 1/3 cup all-purpose flour (or chickpea flour for GF)
- 1/3 cup grated Parmesan or pecorino
- 2 cloves garlic, minced (divided)
- 3 tbsp fresh dill or parsley, chopped (divided)
- Neutral oil for frying (avocado or grapeseed)
For the sauce
- 1/2 cup Greek yogurt
- 1 clove garlic, minced
- 1 tsp lemon juice (or to taste)
- Salt to taste
Instructions
- Prep, sweat, and squeeze: Grate zucchini on large holes of a box grater. Toss with 1 tsp salt in a bowl and let sit for 10 minutes.
- Transfer grated zucchini to a clean kitchen towel, wrap tightly, and squeeze over the sink to remove as much liquid as possible.
- Mix the batter: In a bowl, combine squeezed zucchini, beaten egg, flour, Parmesan, 1 minced garlic clove, and half the dill. Mix until just combined – do not overmix.
- Heat the skillet: Place a 10-inch cast iron or heavy skillet over medium-high heat. Add enough oil to cover the bottom by 1/4 inch. When oil shimmers and a pinch of flour sizzles, it’s ready.
- Form and fry: Scoop about 2 tablespoons of batter per patty and gently flatten in the pan. Do not crowd – cook 4 patties at a time. Fry 3-4 minutes per side until deep golden brown.
- Transfer cooked patties to a paper-towel-lined plate. Sprinkle with flaky salt while hot. Keep warm in a 200°F oven if making a batch.
- Make the sauce: Stir together yogurt, remaining minced garlic, lemon juice, and a pinch of salt. Adjust to taste – it should be tangy and bright.
- Serve: Arrange patties on a plate, dollop with sauce, and sprinkle with remaining dill. Enjoy immediately.
Notes
Make-ahead and storage: Cooked patties keep in the fridge for up to 4 days in an airtight container with a paper towel. Reheat in a dry skillet over medium heat for 2 minutes per side – never microwave if you want to keep the crunch.
Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag. Reheat straight from frozen in a 375°F oven for 10 minutes.
Gluten-free: Substitute chickpea flour 1:1 – it adds a nice nuttiness and crisps beautifully.
Dairy-free: Omit Parmesan and add 1 tablespoon nutritional yeast for savory depth.
Spicy version: Add a pinch of red pepper flakes to the batter and a drizzle of sriracha to the yogurt sauce.