Crispy Zucchini Patties – Veggie-Packed & Irresistible!

Makes: 8–10 patties
Prep Time: 15 mins (+ 10 mins draining)
Cook Time: 15 mins

These golden zucchini-carrot-cheese patties are crispy outside, tender inside, and so flavorful, you won’t miss the meat! Perfect as a snack, side, or burger substitute.

✅ Ingredients:

2 medium zucchinis, grated (about 2 cups)
1 medium carrot, grated
1 cup shredded cheese (mozzarella, cheddar, or Parmesan)
2 eggs, beaten
3–4 tbsp chopped green onions
¼ cup flour (or almond flour for gluten-free)
½ tsp salt (+ extra for draining)
¼ tsp black pepper
Optional:
- 1 garlic clove, minced (or ½ tsp garlic powder)
- ¼ tsp paprika or dried herbs (oregano, dill)
- 2 tbsp cornmeal (for extra crunch)

👩‍🍳 Instructions:

1. Prep the Zucchini:

Grate zucchini, toss with ½ tsp salt, and let sit 10 mins in a colander.
Squeeze out ALL excess water (key for crispiness!).

2. Mix the Batter:

In a bowl, combine drained zucchini, carrot, cheese, eggs, green onions, flour, and spices.
Stir until evenly mixed (add more flour if too wet).

3. Cook the Patties:

Stovetop: Heat oil in a skillet over medium heat. Drop ¼-cup portions, flatten slightly, and fry 3–4 mins per side until golden.
Air Fryer: Spray patties with oil, cook at 375°F (190°C) for 10–12 mins, flipping halfway.
Baked: Brush with oil, bake at 400°F (200°C) for 20 mins, flipping once.

4. Serve Hot!

Enjoy with sour cream, tzatziki, or marinara sauce.

💡 Pro Tips:

✔ Extra binding? Add 2 tbsp breadcrumbs or oat flour.
✔ Low-carb? Skip flour and use 1 tbsp psyllium husk.
✔ Make ahead? Freeze uncooked patties—cook from frozen (+5 mins).

🌱 Why You’ll Love These:

Kid-friendly (sneak in those veggies!).
Meal-prep hero (great in wraps or atop salads).
Customizable—add corn, feta, or jalapeños!

Try them as a burger patty with avocado and tomato! 🍔

Want a dipping sauce idea? Mix yogurt + lemon juice + dill! 😋