For more delicious veggie patty recipes, try our sweet potato cakes, chickpea pumpkin fritters, or sweet potato fritters! This is a recipe that’s enjoyable year-round, but it’s our go-to when find ourselves with an abundance of zucchini in the heat of summer. Shredded zucchini makes up the bulk of the batter, but we also add chickpeas to make them more hearty and give them more texture. The flavors of the salty feta, fresh dill, and lemon work really well together to create a tasty Mediterranean-inspired zucchini patty. Enjoy them with the creamy yogurt dip as a vegetarian main, snack, or appetizer. They freeze well so if you’ve got a lot of zucchinis to use up, double the batch and freeze some for later! Here’s how we make them in a couple of simple steps:
Zucchini – look for small firm green zucchini. You can also use larger summer zucchinis if that’s what you’ve got but they contain more water and have a spongier texture. Chickpeas – chickpeas are a rich source of plant-based protein, fiber, vitamins, and minerals. They add a wonderful texture to the patties, and make them more satiating too! Feta cheese – salty, tangy feta cheese adds a flavorful dimension to these patties. Fresh dill – fresh dill has a distinct, bright, licorice-like taste. You can also use other fresh herbs like thyme, basil, or parsley. Lemon juice + lemon zest – we use both the juice and the zest for a bright pop of citrus flavor. Sea salt + black pepper + garlic – flavor! Green onions – green onions are milder than regular onions, but still offer a lot of flavor. Eggs – eggs work as a binder to help keep these patties together. Plus, they are super nutritious and a complete source of protein. All-purpose flour – we use regular all-purpose flour. Use a 1:1 gluten-free flour blend if needed. Olive oil – we use extra virgin olive oil to saute these patties.
This zucchini patties recipe is easy to make, but here are a few tips we’ve picked up along the way:
Try to squeeze out as much excess moisture from the grated zucchini as possible. This makes them extra crispy! Make sure your oil is hot (but not burning). If it’s not hot enough, it will soak into the patty making your patties oily. You can test it by dropping a tiny bit of batter into your pan. If it splatters, it’s ready. To speed up the cooking process, get a couple of pans going on your stove at the same time. This way you can enjoy the zucchini patties while they’re still hot. While you’re at it, make a double batch. You’ll never regret the leftovers and they freeze well, too!
Turn them into a healthy summertime meal with a simple spring mix salad and some grilled sausage on the side.
Serve them on their own with some creamy yogurt dipping sauce, tuck them into a pita, or serve them atop a Mediterranean-style grain bowl. There are so many ways to enjoy them!
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