If you’ve ever doubted how satisfying veggies can be, this recipe will change your mind forever. These zucchini patties are tender, golden, and bursting with flavor honestly, they taste better than meat. I’ve whipped these up during both casual weeknight dinners and as appetizers for parties, and they always disappear fast. They’re crispy on the outside, soft inside, and so easy to customize with whatever you have in the fridge. Whether you’re vegetarian, trying to eat lighter, or just love a good veggie dish, this recipe is your new go-to.
Why You’ll Crave These Zucchini Patties
- Quick and easy: Just 15 minutes from prep to plate
- Minimal ingredients: All simple, pantry-friendly items
- Protein-packed: Thanks to the egg and milk combo
- Perfect texture: Crispy outside, tender and juicy inside
- Super versatile: Enjoy them as a snack, lunch, or light dinner
“If this is what vegetables taste like, I don’t need meat ever again!” – @VeggieVictory
Ingredients You’ll Need
- 50 g (½ cup) shredded carrot
- 1 zucchini (150 g or 1 cup), shredded
- ½ small onion (50 g or ½ cup), thinly sliced
- 1 egg
- 100 ml (⅓ cup) milk
- 50 g (⅓ cup) all-purpose flour
- ¼ tsp salt (or to taste)
- ¼ tsp black pepper (or to taste)
Step by Step Directions
- Step 1: In a mixing bowl, combine shredded zucchini, carrot, and sliced onion.
- Step 2: Add in the egg, milk, flour, salt, and pepper. Mix until everything is evenly combined. It should resemble a thick veggie batter.
- Step 3: Heat a non-stick pan over medium heat and lightly grease with oil or cooking spray.
- Step 4: Spoon the mixture into the pan, forming small patties. Flatten them slightly with the back of the spoon.
- Step 5: Cook each side for 2-3 minutes or until golden brown and crispy.
- Step 6: Transfer to a plate lined with paper towels to absorb any excess oil. Serve hot with a dip or salad.
Chef’s Tips for Perfect Patties
- Drain your veggies: Squeeze out excess moisture from the zucchini and carrot with a clean towel. This helps the patties crisp up better.
- Want more flavor? Add herbs like parsley or dill. Or try a pinch of cumin or paprika for depth just like in our cowboy soup where spice balance makes all the difference.
- Make it cheesy: Mix in shredded cheddar or parmesan for extra umami, similar to our cheesy soup variations.
Serving Suggestions
These patties are incredible on their own, but here are some of my favorite ways to serve them:
- With milk buns for a veggie slider twist
- Next to a fresh salad or with a yogurt garlic dip
- Over a bed of yellow rice for a full lunch plate
- Inside wraps or tacos with crunchy slaw and avocado
FAQs About Zucchini Patties
Can I bake these instead of frying?
Yes! Just place them on a parchment-lined baking sheet, spray with oil, and bake at 375°F (190°C) for 15-18 minutes, flipping halfway through. For more healthy baked ideas, try the fluffy baked paczki they’re just as golden and soft.
Are these patties freezer-friendly?
Absolutely. Let them cool completely, place on a baking tray in the freezer until solid, then transfer to a bag. Reheat in the oven or pan. For more freezer-friendly meals, check out our pancake meal prep guide.
What can I use instead of flour?
Oat flour or chickpea flour works well. You can even try mashed potato as a binder like we do in the golden potato bake.
How do I prevent them from falling apart?
Make sure your mixture isn’t too wet, and press each patty firmly with the spoon while cooking. A touch more flour helps bind if needed.
Behind the Pan: My Zucchini Patty Experiences
When I Burned the First Batch
The first time I made these zucchini patties, I cranked the heat a little too high. I wanted that crisp edge, but I ended up with patties that were charred on the outside and raw inside. They looked Instagram-ready… until I took a bite. Now, I always cook them on medium heat, giving each side time to turn golden while the inside gently sets. Patience pays off, and so does a non-stick pan. This same lesson saved me when I made the easy cinnamon rolls rushing the bake led to sticky centers, too.
- Pro Tip: Keep your heat moderate to cook evenly
- Use: A thin spatula for flipping without breaking
- Don’t overcrowd: Too many patties in the pan lowers the temp
Experimenting With Add-Ins
I’ve probably made this recipe a hundred different ways. Once, I tossed in chopped mushrooms and red bell pepper it added color and a deeper umami flavor. Another time, I added grated potato and it reminded me of the crispy crust in our crispy potato onion pancakes. I’ve even mixed in quinoa and crumbled feta for a Mediterranean twist. The best part? The base mixture is so forgiving. As long as the texture holds, you can play around all day.
- Great mix-ins:
- Shredded cheese like mozzarella or cheddar
- Fresh herbs like parsley, cilantro, or dill
- Cooked grains such as quinoa or rice
Serving Them in Creative Ways
These patties aren’t just for lunch. I’ve tucked them into wraps, layered them in sandwiches, and even cut them up over salad bowls. One of my favorite party tricks is turning them into “mini sliders” using mini milk buns, a dollop of tzatziki, and a pickle slice. They disappear faster than any meat-based dish I’ve served. You can even crumble a few into pasta for an unexpected twist kind of like a veggie meatball. It’s a fun way to make dinner exciting without extra effort.
- Creative ideas:
- Serve with spicy mayo or chipotle aioli
- Wrap in a tortilla with shredded lettuce and hummus
- Top with a fried egg for brunch
My Meal Prep Routine With These Patties
Every Sunday, I batch-cook 10-12 patties and keep them in the fridge. They reheat beautifully in a skillet or air fryer, and they’re lifesavers when I need a fast, filling lunch. I’ll pair a few with some yellow rice, roasted vegetables, or a quick salad. Some days I just eat one cold straight from the fridge no shame. They’re that good. For sweet contrast during prep, I make a batch of easy homemade crepes as a dessert option.
- Make-ahead tips:
- Store patties between parchment layers to prevent sticking
- Reheat in an oven or air fryer for maximum crispiness
- Freeze extra uncooked batter in portioned scoops for later use
“Every great recipe teaches you something even the ones that stick to the pan.” – @ZucchiniWhisperer
More Recipes You’ll Love
- 10-Minute Skillet Bread – the perfect crispy side
- Easy Homemade Crepes – wrap your patties in them for a veggie roll-up
- Banana Condensed Milk Cake – ideal sweet finish to your veggie lunch
- Fluffy Egg Cups – pair with patties for a protein-packed brunch
Calories and Nutrition (Per Serving)
- Calories: 180
- Protein: 6g
- Fat: 8g
- Carbs: 20g