Yields: Approximately 8-12 patties
Prep time: 20 minutes
Cook time: 15-20 minutes
Ingredients:
2 medium zucchinis, grated
1 medium carrot, grated
1/2 cup grated potato (from image – appears to be present)
2 large eggs (from image)
1/4 cup chopped green onions or chives (from image)
1/2 cup all-purpose flour (or breadcrumbs for a crispier texture)
1/4 cup grated Parmesan cheese (optional, but adds flavor)
1/2 teaspoon dried dill or other herbs (optional, e.g., oregano, thyme)
Salt and freshly ground black pepper to taste
Olive oil for frying
Instructions:
Prepare Vegetables: Grate the zucchinis, carrot, and potato. Place the grated vegetables in a colander.
Remove Excess Moisture: This step is crucial for crispy patties! Sprinkle about 1/2 teaspoon of salt over the grated vegetables and let them sit for 10-15 minutes. Then, firmly squeeze out as much liquid as possible using your hands, a clean kitchen towel, or paper towels. The drier the mixture, the crispier the patties will be.
Combine Ingredients: In a large bowl, combine the squeezed grated zucchini, carrot, potato, eggs, chopped green onions (or chives), flour (or breadcrumbs), Parmesan cheese (if using), and dried dill (if using). Season generously with salt and black pepper. Mix everything together until well combined.
Form Patties: Scoop about 2-3 tablespoons of the mixture for each patty and gently form them into flattened disks, about 1/2-inch thick.
Cook Patties: Heat about 1-2 tablespoons of olive oil or vegetable oil in a large non-stick skillet over medium heat.
Fry Patties: Carefully place the patties into the hot skillet, ensuring not to overcrowd the pan. Cook for 4-6 minutes per side, or until golden brown and cooked through. You may need to add more oil between batches.
Drain and Serve: Transfer the cooked patties to a plate lined with paper towels to drain any excess oil.
Serve: Serve warm with a dollop of sour cream, Greek yogurt, or your favorite dipping sauce.
Enjoy your “Better Than Meat!” Zucchini Patties!