Have you spotted some zucchini on sale or harvested some from your own garden? You might be wondering how to use this nutritious vegetable up before it spoils. Or perhaps you just love the flavor and want a new zucchini idea.
This recipe for zucchini patties transforms the humble vegetable into crispy little treats you can’t help but love. They’re free from gluten and also suitable for vegetarians.
These versatile bites can be served as a main course or as a side. They also make a nice snack. The herbs, shallot and garlic are so good with the zucchini flavor, and you can experiment with seasonings, perhaps adding curry powder or chipotle powder for a different taste. The cheese, egg and Bisquick give them a great texture and help them hold together.
You can also make these firmer and more crunchy by adding some crushed Ritz crackers or breadcrumbs to the zucchini patty batter.
Why do I love Zucchini Patties?
These zucchini patties are flavorful and versatile. They’re made using zucchini, cheese, eggs, Bisquick, butter, onion, and seasonings. They pair well with meat, poultry or fish dishes, and also make a healthy, crunchy snack.
How to Serve Them:
Serve these hot and crispy for the best results, perhaps adding a little ranch dressing or sour cream on top as a garnish. Have them as a snack, side dish or even pair them with bacon and eggs for a special brunch.
Can You Make Them Ahead?
If you want to prepare these ahead, you can, but don’t cook them until you’re ready to serve. That way they’ll be more crispy than reheated ones.
- Shredded zucchini
- Dried basil
- Shredded cheddar cheese
- Large eggs lightly beaten
- Onion grated
Step 1. Combine the eggs, salt, zucchini, basil, cheddar cheese, Bisquick, and onion in a mixing bowl, and stir to combine well.
Step 2. Shape the mixture into 6 patties.
Step 3. Melt the butter in a skillet over medium-high heat, and add the patties to it, cooking for 4-5 minutes per side, or until crispy and golden brown.
Zucchini fritters make a mouthwatering, unusual side dish for steak, chicken, pork chops, or anything else you can think of. They’re golden brown, perfectly crunchy and full of nutrients from the zucchini. Once you try these, you’ll want to add them to your regular meal rotation.
- ½ tsp. Salt
- 2 C. Shredded zucchini
- ½ tsp. Dried basil
- ½ C. Shredded cheddar cheese
- 2 Large eggs lightly beaten
- ⅓ C. Bisquick
- 2 Tbsp. Butter
- 2 Tbsp. Onion grated
- Combine the eggs, salt, zucchini, basil, cheddar cheese, bisquick and onion in a mixing bowl, and stir to combine well.
- Shape the mixture into 6 patties.
- Melt the butter in a skillet over medium high heat, and add the patties to it, cooking for 4-5 minutes per side, or until crispy and golden brown.
THANKS FOR PINING!
Leftovers will keep for up to 3 days in an airtight container in the refrigerator. Another option is freezing them for an hour on a parchment paper lined baking sheet and then transferring them into a freezer-safe bag or container with parchment paper between each one to stop them sticking together. They’ll be good in the freezer for up to 4 months and you can thaw them overnight before heating them back up.
Variations and Substitutions:
Feel free to add your own touches to these wonderful zucchini patties, or courgette patties as they’re known in some countries. Add Mexican blend cheese, minced jalapenos and cilantro for a south of the border vibe, feta, oregano and minced artichoke hearts for a Greek feel, or some mozzarella and minced sundried tomatoes for a touch of Italy. Or have fun coming up with your own variations!