Fried Zucchini Patty Recipe

Yesterday I pulled from my freezer a bag of shredded yellow zucchini. It was from a friend’s garden and my daughter shredded a whole bunch for me a few months ago. I made bread with some of it and froze the rest. What a good idea! Tonight I needed something to go with our Italian Baked Lemon Chicken and I decided to make some zucchini patties in the frying pan.  They turned out great. 

Fried Zucchini Patties

3 cups of shredded zucchini

1 cup shredded sharp cheddar cheese

1/2 cup or so of seasoned bread crumbs

1 egg, beaten

1 clove of garlic, crushed

salt and pepper

olive oil

small amount of flour in a bowl

Squeeze almost all the water out of the shredded zucchini by putting it into a clean dish towel that you don’t mind getting a little green or yellow juice stains on, as the juice could stain. Twist and squeeze till almost dry. Put into a bowl with the bread crumbs, cheese, egg, garlic and salt and pepper. Add in a little olive oil if too dry. Mix well. Shape into balls about the size of a golf ball or so and roll in a bit of flour. Set on a plate. Heat enough olive oil to coat the bottom of your pan on med-high heat. When oil is ready carefully add in each ball and flatten slightly with a spatula. Cook a few minutes on each side until golden brown. Remove to a paper towel lined plate and salt right away. Enjoy!

Test one for doneness by cutting into it once you have the color you want. If it’s not done inside, will taste raw, lower the heat and let them cook a bit longer. I always do a test one first.

Buon Appetito!

 Don’t forget to enter my giveaway! You have 2 more days.

5 thoughts on “Fried Zucchini Patty Recipe

  1. Hello

    I am wondering of your Nonna called these squash patties by another name? My Nonna called them something in dilect, so I was curious if your called them and what she called them.


    • I don’t really know the answer to this question. I can’t remember her making these and I most likely would not have eaten them as a child. I hated almost all vegetables. Shocking, I know!

Comments are closed.