These zucchini patties are a delightful way to enjoy the bounty of summer squash. Light and crispy on the outside, yet tender and flavorful on the inside, they make for a perfect appetizer, side dish, or even a light main course. The combination of Parmesan cheese and aromatic herbs elevates the humble zucchini to new heights, making each bite a burst of savory goodness.
Ingredients:
- 2 medium zucchinis, grated
- 1 teaspoon salt
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 large egg, beaten
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- Olive oil for frying
Instructions:
- Grate the zucchinis and place them in a colander. Sprinkle with salt and let sit for 10 minutes to draw out excess moisture. After 10 minutes, squeeze out as much liquid as possible using a clean kitchen towel or paper towels.
- In a large mixing bowl, combine the grated zucchini, breadcrumbs, Parmesan cheese, chopped onion, minced garlic, beaten egg, black pepper, oregano, and basil. Mix until all ingredients are well incorporated.
- Heat a thin layer of olive oil in a large skillet over medium heat. Scoop about 2 tablespoons of the zucchini mixture and form it into a patty. Place the patty in the hot skillet and repeat with the remaining mixture.
- Cook the patties for about 3-4 minutes on each side or until golden brown and crispy. Remove from the skillet and place on paper towels to drain any excess oil.
- Serve the zucchini patties warm, garnished with additional Parmesan cheese or a dollop of sour cream if desired.
