Zucchini Patties Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12 zucchini
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Calories
128 kcal
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Course
Lunch
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Cuisine
North American
Zucchini Patties Recipe
Description
The patties combine finely grated zucchini that's been rested and squeezed dry with mashed chickpeas, crumbled feta cheese, fresh dill, lemon juice and zest, chopped green onions, and minced garlic. Eggs and flour bind the mixture into a batter that is portioned and cooked in olive oil over low heat until both sides develop a golden crust while the interior stays tender. This results in crisp edges with a moist center.
The accompanying yogurt dip, made from Greek yogurt, mayonnaise, lemon juice, and salt, adds a creamy, tangy complement that balances the patties’ fresh flavors. The patties work well as a light main, appetizer, or side dish, bringing bright herb and cheese notes in each bite.
Ingredients
- 2 small zucchini coarsely grated and squeezed dry
- 15 ounce chickpeas drained and rinsed, canned
- ⅓ cup feta cheese crumbled
- 2 tablespoons dill finely chopped, fresh
- 1 tablespoon lemon juice and zest
- ½ teaspoon salt sea salt
- ½ teaspoon black pepper sea salt
- 2 green onions finely chopped
- 2 large egg lightly whisked
- 1 clove garlic minced
- ½ cup all-purpose flour
- 4 tablespoons olive oil
Yopgurt Dip
- ⅓ cup Greek yogurt
- 2 tablespoons mayonnaise can be light
- 1 tablespoon lemon juice
- 1 pinch salt sea salt
Instructions
- Shred the zucchini in a food processor fitted with a shredding disk or use a box grater. Transfer the zucchini to a clean kitchen towel or a few sheets of strong paper towel and sprinkle with a pinch of salt. Allow it to rest for 10 minutes and then squeeze out the excess liquid.
- Add chickpeas to a medium-sized bowl and crush them with a fork. Mix in the squeeze-dried zucchini, feta cheese, dill, lemon juice and zest, green onions, eggs, garlic, black pepper, lemon juice and zest, salt, pepper, green onions, eggs, and garlic. Add flour gradually and stir to combine.
- Mix the yogurt dip ingredients together in a small bowl.
- Heat the olive oil in a large non-stick skillet over low heat. Add 2 tablespoons of the batter to the pan and use the back of a spatula to gently press it into a 2-inch fritter. Repeat until the pan is full then fry until golden brown on both sides, 3 minutes per side. Repeat with the remaining batter adding more oil to the pan if it becomes dry. Serve the zucchini patties with the yogurt dip on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12zucchini
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Serving | 1 serving + 1 patty + dip | |
| Calories | 128kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 35mg | 12% |
| Sodium | 281mg | 12% |
| Potassium | 140mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 134IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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