Zucchini and Cheese Patties

🌿 Zucchini and Cheese Patties

Ingredients

• 2 medium zucchinis (grated)

• 1 cup shredded mozzarella or cheddar cheese

• 1 egg

• 3–4 tbsp all-purpose flour (or breadcrumbs)

• 1 small onion (finely chopped)

• 1–2 green chilies (optional)

• 1 tsp garlic powder or 2 minced garlic cloves

• ½ tsp black pepper

• ½ tsp paprika or red chili flakes

• Salt to taste

• 2 tbsp chopped coriander or parsley

• Oil for shallow frying

Instructions

1. Prep the Zucchini

• Grate zucchini and sprinkle a little salt.

• Let it sit for 10 minutes.

• Squeeze out all excess water using hands or a cloth.

• This step makes patties crispy, not soggy.

2. Make the Batter

• Add squeezed zucchini to a bowl.

• Add cheese, egg, flour/breadcrumbs, onion, chilies, garlic, pepper, paprika, coriander, salt.

• Mix until thick and spoonable.

• If too wet → add more flour.

3. Cook

• Heat oil in a pan on medium heat.

• Add spoonfuls of mixture and gently flatten.

• Fry each side for 3–4 minutes until golden and crispy.

• Remove and place on a paper towel.

4. Serve

• Serve with garlic mayo, ranch, ketchup, or yogurt dip.

Q&A 

Q1: My patties are too soft. What should I do?

A: Add more flour or breadcrumbs. Also ensure zucchini water is fully squeezed.

Q2: Can I bake them instead of frying?

A: Yes! Brush with oil and bake at 200°C for 15–18 minutes, flipping halfway.

Q3: Can I make them without egg?

A: Yes — use 1–2 tbsp cornstarch or 2 tbsp yogurt as a binder.

Q4: Which cheese is best?

A: Mozzarella for stretch, cheddar for flavor. A mix of both is perfect.

Q5: Can I make them ahead?

A: Yes, shape patties and refrigerate for 24 hours or freeze up to 1 month.