ADMINIngredients:
2 medium zucchinis (about 3 cups grated)
1 teaspoon salt
2 eggs
1/3 cup finely chopped onion
2 garlic cloves, minced
1/2 cup grated Parmesan cheese (optional, for extra umami)
1/2 cup breadcrumbs or panko (can substitute with almond flour for gluten-free)
1/4 cup all-purpose flour (or chickpea flour for a protein boost)
1/2 teaspoon black pepper
1/2 teaspoon dried oregano or Italian seasoning
2 tablespoons chopped fresh parsley or dill
Olive oil or neutral oil for pan-frying
Instructions:
1. Prep the zucchini:
. Grate the zucchini and place it in a colander.
. Sprinkle with 1 tsp salt, mix, and let sit for 10–15 minutes to draw out moisture.
. Then, squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.
2. Mix the batter:
. In a large bowl, combine the drained zucchini, eggs, onion, garlic, Parmesan (if using), breadcrumbs, flour, pepper, oregano, and herbs.
. Mix until well combined. The mixture should hold together—if too wet, add more breadcrumbs or flour.
3. Cook the patties:
. Heat 2–3 tablespoons of oil in a non-stick skillet over medium heat.
. Scoop about 2 tablespoons of mixture and flatten slightly into patties.
. Fry for 3–4 minutes on each side until golden and crisp.
4. Drain & serve:
. Place on paper towels to drain excess oil.
. Serve warm with a dip like tzatziki, sour cream, or spicy mayo.