Savory zucchini patties are a delicious and nutritious snack that you can enjoy throughout the year. Their light and fluffy texture make them a pleasure to eat. The flavor of the zucchini is enhanced with a variety of herbs and spices, giving the patties an irresistible flavor.
To make the patties, start by grating two medium-sized zucchini into a bowl. The grated zucchini should be as fine as possible. Once the zucchini has been grated, add in the herbs and spices of your choice. Commonly used herbs and spices are black pepper, garlic powder, paprika, and parsley. Mix the grated zucchini with the herbs and spices until everything is evenly distributed.
Next, add in two beaten eggs, a tablespoon of flour, and a pinch of salt. Mix everything together until a thick batter is formed. If the batter is too thin, add a little more flour. If it is too thick, add a splash of water.
Once the batter is ready, heat a large pan over medium-high heat and add a generous amount of vegetable oil. When the oil is hot, spoon-heaped tablespoon-sized portions of batter into the pan and flatten them slightly. Be sure to spread the batter so that the patties don’t stick together in the pan. Fry the patties for three to four minutes on each side until they are golden brown.
Remove the patties from the pan and place them on a paper towel-lined plate. Serve the savory zucchini patties warm with a dollop of sour cream or yogurt for a cooling contrast. Enjoy the light and fluffy texture and savory flavor of these delicious zucchini patties.
Savory Zucchini Patties
4
servings15
minutes25
minutes280
kcalI love zucchini patties, especially in summer. I don’t cook them very often, but I always eat them with great pleasure. By the way, they can also be served as a side dish, for example, with fish. They are made very fast, especially if you have a food processor on hand to help you grate them quickly. You need a minimum of technique and skill, and the result is always a maximum pleasure! Highly recommend!
Ingredients
2 medium Zucchini
2 eggs
1/4-1/3 cup gluten-free flour mix
2 cloves of garlic
A bunch of greens (cilantro, dill, parsley – to taste)
1/2 tsp salt
Black Ground Pepper to taste
3 tbsp Avocado oil for frying
2-4 tbsp Sour cream (optional) or plain coconut yogurt (optional)
Directions
- Grate the zucchini on a coarse grater, manually or using a food processor. Leave them in the bowl for a while so that they give juice.
- In a separate deep bowl, beat the eggs with a pinch of salt, add the gluten-free flour and mix until smooth.
- Then add finely chopped garlic and greens – it can be parsley, dill, cilantro, or whatever you like.
- Add salt and black pepper to taste.
- Mix well and put the grated zucchini into the mixture, squeezing them a little, getting rid of excess juice. Mix everything well again. If the “dough” is too liquid – add a little more flour!
- Fry the pancakes in avocado oil in a well-heated pan until cooked. Usually, it is 3-4 minutes on each side until golden brown.
- To make the shape round, you can use a culinary ring when putting them into a pan. It is important that the pancakes are well cooked, so if you feel that they are still damp or raw, but are starting to burn, just lower the heat a little and let them cook. And yet you don’t need to make them too big and thick – small and thin ones are much easier to fry.
- Serve zucchini pancakes best with sour cream, it’s tastier. Enjoy your meal!
