A Perfect Blend of Vegetables
These golden Potato & Zucchini Patties combine the humble potato with fresh zucchini to create a dish that’s both comforting and nutritious. This European-inspired recipe transforms simple ingredients into delicious patties with a crispy exterior and tender interior.
Ingredients
- 2 medium zucchini (approximately 400g/14oz)
- 1/2 teaspoon salt (for drawing moisture from zucchini)
- 2 medium potatoes (approximately 400g/14oz)
- 1 medium onion, finely chopped
- 1 medium carrot, grated
- 2 tablespoons fresh parsley, chopped
- 2 large eggs
- 1/2 teaspoon black pepper
- 3 tablespoons breadcrumbs
- 100g (1 cup) mozzarella cheese, grated
- 3 tablespoons olive oil for frying
Step-by-Step Instructions
Preparation
- Prepare the zucchini: Grate the zucchini using the large holes of a box grater. Place in a colander, sprinkle with 1/2 teaspoon salt, and let sit for 15 minutes to draw out excess moisture.
- Prepare the potatoes: Peel and grate the potatoes. Rinse under cold water to remove excess starch, then drain well.
- Extract moisture: Squeeze handfuls of the zucchini firmly to remove as much liquid as possible. Do the same with the grated potatoes. This step is crucial for achieving crispy patties.
- Combine vegetables: In a large bowl, mix the drained zucchini, potatoes, finely chopped onion, grated carrot, and chopped parsley.
Creating the Patties
- Add binding ingredients: Beat the eggs in a small bowl, then add to the vegetable mixture along with black pepper, breadcrumbs, and grated mozzarella. Mix thoroughly until well combined.
- Form patties: With damp hands, take about 3 tablespoons of the mixture and form into a patty about 3 inches wide and 1/2 inch thick. Repeat with remaining mixture.
Cooking
- Heat the oil: Heat olive oil in a large non-stick skillet over medium heat until shimmering.
- Fry the patties: Carefully place patties in the hot oil, leaving space between them. Cook for 4-5 minutes per side until golden brown and crispy. Work in batches if necessary to avoid overcrowding.
- Drain excess oil: Transfer cooked patties to a plate lined with paper towels to absorb any excess oil.
- Serve hot: These patties are best enjoyed while still warm and crispy.
Nutritional Information and Timing
Prep Time: 30 minutes (including time for draining zucchini)
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 12 patties (serves 4)
Nutritional Information (per serving – 3 patties):
- Calories: 275
- Total Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 105mg
- Sodium: 420mg
- Total Carbohydrates: 25g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 11g
Cooking Tips and Tricks
- Moisture control: The key to crispy patties is removing excess moisture from both the zucchini and potatoes. Don’t skip this step!
- Oil temperature: Ensure the oil is hot but not smoking before adding patties. Test by adding a small piece of the mixture—it should sizzle immediately.
- Even thickness: Make patties uniform in thickness for even cooking. Use the back of a measuring cup to flatten them if needed.
- Don’t rush flipping: Allow patties to develop a golden crust before flipping, which helps them hold together.
- Oven finish option: For a lower-fat version, you can pan-sear the patties briefly and then finish cooking in a 375°F (190°C) oven for 15 minutes.
- Seasoning adjustments: Taste the mixture before forming patties and adjust salt/pepper as needed, keeping in mind the salt already added to the zucchini.
Variations and Substitutions
Additional Flavors:
- Herb variations: Try adding fresh dill, basil, or chives instead of or alongside parsley.
- Cheese options: Substitute Parmesan, cheddar, or feta for the mozzarella.
- Spice it up: Add 1/2 teaspoon of smoked paprika or 1/4 teaspoon of cayenne pepper for heat.
- Garlic lover’s version: Add 2 minced garlic cloves for extra flavor.
Dietary Adjustments:
- Gluten-free: Use gluten-free breadcrumbs or ground rolled oats.
- Lower carb: Reduce potato and increase zucchini proportion.
- Egg-free binding: Replace eggs with 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water (let sit for 5 minutes before using).
Serving Suggestions:
- Sauce pairings: Serve with Greek yogurt sauce, sour cream, or garlic aioli.
- Meal ideas: Top with a fried egg for breakfast, serve alongside grilled meat, or place in a bun for a vegetarian burger.
- Accompaniments: Pair with a simple green salad or roasted vegetables for a complete meal.
Common FAQs
Q: Can I prepare these patties ahead of time?
A: Yes! You can prepare the mixture up to 24 hours in advance and keep it refrigerated. You can also form the patties and refrigerate them (separated by parchment paper) for up to 8 hours before cooking.
Q: Why are my patties falling apart during cooking?
A: This usually happens when there’s too much moisture in the mixture or when the patties are flipped too early. Make sure to thoroughly drain the vegetables and allow the patties to form a crust before flipping.
Q: Can these patties be baked instead of fried?
A: Yes, place formed patties on a parchment-lined baking sheet, brush both sides with olive oil, and bake at 425°F (220°C) for 15 minutes, then flip and bake for another 10-15 minutes until golden and crispy.
Q: Can I freeze these patties?
A: Yes, you can freeze them either cooked or uncooked. For uncooked patties, freeze them on a baking sheet until solid, then transfer to a freezer bag. For cooked patties, cool completely before freezing. Thaw in the refrigerator before reheating or cooking.
Q: What’s the best way to reheat leftover patties?
A: For the crispiest results, reheat in a skillet over medium heat for 2-3 minutes per side. You can also reheat in a 350°F (175°C) oven for 10 minutes or until heated through.
Storage and Make-Ahead Tips
Refrigeration:
Store cooled cooked patties in an airtight container with parchment paper between layers to prevent sticking. They will keep in the refrigerator for up to 3 days.
Freezing:
Cooked patties can be frozen for up to 2 months. Wrap individually in plastic wrap, then place in a freezer-safe container or bag.
Reheating:
- From refrigerated: Pan-fry for 2-3 minutes per side or heat in a 350°F (175°C) oven for 10 minutes.
- From frozen: Thaw overnight in the refrigerator before reheating, or reheat from frozen in a 325°F (165°C) oven for 15-20 minutes.
Make-Ahead Components:
You can grate and drain the vegetables the day before, storing them separately in the refrigerator. Combine with the remaining ingredients just before cooking.
These Potato & Zucchini Patties are a versatile dish that works well as a side, light main course, or even appetizer. Their crispy exterior gives way to a flavorful, tender interior that’s sure to please vegetable lovers and skeptics alike. Simple to prepare yet impressive to serve, they’re bound to become a regular in your recipe rotation.
