Ingredients
Scale
- 2 medium zucchini, shredded
- 1 large egg
- 1/3 cup all-purpose flour
- 2 tbsp grated Parmesan (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- 2 tbsp olive oil, for frying
Instructions
- Shred the zucchini using a box grater.
- Place shredded zucchini in a clean kitchen towel and squeeze out as much liquid as possible.
- In a mixing bowl, combine zucchini, egg, flour, cheese (if using), garlic powder, onion powder, salt, and pepper. Mix until fully combined.
- Heat oil in a nonstick or cast-iron skillet over medium heat.
- Scoop about 2 tbsp of batter and form into small patties.
- Cook 3–4 minutes per side until golden and crispy.
- Drain on paper towels and serve warm with dipping sauce.
Notes
- Don’t skip squeezing the moisture out of zucchini—this is key for crispiness.
- For gluten-free, use almond or oat flour.
- Add fresh herbs or chili flakes for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Pan-Fried
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 0–12
- Calories: 110
- Sugar: 2g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 25mg