Zucchini and Potato Patties
Prep time: 25 minutes
Cook time: 20 minutes
Resting time: 5 minutes
Total time: 50 minutes
Servings: 4
Cuisine: Mediterranean-inspired
Cooking method: Pan-fried
Description for Zucchini and potato patties
These zucchini and potato patties are crisp and golden outside with a tender, savory center. Grated zucchini, potato, herbs, garlic, Parmesan, and breadcrumbs come together in an easy vegetable mixture that cooks quickly in a skillet. Serve them warm as a side dish, a light lunch, or a snack with your favorite dipping sauce.
The key to patties that hold their shape is removing excess moisture from the grated vegetables. Salt the zucchini briefly, then squeeze it very dry. Potatoes also release water as they are grated, so press them firmly in a clean kitchen towel before mixing. This small step helps the patties brown instead of steam.
Ingredients for Zucchini and potato patties
2 medium zucchini, about 1 pound
2 medium russet or Yukon Gold potatoes, about 1 pound
½ teaspoon salt, plus more to taste
1 large egg
½ cup plain breadcrumbs
¼ cup finely grated Parmesan cheese
2 tablespoons chopped fresh parsley or dill
2 garlic cloves, minced
¼ teaspoon black pepper
3–4 tablespoons olive oil or neutral cooking oil, for frying
Instructions
Step 1: Grate the zucchini
Wash and trim the zucchini. Use the large holes of a box grater to shred it into a bowl. Sprinkle with ½ teaspoon salt and toss. Let it sit for 10 minutes; the salt draws out moisture that could otherwise make the patties soft.
Step 2: Grate and drain the potatoes
Peel the potatoes if you prefer, then grate them using the large holes of the grater. Place the grated potato in a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as possible. Set aside. Work promptly so the potato doesn’t discolor.
Step 3: Squeeze the zucchini dry
Transfer the salted zucchini to a clean kitchen towel or cheesecloth. Gather the edges and squeeze firmly over the sink until little liquid comes out. This is one of the most important steps for patties that stay together and brown evenly.
Step 4: Mix the patty mixture
Place the drained zucchini and potato in a large bowl. Add the egg, breadcrumbs, Parmesan, parsley or dill, garlic, and black pepper. Mix until everything is evenly combined. The mixture should hold together when pressed. If it feels too wet, add breadcrumbs 1 tablespoon at a time.
Step 5: Shape the patties
Divide the mixture into 8 equal portions. Press each portion into a patty about ½ inch thick. Compact the edges gently so they don’t crumble when turned. Place the patties on a plate while you heat the pan.
Step 6: Heat the skillet
Pour enough oil into a large skillet to lightly cover the base, about 1½ tablespoons to start. Heat over medium heat. The oil is ready when a small pinch of the mixture sizzles gently when added. If it smokes, lower the heat before frying.
Step 7: Fry until golden
Carefully place 3 or 4 patties in the skillet, leaving space between them. Cook for 3–4 minutes on the first side, until deeply golden and firm enough to turn. Flip carefully with a thin spatula and cook for another 3–4 minutes. Adjust the heat as needed so the outside browns without burning before the center cooks.
Transfer the cooked patties to a paper towel-lined plate or wire rack. Add a little more oil to the skillet as needed, then repeat with the remaining patties.
Step 8: Rest and serve
Let the zucchini and potato patties rest for about 5 minutes. This helps the centers set and makes them easier to serve. Taste one and add a little salt if needed, then serve warm.
Tips for Zucchini and potato patties
Squeeze the vegetables well. Excess moisture is the main reason vegetable patties fall apart or turn soggy.
Use a kitchen towel. It is sturdy and effective for squeezing grated zucchini and potato. A fine cheesecloth also works.
Keep the patties evenly sized. Patties that are about ½ inch thick cook through while becoming crisp outside.
Fry in batches. Overcrowding cools the pan and traps steam. Give each patty room to brown.
Adjust the breadcrumbs gradually. If the mixture feels loose after shaping, add one more tablespoon and mix again.
Try fresh dill. Dill gives the patties a bright flavor that pairs especially well with yogurt dip.
For extra crisp edges, use a wide skillet and allow the oil to heat before adding each batch.
Handle gently when flipping. Wait until the first side is golden and set; turning too early can break the patties.
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Storage for Zucchini and potato patties
Refrigerate cooled patties in an airtight container for up to 3 days. To reheat, place them in a lightly oiled skillet over medium-low heat for a few minutes per side, or warm them in a 375°F (190°C) oven until hot and crisp. The microwave works, but it softens the outside.
To freeze, cool the patties completely and arrange them in a single layer on a tray. Freeze until firm, then transfer to a freezer-safe container with parchment between layers. Freeze for up to 2 months. Reheat from frozen in a 375°F (190°C) oven until hot in the center.
Serving ideas for Zucchini and potato patties
Serve these patties with plain Greek yogurt, sour cream, tzatziki, or a garlic-herb dipping sauce. They also pair well with a leafy green salad, roasted vegetables, grilled chicken, or a bowl of soup. For lunch, tuck a patty into a pita with lettuce and yogurt sauce.
Nutrition benefits for Zucchini and potato patties
Zucchini and potatoes add vegetables and satisfying texture, while egg and Parmesan help bind the mixture and contribute protein. The approximate nutrition will depend on the oil absorbed during frying and the exact ingredients used. For a lighter option, cook the patties in a nonstick skillet with a thin layer of oil.
Frequently asked questions for Zucchini and potato patties
Why are my zucchini and potato patties falling apart?
The vegetables may still contain too much moisture, or the mixture may need more binder. Squeeze the zucchini and potato firmly, then add breadcrumbs gradually until the mixture holds together when pressed.
Can I bake these patties instead?
Yes. Arrange them on a parchment-lined baking sheet, brush or spray both sides lightly with oil, and bake at 425°F (220°C) for about 20–25 minutes, flipping halfway through. They may be less crisp than pan-fried patties.
Can I make the mixture ahead?
It’s best to shape and cook the patties soon after mixing, since grated potatoes can discolor and the vegetables may release more liquid. You can grate and drain the vegetables a short time ahead, then keep them covered in the refrigerator.
What kind of potato works best?
Russet potatoes give a fluffy interior, while Yukon Gold potatoes have a naturally buttery texture. Both work well as long as they are squeezed dry after grating.
