Every summer and well into the fall, I end up with more zucchini than I know what to do with, and these patties are how I use them up. Grated zucchini, rolled oats, a little Parmesan and plenty of herbs, fried until golden. The first time I made them, my son-in-law, a true meat-and-potatoes man, asked for a third one and said they were better than meat. They are crisp on the outside, tender inside, and the oats give them a hearty bite. The one secret is squeezing the zucchini well, and I'll show you how.
Servings: 4 · Prep: 20 min · Cook: 20 min
Ingredients
- 2 medium (about 1 lb / 450 g) zucchini
- 1 tsp, plus more to taste salt
- 1 cup (90 g) rolled oats
- 2 large eggs
- 1/2 cup (45 g) Parmesan, finely grated
- 1 small onion, very finely chopped
- 1 garlic clove, minced
- 2 tbsp fresh dill or parsley, chopped
- 1/4 tsp black pepper
- 3 to 4 tbsp (45 to 60 ml) vegetable or olive oil, for frying
- 1/2 cup (125 g) plain yogurt, for the dip
- 1 small garlic clove, grated, for the dip
Method
- Grate the zucchini on the large holes of a box grater into a bowl. Sprinkle with the teaspoon of salt, toss and leave for 10 minutes. The salt draws out the water.
- Meanwhile, pulse the oats in a blender a few times so about half of them are finely ground and the rest stay in flakes. This helps the patties hold together.
- Take handfuls of zucchini and squeeze them hard over the sink, or wrap everything in a clean kitchen towel and twist. You should lose about 1/2 cup (120 ml) of liquid. The zucchini should feel damp, not dripping.
- In a large bowl, mix the squeezed zucchini, oats, eggs, Parmesan, onion, garlic, fresh dill or parsley and pepper. Let the mixture rest for 10 minutes so the oats absorb the moisture. If it still feels too wet to shape, add another 2 tbsp of oats.
- Heat 2 tbsp of oil in a large nonstick skillet over medium heat. Scoop about 3 tbsp of mixture per patty, drop it into the pan and flatten it to about 1/2 inch (1.5 cm) thick. Cook 4 to 5 minutes per side, until deep golden and firm. Do not move them too early; they need a crust before flipping.
- Transfer to a plate lined with paper towels and cook the rest in batches, adding oil as needed. You should get about 12 patties.
- Stir the yogurt with the grated garlic and a pinch of salt for the dip, and serve the patties warm.
Tips and variations
- Taste the mixture before frying: the zucchini was salted, so you may not need any more salt.
- Swap half the Parmesan for crumbled feta for a tangier flavor.
- Prefer the oven? Bake the patties on an oiled, parchment-lined sheet in a hot oven for about 12 minutes per side. They come out softer than fried ones but still very good.
- Leftovers reheat well in a dry skillet for 2 to 3 minutes per side.
Give these a try the next time the zucchini piles up. I have a feeling they'll win over the meat lovers at your table too.
