Zucchini Patties

Zucchini Patties

If you’ve ever had a backyard garden and grown zucchinis, you know there comes a time when your zucchini plants start producing so many zucchinis that you simply don’t know what to do with all of them. You know you are in trouble when even your neighbors start turning away your generous zucchini offers. You then start going through your old recipes of zucchini muffins, breads, cakes, and realize that you’ve already made them all recently. As a final step in searching for a solution for this problem you turn to the internet, and hopefully, come across this recipe for zucchini patties. Welcome!

I like this recipe because it’s pretty simple to make, and the seasonings can be adjusted to your own taste, or mood. These patties can be served with a fresh salad, such as Avocado and Tomato Salad with Lime Dressing, to create a full meal. Any leftover patties are great for a quick snack for those low energy moments in your day. I also love dressing these guys with various sauces and spreads, such as Cashew Sour Cream, Fiery Garlic Hummus or even just chili oil. Give these patties a try, and let me know how you like them!

Zucchini Patties

Zucchini Patties


Makes about 15 patties

Prep time

Active time:

Total time:

How it's made

2 cups flour


Place in a large bowl and mix.

2 garlic cloves, minced

1 tbsp nutritional yeast

1 tsp salt

1 tsp sugar

1 tsp paprika

1 tsp red pepper flakes (optional)


1 cup carbonated water


Add to the flour mixture and mix well. The resulting batter should be pretty thick.


2 medium zucchinis, shredded and excess water removed


Shred zucchinis and then place onto a cheesecloth. Wrap the cloth around the shredded zucchini and squeeze all excess water. Place drained zucchini into the batter mixture. Mix well.


2 tbsp avocado oil, or another oil that doesn’t burn when used with higher temperatures


Heat the oil in a pan over medium heat. Once the oil is hot, place batter into the pan in ¼ cup mounds (5 - 6 will fit into the pan, depending on the size of your pan). Spread the batter mounds a little, so that they resemble small pancakes. Cook for about 5 minutes, then flip and cook for another 3 - 5 minutes, until golden. Once cooked, place the pancakes onto a plate covered with a paper towel. Repeat the cooking process until all batter is gone. You might need to add more oil if the pan becomes dry.

Helpful tips

Zucchini patties can be stored in the fridge for up to 4 days. To reheat, simply place in a hot pan and cook for about 3 minutes per side, however, you can also enjoy them cold. I tend to only cook as many patties as I need, and place any leftover batter in the fridge and then fry the rest of it the following day. These patties are also easy to freeze once cooked. To defrost them, place them in the fridge overnight and then reheat them in the pan when ready to eat.