Fried Zucchini Patties

    30 minutes

    Very easy fried zucchini patties. Great for a brunch, lunch or even dinner and also can be used as veggie burgers.

    1384 people made this

    Serves: 5 

    • 2 1/2 cups grated zucchini
    • 1 egg, beaten
    • 2 tablespoons butter, melted
    • 1 cup breadcrumbs
    • 1/4 cup minced onion
    • 1 teaspoon seasoned salt (or your favourite seasoning)
    • 1/4 cup (30g) plain flour
    • 1/2 cup vegetable oil for frying

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. In a large bowl, combine zucchini, egg and butter. Stir in breadcrumbs, minced onion, and seasoning. Mix well.
    2. Shape mixture into patties. Coat in flour.
    3. In a medium frypan, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

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    Reviews in English (1140)


    I had all sorts of trouble with this. The final result was so tasteless I ended up tossing them. Main problem was the mix was so wet that it wouldnt hold together, so I had to add more flour (ran out of breadcrumbs) to get a dryer mix. Major overhaul needed  -  19 Mar 2013


    Update: I made a double batch of these (to freeze for later use), and baked them on a lightly oiled baking sheet. 400 degree oven, turning once after 12 - 15 minutes then baking an additional 12-15 minutes. The results were great. Less oil absorbed than with pan frying, and the "crab" cakes came out crispy and golden, with a lot less mess and work. I've also made this with the commercial Italian Bread Crumbs. The flavor was out of this world! Outstanding! These make a wonderful vegetarian dinner when served with sliced tomatoes (topped with a dab of mayo) and fresh corn on the cob. These were so good that I make them at least once a week during the summer. I followed the suggestions of others, by lightly salting and draining the shredded zucchini before combining with the other ingrediants. The butter gives it a rich decadent taste!  -  12 Sep 2001  (Review from Allrecipes USA and Canada)


    I live in Maryland, and these definitely do not taste like a real crab cake, although they did remind me somewhat of the frozen grocery store kind. A reasonable facsimile for vegetarians. Due to previous complaints of sogginess, I squeezed the zucchini after grating it, and used commercial dried (canned) bread crumbs because they are denser than fresh bread crumbs (the recipe didn't specify which type to use). Also, "seasoned" bread crumbs were noted in the body, although seasoned was not specified in the ingredients list, which caused some confusion. As a Maryland crab cake afficionado, I would not recommend you use seasoned bread crumbs as the seasonings would detract from the Old Bay. I'll make these again, but next time I will increase the dried bread crumbs to 1 1/8 cups to help counteract the sogginess and increase the Old Bay to 1 1/2 tsp. to enhance the flavor.  -  07 Aug 2001  (Review from Allrecipes USA and Canada)