American
Crisp Zucchini-Parmesan Patties
Thoroughly drained zucchini forms thin golden patties with Parmesan, mozzarella, onion, egg, and a restrained amount of flour, crisp outside and tender within.
6 servings · 25 minutes prep · 25 minutes cook
Ingredients
Zucchini Mixture
- 1 1/2 pounds zucchini, coarsely grated
- 1 1/4 teaspoons Diamond Crystal kosher salt, divided
- 1/3 cup finely chopped yellow onion
- 1/2 cup finely grated Parmesan
- 1/2 cup shredded low-moisture mozzarella
- 2 large eggs, beaten
- 1/2 cup all-purpose flour, plus up to 1 tablespoon as needed, reserve the additional amount for the test-patty adjustment
- 1/4 teaspoon black pepper
For Frying and Serving
- 3 tablespoons neutral oil, plus more as needed
- lemon wedges, for serving
Directions
Salt and Wring the Zucchini
- Toss the zucchini with 1 teaspoon of the salt in a colander. Rest 10 minutes.
- Gather the shreds in a clean towel and twist firmly over the sink until liquid nearly stops running. The zucchini should lose roughly half its loose volume; insufficient squeezing makes spreading, fragile patties.
Mix and Test the Batter
- Combine zucchini with the onion, Parmesan, mozzarella, eggs, 1/2 cup (60 g) flour, pepper, and remaining salt. Rest 5 minutes.
- Heat 1 teaspoon of the oil over medium and fry a tablespoon of mixture 2 minutes per side. It should hold with a moist center; if it spreads, fold in up to 1 tablespoon (8 g) of the reserved flour.
Fry Until Crisp
- Heat enough remaining oil to film the skillet. Working four at a time, drop twelve scant 1/4-cup portions total, flatten to 1/3 inch / 8 mm, and cook without moving 3 to 4 minutes until the undersides are deep gold and edges look dry.
- Turn once and cook 2 to 3 minutes more, until a representative patty reaches 160°F (71°C) at the center and shows no wet egg batter when opened. Transfer to a rack and repeat for three batches total, replenishing only a thin oil film. Serve immediately with lemon wedges; do not stack. The batch makes about 12 full-size patties plus the small test patty, or two full-size patties per serving. Cool leftovers promptly, refrigerate in a covered container within 2 hours, and use within 3 to 4 days. Reheat in a lightly oiled skillet over medium-low until the centers reach 165°F (74°C).
