Contents
IngredientsFor the PattiesFor the Garlic Yogurt SauceOptional Serving IngredientsInstructions1. Grate the Zucchini2. Remove Excess Moisture3. Prepare the Oats4. Combine the Ingredients5. Rest the Mixture6. Shape the Patties7. Heat the Pan8. Fry the Patties9. Drain and Keep Crisp10. Make the Sauce11. ServeNotesNutrition
Prep time. Getting the Zucchini Ready Begin with fresh medium-sized zucchini. Wash them thoroughly under cool running water and trim away the stem and blossom ends. There is no need to remove the skin. Keeping the skin gives the patties attractive green flecks and preserves some of the vegetable’s natural texture. Use the large holes of a box grater to shred the zucchini. Transfer the grated vegetable to a bowl and sprinkle it with a small amount of salt. Leave it for around 10 minutes. During this time, the salt will encourage the zucchini to release some of its natural water. You should see liquid gathering at the bottom of the bowl. Now comes the most important step: draining. Place the grated zucchini into a clean kitchen towel, cheesecloth, or several layers of sturdy paper towel. Gather the material around the zucchini and squeeze firmly over the sink. Continue squeezing until the zucchini feels considerably drier. Do not worry about squeezing too hard. Removing as much excess liquid as possible is exactly what you want. The drier the zucchini, the easier the mixture will be to shape and the better the patties will brown in the pan.
Ingredients
For the Patties
- 2 medium zucchini, approximately 450–500 g
- 1 cup rolled oats
- 1 large egg
- ¼ cup grated cheddar, mozzarella, or another cheese, optional
- 2 garlic cloves, finely minced
- 2 tablespoons fresh parsley or cilantro, finely chopped
- ½ teaspoon salt, plus extra for draining the zucchini
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- ¼ teaspoon dried oregano, optional
- 2 tablespoons olive oil or another cooking oil, for frying
For the Garlic Yogurt Sauce
- ½ cup plain or Greek yogurt
- 1 small garlic clove, finely grated
- 1 tablespoon fresh parsley or cilantro, finely chopped
- 1–2 teaspoons fresh lemon juice
- A small pinch of salt
- A little black pepper
- 1–2 teaspoons water, optional, for thinning
Optional Serving Ingredients
- Lemon wedges
- Extra fresh herbs
- Sour cream
- Chutney
- Tomato dipping sauce
- Fresh cucumber and tomato salad
- Lettuce and pita bread
Advertisement
Instructions
1. Grate the Zucchini
- Wash the zucchini and cut off both ends. Leave the skin intact.
- Grate the zucchini using the large side of a box grater. Put the grated zucchini into a bowl and lightly sprinkle it with salt. Let it stand for about 10 minutes.
2. Remove Excess Moisture
- Transfer the salted zucchini into a clean kitchen towel, cheesecloth, or several layers of paper towel.
- Squeeze firmly until most of the liquid has been removed. This is one of the most important steps in the entire recipe.
- If the zucchini remains very wet, the patties may fall apart or become soft during frying.
3. Prepare the Oats
- Place the rolled oats in a food processor or blender and pulse several times.
- Do not process them into a completely smooth flour. A coarse texture is preferable because it helps the patties retain some bite.
- If you do not have a blender or processor, use the oats whole.
4. Combine the Ingredients
- Add the drained zucchini and oats to a large bowl.
- Add the egg, garlic, herbs, black pepper, paprika, and oregano. Add the grated cheese if using.
- Mix thoroughly until everything is evenly combined.
5. Rest the Mixture
- Let the mixture sit for 5–10 minutes.
- This allows the oats to absorb some of the remaining moisture.
- After resting, test a small portion. Squeeze it gently in your hand. If it stays together, it is ready.
- If it is still too loose, mix in one additional tablespoon of oats. Wait a few minutes and test again.
6. Shape the Patties
- Divide the mixture into 8–10 portions.
- Compress each portion firmly between your palms and shape it into a round or oval patty.
- Keep the patties approximately 1–1.5 cm thick for more even cooking and better browning.
7. Heat the Pan
- Place a large nonstick skillet over medium heat.
- Add approximately 2 tablespoons of olive oil and allow it to heat without letting it smoke.
8. Fry the Patties
- Place the patties into the hot skillet, leaving enough room between them.
- Cook the first side for approximately 3–4 minutes without moving them unnecessarily.
- Once the bottom becomes golden brown and firm, carefully turn the patties using a thin spatula.
- Cook the other side for another 3–4 minutes.
- Continue until all patties are cooked. Add a small amount of additional oil between batches if necessary.
9. Drain and Keep Crisp
- Place the finished patties on a wire rack or a plate lined with paper towels.
- A wire rack is particularly useful because it prevents steam from becoming trapped underneath the patties.
10. Make the Sauce
- Combine yogurt, grated garlic, chopped herbs, lemon juice, salt, and black pepper in a small bowl.
- Stir until smooth.
- If the sauce is too thick, add a teaspoon or two of water until it reaches your preferred consistency.
- Taste and adjust the lemon juice or salt if necessary.
11. Serve
- Serve the zucchini patties immediately with garlic yogurt sauce and lemon wedges.
- They can also be served with salad, pita bread, chutney, sour cream, or a tomato-based dip.
Advertisement
Notes
Allow leftover patties to cool before transferring them to an airtight container. Refrigerate for up to 3 days. For best texture, reheat them in a skillet, oven, or air fryer rather than the microwave.
Nutrition
Calories: 90–115 kcal · Protein: 4–5 g · Fat: 4–6 g · Carbohydrates: 9–11 g · Fiber: 1–2 g · Sugar: 1–2 g · Sodium: approximately 150–250 mg
Advertisement
