Crispy on the outside and tender on the inside, Potato Zucchini Patties combine the best of both vegetables for a dish that can be enjoyed as an appetizer, main course, or a hearty snack. These patties are a fantastic way to use up extra zucchini and potatoes, making them a practical choice for summer harvests or busy weeknights. Plus, the addition of mozzarella cheese creates a delightful surprise in every bite. Over the years, I’ve found that letting the grated zucchini sit in salt helps to enhance its flavor and texture, making for a really yummy final product.

Why You’ll Love This Recipe

Simple ingredients that are easy to find and often already in your kitchen.
Perfect for using up an abundance of zucchini or leftover potatoes.
A delicious vegetarian option the whole family will love.
Crispy exterior with a gooey cheese center that delights with every bite.
Versatile – serve as a snack, side dish, or main dish with a dipping sauce.

Ingredients

2 medium zucchini (about 400 g), grated
2 medium potatoes (about 400 g), peeled and grated
1 medium onion, finely chopped
1 medium carrot, grated
A sprig of fresh parsley, chopped
2 large eggs
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons (30 g) breadcrumbs
100 g mozzarella cheese, cut into small cubes
Olive oil, for frying

Step-by-Step Instructions

Prepare the Zucchini: Grate the zucchini and sprinkle with salt, allowing it to sit for about 10 minutes. This helps draw out excess moisture.
Grate the Potatoes: While the zucchini sits, peel and grate the potatoes. After the zucchini has rested, both zucchini and potatoes should be squeezed lightly to remove excess liquid. You want the mixture to be moist, not wet, for better frying.
Chop the Vegetables: Finely chop the onion, carrot, and parsley. This will add flavor and texture to the patties.
Combine Ingredients: In a large mixing bowl, combine the squeezed zucchini and potatoes, chopped onion, grated carrot, parsley, eggs, salt, black pepper, and breadcrumbs. Mix until well combined.
Form the Patties: Take a small amount of the mixture, place a cube of mozzarella cheese in the center, and shape the mixture around it to form a patty. Press gently to hold its shape.
Fry the Patties: Heat a generous amount of olive oil in a large frying pan over medium heat. Once hot, carefully place the patties in the pan, ensuring not to overcrowd them. Fry until golden brown on both sides, about 4-5 minutes per side.
Drain Excess Oil: Once browned, transfer the patties to a plate lined with paper towels to absorb any excess oil.
Repeat the Process: Continue frying the remaining patties, adding more oil to the pan as needed.
Serve and Enjoy: Serve the potato zucchini patties hot with your favorite dipping sauce or simply enjoy them on their own.

Pro Tips

For extra flavor, consider adding a bit of garlic powder or onion powder to the mix.
If you find the mixture too wet, add a bit more breadcrumbs to help bind it.
Make sure the oil is hot enough before adding the patties—this helps achieve that crispy exterior.

Variations

Cheese Variations: Try using different types of cheese like feta or cheddar for a unique flavor twist.
Spiced Up: Add spices like paprika or cayenne for a touch of heat.
Herb Infusion: Mix in fresh herbs such as basil or dill for an aromatic touch.

Serving Suggestions

These patties can be served with your favorite dipping sauce such as sour cream, yogurt, or a spicy salsa. A crisp green salad on the side can nicely complement the richness of the patties.

Storage Instructions

Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Tips

Reheat in a skillet over medium heat for a few minutes on each side to regain crispiness, or use an air fryer for a quick reheating option.

Nutrition Estimate

Approximately 150 calories per patty, with about 8 g of protein, 13 g of carbohydrates, and 7 g of fat.

Frequently Asked Questions

Can I make these patties ahead of time?
Yes, you can prepare the mixture in advance and store it in the fridge, or even form the patties and freeze them before frying.

Can I bake these instead of frying?
Absolutely! Preheat the oven to 400°F (200°C), place the patties on a baking sheet lined with parchment paper, drizzle with olive oil, and bake for about 20-25 minutes, flipping halfway through.

What if I don’t have fresh parsley?
Dried parsley can be used, though fresh herbs provide the best flavor. A teaspoon of dried parsley should suffice.

How can I vary the texture?
For a crunchier texture, add some finely chopped vegetables like bell peppers or substitute half of the potato with cooked quinoa.

These potato zucchini patties are sure to become a staple in your kitchen, offering a delicious and satisfying way to enjoy wholesome ingredients. Whether served as a snack or a meal, they are both comforting and crave-worthy!