- Grate the zucchini: Grate the zucchini using the large holes of a box grater.
- Remove excess moisture: Place the grated zucchini in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. This helps the patties become crispy instead of soggy.
- Make the mixture: Add the zucchini, beaten eggs, chopped onion, Parmesan, mozzarella, flour, and salt to a large bowl. Stir until everything is evenly combined.
- Shape the patties: Scoop about 2 tablespoons of the mixture at a time and flatten into small patties.
- Heat the oil: Heat the vegetable oil in a large skillet over medium heat.
- Cook: Place the patties in the hot skillet, leaving space between them. Cook for about 3–4 minutes per side, until deeply golden brown and crispy.
- Drain: Transfer the cooked patties to a plate lined with paper towels to absorb excess oil.
- Serve: Serve warm with sour cream, ranch dressing, garlic yogurt sauce, or your favorite dipping sauce.
Tip: The most important step is squeezing the zucchini very well. The drier the zucchini, the crispier your patties will be! 😋
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