1-First Step: Grate the zucchini and drain it well. Take about 3 medium zucchini to get 2 cups grated, then squeeze out the excess moisture using a clean kitchen towel this prevents the patties from falling apart and keeps them crispy.

2-Second Step: In a medium bowl, combine the grated zucchini with 1 tablespoon finely chopped onion, 1/4 cup Parmesan cheese (25 grams), 1/4 cup flour (32 grams), 2 large eggs, 2 tablespoons mayonnaise, 1/4 teaspoon oregano, 1/4 teaspoon salt, and 1-2 dashes black pepper. Mix everything thoroughly until it forms a uniform batter, which helps bind the ingredients for zucchini patties that hold their shape.

3-Third Step: Heat 1-2 tablespoons olive oil in a medium to large frying pan over medium heat. This step is crucial for getting that golden-brown crispiness, and you can adjust the oil for lower-calorie versions by using a non-stick pan.

4-Fourth Step: Drop a heaping tablespoon of the mixture into the hot pan, flattening it slightly with a spoon. Cook 3-4 patties at a time to avoid overcrowding, which ensures even cooking and allows for dietary tweaks like vegan substitutes if needed.

5-Fifth Step: Fry the patties for about 2-3 minutes on each side until they’re browned and crispy. Keep an eye on the heat to prevent burning, and this works well for variations like adding garlic for extra flavor in your how to make crispy zucchini patties routine.

6-Sixth Step: Remove the cooked patties and drain them briefly on a paper towel-lined plate to absorb any excess oil. Serve them immediately while hot, perhaps with a simple salad for a complete meal, adapting the recipe for gluten-free diets by swapping the flour.