Zucchini Patties with Dill Recipe
Zucchini patties with dill are light vegetable fritters that often appear in Poland in summer, when zucchini grows faster than ideas for using it. They’re tender inside, slightly crispy on the outside and make a great meat-free option for lunch or supper.
These patties are a simple way to turn surplus summer zucchini into a satisfying main dish. The fresh dill and garlic give them a distinctly Polish character, and they work both as a main course and as a side.
Chef's tips
The key is to squeeze out as much liquid from the zucchini as possible – this keeps the patties from falling apart and makes them nicely browned instead of soggy. Fry over medium heat so they cook through without burning on the outside. If the first batch spreads too much, add a bit more breadcrumbs to the mixture.
How to serve
Serve with a light yogurt-garlic-dill sauce, fresh salad and boiled potatoes or groats. They’re also tasty cold, in a lunchbox, or in a bun as a vegetarian “burger” with your favorite toppings.
Ingredients
- zucchini medium, total about 600–700 g - 2 piece
- eggs - 2 piece
- flour or spelt flour - 4 tablespoons
- breadcrumbs for the mixture; plus some extra for coating if you like - 3 tablespoons
- fresh dill chopped - 2 tablespoons
- garlic finely chopped or pressed - 1 clove
- salt to taste; also needed for salting the zucchini
- pepper to taste
- oil for frying
Preparation
- Wash the zucchinis and trim the ends. If they have very tough skin or are large with big seeds, peel them and scoop out the soft seedy center with a spoon. Young zucchinis can be used whole.
- Grate the zucchini on a coarse grater. Transfer to a sieve set over a bowl, sprinkle with 1 teaspoon of salt, mix and set aside for 10–15 minutes to release liquid.
- After this time, squeeze the zucchini very thoroughly with your hands or using a kitchen towel – the less liquid remains, the less watery the patties will be.
- Transfer the squeezed zucchini to a bowl. Add the eggs, flour, breadcrumbs, chopped dill and garlic. Season with pepper and, if needed, a bit more salt (remember the zucchini was already salted).
- Mix everything with a spoon. The mixture should be thick but still slightly moist. If it’s too runny and spreads off the spoon, add 1–2 more tablespoons of breadcrumbs.
- Heat a shallow layer of oil (about 3–4 mm deep) in a pan over medium heat.
- With wet hands or a spoon, form small patties and gently place them in the hot oil. You can flatten them slightly with a spoon in the pan.
- Fry the patties for 3–4 minutes on each side over medium heat, until golden and slightly crispy. If they brown too quickly, reduce the heat.
- Place the fried patties on a plate lined with paper towels to absorb excess oil.
- Serve warm with your favorite sauce, e.g. a yogurt-garlic sauce, and with a salad or potatoes.
Storage
Usmażone i wystudzone kotlety przechowuj w lodówce do 2 dni. Możesz je też zamrozić do 2 miesięcy, przekładając papierem do pieczenia. Podgrzewaj na suchej patelni lub w piekarniku, aby odzyskały chrupkość.
