Prep 10 mins
Cook 15 mins
I can't for the life of me remember where this recipe came from but I have been making these for about 30 years now. Everyone absolutely loves them. I nearly always double or triple the recipe because we love them as snacks or in our lunch the next day. Go by the recipe and don't add any extra salt as there is enough in the cheese and crackers. Enjoy! P.S. 8-7-09 I have been making this for over 30 yrs. and have never had a problem with watery zucchini. Might just be a climate issue.
- 1 cup grated zucchini (skins on)
- 1 cup coarsely crumbled saltine crackers
- 2 tablespoons chopped onions
- 1 beaten egg
- 1⁄2 teaspoon garlic salt
- 1⁄2 cup grated parmesan cheese
- 2 tablespoons oil (for frying)
- Put all ingredients (except oil) into a large bowl and mix well.
- Spoon mixture into hot oil and flatten slightly to make patties. Fry until cooked through and golden brown on both sides. Drain extra oil off on paper towels and enjoy!
Great recipe! Loved it. Only recommendation is to let the shredded zucchini dry out some before using. Give it a good squeeze in some paper towels or let it sit in a colander. Taste was fantastic, but because I didn't drain it well, the texture was mushy. DH and kiddos wouldn't eat it because of that. Definitely drain! Thanks, will DEF do this again.
ohmygosh these were soo gooood!! i made exactly as suggested except for adding some shredded jalepeno & garlic. i'll be making this recipe again for sure!
What to do with zucchini when you and your neighbors have enough to pave the planet? Make the Best Zucchini Patties of course! These came out great. I had to use Ritz Crackers because I didn't have saltines and I can see that that would make a definite taste difference, but they were just fine with the Ritz....anyway thats the only alteration I made other than doubling the recipe because i just knew I was going to have a hard time keeping up with my husband eating as fast as I cooked. Actually my 15 y/o son was the one grabbing them as fast as they cooled and I had to shoo him away to save some for DH. Totally a keeper, we will be making this as long as the zucchini holds out. Thanks for posting!!!! ps I didn't have any trouble with the zucchini being too wet... we are in the Northeast USA, its dead summer here and we have hot and cold running zucchini fresh from everyone's garden, not sure if that makes a difference or not.