Crispy Zucchini Cookies

Crispy Zucchini Cookies are savoury, crispy fried discs made with grated zucchini and onion, lightly seasoned and pan-fried to golden perfection. Each bite offers a crunchy exterior with a soft, tender middle that’s full of mild flavour. They’re simple, satisfying, and perfect as a snack, appetiser or side dish.

Prep Time 15

Cook Time 15

Total Time 30

Servings Cookies

Ingredients

2 medium zucchini grated
1 small onion finely grated or minced
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/4 tsp dried oregano or thyme
1 large egg free range
4 tbsp plain flour or more as needed
Vegetable oil for shallow frying

Instructions

Grate the zucchinis into a clean kitchen towel or cheesecloth. Sprinkle with a pinch of salt and let sit for 5 minutes to draw out moisture. Then, squeeze out as much liquid as possible.
2 medium zucchini, 1/2 tsp salt
In a mixing bowl, combine the grated zucchini, grated onion, egg, flour, salt, pepper, and any optional herbs or garlic powder.
1 small onion, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, 1 large egg, 4 tbsp plain flour, 1/4 tsp dried oregano
Mix well until the batter holds together. If the mixture feels too wet, add another tablespoon of flour.
In a large non-stick frying pan, heat a thin layer of vegetable oil over medium heat.
Vegetable oil
Drop tablespoon-sized portions of the mixture into the pan, flattening slightly with the back of a spoon. Fry for about 2–3 minutes per side, or until golden brown and crispy.
Remove the cooked cookies to a paper towel-lined plate to drain excess oil. Serve warm, with your choice of dipping sauce or a simple yoghurt dip.

Notes

Tip for your Crispy Zucchini Cookies:

These are best enjoyed fresh from the pan, but they can also be reheated in the oven to restore some of their crispiness.

Nutrition