Ingredients
- 1 lb zucchini, about 3 medium
- 2 large eggs
- 1 ½ cups chopped scallions, about 1 bunch
- 3 garlic cloves, grated
- 2 tbsp chopped fresh dill
- 1 tbsp lemon zest
- 1 tsp sea salt
- 2 ¼ cups panko breadcrumbs, divided
- 3 tbsp all-purpose flour
- avocado oil, for the pan
- freshly ground black pepper
- tartar sauce or creamy dill sauce, for serving
Directions
- Grate zucchini on the large holes of a box grater. Place on a kitchen towel and squeeze out excess moisture.
- Whisk eggs in a large bowl. Add zucchini, scallions, garlic, dill, lemon zest, salt, and several grinds of pepper.
- Add 1 ½ cups panko and the flour. Fold to combine. Place remaining ¾ cup panko in a shallow dish.
- Preheat a cast-iron skillet over medium heat.
- Use a ¼ cup measure to form 14–16 thin patties. Press each into the reserved panko to coat.
- Coat skillet generously with oil. Cook patties 2–3 min per side until well browned, working in batches.
- Transfer to a paper towel-lined plate to drain. Season to taste and serve with sauce.
Notes
- Texture: The mixture will seem loose, but patties firm up as they cook.