Wash the zucchinis thoroughly, then grate them onto a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible—this step is key to crispy patties.
Transfer the grated zucchini into a large mixing bowl. Add the beaten egg, breadcrumbs, minced garlic, chopped onion, and parsley. Season with salt and pepper to taste.
Stir everything together until well combined. The mixture should be moist but hold together when pressed—add a bit more breadcrumbs if it's too wet.
Shape the mixture into small, flat patties about 2.5 inches in diameter and 1/2 inch thick. Press firmly to ensure they hold together during frying.
Heat the oil in a non-stick skillet over medium heat until shimmering. Carefully place the patties in the pan, leaving space between each.
Cook the patties for about 3-4 minutes per side, until they are golden brown and crispy around the edges. Listen for that satisfying crackle as they fry.
Gently flip the patties using a spatula and cook the other side until equally golden and crispy, about another 3-4 minutes.
Once cooked, transfer the patties onto paper towels to drain excess oil and let them rest for 2 minutes. This helps set their crispy exterior.
Serve the zucchini patties warm, optionally garnished with extra parsley or a squeeze of lemon for freshness. Enjoy their crispy exterior and tender inside—perfect for a quick snack or light meal.
