Who says burgers have to be made from meat? Have you ever tried a veggie version? Zucchini burgers are my absolute favorite - light, flavorful, and simply delicious.
What I love about this recipe is how little flour it uses, allowing the zucchini flavor to really shine through.
One important tip: make sure to drain the zucchini thoroughly and let it sit for at least an hour. The better it's drained, the less flour you'll need. You might not even need any at all (that’s why it’s listed as optional).
Ingredients:
- 2 grated zucchini
- 2 eggs
- 2 tbs semolina
- 4 tbs breadcrumbs
- salt and black pepper as needed
- 1 tsp baking powder
- 2-3 cloves crushed garlic
- 2-3 tbs fresh chopped parsley
- 2-3 tbs flour (if needed, depends on the wetness of zucchini)
Preparation:
- First grate the zucchini, salt them and let them release the excess water. Squeeze them from time to time by hand and drain the water. Leave them for 1 hour or more in the refrigerator.
- After draining, mix them with the eggs, add semolina, breadcrumbs, parsley, garlic, black pepper, baking powder, and salt as needed because they were previously salted. Mix well and if the mixture is not thick enough, add 1-2 tablespoons of flour.
- Then, in a frying pan with heated oil, take from the mixture with a spoon and put it directly in the frying pan, flatten and shape with the spoon and form burgers with a thickness of about 6-7 mm.
- Fry on medium heat, flip over on the other side after 7-8 minutes or more.
- Remove the finished burgers to a plate aligned with kitchen paper to soak up the excess oil.
- Serve with sour cream, cheese, tomato or as desired.
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