Gather your tools: a box grater, a large mixing bowl, a spatula, and a frying pan. Have paper towels ready for draining.
Use the box grater to shred the zucchini into fine strands, then transfer them to a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible—this step is key for crispy patties.
In the large bowl, combine the grated zucchini, beaten egg, breadcrumbs, chopped dill and parsley, salt, pepper, and lemon zest if using. Mix everything thoroughly with your spatula until well combined and slightly sticky.
Shape the mixture into small, flat patties about 1.5cm thick, pressing gently to compact them. Place them on a plate or tray, ready for frying.
Heat 2-3 tablespoons of oil in the frying pan over medium heat until shimmering and just starting to crackle, about 2 minutes.
Carefully place the patties into the hot oil, spacing them apart to prevent sticking. Cook for about 3-4 minutes on each side, until they turn golden brown and crispy around the edges.
Use a spatula to flip the patties gently, ensuring they keep their shape. The crispy, golden crust should be visible and inviting.
Once cooked, transfer the patties onto paper towels to drain excess oil. Let them rest for a couple of minutes—they will firm up and become even crispier.
Serve the zucchini patties warm, garnished with extra herbs or a squeeze of lemon if desired. Enjoy their crispy exterior and tender interior with a side salad or dip!
