As a kid, I ate a lot of vegetable heavy fritters I base my recipes on nowadays: healthy corn fritters, vegetarian oatmeal patties and even salmon sweet potato cakes. My grandma always tried to stretch seasonal produce to a max. She often managed to make soup, main and side dish from 1 whole chicken that fed 5 people.
Zucchini fritters were a staple in our house, not baked zucchini fritters but rather panfried in lots of sunflower oil. With lots of fresh dill, onion and garlic, just like my zucchini bake minus Parmesan cheese.
Extremely flavourful served with sour cream. A perfect combo!
Since eating clean, I do not fry foods in loads of oil anymore, and fritters do require quite a bit of it to prevent them from sticking to the pan and burning. It was my first time baking the fritters and it worked like a charm!
However, thanks to ceramic non-stick coating it is possible to make fritters healthier nowadays => tuna zucchini fritters.
These baked zucchini fritters had almost that same golden crust I remember from childhood. Note, if you keep the fritters in an airtight container, they will soften up. Not a big deal, just a note. The crust is most crispy when served right away.
I served the fritters with plain Greek yogurt. I thought at first to create some special sauce but at the last moment decided it’s too much work and instead made the fritters themselves bursting with flavour. These were so good, my oldest kid who hates zucchini was eating the fritters and asking what kind of sauce is this?! Um, I said it’s my special sauce.:)
Your husband will be in heaven because fried food, or the one that resembles it, is such a man’s thing. Enjoy!
- 3 medium zucchini, shredded
- 1 small or 1/2 medium onion, grated
- 2 small garlic cloves, crushed or grated
- 1 large egg, whisked
- 1/2 cup whole wheat flour (I used spelt)
- 1/2 cup dill, chopped
- 1 + 1/2 tsp salt, divided
- 1/2 tsp ground black pepper
- Non-fat Greek yogurt, for topping
- Cooking spray (I use Misto)
- Make shredded zucchini using a food processor (I did) or grater. Place shredded zucchini mixed with 1 tsp of salt in a colander over the sink and let sit for 10 minutes.
- In the meanwhile, grate onion and garlic, and place in a medium mixing bowl. Whisk in the egg. I used my food processor with an S blade for this step as well.
- Using your hands, squeeze the liquid out of zucchini as much as you can. I usually do it for a few minutes. Zucchini do not have to be completely dry and squeezed out with cheesecloth like for the cauliflower crust, but should be pretty dry. Add to the same bowl along with flour, dill, remaining salt and pepper. Stir well to combine.
- Preheat oven to 400 degrees F, line 2 large baking sheets with parchment paper and spray with cooking spray. Fill large ice cream scoop with batter, place on prepared baking sheet and flatten with the back of the scoop. You can also use big spoon or a small laddle. Repeat with remaining batter. I had 6 fritters per sheet, 12 in total.* Bake for 10 - 12 minutes, flip and bake for another 10 - 12 minutes. Remove from the oven and serve hot or cold topped with Greek yogurt.
*Double the recipe if serving more than 3 people and/or would like to have some leftovers. I usually do that since we like leftovers and I already made a mess in the kitchen.
Nutritional Info (without Greek Yogurt)
Servings Per Recipe: 12
Amount Per Serving = 1 fritter:
Total Fat: 0.6 g
Cholesterol: 17.9 mg
Sodium: 204.5 mg
Total Carbs: 5.7 g
Dietary Fiber: 1.2 g
Protein: 1.8 g
WW Points+: 1