32 comments already!

Baked Zucchini Fritters made healthier with whole wheat flour and baked instead of fried. Same crispy zucchini fritters recipe without oil. | ifoodreal.com

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.

Baked Zucchini Fritters made healthier with whole wheat flour and baked instead of fried. Same crispy zucchini fritters recipe without oil. | ifoodreal.com

Extremely flavourful served with sour cream. A perfect combo!

platter-baked-zucchini-fritters-recipe
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.

Baked Zucchini Fritters made healthier with whole wheat flour and baked instead of fried. Same crispy zucchini fritters recipe without oil. | ifoodreal.com Baked Zucchini Fritters made healthier with whole wheat flour and baked instead of fried. Same crispy zucchini fritters recipe without oil. | ifoodreal.com

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.

Baked Zucchini Fritters made healthier with whole wheat flour and baked instead of fried. Same crispy zucchini fritters recipe without oil. | ifoodreal.com
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!

Baked Zucchini Fritters

Baked Zucchini Fritters

Ingredients

  • 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)

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Storage Instructions: Refrigerate covered for up to 3 - 4 days.

Notes

*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.

http://ifoodreal.com/baked-zucchini-fritters-recipe/

Nutritional Info (without Greek Yogurt)

Servings Per Recipe: 12

Amount Per Serving = 1 fritter:
Calories: 33.7
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

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32 Comments

  1. Mira

    These remind me of my childhood. It is the perfect time of the year to make them (zucchini season ) and I’ve been baking pretty much anything I used to fry before and most of the time people can’t tell if stuff is baked or fried 🙂

    Reply
  2. Karen

    Hi! These sound yummy! My husband follows Paleo eating, so I was wondering if I could use coconut flour or similar. Thanks Olena!

    Reply
    • Olena

      Hi Karen. I almost used coconut flour but then thought most people do not have it. Coconut flour is very absorbing, so I think it should work, especially zucchini contain a lot of water. I will try it next time I make these. But if you do before me, can you please let me know?!:)

      Reply
    • Olena

      Apparently, you can bake any fritters instead of frying.:) Now I want to make potato and sweet potato fritters.

      Reply
  3. Michelle @ Vitamin Sunshine

    Great zucchini recipe! I love vegetable fritters but usually just cook them in a non-stick pan with cooking spray. I like this bake method- quicker to do a big batch — and I am a huge leftovers fan too 🙂

    Reply
  4. eat good 4 life

    I love the fact that these are baked. So much better for you. I yet to make a zucchini recipe. I better get cracking before zucchini season is over 🙂

    Reply
    • Olena

      Yes, missy. Make some dinners please. I love to see what you come up with. You are good with vegetarian dinners.:) P.S. Zucchini are always “in season” in our supermarkets, so don’t worry.LOL

      Reply
    • Olena

      Not sure they would hold together because almond flour has no gluten. However, I have used oat flour in these before but needed more of it than regular flour.

      Reply
  5. Tania

    Hello,
    Is there a way to make this with cauliflower as well? If so, what would be the amount of cauliflower to be used with the zucchini. These look delicious and you have by far the best recipe out there. Thanks!

    Reply

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