by Olena

Baked Zucchini Fritters

by Olena

Baked Zucchini Fritters Recipe made healthy in the oven instead of frying in a lot of oil. Delicious and almost same crispy zucchini fritters.

As a kid, I ate a lot of vegetable based fritters. My grandma always tried to stretch seasonal produce to a max. She often managed to make soup, main and side dish from one whole chicken that fed 5 people

Zucchini fritters were a staple in our house, not baked zucchini fritters but rather pan fried in a lot of sunflower oil. With fresh dill, onion and garlic, just like my zucchini bake minus Parmesan cheese. Delicious served with sour cream. 

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Today I will show you hot to make oven baked zucchini fritters that are as flavourful and almost the same crispy as your mom’s or grandma’s.

How to Make Baked Zucchini Fritters

1. Make shredded zucchini using a food processor (I did) or a grater. Place shredded zucchini mixed with 1 tsp of salt in a colander over the sink and let sit for 10 minutes. Baked Zucchini Fritters Recipe made healthy in the oven instead of frying in a lot of oil. Delicious and almost same crispy zucchini fritters.

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.Baked Zucchini Fritters Recipe made healthy in the oven instead of frying in a lot of oil. Delicious and almost same crispy zucchini fritters.

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 cauliflower pizza crust recipe, but should be pretty dry.Baked Zucchini Fritters Recipe made healthy in the oven instead of frying in a lot of oil. Delicious and almost same crispy zucchini fritters.

4. Add to the same bowl along with flour, dill, remaining salt and pepper. Stir well to combine.Baked Zucchini Fritters Recipe made healthy in the oven instead of frying in a lot of oil. Delicious and almost same crispy zucchini fritters.

5. 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.Baked Zucchini Fritters Recipe made healthy in the oven instead of frying in a lot of oil. Delicious and almost same crispy zucchini fritters.

6. 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. These baked zucchini fritters had almost that same golden crust I remember from childhood.

Note, if you keep 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 Recipe made healthy in the oven instead of frying in a lot of oil. Delicious and almost same crispy zucchini fritters.

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Baked Zucchini Fritters

5 from 1 reviews

Baked Zucchini Fritters Recipe made healthy in the oven instead of frying in a lot of oil. Delicious and almost same crispy zucchini fritters.

  • Author: ifoodreal.com
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 12 fritters

Ingredients

  • 3 medium zucchini, shredded
  • 1 small onion, grated
  • 2 small garlic cloves, grated
  • 1 large egg, whisked
  • 1/2 cup whole wheat flour
  • 1/2 cup dill, finely chopped
  • 1 tsp salt, divided
  • Ground black pepper, to taste
  • Greek yogurt, for topping
  • Cooking spray (I use Misto)

Instructions

  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.

Store: 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.

 Did you make this recipe? Please give it a star rating in the comments.

About Olena

Hi, I’m Olena and this is my healthy family recipes blog. Originally from Ukraine, I now live on magic Vancouver Island in British Columbia. I’m here to help you with “What’s for dinner?”.

Made a recipe? Tag @ifoodreal or #ifoodreal on Instagram. I would love to share in the “Look what you made” stories.

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29 comments on “Baked Zucchini Fritters

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  1. 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!

    1. 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

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

    1. 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?!:)

  3. 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 🙂