Baked Zucchini Fritters: A Healthy Snack Delight
These baked zucchini fritters are a healthy and delicious snack option, made with simple ingredients and baked to golden perfection. They are quick to prepare and can be served with various dipping sauces.
Equipment
- oven
- baking sheets
- parchment paper
- grater
- large bowl
- scoop
- airtight container
- Freezer bag
Ingredients
- 5 cups shredded zucchini fresh only
- 1 cup shredded cheese cheddar and mozzarella mix recommended
- ¾ cup breadcrumbs
- 1 large egg or 2 small/medium eggs
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon pepper
- Tzatziki sauce, sour cream, or Greek yogurt for serving (optional)
Storage
- airtight container Refrigerate for up to 3 days. Reheat in oven or skillet.
Freezing
- parchment paper Store in freezer bag or container with parchment paper between layers.
Variations
- Gluten-free breadcrumbs
- almond flour
- fresh herbs dill, basil
- feta cheese
- carrots
- shredded chicken
Serving Suggestions
- tzatziki
- ranch dressing
- garlic aioli
- grilled chicken/fish as a side with
Cooking Methods
- Oven baking recommended
- Pan-frying medium heat
- Air Frying 8-10 minutes
Instructions
- Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Grate the fresh zucchini and cheese.
- In a large bowl, combine all ingredients and mix until well blended. Adjust the consistency by adding more egg or breadcrumbs if needed.
- Portion the mixture into 12-14 equally-sized patties using a scoop or your hands.
- Place the fritters on the prepared baking sheets and bake for 20-25 minutes until golden brown and cooked through.
- Serve the baked zucchini fritters immediately.
Notes
- Use only fresh zucchini, as frozen zucchini can make the fritters soggy due to excess liquid. Do not drain fresh zucchini if baking immediately.
- Grate cheese from a block for better melting. Bake immediately after mixing to prevent sogginess. High heat aids in crisping.
- Flour is not recommended as a substitute for breadcrumbs. The zucchini peel can be left on for added fiber and color.
- Serve with your favorite dipping sauces like tzatziki, ranch, or garlic aioli, or as a side dish.
Storage
- Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or a skillet.
Freezing
- To freeze, place fritters in a freezer bag or container, using parchment paper between layers to prevent sticking.
Cooking Methods
- While oven baking is recommended, these fritters can also be pan-fried over medium heat or air-fried for 8-10 minutes.
Variations
- Customize your fritters by using gluten-free breadcrumbs or almond flour. Add fresh herbs like dill or basil, feta cheese, shredded carrots, or even cooked shredded chicken for different flavors and textures.
Notes
Use fresh zucchini only; frozen zucchini releases excess liquid and results in soggy fritters. Do not drain fresh zucchini if baking immediately. Grate cheese from a block rather than using pre-shredded cheese to ensure proper melting. Bake immediately after mixing the batter to prevent sogginess. High heat (400°F) aids in crisping. Flour is not recommended as a substitute for breadcrumbs. Zucchini peel can be left on for fiber and color. Serve with tzatziki, ranch dressing, garlic aioli, or as a side with grilled chicken/fish.