Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Hey there, veggie lovers!
Are you in the mood for a fun and flavorful dish? You’re in luck!
Today, I’m sharing my recipe for baked zucchini fritters.
These little bites are crispy, savory, and so easy to whip up.
They make a perfect snack or side dish. Plus, you can feel good about munching on your veggies!
Let’s dive into this deliciousness!
Suggestions for Ingredient Substitution
Zucchini can be replaced with yellow squash or carrots for a similar texture and nutritional profile. Grate the substitute vegetable as you would zucchini, and squeeze out excess moisture before using. For a lower-carb option, consider using cauliflower rice, though this may require adjusting the binding ingredients slightly.
Eggs can be substituted with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan alternative. This will provide similar binding properties, though the texture may be slightly different. Use one flax egg per regular egg in the recipe.
Panko crumbs can be swapped with almond flour or crushed pork rinds for a gluten-free and lower-carb option. These alternatives will provide a similar crunch, though you may need to adjust the quantity slightly to achieve the desired consistency. For a whole grain option, use whole wheat breadcrumbs in place of panko.
Preparation Time | 25-35 minutes |
Cooking Time | 20-25 minutes |
Total Time | 45-60 minutes |
Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 500-600
- Protein: 20-25 g
- Fat: 25-30 g
- Carbohydrates: 50-60 g
Ingredients
- 4-5 small zucchinis (approximately 900g, grated to yield about 6 cups)
- 1 teaspoon salt
- 2 eggs
- 2 finely sliced green onions
- 1/2 cup parmesan cheese, freshly grated
- 1/2 cup panko crumbs
- 1/2 teaspoon salt (adjust to preference)
- 1/4 teaspoon fresh ground black pepper
- Sliced green onions for garnish
- Sour cream or greek yogurt for dipping
Step 1: Prepare and Drain the Zucchini
Start by preheating your oven to 400°F (200°C).
Place the grated zucchini in a colander or sieve set over the sink or a bowl.
Sprinkle the zucchini with 1 teaspoon of salt, mixing it well to ensure even distribution.
Let the zucchini sit for 15 minutes to allow the salt to draw out excess moisture.
Afterwards, squeeze out the water from the zucchini using your hands, then place it onto a clean kitchen towel or cheesecloth.
Use the towel to squeeze out as much remaining water as you can.
Step 2: Combine Ingredients
Transfer the drained zucchini into a large bowl.
Add chopped green onions, grated Parmesan cheese, breadcrumbs, a pinch of salt and pepper, and eggs to the bowl.
Mix everything together well to create a consistent batter.
Let the mixture stand for 10 minutes, which will give the breadcrumbs time to absorb some of the moisture from the ingredients, helping the fritters to hold their shape.
Step 3: Form and Arrange the Fritters
Line a baking tray with parchment paper and lightly spray it with non-stick cooking spray to help the fritters crisp up.
Using a small scoop or soup spoon, portion out the batter onto the baking tray, using about 1/4 cup per fritter.
Gently press down each portion to flatten it slightly into a fritter shape.
Step 4: Bake the Fritters
Place the tray of fritters into the preheated oven and bake for a total of 20 minutes.
After the first 10 minutes, carefully flip each fritter to ensure even baking on both sides.
Keep in mind that baking time can vary depending on your oven and the moisture level of the fritters, so adjust accordingly.
Step 5: Serve and Enjoy
Once baked to your desired crispiness, remove the fritters from the oven.
Serve them warm or at room temperature, garnished with sliced green onions.
For an added touch, consider serving them with dips like sour cream, Tzatziki, or Greek yogurt on the side.
Enjoy your delicious zucchini fritters!