Zucchini fritters are a delightful and versatile dish that’s perfect for any occasion. Made with grated zucchini, eggs, flour, and a touch of cheese, these fritters are crispy on the outside and tender on the inside. They’re a great way to incorporate more vegetables into your diet, and they’re surprisingly easy to make. In this guide, we’ll share a recipe for oven-baked zucchini fritters that are healthier than fried versions. We’ll also provide tips for serving and storing these fritters. So, let’s get started!
INGREDIENTS
You’ll need just a few simple ingredients to make these delicious fritters. Here’s a quick overview of what you’ll need, along with the exact measurements in the recipe card below:
- Fresh zucchini: No need to peel them; opt for young, firm zucchini for the best flavor and less water content.
- Kosher salt and black pepper: I recommend using Diamond Crystal kosher salt and freshly ground black pepper.
- Olive oil spray: This makes it easy to coat the fritters before baking.
- Chopped scallions: Use only the green parts, or include the white parts if sliced very thinly.
- Minced garlic: You can either mince fresh garlic or use pre-minced garlic from a jar—both options work well.
- Eggs: I typically use large eggs for my recipes, and this one is no exception.
- Flours: I prefer blanched, finely ground almond flour, adding a tablespoon of coconut flour to help absorb any excess liquid.
VARIATIONS:
At times, I substitute ¼ cup of minced onions for the scallions. You can also mix in ½ cup of grated Parmesan cheese; if you do, you can skip the coconut flour. For an extra flavor boost, consider adding ½ cup of chopped ham or ¼ cup of bacon bits—I love the delicious taste they bring!
INSTRUCTIONS
- Grate the Zucchini: Use your food processor’s grating attachment or the largest holes of a box grater to grate the zucchini.
- Drain the Zucchini: Place the grated zucchini in a strainer set over a bowl. Mix in ½ teaspoon of kosher salt and let it drain for 30 minutes. Afterward, press down on the zucchini with a spoon to extract any excess liquid.
- Preheat the Oven: Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper that can withstand high heat, and spray it with extra virgin olive oil.
- Combine Ingredients: Transfer the drained zucchini to a medium bowl. Stir in the scallions, garlic, remaining ½ teaspoon of kosher salt, black pepper, eggs, almond flour, and coconut flour until well combined.
- Scoop and Shape: Using a 4-tablespoon scoop, portion out mounds of the mixture onto the prepared baking sheet. Gently flatten and shape each mound into rounds with the back of a spoon. Spray the tops with olive oil.
- Bake: Bake the fritters for about 15 minutes on each side, or until they are golden brown and fragrant. After flipping, spray them again with olive oil. Serve immediately.
NOTES
- Removing excess liquid from the grated zucchini is key to achieving crispy fritters. While it may be tempting to skip this step, I assure you it’s crucial for the recipe’s success.
- Coconut flour is very absorbent and helps soak up any extra moisture. If you choose to omit it, simply increase the almond flour by ¼ cup instead.
- If you prefer frying, you can cook the fritters in batches in a nonstick skillet with about 2 tablespoons of olive oil. Fry them over medium heat until they are golden brown and cooked through, which should take about 4 minutes per side.
- Store any leftovers in an airtight container in the fridge for 3-4 days. They can be reheated in the microwave at 50% power or in a 350°F oven for 10 minutes. They hold up well in the fridge and remain just as delicious on the fourth day as they are on the first. You can also freeze leftovers for up to three months.
SERVING SUGGESTIONS
Zucchini fritters can be enjoyed as a side dish, but they’re hearty enough to serve as a main course as well. I love pairing them with a side of tomato salad for a vibrant, colorful plate!
They also pair wonderfully with roasted cherry tomatoes, radishes, or carrots, which you can all bake together in the same 400°F oven.
When I serve these fritters as a side, I often choose a main dish that can also be baked at 400°F, such as boneless chicken thighs, baked chicken drumsticks, or oven-baked pork chops.
For an extra touch, you can top the fritters with a dollop of sour cream, blue cheese dressing, or whole-milk Greek yogurt.
STORING LEFTOVERS
You can store leftovers in the fridge in an airtight container for 3-4 days. Reheat them in the microwave at 50% power or in a 350°F oven for about 10 minutes. They hold up well in the fridge and remain just as delicious on the fourth day as they do on the first. Additionally, you can freeze the leftovers for up to three months.
