Baked Zucchini Fritters

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Zucchini dishes are sometimes fried as in the case of traditional zucchini fritters, but with this easy baked zucchini fritters recipe, you can enjoy them without guilt. They’re easy to make and still have that crisp texture you love that’s often missing from many types of  baked zucchini. Make sure not to skip the step of salting the zucchini; it helps keep your fritters puffy instead of flat. Serve these alongside your favorite entrée for a healthy, crispy treat the whole family is sure to love.


Baked Zucchini Fritters

Baked Zucchini Fritters

Yields: 4 servings | Serving Size: About 3 fritters | Calories: 87 | Total Fat:  1 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 41 mg | Sodium: 604 mg | Carbohydrates: 15 g | Dietary Fiber: 2 g | Sugars: 2 g | Protein: 4g | SmartPoints (Freestyle): 3 |


  • 1 medium zucchini, grated
  • 1 teaspoon salt
  • 1/2 small onion, finely chopped
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon milk
  • 1 egg
  • Fresh ground pepper, to taste


  1. Preheat oven to 400 degrees F. Lay the grated zucchini on a layer of paper towels and sprinkle with salt. Allow to sit for 5 minutes and transfer to a strainer. Using a wooden spoon or spatula, press out as much liquid as you can.
  2. Transfer to a bowl and add the rest of the ingredients. Stir until just combined.
  3. Line a baking sheet with parchment paper and drop spoonfuls of the mixture a couple inches apart. Bake for 10 minutes, flip and bake for 10 more until both sides are golden brown. Serve with sour cream or yogurt if desired.
  4. NOTE: For crispier fritters, spray or brush each fritter with a little olive oil just before flipping the first time, then spray the other side once flipped.


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39 Comments on "Baked Zucchini Fritters"

  1. Tina  May 28, 2014

    What is the preferred milk to use for this recipe?

    • SkinnyMs  May 30, 2014

      Tina, 1%, skim, or lowfat milk will work.

  2. Becky Newell  July 15, 2014

    Your recipe for baked zucchini Fritters is not showing up.

    • SkinnyMs  July 16, 2014

      Becky, Sorry about that. Please try again, reopening your browser.

  3. Julie  July 15, 2014

    What is missing? The photo shows something green in the fritter. Parsley? Green onion?

    • SkinnyMs  July 16, 2014

      Julie, You can add chopped scallions or parsley to these fritters, if desired.

  4. Michelle  August 24, 2014

    Wow… These were great! Can they be made in batches and frozen after baked initially? It would be great to have these on hand as an even quicker snack or side.

    • SkinnyMs  August 25, 2014

      Michelle, Do everything except cook, and then freeze them. Put them straight into the freezer on the parchment lined or cooking spray- greased baking sheets. Make sure to cover tightly with plastic wrap all around. When ready to make, remove straight from the freezer and put into the oven allowing about 5 minutes more cook time per side.

  5. Sharon  October 3, 2014

    Could I use almond milk?

    • SkinnyMs  October 6, 2014

      Sharon, Yes you can use almond milk

  6. melissa  January 6, 2015

    hi. this looks amazing!! Are they 87 calories per fritter? or 87 calories for 1 servicing size (3 fritters)? thank you!!!

    • SkinnyMs  January 7, 2015

      Melissa, They are 87 calories per serving size.

  7. Ginny  April 30, 2015

    Can't save. Due to abusive reports about your site. Love this site can you help n

    • SkinnyMs  May 4, 2015

      Ginny, Is this from Facebook? We are looking into it.

  8. Rachel  July 16, 2015

    I just made these. I cooked the fritters for the suggested 20 minutes and then when I opened one it just didn't seem cooked. I cooked the fritters 15 more minutes checking them every 5 minutes and they just never seemed done. What consistency are the fritters supposed to be?

    • SkinnyMs  July 17, 2015

      Rachel, They should 25-30 minutes at the most. I updated the recipe to reflect a little more cooking time if needed. The is that they should be golden brown on the outside.
      The inside should be more on the soft side, with the outside being crispy. If you like, spray with a little olive oil just before flipping the first time, then spray the other side
      once flipped. 🙂

      • Rachel  July 17, 2015

        Thank you. Mine were golden on the outside and soft on the inside, but I felt the consistency was doughy and I was worried about raw egg (I know I'm crazy). I'll try with next week's batch of zucchini from the CSA 😀

        • SkinnyMs  July 18, 2015

          Sounds good! 🙂

  9. B  January 11, 2016

    Deeeelish! So glad I stumbled across this recipe. I substituted the flour for almond meal, milk for almond milk, used two egg whites instead of a whole egg and added garlic, dill and peas. You have to squeeze the zucchini and peas within an inch of their life, let them sit and then squeeze them again. When they were in the oven I sprayed them for crunch. Turned out fab. Thanks for this recipe 🙂

    • SkinnyMs.  January 11, 2016

      You are so welcome! Love your tips. 🙂

  10. Susie  January 13, 2016

    Could you use yellow squash?

  11. Beth  August 25, 2016

    Just made these…left out the milk and substituted fine cornmeal for half the flour…served with avocado/greek yoghurt cream.. excellent results..ty

    • Kym Votruba  August 26, 2016

      We’re glad you enjoyed them!

  12. Matt  September 4, 2016

    In the process of making this. Smells delicious, but I can’t flip them! They’re completely stuck to the wax paper. What did I do wrong? 🙁

    • Gale Compton  September 4, 2016

      Matt, We used parchment paper which prevents sticking. You can also use a nonstick baking sheet. 🙂

  13. Mags  October 30, 2016

    Can I use chickpea flour instead of wheat?

    • Nichole Furlong  October 30, 2016

      Yes! You can substitute chickpea flour for wheat.

  14. gina  July 22, 2017

    I have them in the oven now in mini mufin tin .. Also i used white flour. Does that effect smart points?

    • Gale Compton  July 23, 2017

      Gina, White flour shouldn’t effect the SPs. 🙂

  15. Stacy  September 1, 2017

    I made these but they seemed bland and I’m a girl who likes her spice. Any suggestions to give them a little kick.

    • Gale Compton  September 1, 2017

      Stacy, Try adding 1/2 tsp chili pepper and 1/8 tsp cayenne.

  16. Ainoa  March 5, 2018

    Vegan sustitute foro the Egg please??

  17. Stacey  April 14, 2018

    Great recipe. Thankyou!
    I made with some added chopped up broccoli (already cooked from last night) and a mix of oat and millet flour..think I used slightly less flour than recipe…everything was by sight lol.. They turned out perfect. Then did a similar one with blitzed up cauliflour and cheese. ( Did the paper towel ringing out of the cauliflower). Also worked a treat!

  18. Erin  May 12, 2018

    How long will these keep, cooked, in the fridge? If i cook them on saturday, will they be okay to reheat on tuesday?

    • Gale Compton  May 14, 2018

      Erin, Tuesday should be fine, since they are stored in the fridge. 🙂

  19. Sheri  July 28, 2018

    I use a potato ricer to squeeze the juice out. I always use it to squeeze the spinach when I make spinach balls and now I’ll use it for this too!

    • Nichole Furlong  July 28, 2018

      Great idea, Sheri! Thanks for the tip!


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