Baked Zucchini Fritters

5 from 1 vote

Easy fritters that are baked instead of fried.

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.

5 from 1 vote

Baked Zucchini Fritters

Enjoy the plethora of zucchini from your garden by making these delicious and guilt-free baked zucchini fritters.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 4 people
Serving Size 3 fritters
Course Appetizer, Side Dish
Cuisine Universal
Author SkinnyMs.

Ingredients

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

Instructions

  • 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.
  • Transfer to a bowl and add the rest of the ingredients. Stir until just combined.
  • 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.

Notes

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.

Nutrition Information

Serving: 3fritters | Calories: 87kcal | Carbohydrates: 15g | Protein: 4g | Fat: 1g | Cholesterol: 41mg | Sodium: 604mg | Fiber: 2g | Sugar: 2g |
SmartPoints (Freestyle): 3
Keywords Budget-Friendly, Low-Carb, Vegetarian

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39 Comments

  1. 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.

    1. 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.

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

  3. 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?

    1. 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. 🙂

      1. 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 😀

  4. 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 🙂

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

  6. 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? 🙁

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

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

  9. 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!

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

  11. 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!

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