Baked Zucchini Fritters are a delicious and easy recipe for using up the seasons bounty or a delicious side dish any time of year! This recipe is so easy and baking them in the oven instead of frying not only makes them healthier but also makes a big batch come together in a pinch.
These baked zucchini fritters have an Italian flare with the addition of Parmesan cheese. Although they are oven baked they still become crispy as long as you are sure to squeeze out as much moisture as possible. If you are looking for more ways to use zucchini check out my recipes for Zucchini Omelette, Zucchini Salad, and Green Minestrone Soup.
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🥘Ingredients
Only 5 simple ingredients are needed to create these delicious Baked Zucchini Fritters. I Iove serving them with recipes like Spice Rubbed Grilled Salmon and BBQ Chicken Thighs.
- Zucchini - No need to peel! Just trim the ends and go. Smaller, fresher zucchini tend to have more moisture so keep that in mind when in the draining stage. Substitute with yellow zucchini or summer squash or how about a colourful combo?
- Eggs are needed to bind everything together.
- Panko bread crumbs to absorb some of the extra moisture. You can substitute with regular or gluten free breadcrumbs.
- Green onions can be omitted or substituted with chopped chives or finely minced white, red, or sweet onion. You will need ¼ to ½ a cup.
- Parmesan cheese adds flavour and helps bind the ingredients. Other cheese options include cheddar, feta, Monterey Jack or mozzarella.
For quantities and measurements see the recipe card below.
How to Make Baked Zucchini Fritters
Step 1 - Grate the zucchini and place in a sieve over a bowl or sink. Sprinkle with salt and let sit for 15 minutes or more. The salt helps to extract the water from the zucchini.
Step 2 - Place a clean kitchen towel or cheesecloth on the counter and squeeze liquid from zucchini with your hands. Place on the cloth.
Step 3 - Squeeze as much liquid from the zucchini as you can by twisting and squeezing the cloth over a bowl. You will be surprised how much will come out.
Step 4 - Combine all the ingredients in a bowl and mix well.
Step 5 - Scoop zucchini mixture onto the tray (about ¼ cup per fritter) and flatten slightly with the back of a spoon or your fingers.
Step 6 - Bake for 20 minutes, flipping half way through. Serve warm with optional sour cream or Greek yogurt for dipping.
Watch My Web Story for Baked Zucchini Fritters
Expert Tips
- Squeeze as much moisture from the zucchini as you can. The less wet the mix, the crispier your baked zucchini fritters will be.
- Use a food processor to grate the zucchini quickly.
- Adjust the Consistency: Add a little flour or more breadcrumbs if the mixture seems too wet. If it's too dry, you can add a tablespoon or two of milk or yogurt to moisten it. You may need to make adjustments depending on the zucchini.
- Serve Immediately: Baked zucchini fritters are best enjoyed fresh out of the oven. Serve them immediately while they're still warm and crispy.
- Adjust cooking times and temperatures according to your oven, and don't be afraid to experiment and make these baked zucchini fritters your own!
This baked zucchini fritter recipe is perfect for a summer barbecue just like this Mediterranean Grilled Vegetable Salad, Summer Succotash, and Marinated Artichokes.
Common Questions
Your fritters may fall apart if there is either too much moisture or they are too dry. If the final batter is too wet add more flour or breadcrumbs, a little at a time, to achieve the proper consistency. If the batter is too dry add milk or water a small amount at a time.
Zucchini fritter will be tough if there is too much flour or breadcrumbs added to the mixture.
Excess moisture, not enough binding ingredients, and improper cooking temperatures can cause fritters to be soggy.
Yes you can fry instead of baking. Heat a small amount of oil in a non-stick pan over medium-high heat, add heaping tablespoons at a time and flatten slightly. Fry on each side until golden brown.
More Recipes Using Zucchini
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📖 Recipe
Zucchini Fritters
Ingredients
- 4-5 small zucchini 2 lb/900g, grated (about 6 cups)
- 1 teaspoon salt
- 2 eggs
- 2 green onions finely chopped
- ½ cup freshly grated parmesan cheese
- ½ cup panko breadcrumbs
- ½ teaspoon salt, more or less to taste
- ¼ teaspoon freshly ground black pepper
Optional Toppings
- sliced green onions
- sour cream or Greek yogurt for dipping
Instructions
- Preheat the oven to 400 degrees F.
- Place grated zucchini in a colander or sieve over sink or bowl and sprinkle with 1 teaspoon salt. Mix and let stand for 15 minutes.
- Squeeze out water with your hands and place on a clean kitchen towel or cheesecloth. Squeeze out as much water as you can with the towel.
- Place zucchini in a large bow with green onions, grated parmesan cheese, breadcrumbs, salt, pepper, and eggs. Mix well to combine and let stand for 10 minutes to allow the breadcrumbs to soak up some of the moisture.
- Line a baking tray with parchment paper and spray with non-stick cooking spray. This is to help them crisp up. Using a small scoop, or a soup spoon, scoop batter onto tray using about ¼ cup for each fritter. Press down gently to flatten slightly.
- Bake in preheated oven for 20 minutes flipping after 10 minutes. This time may vary depending on your oven and the moisture level of your fritters.
- Serve warm or at room temperature sprinkled with sliced green onions and with sour cream, Tzatziki, or Greek yogurt for dipping (optional).
Notes
FREEZE - Wrap tightly with plastic wrap or place in a resealable bag and freeze for up to 3 months.
REHEAT- From the fridge, you can reheat in the microwave, in a 350 F oven, or in a frying pan. From frozen - Let defrost and heat using one of the above methods. Be sure to squeeze out excess moisture from the zucchini and add more breadcrumbs, a little at a time, if the final mix seems too wet. Adjust oven temperature accordingly. If they aren't crisping up turn up the heat or broil them for a short time keeping an eye on them. To fry instead of bake; heat 2 to 3 tbsps of oil in a non-stick pan over medium-high heat. Fry in batches, without over crowding the pan, for 1 to 2 minutes per side or until lightly browned and crisp. Nutrition Facts are only an estimate. These calculations have not been approved by a Registered Dietitian and doesn't include sour cream or yogurt for dipping.
Vicki Nash Moore says
Could you provide timing in an air fryer too please?
Andrea says
Hi Vicki! I don't have an air fryer so haven't been able to test it out. I have heard from other readers that they had success using the same temperature and less time. I would start with 3-5 mins per side to start. Hope that helps and if you do try let me know how it goes 😊
Lauren says
Easy to make and delicious!
Cathy says
So easy to make and taste is amazing. Just made a huge batch for cottage. They freeze great. Thank you
Andrea says
What a perfect dish for the cottage! So happy you are enjoying them! Thanks for sharing
Sharon says
OMG! These were delicious!!
Christina says
They were super delicious. I have made these a few times. Added about 5 minutes to cook time.