Zucchini Fritters
Baked zucchini fritters are a perfect accompaniment to any meal and a great way to use up extra zucchini!
Servings: 24 2 inch pieces
Calories: 84kcal
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
STORAGE - Baked zucchini fritters will keep in an airtight container in the refrigerator for 3-5 days.
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.
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.
Nutrition
Serving: 32 inch fritters | Calories: 84kcal | Carbohydrates: 9g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 52mg | Sodium: 733mg | Potassium: 391mg | Fiber: 2g | Sugar: 3g