Crispy on the outside and soft on the inside, these baked zucchini fritters are a delicious way to cook zucchini. These fritters are great as a snack or appetizer, as well as a side dish. And since they’re delicious hot/warm and at room temperature, they’re perfect for picnics and lunchboxes!
If you’re tired of having zucchini in the same old boring ways, this’s a great alternative. Especially for picky eaters, they seem to love fritters in any form and shape!
- Zucchini – Select medium-sized zucchini for this recipe. Ensure they’re fresh by selecting ones that have tiny hairs and are free from nicks and cuts.
- Breadcrumbs – I like to use breadcrumbs for this recipe. But you can also substitute a combination of all-purpose flour and ½ teaspoon of baking powder. Alternatively, panko works well too, but pulse it in the food processer for a finer crumb.
How to make these fritters:
- Preheat the oven to 400°F and line a baking sheet.
- Grate zucchinis, place in a kitchen towel to remove excess liquid. In a bowl mix zucchini, eggs, onion, and garlic.
- Add breadcrumbs, cornstarch, parmesan, seasoning, and the beaten egg zucchini mixture and mix well.
- Use a large cookie scoop and drop the zucchini mixture on the prepared baking sheet. Then flatten the dough into a fritter shape.
- Bake for 30 minutes, flipping halfway to turn and respray with oil.
Serve with sour cream either warm, cold or at room temperature.
Can I make these in the Air Fryer?
Yes, you can also air-fry these fritters. And here’s how.
- Drop the zucchini mixture on little individual parchment papers.
- Cook for about 10 minutes, flipping them halfway.
Why are my fritters soggy and falling apart?
This all comes down to how well you have extracted the water from the zucchini’s.
- Too runny – Add extra flour.
- Too thick – Add a little bit of water.
If your fritters fall apart there is too much liquid in your zucchini’s which caused the batter not to bond and then you have a fritter mess. Circumvent this with the suggestions above.
Zucchini fritters can remain in the fridge for up to one week. Alternatively, you can freeze them for 3 months.
Make this part of your meal prep and make a big batch and enjoy them anytime!
I hope you love this recipe as much as I do! Let me know once you’ve tried it by leaving a comment below or sharing a photo and tagging @busy_cooks on Instagram!
Baked zucchini fritters
- 3-4 medium zucchini
- 2 large eggs
- ¼ cup finely minced red onion or shallots (¼ of a large onion)
- 1 large garlic clove grated
- ½ cup breadcrumbs (Note 1)
- 3 tablespoons cornstarch
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons grated parmesan
- 1 teaspoon Italian seasonings
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon black pepper
- oil spray
- ¼ cup sour cream for serving
- Preheat oven to 400°F and line a baking sheet with a parchment paper.
- Grate zucchinis. You should get about 4 cups of grated zucchini.
- Place the grated zucchinis in a clean kitchen towel and squeeze out as much water as you can. You’ll end up with approximately 2 cups of squeeze-dried zucchinis.
- In a large mixing bowl, mix together zucchini, eggs, onion and garlic.
- Add breadcrumbs, cornstarch, parmesan, fresh parsley, Italian seasoning, paprika, salt and pepper and the beaten eggs. Mix everything well. (NOTE: Don’t add any liquid. Even though we squeezed most of the liquid out, zucchinis still have plenty of moisture to bring the dough together.)
- Using a large cookie scoop, drop zucchini mixture (about ¼ cup) on the prepared baking sheet. Use the back of the scoop or your fingers to flatten the dough into a fritter shape.
- Spray the top of the fritters with oil spray.
- Bake the fritters for 30 minutes, flipping the fritters and spray again with oil spray half way.
- Serve hot or at room temperature with sour cream.
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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