Baked Zucchini Fritters Recipe
Baked Zucchini Fritters Recipe features shredded zucchini, garlic, eggs, flour, and fresh herbs baked into tender, savory fritters.
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Servings: 9
Ingredients
- 2 lb zucchini shredded, about 6 cups
- 1 tsp salt for draining the zucchini
- 2 cloves garlic grated
- 2 large eggs
- 1/2 cup flour
- 1/2 cup chopped parsley dill, or green onions
- Salt to taste
- Ground black pepper to taste
Instructions
- Place the shredded zucchini in a large bowl.
- Sprinkle the zucchini with 1 tsp salt.
- Stir to combine.
- Allow the zucchini to rest for 10 minutes to release excess moisture.
- In a separate large bowl, combine the eggs, flour, and grated garlic.
- Add salt and ground black pepper to taste.
- Add the chopped parsley, dill, or green onions.
- Stir until the mixture is evenly combined.
- Using clean hands, squeeze as much liquid as possible from the salted zucchini.
- Work in batches to ensure the zucchini is thoroughly drained.
- Add the drained zucchini to the bowl with the egg mixture.
- Stir until the zucchini is evenly coated and the batter is fully combined.
- Preheat the oven to 400°F.
- Line two large baking trays with parchment paper.
- Using a large ice cream scoop, portion the zucchini batter onto the prepared baking trays.
- Flatten each scoop gently with the back of the scoop to form fritters.
- Bake for 10 to 12 minutes.
- Carefully flip each fritter.
- Continue baking for an additional 10 to 12 minutes, or until the fritters are set and lightly golden.
- Remove the fritters from the oven.
- Serve warm or chilled, as desired.
- Pair with sour cream, Greek yogurt, or another preferred dipping sauce.
Notes
To make this Baked Zucchini Fritters Recipe gluten free, replace the regular flour with a certified gluten-free all-purpose flour blend.
Use a one-to-one gluten-free flour blend for the best structure and texture.
Verify that all seasonings, herbs, and packaged ingredients are labeled gluten free.
Use clean mixing bowls, baking trays, parchment paper, utensils, and measuring tools to prevent gluten cross-contact.
If preparing for someone with celiac disease, avoid shared flour containers, cutting boards, graters, and work surfaces that may have been exposed to wheat flour.
For best results, squeeze the zucchini very well, as gluten-free flour blends can be more sensitive to excess moisture.