Easy Baked Zucchini Fritters
We bake these Zucchini Fritters since they are easier to cook and easier to clean up. If you have a lot of zucchini, you can double the recipe to make a full muffin tin's worth!
Servings: 6
Calories: 63kcal
Equipment
Ingredients
Instructions
- Spread the grated zucchini on a clean dish towel. Let sit while the oven preheats to 400 degrees F. Grease 6 cups of a muffin tin.
- Roll up zucchini and press to remove all excess moisture. Measure out 1 cup of zucchini.
- Place the zucchini in a medium bowl with the rest of the ingredients. Stir to combine. It may take a minute to get it well mixed.
- Fill prepared muffin cups about half full, packing each one tightly. Bake for 20-22 minutes or until the edges and tops are lightly golden brown. (Bake longer for crispier edges if desired.)
- Let cool for 2 minutes and remove from cups. Serve warm with ketchup or salsa for dipping, if desired.
Video
Notes
- Store in an airtight container in the fridge for 3-5 days. Warm for about 15 seconds in the microwave to serve.
- Use shredded Gouda or mozzarella cheese instead of the cheddar.
- Add a pinch of cayenne pepper for a hint of spice.
- Add snipped parsley and 2 tablespoons grated Parmesan for Italian flavor.
- If making these for a baby, you can omit the added salt.
- Egg-Free Zucchini Fritters: Omit the egg and add 2 tablespoons ricotta cheese. Bake for an additional 2-4 minutes and let cool fully in the pan. You will likely need to use your hands to mix the batter and it will seem dry at first, but keep mixing until it comes together. It will be fairly stiff and thick once it's all incorporated. (You don't want it to be any wetter because the fritters won't cook through!)
Nutrition
Serving: 1 fritter | Calories: 63kcal | Carbohydrates: 6g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 245mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 1mg