Baked Zucchini Fritters

These zucchini fritters are flavored with scallions and garlic. Oven-baked, they are easy to make and delicious!

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 50

Cook Time 30

Total Time 1 20

Servings large fritters

Calories 260kcal

1 pound zucchini unpeeled; 2 large
1 teaspoon Diamond Crystal kosher salt divided, or ½ teaspoon of any other salt, including Morton kosher salt
Olive oil spray extra virgin
½ cup scallions chopped
1 tablespoon fresh garlic minced
¼ teaspoon black pepper
2 large eggs
1 cup superfine almond flour
1 tablespoon coconut flour

Grate the zucchini using your food processor's grating attachment or the largest holes in a box grater.
Place the grated zucchini in a strainer set atop a bowl. Mix ½ teaspoon of kosher salt in. Allow to drain for 30 minutes, then press on the zucchini with a spoon to extract even more liquid.
Preheat the oven to 400°F. Line a rimmed baking sheet with high-heat-resistant parchment paper and spray it with extra virgin olive oil.
Transfer the grated zucchini to a medium bowl. Mix in the scallions, garlic, remaining ½ teaspoon kosher salt, black pepper, eggs, almond flour, and coconut flour.
Use a 4-tablespoon scoop to scoop mounds of the mixture onto the prepared baking sheet. Use the back of a spoon to gently flatten and shape the mounds into rounds. Spray their tops with olive oil.
Bake the fritters until golden brown and fragrant, for about 15 minutes on each side, spraying again with olive oil after flipping them. Serve immediately.

The more liquid you remove from the grated zucchini, the crispier the fritters will be. You might be tempted to skip this extra step, but please don't. It's essential to the success of this recipe.
Coconut flour is highly absorbent and helps absorb extra liquid. You can omit it and increase the almond flour by ¼ cup.
Instead of baking them, you can fry the fritters in batches in a nonstick skillet with about 2 tablespoons of olive oil. Cook them over medium heat until golden brown and cooked through, about 4 minutes per side.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave at 50% power or in a 350°F oven for 10 minutes. They keep well in the fridge and are just as tasty on the fourth day as on the first. You can also freeze the leftovers for up to three months.