These very flavorful zucchini fritters are baked rather than fried, although you could fry them if you'd like.
Flavored with garlic and scallions, they are truly easy to make, delicious, low carb, and gluten-free!
But these zucchini fritters truly take this vegetable to a whole new level. They are crispy, golden, and wonderfully flavorful. Another advantage is that they are very easy to make. After all, baking is way easier than frying.
You'll only need a few simple ingredients to make these tasty fritters. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Fresh zucchini: You can leave them unpeeled. Try to pick young, firm zucchinis. They are more flavorful and less watery.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the fritters could end up too salty.
Olive oil spray: I love cooking with this delicious oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead. The spray is a convenient way to coat the fritters prior to placing them in the oven.
Chopped scallions: I use the green parts only, although it's fine to use the white parts too if you'd like - just make sure to slice them very thinly.
Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work equally well in this recipe.
Eggs: I use large eggs in most of my recipes, this one included.
Flours: I use blanched finely ground almond flour and also add just one tablespoon of coconut flour to help absorb any extra liquid.
Making these zucchini fritters is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Your first step is to mix together grated zucchini, scallions, garlic, salt, pepper, eggs, almond flour, and coconut flour.
The next step is to place mounds of the mixture on a parchment-lined baking sheet.
Now, gently flatten the mounds, spray them with some olive oil, then bake them for about 15 minutes per side. That's it! Easy.
Before adding the grated zucchini to the mixture, it needs to be drained. To do that, place it in a strainer set atop a bowl. Mix ½ teaspoon kosher salt in. Allow to drain for 30 minutes, then press on the zucchini with a spoon to extract even more liquid.
The more liquid you get rid of, the crispier the fritters will turn out. So please don't skip this step, as tedious as it might seem - it is crucial to the success of this recipe.
Frequently asked questions
Yes, absolutely. I much prefer baking since it's such a wonderfully hands-off approach to cooking.
But if you'd like, you can fry the fritters in batches in a nonstick skillet, in about 2 tablespoons of olive oil. Cook them over medium heat until golden brown and cooked through, about 4 minutes per side.
You probably didn't drain the grated zucchini thoroughly. This is a crucial step to the success of this recipe.
It also helps to add flour (I use almond flour and coconut flour). But if you don't drain the zucchini well, no amount of flour would help.
Yes, you can. Just make sure to salt and drain it REALLY well and try to pick young and firm squashes - they tend to be less watery.
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- Use ¼ cup of minced onions instead of scallions.
- Add ½ cup of finely grated parmesan to the mixture. If you do, you can omit the coconut flour.
- Add chopped ham or a handful of bacon bits.
You can serve these tasty fritters as a side dish, but they are substantial enough to be served as a main dish. I like to serve them with a side of tomato salad. It makes for a very colorful plate!
They are also good with a side of roasted cherry tomatoes. You can bake both dishes in the same 400F oven.
If you'd like to top the fritters, you can top them with a dollop of sour cream or whole-milk Greek yogurt.
Leftovers keep well in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave on 50% power, or in a 350F oven for 10 minutes.
They keep really well in the fridge - I find that they are just as tasty on the fourth day as they were on the first day.
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Baked Zucchini Fritters
- 1 lb. unpeeled zucchini (2 large)
- 1 teaspoon Diamond Crystal kosher salt divided
- Olive oil spray
- ½ cup chopped scallions
- 1 tablespoon minced fresh garlic
- ¼ teaspoon black pepper
- 2 large eggs
- 1 cup blanched finely ground almond flour
- 1 tablespoon coconut flour
- Grate the zucchini, using your food processor's grating attachment, or the largest holes in a box grater, as shown in the video.
- Place the grated zucchini in a strainer set atop a bowl. Mix ½ teaspoon kosher salt in. Allow to drain for 30 minutes, then press on the zucchini with a spoon to extract even more liquid.*
- Preheat your oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and spray it with 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 out mounds of the mixture onto the prepared baking sheet. Use the back of a spoon to gently flatten and shape the mounds into rounds, as shown in the video. Spray their tops with olive oil.
- Bake the fritters until golden brown and wonderfully fragrant, about 15 minutes on each side, spraying again with olive oil after flipping them. Serve immediately.