These flavorful zucchini fritters are oven-baked. Flavored with garlic and scallions, they are easy to make, delicious, low-carb, and gluten-free!
I enjoy zucchini in many recipes, including zucchini lasagna, zucchini noodles, and roasted zucchini. These zucchini fritters are especially good. They are crispy, golden, and intensely flavorful. Although they can be fried, I prefer to bake them, as I find that baking is easier than pan-frying.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Fresh zucchini: Try to pick young, firm zucchini. They are more flavorful and less watery.
- Chopped scallions: I use the green parts only, although it's fine to use the white parts - just make sure to slice them very thinly.
- Flours: I use superfine almond flour and add a tablespoon of coconut flour. Coconut flour is highly absorbent and helps absorb extra liquid. You can omit it and increase the almond flour by ¼ cup.
- Variation: Sometimes, I add ½ cup of grated Parmesan and omit the coconut flour.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Mix grated zucchini, scallions, garlic, salt, pepper, eggs, almond flour, and coconut flour.
Place mounds of the mixture on a parchment-lined, rimmed baking sheet. Gently flatten the mounds and spray them with olive oil.
Bake the fritters for about 15 minutes per side. Serve immediately.
Recipe Tip
The grated zucchini should be drained. Place it in a strainer set atop a bowl (as shown in the image below), add ½ teaspoon of kosher salt, allow to drain for 30 minutes, then press on the zucchini with a spoon to extract liquid.
The more liquid you remove, the crispier the fritters. You might be tempted to skip this extra step, but please don't. It's essential to the success of this recipe.
Recipe FAQs
You can leave them unpeeled. However, if you prefer to peel them, that's fine.
Yes. Sometimes, I use ¼ cup of minced yellow onions instead of scallions.
I prefer baking since it's a hands-off approach. But 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. They keep well in the fridge - they are just as tasty on the fourth day as on the first. You can also freeze the leftovers for up to three months.
Serving Suggestions
You can serve these 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 pretty, colorful plate!
They are also good with a side of roasted cherry tomatoes, roasted radishes, or roasted carrots. You can bake all of them in the same 400°F oven.
When I serve these fritters as a side dish, I serve them with a main course that I can bake in the same 400°F oven, such as boneless chicken thighs, baked chicken drumsticks, or oven-baked pork chops.
You can top the fritters with a dollop of sour cream, blue cheese dressing, or whole-milk Greek yogurt.
Recipe Card
Baked Zucchini Fritters
Video
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
P.A. Fletcher says
Very good recipe. Hubby will eat this. recalled it just in time for summer. gluten free. too! thank you! Also made these last summer with red pepper, black beans, corn, fried fritter style. light and satisfying.
Vered DeLeeuw says
Glad you like these fritters!
Eileen says
Thanks for the recipe! It is very adaptable. I tried microwaving the grated zucchini uncovered for about 8 minutes to remove the water and that was a time saver. Also used pea protein powder in place of the coconut and almond flour and it still tasted pretty good!
Vered DeLeeuw says
I'm glad you enjoyed these fritters, Eileen! Thanks for the comment and for sharing your tweaks.
Shameela Collier says
Hi there
am I able to air fry these?
Vered DeLeeuw says
Hi Shameela,
Probably, but I don't own an air fryer, so I can't give you exact instructions.
Alli says
Can I do this with all purpose wheat flour instead of coconut flour? I understand that Willamette it not keto, but I'm not strictly doing keto I'm just doing lower than average carbs.
Vered DeLeeuw says
Hi Alli,
Yes. As you're OK with the carbs/gluten, you can use 1/4 cup of all-purpose flour. I hope you like them!