Tasty zucchini fritters are baked rather than fried. They are easy to make, delicious, low carb and gluten-free!
Zucchini is not just good for you but also delicious, especially when young and firm. I enjoy this tasty vegetable in many recipes, including zucchini lasagna and zucchini noodles.
But these baked zucchini fritters truly take this vegetable to a whole new level. They are crispy, golden, and super flavorful. How good it feels, to eat something nutritious AND delicious!
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty recipe. 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.
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.
Chopped scallions: I use the green parts only.
Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work.
Eggs: I use large eggs in most of my recipes, this one included.
Flours: Blanched finely ground almond flour and just 1 tablespoon of coconut flour.
How to make baked zucchini fritters
These tasty fritters are keto, low carb, gluten-free and paleo. They don’t contain flour or breadcrumbs. I use almond flour instead, and a bit of coconut flour to absorb any extra liquid.
They are very easy to make! Scroll down to the recipe card for the detailed instructions. But here are the basic steps:
1. Mix together grated zucchini, scallions, garlic, salt, pepper, eggs, almond flour, and coconut flour.
2. Place mounds of the mixture on a parchment-lined baking sheet.
3. Flatten, spray with olive oil, and bake about 15 minutes per side. That’s it! Easy.
Can I fry the them instead of baking?
Yes. You can fry them in batches in a nonstick skillet, in about 2 tablespoons of olive oil. Fry them over medium heat until golden-brown and cooked through, about 4 minutes per side.
How to serve baked zucchini fritters
You can serve them 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.
What about leftovers?
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.
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Baked Zucchini Fritters
INGREDIENTS
- 1 lb. unpeeled zucchini (2 large)
- 1 teaspoon Diamond Crystal kosher salt divided
- Olive oil spray
- 1/2 cup chopped scallions
- 1 tablespoon minced garlic
- ¼ teaspoon black pepper
- 2 large eggs
- 1 cup blanched finely ground 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, as shown in the video.
- Place the grated zucchini in a strainer set atop a bowl. Mix 1/2 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 zucchini fritters will turn out. And please don’t skip this step, as tedious as it might seem – it is crucial to the success of this recipe.
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment and spray the parchment with olive oil.
- Transfer the grated zucchini to a medium bowl. Mix in the scallions, garlic, remaining 1/2 teaspoon kosher salt, black pepper, eggs, almond flour and coconut flour.
- Use a 4-tablespoon scoop to scoop out mounds of the mixture into the prepared baking sheet. Use the back of a spoon to gently flatten and shape into rounds, as shown in the video. Spray the tops with olive oil.
- Bake the zucchini fritters until golden brown and wonderfully fragrant, about 15 minutes on each side, spraying again with olive oil after flipping them. Serve immediately.
WATCH THE VIDEO:
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.