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These baked zucchini fritters offer a lighter alternative to classic fried versions—crispy on the outside and tender inside. Made with grated zucchini, Parmesan, breadcrumbs, and eggs, they’re ideal as a starter, snack, or meat-free main dish. Ready in just 30 minutes, they’re a quick and healthy way to enjoy fresh zucchini any time.
What Are Baked Zucchini Fritters?
These fritters—also called vegetable patties or zucchini cakes—are made by combining raw, grated zucchini with eggs, cheese, and a light binder. They are spooned onto a baking sheet and oven-baked until gorgeous and golden. No oil bath needed, yet they emerge light, perfectly seasoned, and satisfying.
Why Everyone Will Love This Recipe
- Cooked in the oven, not fried—healthier yet still crispy
- Made with simple pantry ingredients and no special tools
- Great served hot or at room temperature
- Kid-approved and perfect for entertaining
- Customizable with herbs or your favorite dipping sauces
Pro Tips for the Best Result
Salt and drain zucchini to remove excess moisture and keep fritters firm
Use Parmesan or Grana Padano for deep savory flavor
Make the mixture thick enough to mold with a spoon
Use a silicone spatula to gently flip after halfway baking
Add chopped fresh herbs, lemon zest, or cooked ham for extra flavor
Frequently Asked Questions
Can I make baked zucchini fritters ahead of time?
Yes! Prepare the zucchini mixture in advance and refrigerate for several hours (up to 6 hours). When you're ready to serve, simply portion and bake to maintain the crisp texture.
Can I freeze these fritters?
Yes. Bake them fully, then let them cool completely. Freeze in a single layer on a baking sheet, then transfer to an airtight container or freezer bag. They’ll keep for up to 1 month. Reheat at 180 °C (350 °F) for 8–10 minutes for optimal crispness.
How do I prevent soggy fritters?
After grating the zucchini, sprinkle it with salt and let it sit in a colander for 10–15 minutes. Squeeze out all excess moisture before mixing with the egg, breadcrumbs, and cheese. This ensures firmer and crisper fritters.
Can I make them gluten-free?
Absolutely. Substitute regular breadcrumbs with gluten-free breadcrumbs or almond flour. Just be sure the texture remains thick enough to form patties without falling apart.
Can I use other vegetables?
Yes! Add finely diced carrots, zucchini, or corn kernels. Just adjust the moisture content and binding ingredients as needed.
Which cheese gives the best flavor?
Parmesan or Grana Padano provide a salty, nutty depth. For a milder version, try Pecorino Romano or a blend with shredded mozzarella.
Are these fritters vegetarian?
Yes. They’re entirely vegetarian and easily adaptable for vegan by using plant-based breadcrumbs, vegan “Parmesan,” and a flax egg (1 tbsp flaxseed + 3 tbsp water) instead of egg.
Ingredients
How to Make Baked Zucchini Fritters
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Start by washing and trimming the zucchini. Grate them using a box grater or food processor. Place the grated zucchini in a bowl, sprinkle with salt, stir, and let rest for about 10–15 minutes to draw out excess moisture. Drain the zucchini well (use a clean kitchen towel or plain hands), then transfer the dry zucchini into a mixing bowl. Add the beaten egg, grated Parmesan, breadcrumbs, rosemary, salt, and pepper.
Start by washing and trimming the zucchini. Grate them using a box grater or food processor. Place the grated zucchini in a bowl, sprinkle with salt, stir, and let rest for about 10–15 minutes to draw out excess moisture. Drain the zucchini well (use a clean kitchen towel or plain hands), then transfer the dry zucchini into a mixing bowl. Add the beaten egg, grated Parmesan, breadcrumbs, rosemary, salt, and pepper.
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Mix thoroughly until you have a moist, compact but scoopable mixture.
Mix thoroughly until you have a moist, compact but scoopable mixture.
Preheat the oven to 180 °C (356 °F). Line a baking sheet with parchment paper and lightly grease it with olive oil (optional). Drop heaping tablespoons of the mixture onto the tray, spacing them evenly, and gently flatten each one into a round.
Preheat the oven to 180 °C (356 °F). Line a baking sheet with parchment paper and lightly grease it with olive oil (optional). Drop heaping tablespoons of the mixture onto the tray, spacing them evenly, and gently flatten each one into a round.
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Bake for about 20 minutes, then gently flip each fritter using a spatula or silicone turner. Bake another 5–10 minutes, until both sides are golden brown and crisp.
Bake for about 20 minutes, then gently flip each fritter using a spatula or silicone turner. Bake another 5–10 minutes, until both sides are golden brown and crisp.
Let the fritters cool slightly, then serve warm or at room temperature.
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Let the fritters cool slightly, then serve warm or at room temperature.
They pair beautifully with yogurt dip, garlic mayonnaise, or a fresh salad.
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