Baked Zucchini Fritters are a healthy, crispy, and flavorful twist on the classic pan-fried version. Made with simple ingredients like shredded zucchini, garlic, eggs, and fresh herbs, these fritters are light yet satisfying, and perfect for a quick side dish, appetizer, or even a meatless main course. Baking them instead of frying cuts down on oil and mess, while still delivering a golden, slightly crispy texture with a soft, savory interior. Whether served warm or cold, they’re versatile and easy to enjoy with your favorite sauces or dips.
Zucchini is a naturally moist vegetable, so a key to great fritters is squeezing out the excess liquid—this ensures they hold together and crisp up nicely in the oven. A touch of fresh parsley (or dill or scallions if you prefer) adds brightness, while garlic brings a gentle punch of flavor. The result is a dish that’s not only delicious but a great way to use up an abundance of summer zucchini.
Why You’ll Love This Recipe
• Healthier alternative to fried fritters
• Crisp on the outside, tender on the inside
• Versatile enough for snacks, meals, or party appetizers
• Freezer-friendly and great for meal prep
Ingredients
• 2 pounds zucchini, shredded (about 6 cups)
• 2 cloves garlic, grated
• 2 large eggs
• ½ cup all-purpose flour
• ½ cup chopped parsley (or dill or green onions)
• Salt and pepper, to taste
Instructions
First Step: Prep the Zucchini
In a large bowl, add the shredded zucchini. Sprinkle with 1 teaspoon salt, stir, and let it sit for 10 minutes. This will help draw out excess moisture from the zucchini.
In a separate bowl, whisk together the eggs, flour, grated garlic, and chopped parsley. Add salt and pepper to taste.
Second Step: Squeeze Out the Moisture
Using clean hands or a clean kitchen towel, squeeze as much liquid as possible from the salted zucchini. Do this in batches to ensure you remove as much moisture as you can. Add the squeezed zucchini into the bowl with the egg and flour mixture.
Stir everything together until well combined. The batter should be thick and slightly sticky.
Third Step: Shape the Fritters
Preheat the oven to 400°F (200°C).
Line two large baking trays with parchment paper.
Using a large ice cream scoop or spoon, scoop out portions of the batter and place them on the prepared trays. Flatten each scoop slightly with the back of the scoop or a spoon to form fritters about ½ inch thick.
Fourth Step: Bake
Place the trays in the oven and bake for 10 to 12 minutes.
Flip each fritter carefully using a spatula and return them to the oven to bake for another 10 to 12 minutes, or until both sides are lightly golden and the edges are slightly crisp.
Remove from the oven and let cool for a few minutes before serving.
Serving Suggestions
Serve the fritters hot or cold with your choice of dipping sauce such as sour cream, Greek yogurt, tzatziki, or a spicy aioli. They pair well with a simple side salad or even in wraps.
Tips for Success
• Drain the zucchini well: Excess moisture is the enemy of crisp fritters. Be thorough in squeezing out the water.
• Try other herbs: Dill, chives, or scallions all work beautifully in place of parsley.
• Use a non-stick baking sheet or parchment: This helps prevent sticking and promotes even browning.
• Want extra crispiness? Brush the tops lightly with oil before baking or place under the broiler for the last 1–2 minutes.
• Make it gluten-free: Swap all-purpose flour for a gluten-free flour blend.
Storage and Reheating
• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Cool completely and freeze in a single layer on a tray. Once frozen, transfer to a freezer bag or container and store for up to 2 months.
• Reheat: Bake at 375°F for 10 minutes or until heated through, or reheat in a skillet to re-crisp the edges.
Baked Zucchini Fritters are a delicious and wholesome way to enjoy seasonal zucchini. They’re simple to make, endlessly customizable, and a guaranteed crowd-pleaser whether served at dinner, brunch, or your next get-together.
