Baked Zucchini Fritters
User Reviews
5
Baked Zucchini Fritters
Description
Baked Zucchini Fritters begin by shredding zucchini and removing its moisture thoroughly by wrapping it in cheesecloth or a kitchen towel and squeezing. This step is key to avoid watery batter that won’t hold shape. The zucchini is then combined with beaten eggs, freshly grated Parmesan cheese, minced garlic, diced onion, chopped fresh basil, black pepper, and chickpea flour. The chickpea flour acts as a gluten-free binder and contributes a mild nutty flavor.
The mixture is shaped into balls and placed on a parchment-lined baking sheet coated with olive oil to promote browning during baking at 400°F. The fritters bake until golden and crisp on the outside, with a tender, flavorful interior. This preparation avoids frying, resulting in a lighter texture but maintains a satisfying crispness on the surface.
These fritters work well as a side, appetizer, or light meal and can be served alone or with a dipping sauce. Using fresh Parmesan and basil adds depth to the flavor without overpowering the zucchini. The recipe offers a nutritious way to enjoy zucchini with a slightly crispy texture and savory herbs.
Ingredients
- 1 tablespoon olive oil
- 1 zucchini unpeeled, about 12", medium
- ½ teaspoon salt
- 2 egg beaten, large
- 1 cup Parmesan Cheese freshly grated
- 2 garlic minced, cloves
- ½ onion finely diced, small
- 2 tablespoon basil chopped, fresh
- ¼ teaspoon black pepper
- ½ cup chickpea flour
Instructions
- Preheat oven to 400°
- Line a 16" x 12" baking pan with parchment, and brush or spray the parchment with olive oil
- Using a food processor or a box grater, shred zucchini and sprinkle it with salt.
- Put the grated zucchini in batches in the center of a couple of layers of cheesecloth, or use a clean kitchen towel. Form a "bag" around the zucchini and really squeeze as much water as you can from it. You want the zucchini to be as dry as possible. Let the zucchini sit in a strainer while you prepare the rest of the ingredients. When as much moisture as possible is removed, you should have about 2 cups of zucchini, but a little more or less will be fine.
- In a large bowl combine eggs, Parmesan, garlic, onion, basil and pepper
- After giving the grated zucchini one more squeeze, in batches, add it to the Parmesan mixture and stir well to combine.
- Stir in the chickpea flour, combining thoroughly
- Form the batter into 12 balls (each ball will be a little less than ¼ cup)
- Put the balls, evenly spaced, on the prepared baking sheet and flatten with the back of a spoon to form patties
- Bake in the center of the oven for 12minutes
- Flip the patties and bake 12 more minutes
- Garnish with parsley and serve hot or allow to cool and refrigerate.
Notes
- After grating zucchini, squeezing moisture out thoroughly prevents sogginess in the fritters.
- Chickpea flour adds both binding and a subtle nutty flavor; it may be substituted with all-purpose flour if gluten is not a concern.
- Applying olive oil on parchment paper helps create a golden, crisp crust on the baked fritters.
- Grating Parmesan cheese separately before mixing helps to evenly incorporate it into the batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 78kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 246mg | 10% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 110mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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