Baked Zucchini Fritters
User Reviews
5
Baked Zucchini Fritters
Description
This recipe starts by grating unpeeled zucchini and salting it to draw out moisture, a critical step to ensure crispiness. After draining and pressing out more liquid, the zucchini is mixed with chopped scallions, minced fresh garlic, black pepper, eggs, almond flour, and coconut flour, which helps absorb extra moisture. The mixture is portioned with a four-tablespoon scoop, flattened into rounds on a parchment-lined baking sheet sprayed with olive oil.
Fritters are baked at 400°F, sprayed with more olive oil after flipping midway through about 15 minutes each side, encouraging a golden-brown crust and aromatic flavor. Baking rather than frying offers a lighter cooking method while maintaining a desired texture. The fritters provide a combination of tender zucchini and a fragrant blend from scallions and garlic with a subtle nutty note from the almond flour.
These fritters serve well as a side or snack and retain their texture well when reheated. Leftovers can be stored refrigerated for several days or frozen for longer preservation, reheated gently to maintain crispness. Alternatively, pan-frying is possible for a shorter cooking time with a more pronounced browning effect.
Ingredients
- 1 pound zucchini unpeeled; 2 large
- 1 teaspoon kosher salt divided, or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- olive oil extra virgin, spray form
- ½ cup scallions chopped
- 1 tablespoon garlic minced, fresh
- ¼ teaspoon black pepper
- 2 egg large
- 1 cup almond flour superfine
- 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
- Removing as much liquid as possible from grated zucchini is essential for crispy fritters.
- Coconut flour can be omitted; increase almond flour by ¼ cup to compensate.
- To fry instead of bake, cook fritters in olive oil over medium heat about 4 minutes per side.
- Store leftovers in an airtight container in the fridge for 3-4 days or freeze up to 3 months; reheat gently in microwave or oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9large fritters
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 2fritters | |
| Calories | 260kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Sodium | 289mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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