Baked Zucchini Fritters Recipe
User Reviews
5
Baked Zucchini Fritters Recipe
Description
This recipe uses freshly shredded zucchini that is thoroughly drained to prevent sogginess, mixed with flavor-enhancing ingredients including garlic, feta cheese, and fresh dill. The mixture’s binding comes from eggs and panko breadcrumbs, with baking powder added for gentle lift. The batter is portioned onto a parchment-lined baking sheet and shaped before baking at 350°F until the surface turns golden brown.
The baking method creates fritters with a balance of tender and slightly crispy textures without the use of excess oil. The yogurt sauce, made from Greek yogurt, minced garlic, lemon juice, and salt, adds a cool and zesty contrast to the fritters, complementing the herbaceous and savory notes.
These fritters can be made ahead by preparing ingredients or freezing the cooked patties. The recipe includes options for pan-frying if preferred, yielding a different texture. Adjust salt based on the feta's saltiness to avoid over-seasoning. Served warm or cold, these fritters work well as snacks, sides, or light meals.
Ingredients
For the Zucchini Fritters
- 2 zucchini 1 1/2 pounds) - 2 1/2 cups after shredded, peeled and grated, medium-sized
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon baking powder
- ¼ teaspoon black pepper
- 2 egg large
- ¾ cup feta cheese crumbled
- 1 cup panko bread crumbs
- 2 scallions chopped thinly
- 2 tablespoons dill chopped - plus more as garnish, fresh
For the Yogurt Sauce: (optional)
- 1 cup Greek yogurt
- 2 cloves garlic minced
- 1 tablespoon lemon juice freshly squeezed
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Prepare the zucchini: Shred the zucchini using the large holes of a box grater. Place the shredded zucchini in the middle of a clean kitchen towel, collect it from the sides and squeeze as much liquid as possible. You should have about 2 to 2 1/2 cups of zucchini. Set it in a bowl.
- Mix together the grated zucchini, garlic, olive oil, baking powder, black pepper, eggs, feta cheese, Panko bread crumbs, scallions, and dill in a bowl.
- Using a spoon or medium-sized ice cream scoop, scoop out about 2 tablespoons of the batter and drop onto the baking sheet. Continue until you run out of the batter. Gently press each fritter with your fingers to make flatten.
- Bake for 22-25 minutes or until golden. Take it out of the oven and let it cool for 5 minutes before serving.
- To make the yogurt sauce: Whisk together all the ingredients in a bowl.
- Serve zucchini fritters with the yogurt sauce and more dill on the side.
Notes
- Drain shredded zucchini thoroughly to avoid watery batter; both towel or salted colander methods work.
- Adjust salt carefully as feta adds saltiness to the fritters.
- Mix batter just before baking to preserve texture and avoid sogginess.
- Leftovers store up to 3 days refrigerated; reheat in a low-temperature oven.
- Fritters freeze well; bring to room temperature before freezing and thaw overnight in the fridge.
- Pan-frying is possible for a different texture; cook in batches without overcrowding the pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10fritters
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 44mg | 15% |
| Sodium | 469mg | 20% |
| Potassium | 178mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 203IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 131mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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