Baked Zucchini Fritters

Flavor-packed and delicious baked zucchini fritters made with healthy ingredients! These fritters are so easy to make and get beautifully gold brown right in the oven. The perfect healthy side dish, appetizer, or snack!

Have extra zucchini on hand and need some recipes, stat? You’re in the right place! I love a good zucchini recipe that actually uses a lot of zucchini, like my gluten free zucchini bread because I always seem to have more zucchini on hand than I know what to do with.

Whether you grow zucchini yourself, bought too many at the grocery store, or inherited them from your friend’s garden, these fritters are just what you need. They’re super easy to make and include fresh and healthy ingredients. They are completely gluten free, too! Because they’re baked in the oven, they are lighter in texture and way less messy to make.

Don’t worry, baking your zucchini fritters doesn’t mean you’re destined to have soggy fritters. I’ve included all my tips and tricks to help you achieve that perfect golden brown color. Let’s get to baking!

Ingredient Notes

• Zucchini – This recipe uses sufficient zucchini and has plenty of zucchini flavor! You’ll need about 3 medium or 1-2 large zucchinis for this recipe.
• Sea salt – I like to use an unprocessed sea salt like Real Salt.
• Almond flour – Make sure to use blanched almond flour. This makes the fritters soft and fluffy.
• Tapioca flour – Tapioca is a starch that derives from the cassava root. You’ll find it in the baking section (often near almond flour). It’s also sometimes labeled tapioca starch.

Substitutions

• Almond flour: You can use another nut flour, like cashew flour.
• Tapioca flour: You can swap this with arrowroot flour.
• Fresh parsley: Use another fresh herb like oregano or basil.

How to Make Baked Zucchini Fritters

1. Prep: Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray it with avocado oil spray.
2. Strain: In a large bowl, combine the shredded zucchini with ½ teaspoon of salt. Transfer the zucchini to a fine mesh strainer and place it over a large bowl. Let the zucchini sit in the strainer for 15-20 minutes, then use your hands or the back of a large flexible spatula to squeeze out as much water as possible. Stir the zucchini in the strainer and continue to press down to squeeze out the water.
3. Mix the Batter: In a large mixing bowl, whisk the eggs. Fold in the almond flour, tapioca flour, green onions, parsley, garlic powder, and the remaining ¼ teaspoon salt. Add the zucchini and mix until evenly combined.
4. Scoop the Batter: Using an ice cream scoop or large cookie scoop (about 3 tablespoons), scoop out the batter and place it on the baking pan. Flatten and shape the fritters into rounds using the back of a spoon. The batter will make about 10-12 fritters depending on the size.
5. Bake: Spray the tops of the fritters with avocado or olive oil spray and bake for 15 minutes. Flip the fritters and spray again with avocado oil. Return to the oven and bake for an additional 15 minutes, or until golden brown. Serve with a dollop of sour cream or yogurt if desired. Enjoy!

Grating Zucchini

To grate zucchini, wash the zucchini and trim off the bottom end of the zucchini. You do not need to peel the zucchini before shredding it. Place a box grater or plank grater on top of a plate or cutting board that will catch the zucchini shreds. Holding the stem, rub bottom end of the zucchini against the shredder. If using a box grater, use the side with the largest holes. Repeat until all of the zucchini is shredded. Discard the stem. Here’s a great visual guide of how to shred zucchini.

Recipe FAQs

Pan Fried vs Baked Zucchini Fritters

When most people hear fritters, they think of vegetables that are battered or breaded and then deep fried. The most common way people cook fritters at home is by pan frying them. Fritters soak up quite a bit of oil, which gives them a nice, crispy texture.

If you’re looking for a lighter dish that’s less messy, baked zucchini fritters are incredibly tasty and easy to make! Just form the fritters into patties, and bake at 400°F for 30 minutes, flipping halfway through. The secret to getting a beautiful golden color on your fritters when baking them in the oven? Avocado oil spray! Just spray the pan and the tops of the fritters before placing them in the oven.

Want to pan fry these zucchini fritters instead? Go for it! Just form the batter into patties and cook the fritters in a large pan with avocado oil or coconut oil. Cook for about 3-5 minutes each side.

Storage Info

TO STORE: Store any leftovers fritters in the fridge for up to 5 days.

TO FREEZE: To freeze, just place the fritters in an airtight storage container or freezer safe zip-top storage bag. It will keep in the freezer up to two months.

TO REHEAT: Reheat in the microwave or on a baking pan in the oven at 350°F for 10-15 minutes.

More Healthy Recipes

• Homemade Healthy Sloppy Joes
• Gluten Free Zucchini Bread
• Gluten Free Chocolate Zucchini Muffins (Paleo)
• Zucchini and Beef Taco Skillet
• Crispy Roasted Sweet Potatoes

Recipe by: Noelle Tarr / Coconuts and Kettlebells | Photography by: Casey Colodny / The Mindful Hapa