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Recipe

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!

Prep: 35Cook: 30Total: 1 hour 5 minutes
Servings: 12 1x

Ingredients

  • 3 medium zucchini, shredded (about 6 cups)
  • ¾ teaspoon sea salt, divided
  • 2 large eggs
  • ¾ cup almond flour
  • 1 tablespoon tapioca flour
  • 3 green onions, minced
  • 1 tablespoon fresh parsley, minced
  • 1 teaspoon garlic powder

Instructions

  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. Don’t skip this step! The more liquid you extract, the crispier the fritters will get in the oven. Discard the water and set zucchini aside.
  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!

Notes

  • There’s no need to peel the zucchini before shredding.
  • Make sure to squeeze out as much water as possible from the zucchini. If you don’t, the fritters will be soggy. I like to let the zucchini sit in the strainer while I’m warming up the oven and chopping up the green onion and parsley. 
  • Make sure to spray the pan and the tops of the zucchini with avocado or olive oil spray. This will help them turn golden brown.
© Coconuts & Kettlebells

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