Zucchini Fritters
This post may contain affiliate links. Read our disclosure policy.
This whole week is gonna be Zucchini Fest at RMK. I have done this each summer since beginning my blog. I always plant one zucchini plant each year and it produces a bazillion zucchini, so I am always looking for new ways to consume it. We are beginning with zucchini fritters.
These are similar to zucchini cakes that I have shared before. However, there are two major differences. This recipe does not involve frying; these zucchini fritters are baked. Also, instead of bread crumbs, you use cornmeal and flour.
The cornmeal adds some nice texture and baked is always healthier. I must admit, though, I prefer the flavor of the fried zucchini cakes. However, everything in moderation so I gotta do baked some of the time.
Ingredients to make Zucchini Fritter Recipe
- ZUCCHINI SQUASH
- ALL-PURPOSE FLOUR
- CORNMEAL
- ONION
- GARLIC
- LARGE EGG
- PARMESAN CHEESE
- KOSHER SALT AND BLACK PEPPER
How to Make Zucchini Fritters
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the grated zucchini inside a tea towel or flour sack towel and squeeze out as much liquid as possible.
In a large bowl, add the squeezed zucchini and season with salt and pepper. Add the flour, cornmeal, onion, garlic, egg, and Parmesan cheese.
Stir until the zucchini mixture is well combined. It will be sticky and thick initially but will thin out to resemble a thick cake batter as you continue to mix.
Using a spoon or an ice cream scoop, divide the batter into 6 equal mounds on the parchment-lined baking pan. Flatten each mound with the back of a spoon or your hand to form 4-inch rounds.
Serve the zucchini fritters hot with a dipping sauce of ranch dressing or marinara sauce. This recipe makes 6 fritters. Enjoy these delicious and crispy zucchini fritters, perfect as a snack or side dish!
Frequently Asked Questions
Can I use a different type of cheese?
Yes, depending on your preference, you can substitute the Parmesan cheese with other cheeses such as cheddar, feta, or mozzarella.
Can I make these fritters gluten-free?
Yes, you can make zucchini fritters gluten-free by using a gluten-free flour blend or almond flour instead of all-purpose flour.
What is the best way to shred zucchini?
Shredding zucchini can be done quickly using the large holes of a box grater or food processor. For a box grater, simply wash the zucchini, cut off the ends, and grate using the large holes. For a food processor, use the shredding disk to process cut zucchini chunks.
How do I know when the fritters are done baking?
The fritters are done baking when they are deep golden brown on the bottom, which takes about 15 minutes. After broiling, they should be crispy on the outside.
Can I cook zucchini fritters on the stovetop instead of baking?
Yes, you can cook zucchini fritters on the stovetop. Heat a little oil in a skillet over medium heat, and cook the fritters for 2-3 minutes on each side until golden brown and crispy.
How do I store leftovers?
Store any leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or on the stovetop to maintain their crispiness.
Can I freeze zucchini fritters?
Yes, you can freeze zucchini fritters. Place the cooked fritters on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. Reheat in the oven or air fryer until heated through and crispy.
FOR MORE Zucchini RECIPES LIKE THIS, TRY:
Zucchini Fritters
Real Mom Kitchen
Equipment
Ingredients
- 2 cups grated zucchini squash
- ¼ cup all purpose flour
- ⅓ cup cornmeal
- 1 small onion finely chopped
- 1 clove of garlic finely minced
- 1 egg
- ¼ cup grated Parmesan cheese
- Kosher salt and black pepper to taste
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Place zucchini inside a tea towel or flour sack towel and squeeze out excess moisture.
- In a bowl, add zucchini and sprinkle with salt and pepper. Add the remaining ingredients. The mixture with be sticky and thick. Continue to stir, it will thin down. You want it to look like a thick cake batter.
- On a parchment lined baking sheet, divide batter into 6 mounds on the parchment using a spoon or ice cream scoop. Then flatten each mound with a spoon or your hand to form 4 inch rounds.
- Bake for 15 minutes or so, until the fritters are deep golden brown on the bottom. Then turn to broil and place on the second highest rack in your oven. Broil on high for a few minutes, you want to crisp them up but watch carefully so they won’t burn. Serve with rach dressing or marinara. Makes 6 fritters.
Nutrition
Recipe adapted from The Yellow House.
