Baked Zucchini Fritters
Zucchini is a versatile vegetable that is delicious prepared in a sweet or savory dish. Experimenting new ways to cook with my favorite vegetable, the zucchini, is a challenge I enjoy and desire. Today we harvested our first two zucchinis.
I like to shred zucchini and hide it in many dishes. It adds moisture, flavor, and much needed nutrients to recipes without kids or picky eaters even being aware. However, for this recipe I wanted the shredded zucchini to be front and center. This is a healthy, yet satisfying dish that everyone can make.
Baked Zucchini Fritters:
- * 3 c. shredded zucchini, unpeeled
- * 1 TBSP fresh basil leaves, finely chopped
- * 1 tsp dried thyme
- * 1 TBSP fresh dill, chopped
- 1 egg, slightly beaten
- 3/4 c. herb bread crumbs
- 1 scallion (green onion)
- 2 young garlic cloves
- pinch cayenne pepper
- 1/2 c. grated parmesan
- few grinds salt/pepper
- extra virgin olive oil
Directions:
Preheat oven 425˚ F
Shred zucchini with food processor or box grater. Wrap shredded zucchini in a piece of cheese cloth or a dark colored dish towel and squeeze out as much water from the zucchini as you can. In a bowl, mix zucchini and remaining ingredients together. Prepare a baking sheet with cooking spray.
Scoop a spoon full of the mixture into your palm. Create a patty (fritter) with your hands and drizzle one side with olive oil. Place the zucchini fritter, olive oil side down, on the prepared baking sheet. Repeat with remaining mixture. Once all the fritters have been placed on the baking sheet, drizzle tops with olive oil and bake for 15 minutes. Turn fritters over with a spatula. Cook for additional 10 minutes, or until crisp and golden brown. Top with your favorite marinara or apple butter.
Yield: 1 dozen
*item from Midwest Vegetarian garden
5 Comments
I just made these with a monster zucchini that grew unnoticed in my garden. They were excellent! I have been trying zucchini fritter recipes and this one was the absolute best! I used some panko since I ran out of breadcrumbs and substituted chives for scallion. Came out delicious–perfect texture and not greasy. Thank you!
Anya, so glad you enjoyed them. I use panko crumbs as well, but didn’t know if many people have worked with them. Good to know!
I realize this post is from almost a year ago, but I googled “baked zucchini fritters” this afternoon and this was the first result. I made them tonight and they were delicious, great recipe! They’ll be added to my summer zucchini bumper crop recipe arsenal.
Your blog is very nicely designed, let’s see this summer’s garden!
I found this recipe the same way as the last commenter! Just wanted to say thanks- made them last night and they were easy and delicious. I actually went a slightly different route- instead of basil, thyme, dill, scallion, and Parmesan, I added minced ginger root, and random amounts of ground turmeric, cumin, and coriander (kept the cayenne, garlic, salt and pepper) – they were excellent!
I know this blog isn’t updated any more but I just had to say how much I love this recipe. I’ve been making it for years now and everyone who tries it raves about it. Thank you so much for posting this!