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This Baked Garlic Herb Zucchini Fritters recipe is a vegetarian dish that is super tasty and so easy to make. They are the perfect snack and appetizer that’s a healthier alternative to the classic Zucchini Fritters recipe.
You may also like these easy zucchini fritters and my zucchini pizza bites.
I love how these baked Zucchini fritters turned out! I was a bit worried about them turning out a bit soggy but they turned out crispy on the outside and moist on the inside.
These fritters are the perfect kid-friendly snack and pair well as a side dish with grilled steaks or chicken. Add them to lunch boxes or your meal prep! Serve them with your favorite dip. If you are looking for an easy homemade dressing or dip try cottage cheese ranch dip or try this homemade Ranch Dressing!
Summary
- Easy to make and perfect as an appetizer, snack, or side dish.
- Wholesome and tasty.
- Healthy and good for you.
Ingredients you will need
- Zucchini shredded and pat dried (about 2 cups)
- Flour: I used Oat Flour, but you can use any other flour.
- Shredded Cheddar Cheese
- Parmesan Cheese: Grated. You may grate your own or get store-bought
- Egg
- Fresh Chives
- Chopped Dill
- Kosher Salt, or to taste
- Garlic Powder
How to make Baked Zucchini Fritters
- Preheat the oven to 375F and line a baking sheet with parchment paper.
- In a large bowl, add all the ingredients and stir until well combined. Take a spoonful of mixture and roll it into a small ball, pat down to make it thinner, and then place it onto the baking sheet.
- Repeat with the remaining mixture; you should have about 16 balls.
- Bake in the preheated oven for 20-25 minutes, until brown and crispy. Serve with your favorite dip and enjoy!
Frequently asked questions
The highlight of this baked Zucchini fritters recipe is obviously the zucchini. If you don’t happen to either have them on hand or you don’t like zucchini you can make a few adjustments. First, I would say try its sister, the yellow squash. Another couple of options would be a mix of cauliflower and broccoli. This gives me an idea to make some cauliflower zucchini fritters soon. what do you think?
You can store leftover fritters in a sealed container in the fridge for up to 4 days.
Yes. Instead of baking, you can cook these on your stovetop in a pan with a bit of avocado oil.
If your fritters are raw in the middle it’s most likely because the heat was too high and it cooked the fritters too fast on the outside and left the insides raw. Cook them on medium to low heat.
Recipes you may also like
- Szechuan Shrimp Stir Fry
- Bell Pepper Nachos Recipe
- Healthy Kung Pao Chicken
- Mexican Grilled Chicken Bowl
- Easy Creamy Garlic Chicken Skillet
- Citrus Garlic Butter Shrimps
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Baked Garlic Herb Zucchini Fritters
Ingredients
- 2 medium Zucchini, shredded and pat dried (about 2 cups)
- 1¼ Cup Oat Flour
- ½ Cup Shredded Cheddar Cheese
- ¼ Cup Grated Parmesan Cheese
- 1 Large Egg
- 3 Tbsp Chopped Chives
- 2 Tbsp Chopped Dill
- 1 Tsp Kosher Salt, or to taste
- 1 Tsp Garlic Powder
Instructions
- Preheat the oven to 375F and line a baking sheet with parchment paper.
- In a large bowl, add all the ingredients and stir until well-combined. Take a spoonful of mixture and roll it into a small ball, pat down to make them thinner and then place it onto the baking sheet.
- Repeat with the remaining mixture; you should have about 16 balls.
- Bake in the preheated oven for 20-25 minutes, until brown and crispy. Serve with your favorite dip and enjoy!
Video
Notes
- Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
- Zucchini has a lot of moisture. It is very important to allow the shredded zucchini to sit on a paper towel or collander to drain.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wowza – just ate one right out of the oven – super crispy and fabulously delicious!!!
I love this recipe!!! I’m trying to incorporate more veggies in my meals and this is delicious.
Thank you!
Wow such a tasty amazing recipe would defo recommend!
Thanks so much Denis
Can’t get over how amazing these turned out your recipes are the best!
Thank you. Glad you liked.
I made it and it was delicious.
So glad you liked them.
I would highly recommend this recipe! Very delicious and healthy. It added a different taste to the table
Thank you
I tried this today, was so delicious!! Thanks a lot for the great recipes
Happy this turned out great for you.
An essential step would be to put some salt on the shredded zucchini and then extract the liquid from them, which they tend to leave quite a lot of it. Otherwise, the mixture swallows a lot of oat flour, which, after baking, leaves the middle humid and with a glue texture. I totally dislike the taste.
Hi Irina.
Sorry to hear that this recipe didn’t work for you. On the notes section, I did mention to make sure to wait for the water to drain from the zucchini. If you don’t like the almond flour maybe try the whole wheat.
AI great recipe,Rena….I would grated onions half cup,chopped up spinach…a tablespoon of cilantro…pepper…and add half cup of rice flour…a tablespoon of oil…adding the textures will be great…rice flour helps to make it crispy…the same batter can be shallow fried as small pancakes…serve with any of chutney….another choice would be to make the dip with plain yogurt a cup,some chopped cilantro…add a few lemon juice…a pinch of salt and sugar…mix up in the blender….giving the textures too. Indian cuisine makes a similar one with chickpea flour…….and deep fried. I prefer-shallow frying…its healthier..
Sounds Yummy. Thanks for sharing
I couldn’t wait to try these zuchini fritters and my instincts were right. This is delicious and to say it’s healthy even makes it better. I added some diced onions to mine and substituted cilantro for dill. It was worth the try❤
Thank you Abiola. Your version sounds amazing too. Happy you liked it.
Can the oat flour be subbed by almond flour??
Hi there. yes. You can also use whole wheat flour