baked zucchini fritters

Zucchini Fritters with crispy outside, soft inside and only 5 ingredients. They are perfect for summer zucchini surplus and will disappear at the table.

Zucchini Fritters {Baked or Fried}

(2 lbs zucchini, shredded (6 cups))

garlic

eggs

flour

dill (parsley

salt (divided)

black pepper (to taste)

yogurt

tsp oil (for frying)

In a large bowl, add shredded zucchini mixed with 1 tsp of salt and let sit for 10 minutes.

In another large bowl, whisk eggs, garlic, flour, 3/4 tsp salt and pepper.

Using your hands, squeeze liquid from zucchini in batches as much as you can and add to the bowl with batter. Stir well to combine.

Fry: Preheat large ceramic non-stick skillet on medium heat and swirl 2 tsp oil. Using trigger ice cream scoop, place zucchini mixture on a skillet and flatten with the back of a scoop. Can use large spoon as well.

Fry for 3-4 minutes or until golden brown, flip and fry for another 3-4 minutes. Repeat with remaining mixture.

Bake: Preheat oven to 400 degrees F, line 2 large baking sheets with parchment paper and spray with cooking spray. Fill large ice cream scoop with batter, place on prepared baking sheet and flatten with the back of the scoop. You can also use big spoon or a small ladle. Repeat with remaining batter.

Bake for 10 - 12 minutes, flip and bake for another 10 - 12 minutes. Remove from the oven.

Serve: Serve hot or cold topped with Greek yogurt or sour cream.

Zucchini and sweet potato fritters are easy to make, crispy, and the perfect side dish or healthy snack. Fry them in a skillet, or bake them in the oven in just 30 minutes. They are out of this world delicious, and paleo friendly, gluten free, and keto.

Zucchini and Sweet Potato Fritters (Paleo, Whole30)

zuccchini, (or 2 small)

salt

sweet potato, (1 cup shredded)

red onion, diced

coconut flour

eggs,

Italian seasoning

paprika

garlic powder

Wash the zucchini and trim off the ends. Grate the zucchini on the large holes of a box grater and place the grated zucchini in a large colander over a large mixing bowl. Pour salt over zucchini and toss to combine. Let it sit for 15 minutes.

With clean hands, squeeze the water out of the grated zucchini and into the mixing bowl. Get as much water out as possible. This step is crucial, otherwise the fritters will be soggy. There is a ton of water that will come out of the zucchini! Pour the water out of the mixing bowl, and place dry zucchini back into the bowl.

Grate the sweet potato on the large holes of the box grater, and place the shredded sweet potato into the large bowl with the zucchini. Add diced red onion, coconut flour, beaten eggs, Italian seasoning, paprika, and garlic powder to the mixing bowl. Stir mixture until well combined. 

Heat 1 tablespoon of ghee or butter (use 1 tablespoon of oil for each batch) in a large cast iron or non-stick ceramic skillet over medium-high heat. Once the oil is hot, scoop 3 tablespoons of the zucchini mixture and flatten them into patties. Sauté the fritters for 3-4 minutes on each side, or until golden brown. Serve the fritters warm.

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Top 2 baked zucchini fritters recipes from across the web

The most viewed baked zucchini fritters recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zucchini Fritters {Baked or Fried}

Zucchini and Sweet Potato Fritters ...

The most viewed baked zucchini fritters recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine