Whenever we wind up with a pile of zucchini from the store or the garden, it’s time for all things zucchini. And this baked Zucchini Fritters recipe is such an easy way to serve it up to the kids and the whole batch is ready in under 30 minutes.
Zucchini Fritters Recipe
I love to make savory Zucchini Fritters to share with the kids whenever we have too much zucchini. This idea is really great in the summer because it’s an easy way to use a lot of zucchini, but it also works at any time of the year.
And while zucchini fritters are usually made by pan-frying, which I don’t love because I feel like things inevitably fall apart when I try to flip the fritters—these are baked in a muffin pan in the oven. Which makes them both easier to make and less messy. Plus, you don’t have to stand by the stove cooking them all in subsequent batches.
The clean up is minimal and they are simpler all around.
Ingredients You Need
Here’s a look at the ingredients you’ll need to make this recipe so you know what to pick up at the market or store.
- Zucchini: I use classic green zucchini here, though you can also use yellow summer squash if that’s what you have.
- Flour: This works with either whole wheat or gluten-free flour blend so you can pick the one that works best for your family.
- Shredded cheese: I like mozzarella, cheddar, or a blend here.
- Egg: This helps the fritters hold together.
- Salt: You can omit this if you prefer, though I like it for a little extra flavor.
- Cumin: I like to add cumin for extra flavor.
TIP: You can leave the cumin out, but it adds a nice extra note of flavor that pairs well with the other ingredients. If making these for a baby, you can omit the added salt.
Here’s a look at the easy process involved in making healthy zucchini fritters. Scroll down to the end of the post for the full recipe.
- Grate your zucchini on a box grater. Squeeze very dry.
- Spread onto a clean kitchen towel and roll up to absorb the excess moisture. Unroll and measure. This will help ensure the fritters bake through nicely.
- Place the zucchini into a medium bowl with the rest of the ingredients.
- Stir together until all of the flour is absorbed.
- Portion into muffin cups.
- Bake until set and lightly golden brown. Serve warm!
TIP: You can make these ahead and simply warm slightly or serve at room temperature.
Italian Zucchini Fritters
We like these warm out of the oven with a little ketchup or salsa or marinara sauce, though they are also good at room temperature. They are satisfying, yet light, so they make for a wonderful late summer meal. And since they are so easy to pick up and hold, and have a soft interior, they are a perfect toddler food.
(The cheese doesn’t hurt either!)
TIP: You could add fresh basil or parsley to add more Italian flavor if you want!
Healthy Zucchini Fritters Recipe
Each zucchini fritter has some protein from the egg and cheese, calcium from the cheese, and a toddler-size serving of vegetables. They are a really fun way to change up how you prepare zucchini, especially when you have the giant baseball-bat sized ones to use up.
I love eating these myself for breakfast or lunch and they are a perfect toddler lunch idea to have on hand and quickly reheat.
Can I make these fritters egg-free?
Sure! Simply replace the egg with 2 tablespoons ricotta cheese and bake for an additional 2-4 minutes. Let cool in the pan. You will likely need to use your hands to mix the batter and it will seem dry at first, but keep mixing until it comes together. It will be fairly stiff and thick once it’s all incorporated.
(You don’t want it to be any wetter because they won’t cook through!)
How to Store
Store, once cooled, in an airtight container for up to 3 days. Warm for about 15-30 seconds before serving so they soften and taste super delish.
Best Tips for Success
- Be sure to do the step of rolling up the shredded zucchini on a clean towel to absorb some of the water in the veggie. This ensures that the fritters will have a great texture and won’t be too moist.
- Grease the pan well to help the fitters release easily.
- If making these for a baby, you can omit the added salt.
- Mix the batter well until all of the flour is totally absorbed. This may take 30-45 seconds. I use a fork and just keep stirring until it’s all mixed in.
- Cut them into smaller pieces as needed if your toddler does better chewing smaller bites than taking bites off of larger pieces of food. They are very soft, so are a good option for finger foods for older babies too.
- Double the recipe to make more!
I’d love to hear your thoughts on the recipe, so please comment and rate the recipe below.
Spread the grated zucchini on a clean dish towel. Let sit while the oven preheats to 400 degrees F. Grease 6 cups of a muffin tin.
Roll up zucchini and press to remove all excess moisture.
Place the zucchini in a medium bowl the rest of the ingredients. Stir to combine.
Fill prepared muffin cups about half full, packing each one tightly. Bake for 20-22 minutes or until the edges and tops are lightly golden brown.
Let cool for 2 minutes and remove from cups. Serve warm with ketchup or salsa for dipping, if desired.
- Store in an airtight container in the fridge for 3-5 days. Warm for about 15 seconds in the microwave to serve.
- Use shredded Gouda or mozzarella cheese instead of the cheddar.
- Add a pinch of cayenne pepper for a hint of spice.
- Add snipped parsley and 2 tablespoons grated Parmesan for Italian flavor.
- If making these for a baby, you can omit the added salt.
- Egg-Free Zucchini Fritters: Omit the egg and add 2 tablespoons ricotta cheese. Bake for an additional 2-4 minutes and let cool fully in the pan. You will likely need to use your hands to mix the batter and it will seem dry at first, but keep mixing until it comes together. It will be fairly stiff and thick once it’s all incorporated. (You don’t want it to be any wetter because they won’t cook through!)
Serving: 1fritter, Calories: 63kcal, Carbohydrates: 6g, Protein: 4g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 34mg, Sodium: 245mg, Potassium: 97mg, Fiber: 1g, Sugar: 1g, Vitamin A: 147IU, Vitamin C: 4mg, Calcium: 57mg, Iron: 1mg
This post was first published July 2018.