Crispy Baked Zucchini Fritters

This zucchini fritter recipe transforms humble garden vegetables into crispy, golden bites of heaven that perfectly balance savory cheese with fresh herbs. I've been making these for years as my go-to solution for using up summer zucchini gluts, and they never disappoint guests or family members.

I originally created these when my garden produced an overwhelming amount of zucchini one summer. What started as a desperate attempt to use up vegetables has become our most requested summer recipe, especially when served with cool yogurt sauce.

Ingredients

• Zucchini: 3 medium zucchinis provide the perfect base. Look for firm zucchini with glossy skin for the freshest flavor.
• Salt: Helps draw out excess moisture. Use kosher salt for best results.
• Eggs: Bind everything together. Farm fresh eggs give the best color and richness.
• All-purpose flour: Creates structure. Unbleached works wonderfully here.
• Baking powder: Gives a slight lift for tender fritters.
• Feta cheese: Adds tangy saltiness. Choose a block and crumble it yourself for better texture.
• Scallions: Provide mild onion flavor without overpowering.
• Fresh herbs: Bring brightness. I prefer parsley and mint combination for maximum flavor.
• Garlic powder: Infuses savory notes throughout.
• Black pepper: Adds subtle heat. Freshly ground is always best.
• Cooking spray: Ensures crispy exteriors without deep frying.

Step-by-Step Instructions

Grate the Zucchini:

Using the large holes of a box grater or food processor, shred all zucchini into a large mixing bowl. The larger shreds create better texture in the final fritters than fine shreds which can become mushy.

Salt and Rest:

Sprinkle the full teaspoon of salt over the grated zucchini and toss thoroughly to distribute. Let this mixture sit for exactly 10 minutes. This critical step draws out excess moisture that would otherwise make your fritters soggy.

Extract Moisture:

Gather the salted zucchini in a clean kitchen towel or cheesecloth and twist tightly over the sink, squeezing with significant pressure until no more liquid drips out. You should extract nearly a cup of liquid. The drier your zucchini, the crispier your fritters.

Prepare Baking Sheets:

Line two baking sheets with parchment paper and generously spray with cooking oil. The oil is crucial for achieving the golden, crispy bottom that mimics traditional frying without the mess or extra calories.

Mix the Batter:

In a large bowl, combine the squeezed zucchini with all remaining ingredients. Stir just until incorporated, being careful not to overmix which can make the fritters tough. The consistency should resemble a thick, chunky batter that holds its shape when scooped.

Form Perfect Fritters:

Using an ice cream scoop for consistency, portion the batter onto prepared baking sheets, leaving about 2 inches between each fritter. Gently flatten each mound with the back of a spoon to about 3 inches in diameter, creating more surface area for browning.

Bake to Golden Perfection:

Bake in the preheated 400°F oven for 12 to 15 minutes until the edges turn deeply golden brown and the centers are completely set. Rotate pans halfway through if your oven has hot spots.

Serve Immediately:

Transfer hot fritters to a serving platter and garnish with additional herbs. Serve with a dollop of cool Greek yogurt or sour cream for the perfect temperature and flavor contrast.

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The feta cheese is truly the secret weapon in this recipe. While some fritters rely heavily on breadcrumbs or flour for substance, the feta gives these an incredible salty tang while helping bind everything together. My grandmother would always say that the best zucchini recipes let the vegetable shine while adding just enough complement to elevate it.

Storage and Reheating

These fritters maintain their quality remarkably well when stored properly. After cooling completely, place in an airtight container with parchment paper between layers to prevent sticking. They'll keep in the refrigerator for up to 4 days. For best reheating results, place them on a baking sheet in a 350°F oven for 5 to 7 minutes until warmed through and crispy again. Avoid microwave reheating which makes them soggy.

Smart Substitutions

This recipe welcomes adaptation based on what you have available. Yellow summer squash works perfectly in place of zucchini. For a dairy-free version, substitute nutritional yeast for the feta. Gluten-free all-purpose flour blend can replace regular flour in equal amounts. For extra protein, add 1/4 cup of hemp seeds or finely chopped nuts to the batter.

Serving Suggestions

While these fritters shine as a standalone appetizer with dipping sauce, they truly excel as part of a larger spread. Try serving them alongside a bright tomato salad in summer or hearty soup in cooler months. They make excellent bases for poached eggs at brunch or can be tucked into pita with tzatziki for a vegetarian sandwich. For an elegant presentation, top with smoked salmon and a tiny dollop of crème fraîche.

Cultural Context

Vegetable fritters appear in many Mediterranean and Middle Eastern cuisines where summer produce abundance necessitates creative preservation methods. These zucchini fritters particularly resemble Turkish mucver or Greek kolokithokeftedes, though this baked version takes a healthier approach than the traditionally fried alternatives. Historically, recipes like this emerged from home cooking traditions focused on stretching seasonal ingredients.

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Frequently Asked Questions

→ Can I make these zucchini fritters ahead of time?

Yes! You can prepare the batter up to 24 hours in advance and store it covered in the refrigerator. You can also fully bake the fritters, cool them completely, and refrigerate for up to 3 days. Reheat in a 350°F oven for 5-10 minutes until warmed through and crispy again.

→ Why is it important to squeeze out the zucchini moisture?

Removing excess moisture from the zucchini is crucial to prevent soggy fritters. The salt helps draw out water, and squeezing ensures your fritters will be crispy rather than wet and mushy. This step should not be skipped for best results.

→ Can I freeze these zucchini fritters?

Absolutely! Cool the fritters completely, then place them in a single layer on a baking sheet to freeze until solid. Transfer to a freezer-safe container with parchment between layers and freeze for up to 3 months. Reheat from frozen in a 375°F oven for about 15 minutes.

→ What can I substitute for feta cheese?

If you don't have feta, you can substitute with goat cheese, ricotta, or even grated parmesan. Each will provide a different flavor profile, but all work well with zucchini. For a dairy-free version, omit the cheese entirely and add an extra tablespoon of flour.

→ Can I make these fritters in an air fryer?

Yes! To air fry, spray the basket with cooking spray and air fry at 375°F for about 8-10 minutes, flipping halfway through. Work in batches to avoid overcrowding, which would prevent proper crisping.

→ What herbs work best in these fritters?

Parsley and mint are suggested in the recipe, but dill, basil, chives, or oregano also pair beautifully with zucchini. Feel free to use what you have on hand or experiment with combinations for different flavor profiles.