These beautiful green zucchini fritters are baked instead of pan-fried, so you don't have to stand over the stove. Perfect for meatless Mondays and a Paleo diet or when you just need a healthy zucchini recipe for dinner!
Why this courgette fritters recipe works
Delicious and kid-friendly! - My boys love, love, love this recipe for zucchini fritters and they eat them for dinner in place of fried foods. I could probably eat the whole sheet pan too because they are so healthy and packed with hearty vegetables and flax meal.
These baked zucchini fritters are paleo! - I use flax meal to hold the patties together as flax meal (or almond meal) is a great substitute for bread crumbs in recipes if you are doing The Paleo Diet.
Lower in calories and naturally high in vitamins and protein! - Zucchini squash has so many health benefits such as enhancing eye healthy, aiding to cure asthma, and is a great way to lose weight since they are low in calories! Courgettes have a high content of vitamin C, fiber, carbohydrates, protein and water. Squash protects the body's cardiovascular system overall as it is rich in magnesium and vitamin C protects and keeps the heart strong [source].
Loads of vegetables go into this zucchini fritters recipe- zucchini, white onion, mushrooms, cauliflower rice, and celery make up the bulk of this vegetarian dinner.
The binders hold these zucchini fritters together and those include eggs and flax meal.
Spices and seasonings bring out the best flavors in these vegetables which include lemon juice, nutritional yeast, garlic powder, chili powder, salt, pepper, cilantro and oregano.
A delicious ranch seasoned yogurt dip is the final touch of this fritters recipe. All you need is a packet of ranch powder and favorite yogurt to mix together. I suggest using non-fat plain Greek yogurt if dairy is not a dietary issue. I adds extra protein without unnecessary fats.
How to make this baked fritters recipe
First grate the zucchini with a grater. Then using your hands, squeeze out as much water as possible. Keep squeezing and squeezing until all of that water is out.
You will want to make sure all the water is out in order to achieve a crispy fritter. Add the zucchini to a bowl and mix with the rest of the zucchini fritter ingredients. Form into 8 flat patties and bake for 20 minutes, then flip them and make sure they are slightly flattened and bake another 20-25 minutes until golden in color and crispy. While the fritters bake, mix together ranch powder and yogurt to create the dip. You can also dip these in ketchup too!
FAQs and expert tips
This is a result that there is too much water. If the batter is soggy to troubleshoot, add 1 tablespoon at a time of almond meal, cassava flour, flax meal, or flour until the batter thickens.
These vegetable fritters freeze well, but they need to be cooked first. Bake them and let them cool. Then freeze in a sealed freezer bag with wax paper in-between each fritter. They can freeze for up to 3 months.
These baked zucchini fritters will last in the refrigerator for up to 5 days. To reheat, heat the oven to 350 and bake for 10-15 minutes or until crispy, flipping halfway in-between.
- Cauliflower Rice Paleo Fritters - another excellent healthy snack or dinner and great for kids! These fritters are also baked.
- Zucchini Cookies - have extra zucchini? These cookies are fabulous and a great way to use up more grated zucchini!
- Pumpkin Zucchini Muffins - gluten-free muffins made with pumpkin and zucchini. These are a wonderful source of squash, fiber and vegetables.
I hope you enjoy this zucchini fritters recipe! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER to be featured and for more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below.
Zucchini Fritters (baked not fried!)
Zucchini Fritters Ingredients
- 4 cups zucchini shredded (about 2 large zucchini's)
- ½ cup white onion diced
- ⅓ cup white mushrooms diced
- 1 cup cauliflower rice
- ¼ cup celery diced
- 1 cup flax meal
- 3 eggs
- 2 teaspoons lemon juice
- ¼ cup nutritional yeast
- ½ teaspoon garlic powder
- 2 teaspoons chili powder salt free
- 1 ¼ teaspoon pink Himalayan salt
- ¼ teaspoon fresh black pepper
- 1 teaspoon cilantro dry
- ¼ teaspoon oregano dry
Ranch Dip Ingredients
- 1 cup plain non-fat Greek yogurt or plain coconut yogurt
- 1 package of ranch dip powder
- Preheat the oven to 400 degrees F. Line a baking sheet pan with parchment paper.
- Shred the zucchini in a bowl or over a plate and squeeze out any extra water. In a small bowl whisk the eggs together. In a large mixing bowl add the zucchini, onion, diced mushrooms, cauliflower rice, celery, flax meal, lemon juice, nutritional yeast, eggs, garlic powder, Himalayan salt, black pepper, cilantro, oregano. Mix together well until fully combined.
- Using your hands form into 8 patties. They will be soft so form a ball in your hands then pat down on the baking sheet and squeeze the sides in. You should have 8 patties.
- Bake for 20 minutes then carefully flip the patty and press the top down slightly. Bake another 20-25 minutes until crisp.
- Make the ranch dip: In a small bowl mix together 1 cup of non-fat Greek yogurt with 1 packet of ranch dip powder mix.
- Serve zucchini patties right away with a side of the non-fat ranch dip or ketchup.
This recipe was previously published and has been republished with better content.
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