Baked zucchini fritters are done after about 25 minutes in a 400°F (200°C) oven, on oiled parchment paper, with no pot of oil and no splattering pan. They hold their shape even when cold, which makes them a good fit for tomorrow's lunchbox.

Why you squeeze the zucchini

Grated zucchini holds a lot of water. Left as it is, the water leaks out in the oven and the fritters come out soft and fall apart when you flip them. Toss the zucchini with a teaspoon of salt, wait ten minutes, and squeeze it in your hand or in a clean towel until very little liquid is left.

The squeezing is the step that decides whether a fritter holds together. A well-squeezed mixture looks almost dry, and that is exactly right: the egg and flour bind the zucchini, and the cheese adds flavor and browns the edges.

Baking and flipping

Place a small mound of the mixture on oiled parchment, flatten it into a round about 1/2 inch (1 cm) thick, and bake for 12 minutes. Flip with a spatula and bake another 12 minutes, until the edges are golden. Flipping halfway lets both sides brown and dry out evenly.

Leave about an inch (2 cm) between fritters so air can circulate and steam does not soften them.

The fritters are good with a garlic yogurt dip seasoned with a pinch of salt. You can mix the batter in the morning and bake in the evening, but then squeeze out the liquid that collected in the bowl before you place the mounds on the parchment. A tablespoon of chopped dill or parsley in the mixture adds a fresh smell.

Baked Zucchini Fritters, No Frying

Zucchini and cheese fritters baked on oiled parchment instead of fried. Makes about 12 fritters.

Baked Zucchini Fritters, No Frying
Servings: 4 servingsPrep time: 20 minCook time: 25 minTotal time: 45 min

Ingredients

  • 4 medium zucchini (about 1.3 lb / 600 g, coarsely grated)
  • 1 tsp salt (for salting the zucchini)
  • 2 large eggs (beaten)
  • 0.5 cup all-purpose flour (about 2.5 oz / 70 g)
  • 0.5 cup shredded yellow cheese
  • 2 garlic cloves (crushed)
  • 0.5 tsp ground black pepper
  • 1 tbsp olive oil (for oiling the parchment)

Instructions

  1. Toss the grated zucchini with the salt and let it sit for 10 minutes.

  2. Squeeze the zucchini well in your hand or in a clean towel, until very little liquid is left.

  3. Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper and brush it with the olive oil.

  4. In a bowl, combine the squeezed zucchini with the eggs, flour, cheese, garlic and pepper.

  5. Place small mounds of the mixture on the parchment, flatten each into a round about 1/2 inch (1 cm) thick, and leave about an inch (2 cm) between them.

  6. Bake for 12 minutes, flip with a spatula, and bake another 12 minutes, until the edges are golden.

Frequently Asked Questions

Can I freeze baked zucchini fritters?
Yes. Freeze cooled fritters in a single layer, then move them to an airtight container. Reheat in a 350°F (180°C) oven for about ten minutes.

Which cheese works best in zucchini fritters?
Shredded yellow cheese such as cheddar, or Parmesan. Soft white cheese adds moisture and makes the fritters harder to hold together.

Can I make zucchini fritters without cheese?
Yes. Add one more tablespoon of flour and a pinch of salt. The edges will be a little less golden.