Baked zucchini fritters
Serve with sour cream for dipping – it’s a wonderful combo!
Preheat oven to 400°F and line a baking sheet with a parchment paper.
Grate zucchinis. You should get about 4 cups of grated zucchini.
Place the grated zucchinis in a clean kitchen towel and squeeze out as much water as you can. You’ll end up with approximately 2 cups of squeeze-dried zucchinis.
In a large mixing bowl, mix together zucchini, eggs, onion and garlic.
Add breadcrumbs, cornstarch, parmesan, fresh parsley, Italian seasoning, paprika, salt and pepper and the beaten eggs. Mix everything well. (NOTE: Don’t add any liquid. Even though we squeezed most of the liquid out, zucchinis still have plenty of moisture to bring the dough together.)
Using a large cookie scoop, drop zucchini mixture (about ¼ cup) on the prepared baking sheet. Use the back of the scoop or your fingers to flatten the dough into a fritter shape.
Spray the top of the fritters with oil spray.
Bake the fritters for 30 minutes, flipping the fritters and spray again with oil spray half way.
Serve hot or at room temperature with sour cream.
Note 1a: You can also use a combination of all-purpose flour and ½ teaspoon of baking powder. The cornstarch makes the fritters extra crispy.
Note 1b: Or you can use Panko. But since it’s coarser than breadcrumbs, I recommend pulsing it in a food processer a few times.
Air-fryer Instructions: You can also air-fry these fritters. Drop the zucchini mixture on little individual square parchment papers and cook for about 10 minutes, flipping them halfway.
Calories: 50kcal, Carbohydrates: 6g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 24mg, Sodium: 207mg, Potassium: 144mg, Fiber: 1g, Sugar: 2g, Vitamin A: 193IU, Vitamin C: 8mg, Calcium: 33mg, Iron: 1mg