These baked zucchini fritters are crispy on the outside, tender in the middle, and packed with flavor. They’re easy to make, lighter than fried versions, and incredibly versatile. Serve them as a snack, appetizer, or simple dinner with a fresh salad.
You’ll love that they’re baked, not fried, yet still deliver that satisfying crunch. Keep a batch in the fridge for quick lunches or top them with eggs for a savory breakfast.
Why This Recipe Works
Baking instead of frying keeps the fritters light while still delivering a crisp exterior. The oven’s dry heat helps firm up the edges and caramelize natural sugars in the zucchini.
A few key ingredients—like eggs, grated Parmesan, and breadcrumbs—bind the mixture and add savory depth.
Draining the zucchini is the secret to avoiding soggy fritters. Zucchini holds a lot of water, so salting and squeezing it ensures a sturdy, crispy bake. Simple seasoning and fresh herbs brighten the flavor without overpowering the mild zucchini.
Shopping List
- Zucchini (about 4 medium; roughly 1.5 pounds)
- Eggs (2 large)
- Breadcrumbs (3/4 cup; plain or panko)
- Parmesan cheese, finely grated (1/2 cup)
- All-purpose flour (2–3 tablespoons, as needed)
- Green onions or chives (2–3, finely sliced)
- Garlic (2 cloves, minced) or 1/2 teaspoon garlic powder
- Fresh herbs like parsley or dill (2 tablespoons, chopped)
- Kosher salt and black pepper
- Olive oil (2–3 tablespoons)
- Lemon (for serving)
- Greek yogurt or sour cream (optional, for dipping)
Step-by-Step Instructions
- Prep the oven and pans: Preheat the oven to 425°F (220°C).
Line two baking sheets with parchment paper and lightly brush with olive oil.
- Grate the zucchini: Use the large holes of a box grater. You should have about 4 packed cups of grated zucchini.
- Salt and drain: Toss the zucchini with 1 teaspoon kosher salt and let sit in a colander for 10 minutes. Then squeeze out as much liquid as possible using a clean kitchen towel or paper towels.
The drier, the better.
- Mix the batter: In a large bowl, combine the drained zucchini, eggs, breadcrumbs, Parmesan, green onions, garlic, and herbs. Season with 1/2 teaspoon black pepper and a pinch more salt if needed.
- Adjust texture: If the mixture feels wet or loose, sprinkle in 2–3 tablespoons flour until it holds together when pressed. It should be moist but not watery.
- Shape the fritters: Scoop about 2 tablespoons per fritter.
Gently press into 1/2-inch-thick patties and set on the lined baking sheets. Leave a little space between each.
- Oil and bake: Brush the tops with a thin layer of olive oil. Bake for 12–14 minutes, then flip and bake another 8–10 minutes, until golden and crisp at the edges.
- Finish and serve: Let rest 2–3 minutes on the pan to set.
Serve warm with a squeeze of lemon and a dollop of Greek yogurt or your favorite dipping sauce.
How to Store
Refrigerate: Cool completely, then store in an airtight container for up to 4 days. Place parchment between layers to prevent sticking.
Reheat: For best texture, warm in a 400°F (205°C) oven or air fryer for 5–8 minutes until crisp. The microwave works in a pinch, but the fritters will soften.
Freeze: Freeze in a single layer until solid, then transfer to a freezer bag for up to 2 months.
Reheat from frozen at 425°F (220°C) for 12–15 minutes.
Health Benefits
- Veggie-forward: Zucchini is low in calories and a good source of vitamin C, potassium, and fiber.
- Lighter cooking method: Baking reduces oil use compared to pan-frying, keeping these fritters lighter and easier to digest.
- Protein boost: Eggs and Parmesan add protein and help keep you full.
- Whole ingredients: Fresh herbs and garlic supply antioxidants and flavor without extra sodium.
Common Mistakes to Avoid
- Skipping the drain: Not squeezing out the zucchini leads to soggy fritters that won’t crisp in the oven.
- Underseasoning: Zucchini is mild. Taste the mixture and adjust salt, pepper, and herbs before baking.
- Overmixing: Stir just until combined. Overworking can make the fritters dense.
- Too thick or too large: Thick fritters take longer to crisp.
Aim for 1/2 inch thick and keep them uniform.
- Not preheating the pan: A lightly oiled, hot surface helps the bottoms brown quickly.
Recipe Variations
- Gluten-free: Use gluten-free breadcrumbs and a 1:1 gluten-free flour blend, or almond flour for a nutty taste.
- Cheesy twist: Swap Parmesan for Pecorino or add 1/2 cup shredded mozzarella for extra melt.
- Spice it up: Add red pepper flakes, smoked paprika, or a pinch of cumin for warmth.
- Protein-packed: Stir in 1/2 cup crumbled feta or cooked, finely chopped turkey bacon.
- Herb garden: Try dill and mint for Mediterranean vibes, or basil and lemon zest for a fresh, bright finish.
- Air fryer method: Cook at 390°F (200°C) for 8–10 minutes per side, flipping once, until golden.
FAQ
How do I keep baked zucchini fritters crispy?
Drain the zucchini very well, bake on a hot, lightly oiled sheet, and avoid overcrowding. For serving, place finished fritters on a wire rack so steam doesn’t soften the bottoms.
Can I make the mixture ahead of time?
Yes, mix and refrigerate for up to 12 hours. If it releases moisture while resting, sprinkle in a little extra breadcrumb or flour before shaping.
What can I use instead of Parmesan?
Pecorino Romano, Grana Padano, or a sharp aged cheddar will work.
Adjust salt if using saltier cheeses like Pecorino.
Do I need eggs?
Eggs help bind and add structure, but you can use 2 tablespoons ground flaxseed mixed with 5 tablespoons water (rest 5 minutes) as a vegan alternative.
What should I serve them with?
They’re great with lemony yogurt, tzatziki, marinara, or a simple garlic aioli. Pair with a green salad, grilled chicken, or eggs for a full meal.
Why are my fritters mushy?
Too much moisture is the usual culprit. Squeeze the zucchini thoroughly, add a little more breadcrumb or flour if needed, and increase bake time a few minutes to dry and crisp the edges.
Can I use yellow squash instead of zucchini?
Yes.
Yellow squash works the same way—just be sure to salt, drain, and squeeze well.
Wrapping Up
These baked zucchini fritters are simple, crisp, and satisfying, with plenty of room to make them your own. With proper draining, a hot oven, and a few pantry staples, you’ll get golden fritters every time. Keep the recipe handy for busy weeknights, weekend brunch, or a crowd-pleasing appetizer.
Serve warm, add your favorite dip, and enjoy that perfect crunch.