Baked Zucchini Fritters
Baked Zucchini Fritters Recipe made healthy in the oven instead of frying in a lot of oil. Delicious and almost same crispy zucchini fritters.
Baked Zucchini Fritters Recipe made healthy in the oven instead of frying in a lot of oil. Delicious and almost same crispy zucchini fritters.
- Carbohydrate 8.64969139554879 g
- Cholesterol 17.625 mg
- Fat 1.21866611286632 g
- Fiber 2.20521391349766 g
- Protein 2.60738083526238 g
- Saturated Fat 0.198446111199234 g
- Serving Size 1 1 fritter (72g)
- Sodium 12.2811111135254 mg
- Sugar 6.44447748205113 g
- Trans Fat 0.267999444853672 g
- Calories 48 calories
Step-by-step
- Make shredded zucchini using a food processor (I did) or grater. Place shredded zucchini mixed with 1 tsp of salt in a colander over the sink and let sit for 10 minutes.
- In the meanwhile, grate onion and garlic, and place in a medium mixing bowl. Whisk in the egg. I used my food processor with an S blade for this step as well.
- Using your hands, squeeze the liquid out of zucchini as much as you can. I usually do it for a few minutes. Zucchini do not have to be completely dry and squeezed out with cheesecloth like for the cauliflower crust, but should be pretty dry. Add to the same bowl along with flour, dill, remaining salt and pepper. Stir well to combine.
- Preheat oven to 400 degrees F, line 2 large baking sheets with parchment paper and spray with cooking spray. Fill large ice cream scoop with batter, place on prepared baking sheet and flatten with the back of the scoop. You can also use big spoon or a small laddle. Repeat with remaining batter. I had 6 fritters per sheet, 12 in total.* Bake for 10 - 12 minutes, flip and bake for another 10 - 12 minutes. Remove from the oven and serve hot or cold topped with Greek yogurt.
Golden-brown edges give way to a tender, herbaceous interior dotted with flecks of green zucchini and fragrant dill. Fritters historically bridged the gap between seasonal vegetable gluts and affordable nourishment across Mediterranean and Eastern European households. Achieving that desirable texture requires understanding how water behaves within the squash during cooking.
The Moisture Trap
Undercooked or soggy results usually stem from retained water inside the vegetable cells. Salting shredded zucchini draws out moisture via osmosis, while subsequent manual wringing physically expels remaining liquid that would otherwise steam the batter into mush. Although whole wheat flour adds a nutty density compared to refined white flour, excessive moisture will overpower any binding agent present in the bowl.
Thermal Control
Baking these patties at 400 degrees Fahrenheit compensates for the lack of submersion in hot oil, relying on direct radiant heat to brown the exterior surfaces. Lining baking sheets with parchment paper prevents sticking while promoting even crust development across the base. Flipping the patties precisely at the halfway mark ensures uniform color and prevents structural collapse before the egg proteins fully set.
