With over 30 years of experience as a Pastry Chef and avid home cook, Andrea Mut -the head behind My Pocket Kitchen– shared with us this delicious recipe for Baked Zucchini Fritters, an easy preparation using up the season’s bounty. This recipe is very simple and baking them in the oven instead of frying not only makes them healthier but also makes a big batch come together in a pinch.
Baked Zucchini Fritters
Ingredients:
- 4-5 small zucchini 2 lb/900g, grated (about 6 cups)
- 1 teaspoon salt
- 2 eggs
- 2 green onions finely chopped
- ½ cup freshly grated parmesan cheese
- ½ cup panko breadcrumbs
- ½ tsp salt, more or less to taste
- ¼ tsp freshly ground black pepper
Directions:
1. Preheat the oven to 400° F.
2. Place grated zucchini in a colander or sieve over sink or bowl and sprinkle with 1 tsp salt. Mix and let stand for 15 minutes.
3. Squeeze out water with your hands and place on a clean kitchen towel or cheesecloth. Squeeze out as much water as you can with the towel.
4. Place zucchini in a large bowl with green onions, grated parmesan cheese, breadcrumbs, salt, pepper, and eggs. Mix well to combine and let stand for 10 minutes to allow the breadcrumbs to soak up some of the moisture.
5. Line a baking tray with parchment paper and spray with non-stick cooking spray. This is to help them crisp up. Using a small scoop, or a soup spoon, scoop batter onto tray using about 1/4 cup for each fritter. Press down gently to flatten slightly.
6. Bake in preheated oven for 20 minutes flipping after 10 minutes. This time may vary depending on your oven and the moisture level of your fritters.
7. Serve warm or at room temperature sprinkled with sliced green onions and with sour cream, Tzatziki, or Greek yogurt for dipping (optional).
