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These baked zucchini fritters are SO easy to make and require just 6 ingredients. They’re made in the oven, come together in about 30 minutes and they’re gluten free, too!
I first tried zucchini fritters a few years ago, but I remember frying them in a skillet. While that’s one way to go, I wanted to create a healthier baked version that uses a combination of almond flour and breadcrumbs to keep these gluten free.
Why you’ll love these zucchini fritters
- They’re made with almond flour, meaning they’re gluten free and therefore suitable for most dietary preferences
- They’re easy to meal prep and enjoy throughout the week
- These fritters are flavored with shallot and a little bit of cheddar cheese to keep things simple and delicious
- Zucchini: I know this is pretty obvious, but you’re going to need zucchini in order to make fritters. In the recipe card below, I recommend using 2 medium zucchinis, but if you can only find smaller ones then make sure to use 3 zucchini.
- Shallot: Shallot is what gives these babies flavor! The first time I made these I used garlic powder and it didn’t quite do the trick. Make sure to use a shallot in this recipe.
- Egg: The egg is used to bind the shredded zucchini together. You can try using a flax egg if you’re allergic to eggs (combine 1 tbsp flaxseed meal with 2.5 tbsp water, then wait 10 minutes for the flaxseed to absorb the water), but I haven’t tried this myself. If you can eat eggs, I say stick with an actual egg.
- Almond flour: In order to keep these gluten free, I used almond flour. Plus, it has a mild nutty flavor to it, which I think works out much better than using all purpose flour. Substitution: if you can’t find almond flour, simply omit the flour and use more breadcrumbs.
- Breadcrumbs: I love Panko breadcrumbs, so that’s what I recommend. They’re incredibly versatile, and most grocery stores sell a gluten free variety if you want to keep these gluten free.
- Cheddar cheese: The first time I made these I omitted the cheese, and the second time I added it in. Not surprisingly, I liked these much better with a little cheese simply because it adds more flavor.
Step 1: Grate the zucchini. This is key! Slice the ends off of the zucchini, then use a box grater to grate the zucchini into a large bowl.
Step 2: Squeeze out the liquid. Pour the grated zucchini on top of 3-4 paper towels, then squeeze the liquid out (I did this over the kitchen sink). You’re won’t be able to get all of the liquid out, but we want to squeeze out most of the moisture, which will allow the fritters to get nice and crispy in the oven. If you don’t squeeze out the liquid, they may end up being too soggy.
Step 3: Add ingredients. Add the egg, shallot, breadcrumbs, almond flour, and cheese to the bowl with the zucchini and mix everything together really well.
Step 4: Bake. Grease a baking sheet with nonstick spray or line it with parchment paper. Then, use a 1/4 cup measuring cup, scoop out the zucchini and form it into a ball with your hands, placing it on a baking sheet. Use your hand to gently press down, forming the zucchini into fritters. Spray the fritters with a little bit of nonstick spray beforehand, which will help them get crispy in the oven.
Bake times vary depending on your oven, so I recommend baking them anywhere from 10-12 minutes per side.
FAQs and Tips
- Don’t worry if there’s a little bit of moisture left in the zucchini. You want to try to squeeze as much of it out as possible so these get crispy. But, it the mixture stills seems moist, simply bake them for a little longer on each side.
- Do NOT use your food processor to grate the zucchini — it just won’t work out as well.
What if I can’t find almond flour?
That’s ok! If you can’t find almond flour, I’d just use all breadcrumbs instead. So, instead of 1/2 cup flour and 1/3 cup breadcrumbs, use a little more than 3/4 cup of breadcrumbs.
Can you freeze these?
Yes! Once the fritters have completely cooled, you can place them in a plastic bag in the freezer and they should keep for at least a week. You can also individually wrap them in plastic wrap to help them hold shape.
What sauce pairs best with fritters?
Honestly? Pretty much anything, in my opinion. Mayonnaise, sriracha, any kind of hot sauce, or even Greek yogurt pair well with these.
If you made this recipe, be sure to leave a comment and star rating below!
Baked Zucchini Fritters
- 2 medium zucchini
- 1 egg
- 2 tbsp shallot minced
- 1/2 cup almond flour
- 1/3 cup gluten free Panko breadcrumbs
- 1/4 cup shredded cheddar cheese
- pinch of salt and pepper
- nonstick spray
- Preheat oven to 425°.
- Use a box grater to grate zucchini into a large bowl. Then, transfer the zucchini onto 3-4 paper towels and squeeze as much liquid out as possible (I did this over the kitchen sink). Alternatively, you can use a cheese cloth if you have one, which works really well. Place the zucchini back into the bowl.
- Add the egg, shallot, almond flour, breadcrumbs, and cheese to the bowl and stir to combine.
- Spray a baking sheet with nonstick spray, or line it with parchment paper. Use a 1/4 cup measuring cup to scoop the zucchini mixture into your hands, then form the mixture into balls and lightly press them down so they look like fritters. Spray a small amount of nonstick spray (I used avocado oil spray) on top of them, which will help them crisp up.
- Bake the fritters for 10-12 minutes per side.
- Serve them with a dollop of Greek yogurt or some hot sauce and enjoy!
UPDATE NOTE: This post was originally published in June 2019. It was updated with new text and photos in May 2020.