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a stack of fritters on a plate
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4.89 from 9 votes

Baked Zucchini Fritters

Delicious and simple 6-ingredient baked zucchini fritters that are gluten free and ready in just 30 minutes!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: lunch
Cuisine: Mediterranean
Diet: Gluten Free, Vegetarian
Keyword: baked fritters, fritters, zucchini, zucchini fritters
Servings: 10 fritters
Calories: 79kcal
Author: Erin


  • 4 1/2 cups zucchini grated
  • 1 egg
  • 2 tablespoon 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 a piece of cheese cloth, or into a nut milk bag and squeeze as much of the moisture out as you can. I've found that these work best for getting the moisture out. You want to squeeze as much liquid out as you can; otherwise, the fritters will be soggy.
  • Add the egg, shallot, almond flour, breadcrumbs, and cheese to the bowl and stir to combine, along with salt and pepper.
  • 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 nonstick spray (I used avocado oil spray) over the fritters, which will help them crisp up.
  • Bake the fritters for 12 minutes, then remove from the oven and use a spatula to flip them over. Spray them with more nonstick spray, then bake for 12 minutes again.
  • Serve them with a dollop of Greek yogurt or some hot sauce and enjoy!



* 4 1/2 cups grated zucchini = 2 medium zucchini 
*I like using avocado oil spray as my nonstick spray.
*If you don't own cheese cloth or a nut milk bag, you can use paper towels to squeeze the moisture out; just know that you'll have to repeat this process multiple times (i.e. use multiple paper towels) in order to get all of the liquid out.
*Substitutions: If you can't find almond flour, simply omit it and just use a little more than 3/4 cup breadcrumbs instead; Can use diced red onion in place of shallot
*You can freeze these: simply wait until they've cooled off, then individually wrap them in plastic wrap and place them in a plastic bag for up to 7 days. 


Calories: 79kcal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 49mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 1mg