Studded with feta cheese and flavoured with fresh herbs, these baked zucchini fritters are baked not fried making them just as delicious but healthy too!
One of my favourite things to do with zucchini from our garden is turn it into fritters! It’s easy to do and delicious and one of the few ways I can get my husband to happily eat zucchini without making a face!
While traditionally, you would fry this up in a pan, I decided I would try to make them a lot healthier by baking them instead of frying. They come out of the oven just as delicious but without all that grease!
If you are not concerned about cooking in oil and want to quicken up the cook time, you can still follow the recipe below but fry them up instead of baking. The choice is yours.
I added feta to my fritters because we are huge feta fans around here but you can easily leave it out altogether or swap in your favourite cheese instead.
How to make Baked Zucchini Feta Fritters
This easy baked zucchini fritter recipe uses up 2 small zucchinis to make about 10 fritters. To make them, you will need:
- 2 small zucchinis, shredded
- 1/2 onion, shredded
- 1/3 cup feta, crumbled
- 2 eggs
- 1 cup Panko breadcrumbs
- 1/2 teaspoon salt
- 1 teaspoon fresh dill
- 1 teaspoon parsley
- 1/2 teaspoon mint
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
To start, I shred the zucchini and lay it out on a cookie sheet sprinkled with salt. I let it rest for 20 minutes, then place in a clean dish cloth or paper towel and squeeze out all the water.
Tip: Sprinkling the zucchini with salt helps to draw out the moisture so that you can squeeze out as much as possible. This helps prevent your fritters from getting soggy. (I listed about 30 minutes of prep time for this recipe but that’s really because you have to let the zucchini sit to draw out the moisture.)
Once the zucchini is prepped, I preheat the oven to 350 and line a cookie sheet with parchment paper. I mix all the ingredients in a large bowl. Form it into balls slightly larger than a golf ball and then press down to form patties.
Once the patties are formed, I arrange them on a cookie sheet, drizzle them with olive oil and bake them for approximately 30-40 minutes, flipping halfway through. That’s it! Serve them as is (I like them just as they are) or with a nice dipping sauce. Tzatziki is a nice option but my husband likes them with a creamy Greek Yogurt and dill sauce (mix the yogurt with fresh dill, lemon juice, parmesan, salt and pepper).
I hope you enjoy this recipe as much as I do! Bon appetit!
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Baked Zucchini Feta Fritters
2 small zucchinis, shredded
1/2 onion, shredded
1/3 cup feta, crumbled
1 cup Panko breadcrumbs
1/2 teaspoon salt
1 teaspoon fresh dill
1 teaspoon parsley
1/2 teaspoon mint
1/4 teaspoon pepper
1 tablespoon olive oil
- Lay shredded zucchini out on a cookie sheet and sprinkle with salt. Let rest for 20 minutes, then place in a clean dish cloth or paper towel and squeeze out all the water.
- Preheat oven to 350 and line a cookie sheet with parchment paper.
- Mix all the ingredients in a large bowl. Form into balls slightly larger than a golf ball and then press down to form patties. Arrange on cookie sheet. Drizzle with olive oil. Bake for approximately 40 minutes, flipping halfway through.