Crispy Baked Zucchini Fritters with Cheese & Egg
These easy, cheesy zucchini fritters bake up golden and crisp in the oven with leftover zucchini shreds, cheddar, parm, panko, pantry spices, and one egg.
Equipment
- Cutting board and knife
- Box grater
- Fine-mesh sieve
- Clean kitchen towel or cheesecloth
- Large mixing bowl
- Measuring cups and spoons
- Baking sheet and parchment paper
- Wooden spoon
Ingredients
- 1 1/4 c shredded zucchini About 2 large zucchini
- 1 large egg beaten
- 1/2 c shredded cheddar cheese
- 1/4 c shredded parmesan
- 1/3 c panko bread crumbs
- 1/8 t Italian seasoning optional
- 1/2 t garlic powder
- 1/2 t onion powder
- 1/4 t salt, or to taste
- 1/8 t pepper
Instructions
- Preheat the oven to 425F.
- Line a baking pan with parchment paper. If you don’t have parchment paper be sure to spray the pan with baking spray.
- Wash and dry the zucchini. Peel if the zooks are very large, as the skin will be tougher.
- Shred the zucchini with a box grater. Press the shreds into a fine-meshed sieve to drain most of the water. Then transfer the shreds to a clean kitchen towel and roll them to remove much of the remaining moisture.
- Add all the ingredients into a large mixing bowl. Mix thoroughly. I mixed it with my clean hands to help incorporate ingredients very well.
- Shape the zucchini fritters with your hands into 2-inch balls (or use a large cookie scoop) and flatten slightly. Place about 2 inches apart on the prepared baking sheet.
- Bake for 15 minutes in the preheated oven until they are golden brown.
- Remove pan and let them rest for three minutes before transferring to a plate with a cookie lifter or spatula.
- Serve warm with a garnish with microgreens and a topping of sour cream, if desired.
Nutrition
Serving: 1gCalories: 285kcalCarbohydrates: 19gProtein: 17gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 6gCholesterol: 128mgSodium: 525mgFiber: 2gSugar: 4g
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