This delicious zucchini fritter is so easy to make and is a fantastic healthful baked snack. Lots of shredded zucchini, cheddar, some parmesan, and you have a hearty finger food!
I decided to make this recipe because I had some leftover grated zucchini that I didn’t want to go to waste. Well, we ate all of these zucchini fritters in one sitting. We have this weird habit of buying more zucchini than we need, then sometimes run out of ideas of what to do with it. This recipe is the right answer! Dress them up with a fancy dip and garnish or plate them alongside a salad at brunch.
Can you make these ahead of time?
You could make these zucchini fritters ahead of time and reheat them later. However, what I would recommend is that you mix the batter together ahead of time and then store it in the fridge. Then form and bake them when you are ready to eat them.
It’s the perfect answer for what to do with huge zucchini. Just wait to peel them until you are ready to grate.
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Tips and tricks
- If your eggs are small you may want to use two. Start off with one and if everything isn’t binding together, add a second egg.
- If you want to add a bit of spicy heat to these zucchini easy fritters, add in a dash of red pepper flakes.
- Be certain that you squeeze as much water out of the grated zucchini as possible. You don’t want these going into the oven too wet and sloppy because they will fall apart.
- If you don’t have panko, use regular bread crumbs. Check out these bread crumb substitutes.
- If you don’t have cheddar cheese and parmesan cheese substitute any melting cheese that you have.
- Want to make this into one of your new favorite Italian Zucchini Recipes? Add a teaspoon of Italian Seasoning to the batter and fix a dipping sauce of marinara. So good!
The bottom line
This is officially one of my favorite snacks. I had never had these before today but I know that I will have them again tomorrow. They are just that good.
If you are trying to find uses for that zucchini besides zucchini bread, this is a new go-to recipe for you. These cheesy zucchini bites are yummy!
Crispy Baked Zucchini Fritters with Cheese & Egg
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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.
