If you have followed my blog, you know I love fried foods. However, I don’t like the way they make me feel. I’m not a fan of biting into food and grease shoots out of it. Disgusting. So, I’ve been working on baking “fried” food in the oven. Why fry food when you can easily bake it with the same, if not better, results? Every oven fried food I’ve made has come out very delicious, and this recipe is no exception.
I use to not like vegetables. I know, I’m a vegetarian, so how can I not like vegetables? It’s a complicated tale. I’ll spare you of this. However, since starting my blog, I have been cooking with more vegetables and really enjoying them. So, I have really started to like zucchini. It’s a very versatile vegetable. In this recipe, zucchini combines with a few other ingredients to make a delicious fritter. These fritters have a nice crunchy outside and a softer inside. I made a killer Greek Yogurt Ranch Sauce to go with these. However, these are delicious on their own.
The first step for the fritters is to grate the zucchini and onion. Once you have these two veggies grated, place them into a paper towel or tea towel and squeeze out all the liquid. I put my veggies into smaller portions in paper towels to squeeze the liquid out easier. However, a tea towel would probably work the best as the paper towels tend to rip open easily.
Once the moisture is squeezed out of the vegetables, add the vegetables into a bowl. Add in the flour, salt, pepper, splash of milk, and egg whites.
Stir until well blended. If you didn’t wring enough water out of the vegetables, you may need to add a little flour to the mixture.
Place the zucchini mixture onto the prepared baking sheet. Spoon the mixture out into small mounds or patties. I made patty-shaped mounds so they would bake evenly all the way through. Bake for 16 to 20 minutes, depending on size and thickness of fritters. Then flip the fritters over and bake for 10 minutes, or until golden brown on each side. Serve warm with sauce of your choice. I made a Greek yogurt ranch sauce for these. I will post that recipe tomorrow!
These are delicious zucchini fritters. These taste fried, which is a delicious bonus. The zucchini and red onion go together perfectly in these fritters. I paired these with a Greek yogurt ranch sauce. These would be delicious with just about any sauce though. The outside has a slight crunch from being baked, and the inside stays warm and soft. These are incredibly flavor full, healthy, and low in calorie. These make a great appetizer, or a main dish to munch on for lunch or dinner.
Baked Zucchini Fritters
Total calories: 524
Servings: 12-16 fritters
- 2 large zucchini, shredded (slightly less than 4 cups)
- 1 small red onion, grated
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Splash of milk
- 3 tbsp liquid egg whites
- Preheat oven to 425°F. Grease a baking sheet with nonstick oil spray or line with parchment paper or silicone baking mat.
- Grate zucchini and onion. Use a tea towel or paper towels to squeeze all the moisture out of the zucchini and red onion. (I used paper towels in small batches to wring out all the moisture from both veggies.)
- Add the veggies to a bowl and stir in flour, salt, pepper, milk, and egg whites. Mix well. (If you didn’t wring out the veggies enough you may need to add a little extra flour.)
- Spoon the zucchini mixture onto the prepared baking sheet into mounds. I patted my mounds out thinner into patty shapes so they baked all the way through.
- Bake for 16 to 20 minutes, depending on size and thickness of fritters. Then flip the fritters over and bake for 10 minutes, or until golden brown on each side. Serve warm with sauce of your choice. I made a Greek yogurt ranch sauce for these. I will post that recipe tomorrow!
1 large egg for 3 tbsp liquid egg whites