I’ve tried many recipes for gluten-free baked zucchini fritters. This version finally delivers fritters that hold together, crisp up in the oven and taste delicious — all without breadcrumbs.
What Is a Fritter?
Traditionally, a fritter is food that is battered or breaded and deep-fried. While these are baked rather than fried, I still call them fritters because they have the defining qualities: crisp, golden exteriors and soft, tender centers. You can think of them as oven-fried fritters — a lighter approach that still delivers great texture and flavor.
Why Choose Zucchini Fritters?
Zucchini is abundant in summer gardens, and finding new, reliable ways to use it is always welcome. These fritters make excellent use of summer squash: they’re flavorful, easy to prepare, and a versatile addition to your recipe collection. If you grow zucchini or get handed a few from a neighbor, this recipe is an easy, crowd-pleasing option.
A Key Ingredient: Parmesan Cheese
Parmesan is essential here. It adds savory, cheesy flavor and crisps beautifully in the oven, helping form the golden exterior on each patty. For best results, use freshly grated Parmesan — Parmigiano-Reggiano if you can — to get the best texture and taste.
Why Might Fritters Turn Out Soggy?
Soggy fritters usually come down to two things: excess moisture in the zucchini and insufficient oven heat.
Zucchini holds a lot of water, so it’s important to squeeze out as much liquid as possible after grating. I recommend using cheesecloth; a clean, thin kitchen towel will also work. Shredded zucchini should be firmly squeezed so the mixture is as dry as possible before combining it with the other ingredients.
Oven temperature matters too. A high temperature helps evaporate remaining moisture and crisp the exterior. I bake these at 400°F when using parchment paper. If you prefer to bake at 425°F, skip the parchment and use a little more oil on the pan, but watch them closely since baking time will be shorter.
How to Serve Baked Zucchini Fritters
These fritters are great hot or cold. They work perfectly as a game-day appetizer with a dipping sauce — sriracha mayo, wasabi mayo or sour cream are all excellent choices. Other serving ideas:
- Serve as a light meal topped with sour cream and a green salad.
- Use a fritter as a base for bruschetta toppings.
- Top with a poached egg and hollandaise for a gluten-free benedict-style dish.
- Use as a veggie burger patty in a sandwich.
Make-Ahead and Storage
These fritters keep well. Refrigerate in an airtight container for a couple of days — they often taste even better the next day. Reheat in the oven for a few minutes until warmed through to restore crispness.
They also freeze well. Cool completely, freeze in a single layer on a tray until firm, then transfer to a freezer-safe container or bag. Reheat from frozen or after thawing in the oven.
More Zucchini Ideas
If you’re looking for more ways to use zucchini, try recipes like zucchini noodle soup, gluten-free zucchini bread or a hearty zucchini casserole. Zucchini adapts well to soups, bakes and breads, and these fritters are a simple, flavorful way to showcase the squash.
Recipe
Baked Zucchini Fritters
Ingredients
- 1 tablespoon olive oil
- 1 medium zucchini unpeeled, about 12″
- ½ teaspoon salt
- 2 large eggs beaten
- 1 cup Parmesan cheese freshly grated
- 2 garlic cloves minced
- ½ small onion finely diced
- 2 tablespoon fresh basil chopped
- ¼ teaspoon black pepper
- ½ cup chickpea flour
Instructions
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Preheat oven to 400°F (200°C).
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Line a 16″ x 12″ baking pan with parchment and brush or spray the parchment with olive oil.
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Shred the zucchini using a food processor or box grater and sprinkle with salt.
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Place the grated zucchini in a couple of layers of cheesecloth or a clean kitchen towel. Form a “bag” and squeeze firmly to remove as much water as possible. Let the zucchini rest in a strainer while you prepare the other ingredients. You should end up with roughly 2 cups of drained zucchini.
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In a large bowl, combine the beaten eggs, Parmesan, garlic, onion, basil and black pepper.
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Give the zucchini one more squeeze in batches and add it to the Parmesan mixture, stirring to combine.
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Stir in the chickpea flour until fully incorporated.
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Form the batter into 12 balls (about a little less than ¼ cup each).
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Place the balls evenly on the prepared sheet and flatten them with the back of a spoon to form patties.
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Bake in the center of the oven for 12 minutes.
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Flip the patties and bake 12 more minutes, until golden and crisp.
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Garnish with parsley and serve hot, or allow to cool and refrigerate.
Notes
If gluten is not a concern, all-purpose flour can replace chickpea flour. Chickpea flour, however, adds a subtle nutty flavor, improved texture, and extra protein.
Even when using parchment, the olive oil on the sheet helps the fritters crisp and brown, so don’t skip it.