Baked Zucchini Fritters

This month for the Secret Recipe Club I was assigned to the blog 84th & 3rd by JJ. After scrolling through countless drool-worthy recipes and beautiful pictures, I settled on making her zucchini fritters.

I love having bean burgers or patties to pack with a spinach salad for lunches during the week, and after taking one look at her zucchini fritters, I knew that these veggie-loaded little cakes would be powerful enough to get me through my work days.

I’ve made zucchini fritters before, but the ones I’ve made were packed with more breadcrumbs than zucchini, and I liked the look of these because of the fresh parsley and dill. I knew they would be packed with good flavors.

However, I opted to bake these instead of fry them. I’ll gladly order fried food — ignorance is bliss — but when making things at home, I opt for the healthier option — and still yielding a perfectly crispy and perfect flavor

Thanks, JJ, for yet another great SRC recipe!

Baked Zucchini Fritters

Adapted from 84th&3rd
Makes 15 fritters
Printable Recipe

Ingredients

3 medium zucchinis, grated (mine yielded about 3 cups)
1 bunch fresh flat-leaf parsley, chopped (about 1 cup)
2 tsp dry dill (or 2 tbsp fresh, chopped)
1 large onion, chopped
2 jumbo eggs, beaten
1/2 cup Italian-seasoned breadcrumbs (or plain if you desire, or 1/4 cup whole wheat flour and 1/4 cup breadcrumbs)
1 tsp crushed red pepper
2 tsp dried minced garlic
salt and pepper to taste

Directions

Preheat oven to 400 degrees F. Line a baking sheet with foil and coat with cooking spray.
Squeeze as much water out of the grated zucchini as possible. Then in a large bowl, mix all of the ingredients together. It should be firm enough so that the mixture sticks together when you try to make patties out of it. If it there is too much moisture, add 1 tbsp of breadcrumbs at a time until the mixture comes together.
Form 15 patties and place on the baking sheet.
Bake for 15 minutes or until golden brown on the bottom. Flip and bake for an additional 15 minutes until browned on the other side.
Serve with a salad and yogurt dipping sauce if desired. (I drizzled mine with Sriracha!)

My Two Cents

These were loaded with a lot of fresh flavor! Using fresh parsley makes a huge difference in recipes. They weren’t very oily either, since they were baked. However, I think because they were baked they turned into something similar to mini-quiches. Chris noted how they had a fairly distinct eggy flavor, which by all means, isn’t bad — and I agreed with him. But I wonder if it’s because we baked, not fried them.

I used jumbo eggs, because that’s what I had on hand, but feel free to use regular large ones, too

Enjoy!