Try this recipe for Zucchini Muffins with Lemon Glaze and share your favorite ways to use zucchini below in the comments! Serve the courgette fritters alongside the goats cheese dip, a few beers and some good company. Stir until well combined. Read more about my life here. They are easy to make, delicious, low carb and gluten-free! These fritters are freezer friendly, so I implore you to cook a massive batch and freeze half! Cheesy Baked Zucchini Fritters are a perfect snack and can be eaten hot or cold. Using the grater attachment on a food processor or a box grater, grate the zucchini and place in a colander over a bowl. Bake for another 6 to 7 minutes until golden brown. Start out by grating your zucchini. I hear the word fritters and I come a running! Puff Pastry Pinwheels with Bacon & Cheese, Crostini Canapes with Goats Cheese and Roasted Peppers, How To Cook Shishito Peppers (With Two Dipping Sauces). Add the eggs, beat with a fork for a minute, then add the flour, salt, and cheddar cheese. Set aside. You can totally add meat to these to make them more substantial. Now, I couldn’t just give you a recipe for these fritters without giving you something to dip them in! You’ll bake these on a nonstick baking sheet for about 7 minutes, then take out of the oven, flip the fritters, and bake for an additional 6 to 7 minutes. Scoop six fritters onto each baking sheet. Add the chickpeas to the large bowl with the flour and carrot. Step 3 Mix flour, Parmesan cheese, egg, … Add to a small saucepan and bring to a boil, stirring frequently until thickened. I used one extra large zucchini to yield 4 cups, you may need 2 or 3 smaller zucchini. Tasty zucchini fritters are baked rather than fried. I found these looking for a new snack idea and they look amazing! All Recipes, Appetizers, Breakfast, Dairy Free, Gluten Free, Meal Prep, Side Dish, Snacks, Vegetarian. Top and tail the courgettes and cut into 5cm chunks. They are the perfect kid-friendly snack and pairs well as a side dish with grilled steaks or chicken. I can’ wait to try these; this is exactly the type of snack I was on the hunt for! They will keep in the fridge for 3 – 4 days. Set aside. Let them cool slightly before serving, and remember, they can be eaten hot or cold, so they are a great make ahead option. Use the back of the scoop to flatten into a patty shape. To re-heat them, thaw them in the fridge and then just pop in the oven for 10 minutes at 180ºc / 350ºf til they are warmed through. These look so good! I couldn’t stop eating them, hot or cold, they would still be sooo good! All Rights Reserved. Preheat the oven to 375 degrees Fahrenheit, Put the grated zucchini in several layers of paper towel and squeeze gently to remove some of the moisture. Bake for 15 minutes, flip, then bake for another 10 minutes. Baking: This recipe originally was posted as baked zucchini fritters. There’s nothing too tricky to making these baked zucchini fritters, but you do have to make sure you get as much moisture out of the zucchini as you can. Zucchini is not just a good choice – it’s also delicious, especially when it’s young and firm. (Be sure not to microwave your greek yogurt, if you have it in the same container ???? Using the grater attachment on a food processor or a box grater, grate enough zucchini for 2 cups and place zucchini in a colander over a bowl. The best way to do this, is to put the shredded zucchini on a tea towel, then make a little bundle and squeeze the hell out of it! If you would like more information about this practice and to know your choices to opt-in or opt-out of this data collection, please visit If cheesy dips aren’t your thing, I can highly recommend a rich marinara sauce – it will work wonderfully. Stir everything together until well combined. Home » Party » Party Food » Cheesy Baked Zucchini Fritters, Last Updated on May 2, 2020 by Slow The Cook Down. These look delicious and a great summery dish, Baked fritters would be so much healthier ! Place about a heaping 1/4 cup of the mixture onto a large nonstick baking pan, leaving about an inch or more in between each fritter. Slow the Cook Down is about taking life down a notch—stopping to enjoy the smell wafting from the roast chicken you just pulled from the oven. But I would argue they taste even better than they look. Here, there’s no reason to hurry or stress; dinner will get done and it will be delicious! Yes! Water travels across the membrane of the zucchini cell walls to equalize the concentration of salt between the inside and outside of the cells. Add the cheese, flour, and salt and mix with the fork. All you have to do is bake them in preheated 400 degrees F oven for 12 minutes per side. They are great for snacks or with a salad as part of a light lunch. or substitute vegetable broth for the bouillon and water. Take the courgette fritter mix out of the fridge after about 15minutes. Hi Amanda! These colourful Baked Zucchini Carrot Fritters are delicious as side or as a meal all on their own! Serve immediately with a side of greek yogurt, for dipping. Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible. Set the zucchini aside to drain while you prepare the remaining ingredients (at least 10 minutes). What a great way to use zucchini! By baking, I turned hands-on stove time into hands-off oven time. Serve immediately with greek yogurt for dipping, or divide among 4 glass meal prep containers. Hey, I’m Laura. Place the eggs in a large bowl and beat with a fork for about a minute. To freeze, let the fritters cool completely, then put in a zip lock bag. Mix the flour and egg together, add the cheese and zucchini and let sit for 15 minutes. Thaw completely before reheating in the oven. I’m excited to share a bit of my world with you. Add the chickpeas and minced garlic to the food processor and pulse until you have small pieces of chickpea. Plus, it looks like a great way to sneak some veg to the kiddos. It gets rid of excess moisture this way as well so you don’t end up with soggy fritters. Spray the paper with cooking spray. But these baked zucchini fritters … Crack the eggs into a large bowl and add the flour, whisk until combined. Pop in the oven for around 40 minutes until golden brown. Nutritional values are based on one of twelve fritters with dip. Add the zucchini to the large bowl, along with the whisked eggs, green onion, dill and lemon juice. I loved the taste, but not the time it took to make. You should squeeze for a couple minutes, but it does not need to be perfectly dry. Most of my recipes to this point aren’t stackable, so I had way too much fun taking pictures of them! It means that once you pop these in the oven you are completely hands off, no flipping or watching they don’t burn. Place large table spoons of the mixture evenly along the baking tray, leaving gaps between, and flatten down with your fingers. Your email address will not be published. Add in the grated courgette and cheese and mix together well. If you want the crispiest outside, eat them right out of the oven. Pan-fried zucchini fritters is a meal that I always think will be quick since the batter is so easy to whip up, but then I end up standing in front of the stove for a long time making three at a time in our skillet until way past dinner time. Serve with one or both of the dipping sauces. This site uses Akismet to reduce spam. Rich and tangy, and laced with mustard, you will want to dip everything it! They are just different enough to be unique, but familiar enough to make over and over.