Baked Zucchini Fritters

Difficulty
easy
Serves
4 people
Meal course
Dinner
Posted by
Posted on
2 1/2 cup
packed grated zucchini
1/2 grated
Onion
1 tbs
baking powder
1/2 cup
flour
2 piece
Ener-G Eggs, prepared
1 tbs
soy milk
1/2 tbs
Salt
1/4 tbs
Pepper
Baked Zucchini Fritters


Yet again I have another zucchini recipe. I know you must be getting a little sick of all this zucchini, and so am I! I think the rest of my harvest will be given to friends and family. I’m done!

This zucchini recipe however changes everything. Baked Zucchini Fritters. Yum! A while back Derek and I went on a cruise. Among one of the many choices on the lunch buffet were these fried goodies. We probably ate 5 pounds worth! While staring at my mound of zucchini I was reminded of how great they were. I had to recreate.

The true beauty of these fritters is how delicious they are, and they’re baked!. The inside is creamy while the outside is crisp. What a flavor knockout. After the first batch came out of the oven I quickly made my second batch, I knew they were going to me a homerun. I served them with some simple marinara sauce for dipping.

Make sure you use nonstick cookie sheets with plenty of oil spray. Do not line your pans with aluminum foil, it just won’t work. Use the larger side of your grater for the zucchini and onion.

Baked Zucchini Fritters
Makes about 15 fritters

  • 2 ½ cups packed grated zucchini
  • 1/2 grated onion
  • 1 teaspoons baking powder
  • ½ cup flour
  • 2 Ener-G Eggs, prepared
  • 1 tbls soy milk
  • ½ tsp salt
  • ¼ tsp pepper
  • Marinara sauce for dipping

Preheat oven to 425 ˚F. Grease two baking sheets and set aside.

Line a colander with a few paper towels. Place zucchini and onion on paper towels. Cover with a few more towels and press to drain excess liquid, Replace the top towels once they get soaked, replace with a few more and keep pressing. You really need to get the excess liquid out.

In a large bowl combine drained zucchini and onion, baking powder, flour, Ener-G Eggs, soy milk, salt, and pepper. Mix until well combined. You want it to make it slightly thick batter. If it seems to wet add a little more flour.

Place 1 tbls size scoops of batter on pans, giving enough space between each. Bake for about 18 minutes, flip and bake another 8-10 minutes. Let cool slightly before removing from pan.

  1. Preheat oven to 425 ˚F. Grease two baking sheets and set aside. Line a colander with a few paper towels. Place zucchini and onion on paper towels. Cover with a few more towels and press to drain excess liquid, Replace the top towels once they get soaked, replace with a few more and keep pressing. You really need to get the excess liquid out. In a large bowl combine drained zucchini and onion, baking powder, flour, Ener-G Eggs, soy milk, salt, and pepper. Mix until well combined. You want it to make it slightly thick batter. If it seems to wet add a little more flour. Place 1 tbls size scoops of batter on pans, giving enough space between each. Bake for about 18 minutes, flip and bake another 8-10 minutes. Let cool slightly before removing from pan.

9 comments

  1. Jesse @Happy Go Lucky Vegan said on August 9, 2011 Reply
    I don't think I could ever get sick of zucchini - or zucchini fritters for that matter! These look great!
  2. Jamie said on September 8, 2011 Reply
    these look very YUMMY!
  3. Jessica Cennamo Crowe said on May 29, 2012 Reply
    I'm not vegan, but my son has food allergies and I am nursing. It's so great to fins websites like these. Can't wait to try out some of the Yummy looking recipes.
  4. co said on September 19, 2012 Reply
    This is a great recipe, they came out perfect! This is kind of weird, but rather than use the paper towels, I put about 1/3 a c. of the zucchini/onion mixture at a time in my citrus press and squeezed out the liquid. It took a little while but I got it pretty dry.
  5. Amy said on October 11, 2012 Reply
    These are so addictive (I have them with soy sauce instead of marinara though)
  6. Radhika Sarohia said on December 11, 2012 Reply
    These look so good I think I tried to make a zucchini fritter before but I did not remove enough liquid and so they came out badly (I ate them anyway haha)
  7. Kelsey said on August 8, 2014 Reply
    Have you tried freezing these?

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