The baked zucchini fritters are a delicious appetizer or main dish that combines the fresh taste of zucchini with rich and gooey cheese. Perfect for those looking for an alternative to classic fried fritters, these delights are crispy on the outside and soft on the inside. Easy to prepare, the fritters can be customized with the addition of herbs or spices, making them suitable for every palate. These fritters are egg-free, flour-free, and therefore gluten-free, and you can prepare them a little larger, as a main course accompanied by a fresh salad, or smaller, ideal to serve as finger food for an aperitif. If you love tasty zucchini recipes, try the savory zucchini pie, the 12-spoons zucchini cake, the zucchini toast or the zucchini roll pizzaiola.
OTHER ZUCCHINI RECIPES
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 9 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for preparing baked zucchini fritters
- 5 zucchini
- 1 onion
- 1 carrot
- 4.5 oz Asiago cheese
- 1 oz Parmesan cheese
- to taste salt and pepper
- 4 tbsps extra virgin olive oil
Tools
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- Grater
- Baking Trays
Steps for preparing baked zucchini fritters
Wash the zucchini. Peel the carrot and clean the onion. Grate all the vegetables with a large-hole grater. Season with a pinch of salt and mix. Let it rest for 30 minutes. The vegetables will release their water.
After the resting time, grate the Asiago cheese with the large-hole grater as well. Squeeze the vegetables well and collect them in a bowl (squeezed I have about 19 oz of vegetables). Add the grated cheese, a little salt and pepper, parsley, and mix until obtaining a homogeneous mixture.
Line a baking tray with parchment paper. Form the fritters; I made them quite large, but you can make them smaller. Sprinkle with Parmesan cheese, a drizzle of oil, and bake at 356°F, fan mode, for about 20 minutes or until they are golden. Let cool slightly and serve.
Storage
You can store the fritters in the fridge for two or three days.
