Baked Zucchini Fritters Recipe

Disclaimer: This post may contain affiliate links. These are links to items that I use on a regular basis. Your purchase through the links doesn't cost you anything extra, but it gives me a few pennies to help keep the site running. Please see my full disclaimer for more information.

Baked Zucchini Fritters recipe from Muse of the Morning - bonus! They're gluten free and whole foods too!!

Even if you don’t like zucchini, this is seriously a recipe that you should try out. No really. We’re not big fans of any type of squash in this family, but we’ve found that when I turn zucchini into things- like fritters or bread, then we not only like it, but we love it!!

Zucchini is pretty much known for over-producing, so it’s always nice to have new ways to use it all up! We could eat these fritters every day!

Baked Zucchini Fritters

Here are the ingredients you’ll need:

Preheat the oven to 350 degrees.

1. Grate the zucchini and layer in a colander in the sink with a little salt between layers. Squeeze to remove liquid. Let sit for 30 minutes to drain. Then squeeze again. Get as much liquid out as you can.

I like to put the zucchini in a cloth napkin, wrap it all up and squeeze and squeeze until it’s close to dry.

2. Put the zucchini into a medium mixing bowl. Add the other ingredients, except oil, and mix well. I find it easiest to mix with my hands, to make sure that it gets really mixed well.

- 1 1/2 cups feta cheese, grated or crumbled

3. Brush a little oil (melted coconut oil, or olive oil) on a baking sheet. Form the zucchini mixture into balls- about the size of a plum – and place on the baking sheet. Flatten until they are about 1/2 inch thick. They won’t expand, so they can be pretty close together. Brush the tops lightly with oil.

Baked Zucchini Fritters recipe from Muse of the Morning - bonus! They're gluten free and whole foods too!!

4. Bake for about 25 minutes, flipping halfway through. Both sides should be nicely browned and crispy looking. Let cool for a few minutes before serving.

Serve with tzatziki or cold greek yogurt for a delicious treat!!

Baked Zucchini Fritters recipe from Muse of the Morning - bonus! They're gluten free and whole foods too!!

Or don’t put yogurt on- this is how the kids like to eat them – and that’s okay too!
Baked Zucchini Fritters recipe from Muse of the Morning - bonus! They're gluten free and whole foods too!!

This post was published on Muse of the Morning.com

Baked Zucchini Fritters recipe from Muse of the Morning - bonus! They're gluten free and whole foods too!!

Baked Zucchini Fritters
Print
Ingredients
  1. a 36oz zucchini (or combination of several)
  2. 2 cups almond meal
  3. 1 1/2 cups feta cheese, grated or crumbled
  4. 1 red onion, chopped finely
  5. 2 eggs
  6. 2 tbsp fresh mint, chopped
  7. 2 tbsp fresh parsley, chopped
  8. salt and pepper
  9. coconut or olive oil
Instructions
  1. Preheat the oven to 350 degrees.
  2. 1. Grate the zucchini and layer in a colander in the sink with a little salt between layers. Squeeze to remove liquid. Let sit for 30 minutes to drain. Then squeeze again. Get as much liquid out as you can.
  3. 2. Put the zucchini into a medium mixing bowl. Add the other ingredients, except oil, and mix well. I find it easiest to mix with my hands, to make sure that it gets really mixed well.
  4. 3. Brush a little oil (melted coconut oil, or olive oil) on a baking sheet. Form the zucchini mixture into balls- about the size of a plum – and place on the baking sheet. Flatten until they are about 1/2 inch thick. They won’t expand, so they can be pretty close together. Brush the tops lightly with oil.
  5. 4. Bake for about 25 minutes, flipping halfway through. Both sides should be nicely browned and crispy looking. Let cool for a few minutes before serving.
  6. Serve with tzatziki or cold greek yogurt for a delicious treat!!
Muse of the Morning ~ PDF Sewing Patterns for Free-Spirited Children &Adults http://www.museofthemorning.com/museblog/

Save

Posted in 1Our Daily Life, 1Radical Homemaking and tagged , , , , , , , , , , , .

Leave a Reply

Your email address will not be published. Required fields are marked *