Oven Baked Zucchini Fritters
Aug 11th, 2010 // Healthy, Recipes, Sides, Veggie Friendly
My husband, who is a bit of a hippy, flew to San Francisco this past weekend for a series of concerts. Three in a row to be exact. I stayed at home with both kids. (Hmm.. what should I ask for in return? Spa? Jewelery? Shoes?) My friend Jaime of Prudent Baby, was also husband-less this weekend so she brought her daughter over. Lucky for me, Jaime never shows up empty handed. This time I was delighted to open the door to find Jaime holding her entire garden bounty! Her daughter and my son discussed every item in the garden bounty box and then headed out to the yard to spend some time in the bouncy house.
While they bounced, Jaime and I drank beers and gabbed about all the things that I could make with the bounty. After a bunch of bouncing we had dinner and then our kids took a big bubble bath together. We closed out the evening with them both in their PJs listening to a story about dinosaurs. So cute! Later that weekend, I realized I had all the ingredients to make zucchini fritters right in my house so I decided to whip up a batch of ‘em. These are not as decadent their fried brethren, but they are still tasty and far healthier. My kid tried grating which was nerve wracking but I watched him very carefully and cut him off when it got within 1.5 inches of the grater. Now for the recipe…
Baked Zucchini Fritters Recipe
Prep Time: 15 mins Cooking Time: 25 to 30 mins
1 extra large zucchini or 2 medium zucchini
1/2 medium onion
1 teaspoons baking powder
6 to 8 tablespoons whole wheat flour
1 egg (or 2 egg whites)
large pinch of salt
fresh cracked pepper
Preheat oven to 425 degrees. Use the large part of the grater to grate zucchini and onion. Place grated veggies in a strainer and press down firmly with a paper towel to remove as much excess moisture as possible. (Removing moisture is the most important part of this recipe!) Transfer to a medium bowl and stir in the egg. In a small bowl, mix together the baking powder, salt and 6 tablespoons of flour. Combine the flour mixture with the zucchini mixture. Add additional flour if it is still too wet. Drop mixture into 3 inch sized circles on a greased baking sheet or use moonpie pan like we did. Bake for 15-20 minutes, then turn the pancakes over, and bake for an additional 10 minutes. Fritters should golden brown on on both sides when done. Note: if they seem too moist in the middle, put them back in the oven and crisp them up some more. Some zucchini are more moist than others and need more time in the oven. Makes 16 fritters.
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Yum! What a great idea for all of the zucchini that's floating around these days. Great colors and I love that your son is such a huge help in the kitchen!
Let your little one put the food item on a fork for the last inch of grating. He can do the whole job and save his or her knuckles!
yum, can't wait to try this one. pls don't let this blog ever fall offline…one day i plan on trying all of your fab recipes
I "cooking with my kid" you not…this actually made got my son to eat zucchini. Thank you!!!!
Love this idea! My son hates zucchini unless it is (a) raw and cut into french fry shaped pieces or (b) made into faux crab cakes. This looks close enough to the zucch-cakes that I could have success with these too.
yay a new way to eat zucchini! going to do this tonight. so glad the garden bounty is being eaten!
I love zucchini fritters. My kids did too, until I lost the recipe. They were fried, but these are better. Going out to get whole wheat flour!!
Kathi, you can totally make these with regular flour. We only used whole wheat to make it healthier!
Who did he go see? My husband does that with Phish shows! Can't wait to make them.
omg, i cant wait to try these! i wish i could just reach thru the computer screen and eat one right now!
I married a Phish-freak too!
Is it 425 degrees Fahrenheit? Here we have celcius and then 425 is pretty hot
[...] use of this abundant garden veggie is helping my kid get acclimated to it. He only ate one of our Zucchini Fritters, but he ate an entire bowl of this! Now for the [...]
These are sooo yummy. We made them last night for dinner. I added some garlic, and made a peanut sauce to go with them. HUGE hit! I'm now thinking of other things to add or substitute. Like corn,spinage, butternut squash… Yummy! My 3 year old has had a blast helping me make dinner. Thanks for the inspiration. I have also made the lemonade, and have your website bookmarked for the future. My husband is also a vegetarian (a recent one) so finding things to make is challenging to this meat eater. Contests on the new baby and your boy is darling! Aloha!
I know what I'm doing tonight with the zucchini sitting on my counter. Thanks for sharing!
Wow – those look delicious. I have some zucchini to use up and I think this will be how
I am currently eating one that I just made. Amazing!
I had my w year old help, and he really enjoyed nibbling on the zucchini during the process. I personally thought the fritters were a little bland, but he enjoyed them and he never eats vegies if he can help it. So, thanks!
Sorry, that should say, my 2 year-old.
I made some of these for dinner tonight and served them with various kinds of mustard, they were delicious! (The crispy bits on the edges are the best part, yum.) The whole wheat flour adds such a nice flavour.
[...] needs some warming up too so we’ll be making Roasted Butternut Squash & Chickpea Soup with Zucchini Fritters and Baked Apple Donuts for dessert. For those celebrating Hanukkah this makes for a wonderful [...]
Perfect timing for this recipe–thanks!