These zucchini fritters are baked rather than pan-fried. Salting and pressing the grated zucchini first removes excess liquid, helping the small cakes hold together and brown on both sides. The recipe yields four servings of about three fritters each.
Ingredients
- 1 medium zucchini, grated
- 1 teaspoon salt
- 1/2 small onion, finely chopped
- 1/2 cup whole-wheat flour
- 1/2 teaspoon baking powder
- 1 tablespoon milk
- 1 egg
- Freshly ground pepper, to taste
- Olive oil, for a crisper finish (optional)
- Sour cream or yogurt, for serving (optional)
Drain the zucchini
- Preheat the oven to 400°F. Spread the grated zucchini over a layer of paper towels and sprinkle it with the salt.
- Let the zucchini stand for 5 minutes. Transfer it to a strainer and press firmly with a wooden spoon or spatula to remove as much liquid as possible.
Mix and bake
- Put the drained zucchini in a bowl. Add the onion, whole-wheat flour, baking powder, milk, egg, and black pepper. Stir only until combined.
- Line a baking sheet with parchment paper. Drop spoonfuls of batter a couple of inches apart.
- Bake for 10 minutes. Flip the fritters and bake for another 10 minutes, until both sides are golden brown and the centers reach 160°F (71°C).
- For crisper fritters, brush or spray the first side with a little olive oil just before flipping, then oil the second side after the turn. Serve with sour cream or yogurt if desired.
