Print

Crispy Baked Zucchini Fritters with Easy Garlic Yogurt Dip

crispy baked zucchini fritters - featured image
Print Recipe

These oven-baked zucchini fritters are crispy on the outside, tender on the inside, and packed with flavor. Made with simple pantry ingredients and naturally gluten-free, they’re perfect for busy weeknights and served with a tangy garlic yogurt dip.

Ingredients

Scale
  • 2 medium zucchinis (about 1 pound total)
  • 1 teaspoon salt, plus more for seasoning
  • 2 large eggs, lightly beaten
  • 1/2 cup almond flour
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • Olive oil spray
  • 1/2 cup plain Greek yogurt
  • 1 clove garlic, minced or grated
  • 1 tablespoon freshly squeezed lemon juice
  • Pinch of salt
  • 1 tablespoon fresh dill or parsley, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Spray lightly with olive oil spray.
  2. Grate the zucchini using the large holes of a box grater. You should have about 4 cups of grated zucchini.
  3. Place the grated zucchini in a large bowl and sprinkle with 1 teaspoon of salt. Toss to combine, then let it sit for 10 minutes to draw out excess moisture.
  4. Transfer the salted zucchini to a clean kitchen towel or cheesecloth. Gather the corners and twist tightly over the sink, squeezing out as much liquid as possible.
  5. In the same bowl, combine the squeezed zucchini, beaten eggs, almond flour, grated Parmesan, minced garlic, dried oregano, and black pepper. Stir until evenly incorporated. The mixture should be thick and slightly sticky.
  6. Using your hands or a spoon, scoop about 2 tablespoons of the mixture and form it into a small patty, about 2 inches wide and 1/2 inch thick. Place each patty on the prepared baking sheet, leaving about 1 inch of space between them. You should get 10-12 fritters.
  7. Lightly spray the tops of the fritters with olive oil spray.
  8. Bake for 12 minutes on the middle rack until the bottoms are golden brown.
  9. Carefully flip each fritter using a spatula. Spray the tops again lightly with oil. Bake for another 10-12 minutes, until the fritters are golden brown and crispy on both sides.
  10. While the fritters bake, make the dip: In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, and a pinch of salt. Stir well. If using fresh herbs, fold them in now.
  11. Let the fritters rest on the baking sheet for 2-3 minutes. Transfer to a serving plate and serve warm with the garlic yogurt dip on the side.

Notes

Don’t skip the salting and squeezing step—it’s crucial for crispy fritters. Use a light-colored baking sheet for even browning. For extra crispiness, try the air fryer method at 375°F for 8-10 minutes. The dip can be made up to a day in advance and actually improves in flavor.

Nutrition

Keywords: zucchini fritters, baked fritters, gluten-free fritters, healthy zucchini recipe, garlic yogurt dip, easy weeknight dinner, low-carb fritters

Find it online: https://yumbelle.com/crispy-baked-zucchini-fritters-with-easy-garlic-yogurt-dip/