I’ve always believed that the humble zucchini deserves more love than it typically gets. Sure, it’s everywhere during summer months, but too often it’s relegated to the side of the plate or hidden in bread. These crispy baked zucchini fritters, however, put this versatile veggie front and center where it belongs!
After years of making traditional pan-fried fritters (and spending way too much time hovering over a hot, splattering skillet), I finally cracked the code on a baked version that’s just as crispy but so much easier. The secret? It’s all about getting that moisture out of the zucchini before mixing – a step I’ll walk you through below.
Every time I bring these to a potluck or serve them as an appetizer, people gather around the plate like moths to a flame. The combination of golden-brown edges, tender centers, and that creamy dill dip makes them absolutely irresistible. Best of all, you can prep everything ahead of time and just pop them in the oven when you’re ready to serve!
What You’ll Need
For the fritters:
- 2 medium zucchini (about 1½ pounds) – the fresher, the better!
- 1 teaspoon salt, divided (trust me on using the full amount)
- ¼ cup finely chopped red onion
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- ½ cup all-purpose flour
- ½ cup crumbled feta cheese (the tanginess works magic here)
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh mint (don’t skip this – it’s a game-changer)
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, but adds a nice kick)
- 2 tablespoons olive oil
For that dreamy dip:
- 1 cup Greek yogurt (full-fat makes the creamiest dip)
- 2 tablespoons chopped fresh dill
- 1 tablespoon lemon juice
- 1 small garlic clove, minced
- ¼ teaspoon salt
- Pinch of black pepper
Let’s Make Some Fritters!
Step 1: Prep that zucchini right
Preheat your oven to 425°F and line a baking sheet with parchment paper (please don’t skip the parchment – it prevents sticking and makes cleanup a breeze).
Grab your box grater or food processor with the grating attachment. Grate those zucchinis using the large holes. Place all that grated goodness in a colander set over a bowl, sprinkle with ½ teaspoon salt, and toss it around. Now let it sit for 10 minutes – this draws out the moisture, which is crucial for crispy fritters.
Step 2: The squeezing step (don’t skimp here!)
After those 10 minutes are up, it’s time for my favorite part – squeezing out all that water! Grab handfuls of the zucchini and squeeze them over the sink. Really put some muscle into it! You can also use a clean kitchen towel and twist it tightly. I’m not kidding when I say the drier your zucchini, the crispier your fritters.
Once you’ve worked out your hand muscles with all that squeezing, transfer your now-much-smaller pile of zucchini to a mixing bowl. Add the red onion, garlic, egg, flour, feta cheese, dill, mint, remaining salt, black pepper, and red pepper flakes if you’re using them. Mix until just combined – overmixing will make them tough.
Step 3: Shape and bake to golden perfection
Brush that parchment paper with 1 tablespoon of olive oil. Now grab your ¼-cup measuring cup and scoop out portions of the mixture. Form them into patties about ½-inch thick and place them on the baking sheet. You should get around 10-12 fritters, depending on how generous your scoops are.
Brush the tops with the remaining olive oil – this helps them get that gorgeous golden color. Slide them into the oven and bake for 15 minutes. Then carefully flip each one (a thin spatula works best) and bake for another 10-12 minutes until both sides are beautifully browned and crispy.
Step 4: Whip up that creamy dip
While the fritters are doing their thing in the oven, grab a small bowl and mix together all the dip ingredients. Give it a taste and adjust the seasoning if needed. Pop it in the fridge until you’re ready to serve – the flavors get even better with a little chill time.
Step 5: Serve and watch them disappear
Transfer your golden beauties to a serving plate and let them cool just slightly. Serve them while still warm with the yogurt-dill dip alongside. Then stand back and watch how quickly they vanish!
My Top Tips for Fritter Success
- The drying technique matters SO much: I cannot emphasize enough how important it is to get that zucchini dry. If you’re in a rush, press it between paper towels after squeezing for extra insurance. This technique also works great for sweet potato fritters.
- Keep those patties uniform: Try to make all your fritters the same size and thickness so they cook evenly. Nobody wants some burnt and some undercooked!
- Make-ahead magic: You can prepare the zucchini mixture up to a day ahead and keep it refrigerated. In fact, this can actually help the flavors meld. Just give it a quick stir before forming the patties.
- Freezer-friendly: These freeze beautifully! Let them cool completely, then freeze in a single layer before transferring to a container. Reheat from frozen in a 350°F oven for about 10-15 minutes.
- Don’t crowd the pan: Leave a little space between fritters on the baking sheet so the heat can circulate and make all sides crispy.
Mix It Up: Tasty Variations
- Cheese please: Swap the feta for grated Parmesan or crumbled goat cheese. Each cheese brings its own personality to the party!
- Herb swap: No dill or mint? No problem! Try basil, parsley, or chives instead. Fresh herbs make all the difference.
- Going gluten-free: Simply use your favorite gluten-free flour blend instead of all-purpose flour.
- Veggie boost: Add some grated carrot or finely chopped bell pepper for extra color, nutrients, and flavor.
- Spice it up: A pinch of cumin, smoked paprika, or za’atar can take these in a whole new direction.
How to Serve These Crispy Delights
I love how versatile these fritters are! Here are my favorite ways to serve them:
- As an impressive appetizer with the yogurt dip (perfect for parties)
- Alongside a bright green salad for a light lunch
- As a side dish with grilled fish or chicken for dinner
- Topped with a poached egg for a creative brunch option (seriously, try this!)
Storing Leftovers (If You Have Any!)
In my house, leftovers of these are rare! But if you do have some, store them in an airtight container in the refrigerator for up to 3 days. The key to reheating is using the oven, not the microwave. About 5-7 minutes in a 350°F oven will bring back that crispy exterior.
The yogurt dip will keep in the refrigerator for up to 2 days. Give it a quick stir before serving again.
Nutritional Goodness
Per Serving (2 fritters with 2 tablespoons dip):
- Calories: 180
- Protein: 7g
- Carbohydrates: 15g
- Fat: 10g
- Fiber: 2g
- Sodium: 410mg