Crispy Baked Zucchini & Potato Fritters
These Crispy Baked Zucchini & Potato Fritters are a delightful twist on traditional latkes, packed with flavor and nutrition. Utilizing fresh garden zucchini and hearty potatoes, these fritters are baked rather than fried, making them a healthier option for a quick lunch or snack. The addition of low-fat cheddar cheese, fresh onion, and aromatic herbs brings a deliciously savory taste that'll have everyone coming back for more. Perfect for using up excess vegetables from your garden, these fritters are easy to customize, allowing you to adjust the ingredients to your personal preference. Serve them warm with a dollop of sour cream mixed with chopped green onions for an extra layer of flavor.
4
Servings
87.5
Calories
10
Ingredients
Ingredients
Zucchini
1 (large, shredded)
Potato
1 (large, peeled and shredded)
Low-fat Cheddar Cheese
1/2 cup (shredded)
Flour
1/4 cup
White Onion
1/2 (chopped)
Egg
1
Salt
1 teaspoon
Pepper
1/2 teaspoon
Dill
1 teaspoon
Garlic Powder
1/2 teaspoon
Instructions
1
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
2
Begin by shredding the zucchini and potato using a cheese grater. Once shredded, finely chop the onion.
3
In a mixing bowl, combine the shredded zucchini and potato with the chopped onion and salt. Allow the mixture to sit for about 10 minutes. This step helps to draw out excess moisture.
4
After 10 minutes, use a clean cloth or your hands to gently squeeze out the excess liquid from the vegetable mixture. The vegetables don’t need to be perfectly dry, but you want to remove as much moisture as possible.
5
In a large bowl, combine the drained veggie mixture with shredded cheddar cheese, flour, egg, pepper, dill, and garlic powder. Mix until all ingredients are well incorporated.
6
Using your hands, form the mixture into small patties, about 1/2 inch thick and 2-3 inches in diameter. Place them on the prepared baking sheet.
7
Bake in the preheated oven for 10-15 minutes until the bottoms are golden brown. Carefully flip each fritter and bake for an additional 10-15 minutes, until crispy and browned on both sides.
8
Remove from the oven and let cool slightly before serving. Enjoy these fritters warm, paired with sour cream mixed with chopped green onions for dipping.
Nutrition Information
3.5g
Fat
9.75g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Baked Zucchini & Potato Fritters?
They are a nutritious, baked alternative to traditional fried latkes made with garden-fresh zucchini, potatoes, and cheddar cheese.
How many calories are in one serving of these fritters?
Each serving contains approximately 87.5 calories.
Is this recipe suitable for vegetarians?
Yes, these fritters are vegetarian-friendly as they contain vegetables, cheese, and eggs.
What oven temperature is required for baking?
The oven should be preheated to 425°F (220°C).
How do I prevent the fritters from sticking to the baking sheet?
Line your baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
How should I prepare the zucchini and potato?
Both the zucchini and the potato should be shredded using a cheese grater.
Why do I need to add salt to the shredded vegetables and let them sit?
Adding salt and letting the mixture sit for 10 minutes helps draw out excess moisture, ensuring the fritters become crispy.
Is it necessary to squeeze the liquid out of the vegetables?
Yes, you should use a clean cloth or your hands to remove as much moisture as possible after the vegetables have sat for 10 minutes.
What type of cheese is used in this recipe?
The recipe calls for 1/2 cup of shredded low-fat cheddar cheese.
What is the serving size for this recipe?
This recipe is designed to yield 4 servings.
How much protein is in each serving?
Each serving provides 4g of protein.
What are the primary seasonings used?
The fritters are seasoned with salt, pepper, dill, and garlic powder.
How thick should the fritter patties be?
The patties should be formed to about 1/2 inch thickness.
What diameter should the fritters be?
Aim for a diameter of 2-3 inches for each patty.
How long do the fritters need to bake on each side?
Bake for 10-15 minutes on the first side, then flip and bake for another 10-15 minutes.
What indicates that the fritters are done?
They are ready when both sides are golden brown and crispy.
What is the recommended dipping sauce?
They are delicious served with sour cream mixed with chopped green onions.
Can I use white onion in this recipe?
Yes, the recipe specifically calls for 1/2 of a finely chopped white onion.
How much fat is in one serving of these baked fritters?
There is 3.5g of fat per serving.
What is the total carbohydrate count per serving?
Each serving contains 9.75g of carbohydrates.
Do I need to peel the potato before shredding?
Yes, the instructions recommend using one large, peeled and shredded potato.
How many ingredients are needed for this recipe?
There are 10 ingredients in total.
Is flour necessary for this recipe?
Yes, 1/4 cup of flour is used as a binding agent for the mixture.
Can I substitute the dill for another herb?
Yes, you can adjust the aromatic herbs to your personal preference.
Are these fritters fried in oil?
No, these are baked in the oven, making them a healthier option than traditional fried versions.
Can I use garden-fresh zucchini?
Absolutely, this recipe is perfect for using up excess vegetables from your garden.
Does the recipe use whole eggs?
The recipe uses 1 egg to help bind the vegetable and cheese mixture.
What is the best way to serve these?
They are best served warm immediately after cooling slightly from the oven.
Should the vegetables be perfectly dry before mixing?
They don't need to be perfectly dry, but you should remove as much liquid as possible for the best texture.
What can I use instead of parchment paper?
If you don't have parchment paper, ensure your baking sheet is well-greased, though parchment is preferred for crispiness.