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Italian Baked Zucchini Fritters
Baked zucchini fritters are a simple, light and tasty dish, crispy on the outside with a soft and flavorful heart.They are great served as an appetizer or as an everyday meal. For a summer cocktail party with friends, if you make them small enough, they are a perfect finger food.Either way, you can enjoy them with delicious dips, sour cream or serve them with a delicate chickpea hummus.
Ingredients
- 450 g zucchini - 1 pound (about 4 medium zucchini)
- 2 tablespoons olive oil - extra virgin
- 2 eggs
- 1 tablespoon parsley - chopped
- 120 g Parmigiano cheese - 1 cup, grated
- 60 g breadcrumbs - ½ cup + more for breading
- ⅓ teaspoon salt
Instructions
- To make Italian Baked Zucchini Fritters, first wash and trim the zucchini. Then shred the zucchini with a wide-hole grater.
- Squeeze the grated zucchini with your hands to remove as much of the liquid as possible.
- Place the grated and well squeezed raw zucchini in a bowl and add the other ingredients. First the whole eggs. Then the grated Parmigiano cheese.
- Now add the breadcrumbs, a pinch of salt and the chopped parsley. Mix everything together well.
- Finally you can form the zucchini fritters. Take about a tablespoon of the mixture and give it a round, flattened shape, pressing it down well with your hands.
- Coat the fritters in breadcrumbs on both sides, pressing well with your hands to make the breading stick.
- Line a baking sheet with baking paper. Lightly grease it with very little oil. Meanwhile, preheat the oven to 200°C (390°F).
- Place the patties on the baking sheet and with a kitchen brush for cooking, grease them with a little oil.
- Bake the zucchini fritters for about 20 minutes, turning them halfway through cooking to get an even browning.
Nutrition
Serving: 100gCalories: 193kcalCarbohydrates: 10gProtein: 11gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 68mgSodium: 550mgPotassium: 258mgFiber: 1gSugar: 3gVitamin A: 442IUVitamin C: 14mgCalcium: 276mgIron: 1mg
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