Baked Zucchini Fritters
Light, oven-baked zucchini fritters with cheese—no frying needed. Serve with sour cream.
- Time
- 35 min
- Serving
- 211 kcal
- Ingredients
- ≈ $0.67
- Protein
- 9 g
Ingredients
- 1 Zucchini≈ $3.00 per kg 120 g
- 2 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 3 Wheat flour 25 g
- 4 Hard cheesepack 200 g ≈ $2.70 10 g
- 5 Sour cream 15%pack 300 g ≈ $1.60 15 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Wash the zucchini1, grate it finely, and squeeze out all excess moisture. Grate the cheese finely.
Mix the zucchini1 with the egg, flour, and cheese until smooth and thick.
Spoon small mounds of batter onto the baking sheet, about 1 cm (½ inch) thick, spacing them 3–4 cm (1.25–1.5 inches) apart.
Bake for 10 minutes until the edges set, then flip with a spatula and bake another 10 minutes until golden and firm.
Let cool slightly for 2–3 minutes, then serve with sour5 cream.
Tips
- Why it works
- Squeeze the zucchini to remove liquid so the fritters don’t turn soggy. Test by pressing a spoonful. If it drips, squeeze more.
- Substitutions
- Use 10g cornstarch instead of flour for crispier fritters. Skip cheese and add 10g grated Parmesan for sharper flavor.
- Common mistakes
- Overmixing the batter makes fritters dense. They’ll look compact and smell bland; stop stirring when just combined.
- Storing and reheating
- Eat fresh or within 2 days. Reheat in a dry pan for 2 minutes per side until crispy again. Freezing ruins texture.
- Serve with
- Pair with a simple cucumber salad for a light, balanced dinner. Serve with pickles for kids who like tangy bites.
In short
- A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.
Comments 0
Sign in to leave a comment.
No comments yet.