Cheesy Zucchini Fritters
Soft, cheesy, and packed with nutrients, these zucchini fritters are oven-baked to golden perfection. High in fiber and protein while low in saturated fat, they’re an easy, mess-free option for toddlers, adults, or meal prep, ready in just 35 minutes.
Equipment
- 1 large bowl
- 1 cheese grater (box grater)
- 1 mini muffin pan or baking sheet
- 1 Parchment Paper (sheet)
- Measuring Cups and Spoons
Ingredients
- 1 ½ cups zucchini shredded and packed (about 2 small or 1.5 medium)
- ⅓ cup panko breadcrumbs
- 1 large egg
- ½ cup shredded cheese cheddar, mozzarella, or 4-cheese blend
- ¼ cup onion finely diced
- ¼ teaspoon garlic powder
- ¼ teaspoon salt optional, adjust for taste
Instructions
- Prepare the Zucchini: Start by washing and drying your zucchini thoroughly. Using a box grater, shred the zucchini. For a smoother, almost creamy texture in your fritters, use the smallest holes on the grater. If you prefer a slightly chunkier bite with more texture, you can use larger holes. Once shredded, you should have approximately 1.5 cups of tightly packed zucchini.
- Remove Excess Moisture: Zucchini contains a lot of water, and removing as much moisture as possible is crucial to prevent soggy fritters. Place the shredded zucchini in a clean kitchen towel, nut milk bag, or several layers of cheesecloth and squeeze firmly to extract the liquid. Alternatively, place the zucchini in a fine-mesh sieve and press down gently with the back of a spoon. After this step, you should have about 1 cup of packed zucchini ready for mixing.
- Chop the Onion: Finely dice the onion until the pieces are very small. Tiny, evenly chopped onions will blend seamlessly into the fritter mixture, providing flavor without large, overpowering bites. This ensures a uniform texture that toddlers and picky eaters will enjoy.
- Combine Ingredients in a Bowl: In a large mixing bowl, add the drained zucchini, finely diced onion, shredded cheese, panko breadcrumbs, garlic powder, and salt if using. Crack the egg into the bowl as the binding agent. Using a spatula or your hands, gently but thoroughly mix everything together until all ingredients are evenly combined. The mixture should be slightly sticky but manageable.
- Shape the Fritters: Line a baking sheet with parchment paper or lightly grease a mini muffin pan. Scoop out heaping tablespoon-sized portions of the mixture and place them on the prepared sheet or into the muffin pan cavities. Using your fingers or the back of a spoon, gently press down to form small, even fritters. If making mini bites, pack slightly more into each muffin cavity so they hold their shape during baking.
- Preheat the Oven: Preheat your oven to 400°F (200°C). A properly preheated oven ensures that the fritters bake evenly and develop slightly crisp, golden edges while staying tender inside.
- Bake the Fritters: Place the fritters in the preheated oven. Bake for 20–25 minutes if using a baking sheet, or 25 minutes for mini muffin bites. Keep an eye on the edges—they should turn lightly golden and firm to touch. The cheese will melt and help the fritters hold their shape.
- Cool Slightly Before Serving: Once baked, remove the fritters from the oven and let them cool for 5 minutes. Cooling helps them set, making them easier to handle without falling apart. If baked in a mini muffin pan, gently loosen the bites with a small spatula or spoon and transfer to a serving plate.
- Optional Seasoning and Serving: While these fritters are flavorful on their own, you can add a light sprinkle of salt, paprika, or fresh herbs like parsley for extra flavor. Serve warm as a snack, lunch option, or a healthy side dish. They also pair beautifully with yogurt-based dips or a light tomato sauce.
- Tips for Perfect Fritters Every Time: Always squeeze out excess moisture from the zucchini—this is key to preventing soggy bites. Use a silicone muffin pan if making mini bites for easy removal without sticking. Finely chopping onions and using a flavorful cheese blend will enhance taste without adding extra salt. Leftovers can be stored in the refrigerator for up to 3 days and gently reheated in the oven to maintain crispness.
Notes
- Removing excess moisture from the zucchini is essential to prevent soggy fritters; use a towel, cheesecloth, or nut milk bag for best results.
- Finely chop onions so they blend evenly into the mixture without large chunks.
- Shredded cheese can be cheddar, mozzarella, or a flavorful 4-cheese blend depending on your taste preference.
- Panko breadcrumbs help create a light, slightly crispy texture while keeping the fritters tender inside.
- Use a silicone mini muffin pan for easy removal when making bite-sized portions.
- Adjust salt and seasonings based on your audience—less for toddlers, more for adults.
- Baking at 400°F ensures golden edges and tender centers; avoid microwaving for reheating to maintain crispness.
- Mini bites or full-size fritters can both be stored in an airtight container in the refrigerator for up to 3 days.
