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Baked Zucchini Potato Fritters Recipe
This vegetarian and gluten-free recipe for Baked Zucchini Potato Fritters is perfect for a tasty main dish or side dish. Serve these crispy fritters with ketchup, sour cream, applesauce, or your favorite dipping sauce.
👥 8 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- food processor
- grater
- bowl
- mixing bowl
- spatula
📝 Preparation Steps
1
Preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside.
2
Use a box grater or food processor fitted with the shredding disk to grate your zucchini and potatoes.
medium zucchini1
3
Then, place the grated zucchini and potato in a cheesecloth or in the center of several layered clean paper towels. Squeeze the moisture out and then place the vegetables in a medium mixing bowl.
medium zucchini1
4
Stir in the egg, flour, sea salt, black pepper, and chives.
egg, lightly beaten1
5
Then, use your hands to form the zucchini and potato mixture into thin fritters.
medium zucchini1
6
Lay the fritters on the baking sheet and spray the tops lightly with nonstick cooking spray to help them brown.
Nonstick cooking spray
7
Bake the fritters for ⏱️ 20 minutes, and then use a spatula to flip them over. Spray the opposite sides lightly with the nonstick cooking spray and bake for an additional ⏱️ 15 minutes.
Nonstick cooking spray
8
The fritters will be done when they are crispy and have turned a golden brown on both sides.
9
Serve hot, with your choice of ketchup, sour cream, applesauce, your favorite dipping sauce.
Nutrition Facts
calories
71 calories
fat Content
0.7 g
serving Size
1 fritter
fiber Content
1.5 g
sugar Content
1.1 g
sodium Content
159.4 mg
protein Content
2.4 g
trans Fat Content
0 g
cholesterol Content
23.3 mg
carbohydrate Content
13.9 g
saturated Fat Content
0.2 g
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