Baked Zucchini Potato Fritters

Baked Zucchini Potato Fritters This recipe for baked zucchini potato fritters, which is free of gluten and dairy, makes a delicious main course or side dish. Serve these crispy fritters with your preferred dipping sauce, sour cream, applesauce, or ketchup.

A crispy and tasty way to use up courgette is with this recipe. A tasty vegetable with a lovely aftertaste is courgette. Smoothies, cakes, fritters, lasagna, salads, and soups can all contain it. It goes nicely with both sweet and savoury foods because of its subtle sweetness.

Recipe By: Cleankitchen


Ingredients For Baked Zucchini Potato Fritters:

  1. One medium Zucchini
  2. Two medium Yukon gold potatoes (Russet potatoes work well too)
  3. One egg, whisked just enough
  4. 1/4 cup of gluten-free baking flour (if you’re not following a gluten-free diet, use all-purpose flour)
  5. Half a teaspoon of sea salt
  6. Half a teaspoon of powdered garlic
  7. 1/4 tsp ground black pepper
  8. One tablespoon of fresh chives, chopped finely
  9. Nonstick cooking spray


Instructions For Baked Zucchini Potato Fritters:

  • Set oven temperature to 400°F. Put parchment paper on one baking sheet and set it aside.
  • Grate your potatoes and zucchini using a food processor or box grater that has a shredding disc attached to it.
  • Next, arrange the grated potato and zucchini in a cheesecloth or in the middle of multiple clean paper towel layers. After removing as much moisture as possible, transfer the veggies to a medium-sized mixing bowl.
  • Add the chives, sea salt, black pepper, egg, and flour and stir.
  • Next, shape the potato and zucchini mixture into thin fritters using your hands.
  • To help the fritters brown, place them on the baking pan and lightly mist the tops with nonstick cooking spray.
  • After 20 minutes of baking, turn the fritters over with a spatula. After 15 more minutes of baking, lightly mist the other sides with the nonstick cooking spray.
  • When the fritters are crispy and have taken on a golden brown hue on all sides, they are done.
  • Serve hot with your preferred dipping sauce (ketchup, sour cream, applesauce, etc.).


Notes for the Recipe:

  • It yields around 7-8 big fritters from this recipe.
  • Any leftovers can be kept in the fridge for up to four days if they are kept in an airtight container. Before serving, reheat.


The Need for This Recipe:

  1. This recipe for healthy potato fritters is vegetarian and gluten-free.
  2. Potatoes and zucchini are two basic, healthful items that go into making these crispy fritters.
  3. These potato latkes are crispy and delicious when baked rather than fried.
  4. Serve them as a nutritious snack or with breakfast or lunch.

Size of Nutritional Servings:71 calories1.1 g of sugar159.4 mg of sodium0.7 g of fat13.9 g of carbohydrates and 0.2 g of saturated fat1.5 g of fibre cholesterol: 23.3 mg; protein: 2.4 g

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