Baked Zucchini Carrot Fritters

Total Time
Prep 20 mins
Cook 35 mins

This can be dropped by spoonfuls and fried in the traditional manner, but baking makes this much lower in fat.

Ingredients Nutrition


  1. Mix zucchini and 1/2 tsp salt.
  2. Let it sit 15 minutes, drain.
  3. Preheat oven to 350°F.
  4. Spray a 13x9-inch baking pan with cooking spray.
  5. Heat butter in a saute pan.
  6. Add carrots,onions and garlic, saute 10 minutes, remove from heat.
  7. Add zucchini, parmesan, flour, eggs, herbs salt and pepper.
  8. Spread in greased pan and bake 25 minutes.
  9. Remove and brush top with oil.
  10. Place under broiler and cook until lightly browned.
  11. Cut into squares or use a cookie cutter to cut into rounds.
  12. Serve with extra butter.
Most Helpful

This was good for me but not great. The idea of making fritters in a pan and cutting them in rounds seemed like a good idea to me. I like all kinds of fritters but they can be a pain to pan fry because they often fall apart. My problem with this dish is that it tasted more like a quiche than a fritter. You usually use eggs to bind fritters but much less in proportion to the other ingredients. I liked the way these crisped up because they were so thin but they seemed kind of unsubstantial and didn't look as pretty as a pan fried fritter. So in the end this is a good dish to get some veggies in you but I would either tweak it next time or go back to cooking them in a pan.

Glimmer May 09, 2013

Oh, yummy,yummy,yummy. The carrots did indeed lend a sweetness to the dish and it was absolutely perfect in my humble opinion! I did not have dill or tarragon so I used parsley, basil, thyme, and oregano for my herbs. Aside from that, I followed the recipe exactly. Had carrots and zucchini that needed eating up and I cannot make zucchini taste good sauteed no matter what I try. Recipezaar to the rescue, yet again!! I think the bigger baking pan is to get a thin spread so as to crisp it up a bit. Will make a regular rotation of this. Thank You, chia!!

pena.denise June 09, 2009

These were a great, used oil instead of butter and switched up the herbs. I also used a muffin pan to cook them so that i could have them in a single serving format. Good recipe!

orki January 11, 2012