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    You are in: Home / Recipes / Baked Zucchini Carrot Fritters Recipe
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    Baked Zucchini Carrot Fritters

    Baked Zucchini Carrot Fritters. Photo by orki

    1/1 Photo of Baked Zucchini Carrot Fritters

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    chia's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on May 09, 2013

      45

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 09, 2009

      55

      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!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 11, 2012

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Baked Zucchini Carrot Fritters

    Serving Size: 1 (133 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 166.2
     
    Calories from Fat 87
    52%
    Total Fat 9.6 g
    14%
    Saturated Fat 4.8 g
    24%
    Cholesterol 110.5 mg
    36%
    Sodium 420.5 mg
    17%
    Total Carbohydrate 12.1 g
    4%
    Dietary Fiber 1.8 g
    7%
    Sugars 3.3 g
    13%
    Protein 8.1 g
    16%

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