Baked Zucchini Carrot Fritters

"This can be dropped by spoonfuls and fried in the traditional manner, but baking makes this much lower in fat."
 
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photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by orki1771 photo by orki1771
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
Ready In:
55mins
Ingredients:
15
Serves:
6
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ingredients

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directions

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

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Reviews

  1. orki1771
    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!
     
  2. Glimmer
    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.
     
  3. pena.denise
    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!!
     
  4. jensten1
    I've never made fritters befor this recipe. But these were great. And great if you need to keep your food budget in-check.
     
  5. NOOBchef
    I made this for dinner and it was really nice ! I added extra parsley because it was fresh for once . I replaced the tarragon with poppy seeds - they really made a difference ,I think. I also tossed in a few leftover kidney beans from a quesadilla-side-salad the night before ,but they didn't make much difference.I cooked it in a pie pie plate and cut into traingles - I found I liked them much more cooled , they were similar to a spanish frittata but more veggie- and herbie- ish. I also had more zucchini than carrot. As well, when saute'ing the carrot , I tossed in a bit of maple syrup to really sweeten up the carrots. I served it with meatballs on a salad of spinach leaves and organic tomatoes. Anyway , I changed it here and there but it managed to be quite nice in spite of that :) and I'll be remembering it as its' easy, healthy and yummy ! Thanks !
     
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Tweaks

  1. NOOBchef
    I made this for dinner and it was really nice ! I added extra parsley because it was fresh for once . I replaced the tarragon with poppy seeds - they really made a difference ,I think. I also tossed in a few leftover kidney beans from a quesadilla-side-salad the night before ,but they didn't make much difference.I cooked it in a pie pie plate and cut into traingles - I found I liked them much more cooled , they were similar to a spanish frittata but more veggie- and herbie- ish. I also had more zucchini than carrot. As well, when saute'ing the carrot , I tossed in a bit of maple syrup to really sweeten up the carrots. I served it with meatballs on a salad of spinach leaves and organic tomatoes. Anyway , I changed it here and there but it managed to be quite nice in spite of that :) and I'll be remembering it as its' easy, healthy and yummy ! Thanks !
     

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<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p> <p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p> <p>&nbsp;</p> <p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! 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