Baked Zucchini Fritters

Crispy baked zucchini fritters with yogurt dip.

Ingredients

Grate 1 large zucchini using the large holes of a box grater or a food processor. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze firmly over a bowl to remove as much liquid as possible—this step is crucial for crispy fritters. Discard the liquid.
In a medium mixing bowl, combine the squeezed zucchini with 1 egg, 1/4 cup grated parmesan, 1/4 cup breadcrumbs, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently with a fork until all ingredients are evenly incorporated and hold together when pressed.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly oil it. Working with about 2 tbsp of mixture at a time, form small patties about 2.5 inches wide and 1/2 inch thick. Place them on the prepared sheet with about 1 inch of space between each fritter.
Bake the fritters for 18-20 minutes. Halfway through cooking (at 9-10 minutes), flip each fritter so both sides cook evenly and become golden brown and slightly crispy at the edges.
The fritters are done when they're golden on both sides and firm to the touch. Remove from the oven and let cool for 2-3 minutes on the baking sheet before transferring to a serving plate.
Serve the warm fritters with 1/3 cup of Greek yogurt on the side or as a dipping sauce. A drizzle of olive oil or a squeeze of lemon juice over the yogurt adds extra flavor.

Dry zucchini is key: Extra moisture will steam the fritters instead of crisping them. Don't skip the squeezing step.
Breadcrumb alternatives: Use panko breadcrumbs for extra crunch, or crushed crackers (goldfish, pretzels) for different flavors.
Herb additions: Mix in 1 tbsp of fresh dill, basil, or mint to the batter for aromatic depth.
Storage and reheating: Cooked fritters keep refrigerated for 3 days and reheat beautifully in a 350°F oven for 5-7 minutes.