Baked zucchini fritters in the oven
A healthy version that also works with potatoes
Zucchini fritters can be a simple and quick meal if you bake them in the oven. Grating the zucchini may be a bit of a hassle, but trust me, you’ll be done with it much sooner than you think. Unfortunately, there’s no way around grating. I tried putting it in a food processor, but it released too much juice and didn’t hold together. The zucchini fritters recipe below also works well with potatoes. I made it using 2 potatoes (274 g) instead of zucchini. However, I left out the Parmesan cheese in the potato fritters. It goes better with zucchini. I found the zucchini version much tastier, but the potato version had a better texture. Even when grated, zucchini releases more juice after frying than potatoes. When hot, the zucchini version looks as if it were raw. The next day or when cold, the texture is much better. The potato version, on the other hand, has a good texture right away. It’s worth trying both. So get out your cheese grater and let’s make some pancakes! By the way, grating is definitely good for st
How should you eat zucchini pancakes?
Garlic sour cream goes well with them. For a diet version, use 12% sour cream mixed with a clove of crushed garlic and a little salt. Instead of sour cream, I also like to use Greek yogurt.
When?
- For breakfast
- As a savory snack (i.e., for small meals)
- For lunch as a side dish, for example, with meat or vegetables
- For dinner
Legnépszerűbb:
Életmódváltó csomag
Ebben a tudáscsomagomban ahhoz szeretnék neked gyakorlati tanácsokat adni, hogy hogyan alakítsd ki te magad a saját, személyre szabott diétás étrendedet. Mindezt kínkeserves éhezés és bonyolult méricskélések nélkül. Ne feledd, a cél az, hogy egy olyan étrended legyen, amit hosszú távon, könnyedén be is tudsz tartani, mert a zsírpárnáktól való tartós megszabaduláshoz idő kell!
Baked zucchini fritters in the oven
Ingredients
- 2 zucchini (500 g) or you can make it with 2 potatoes (274 g)
- 3 flat teaspoon salt
- ground black pepper to taste
- 30 g oat flour (Also works with whole wheat flour)
- 1 clove garlic
- 50 g Parmesan cheese
- 1 egg
For baking
- 1 teaspoon olive oil
Instructions
- Wash the zucchini and cut off both ends. Grate it using a coarse cheese grater. (You don't need to remove the skin, but you can discard any that comes off during grating.)
- Caution: Do not use a food processor instead of grating, as this will release too much juice. The food processor will chop it too finely and it will not have the right consistency.
- Season the grated zucchini with salt. I sprinkled it with 3 level teaspoons of salt. Taste it at the end to see if it's enough for you. Keep in mind that the Parmesan cheese will make it a little saltier. Stir and set aside for 15 minutes. During this time, the zucchini will release its juice.
- Preheat the oven to 180°C or 350°F, setting it to top and bottom heat with fan.
- Squeeze the juice out of the zucchini and place it in a mixing bowl. Add the grated Parmesan cheese. Grate in some garlic. Season with ground black pepper. Add a whole egg. Finally, sprinkle with 30 g of flour and mix thoroughly. I usually taste it at this point to see if it's salty enough.
- Line your baking tray with baking paper. Drizzle the baking paper with a teaspoon of olive oil. Use a brush to spread the olive oil so that it covers the areas where you will be placing the doughnuts.
- Place 5 spoonfuls of the mixture onto the baking paper. Flatten them with a spoon. I like them thin. Use the spoon to shape them into somewhat round shapes.
- Place in the preheated oven. It will be ready after 20-25 minutes of baking.
Calories and macros
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