Baked zucchini fritters in the oven
A healthy version that also works with potatoes
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
1 piece (without sour cream)
Energy: 102 calories
Protein: 7 grams
Carbohydrates: 8 grams
Fat: 5 grams