Did you say Healthy Baked Zucchini Fritters? Yes, yes and yes. Are they easy to cook? – Yes! Tasty? – Of course! They are completely marvellous!
I present you this easy recipe for those courgettes you have in the fridge and don’t know what to do with them. Beware, however, these are dangerous waters you’re in, these zucchini fritters are too delicious and addictive.
Why you should try zucchini fritters, however?
– Well, they:
- are a fresh and new way to include zucchini in your menu
- have a slightly sweet taste and a tender texture
- bring even more deliciousness
- are a low-calorie and low-carb summer snack (especially if you’re on a diet to look good for that holiday on an exotic beach or, maybe to fit in those white summer dresses you haven’t worn for some time.)
Imagine – it’s the middle of the summer. You – with a glass of cold lemonade. The sun – is high and warms your body and soul, until… that awkward moment when your stomach starts to growl like a little gremlin and asks for food.
But not a stew, nor salad – it wants something fresh, yet, warm and green.
You, on the other hand, don’t fancy two hours in the kitchen, however, around 30 minutes may be just fine.
Let’s go then, let’s calm the little gremlin with few baked zucchini fritters – green, delicious, easy to digest, nutritive and fresh.
What are the ingredient for healthy baked zucchini fritters?
All you need to cook these healthy baked zucchini fritters recipe is 2 zucchini, parsley, spring onions, parmesan, milled flaxseed (you can use breadcrumbs or any flour you wish), salt, baking powder, black pepper and a lot of love.
I prefer using milled flaxseed because they are a good substitute for normal flour.
Flaxseed is healthier, enriching fritters with fibre, protein, omega-3 fatty acids and other valuable vitamins.
You should try it yourself! Wanna know more about why flaxseeds are so good for your health? This article form Healthline.com will give you a good inside.
If you miss garlic and are in for more 5 minutes of work, try our Transylvanian garlic sauce.
- 2 zucchini
- 1 tsp of salt
- 2 spring onions
- 7g parsley
- ¼ tsp black pepper
- 1 tsp baking powder
- 30 g parmesan
- 5 tbsp milled flaxseed
- 1 tsp Olive oil
- Greek Yoghurt or sour cream to serve (optional)
1. Finely grate the zucchini. Place them in a colander, toss in 1 tsp of salt and let sit for 10 – 15 min.
2. Meanwhile, chop the parsley, spring onion, and finely grate the parmesan.
3. Then, with your hands, a clean cotton towel, or a cheesecloth, drain as much excess moisture as you can (you will be amazed by how much water they contain).
4. Place the drained zucchini in a medium-sized bowl. Add freshly ground black pepper, 1 tsp of baking powder, grated parmesan, milled flaxseed, chopped parsley, and spring onion. Stir until well combined.
5. Preheat the oven at 200°C. Line a baking sheet over a large oven tray and spray with olive oil. Then, place tablespoonfuls of batter on the baking sheet. Use your fingers or the tablespoon to press the batter a bit, this way fritters won’t disintegrate. Bake for around 20-25 min. Serve immediately with yogurt or sour cream.
- If you crave more protein or more consistency, just one large egg.
- Instead of flaxseeds, you can use breadcrumbs, all-purpose flour, chickpea flour, almond flour, or any type of flour you prefer.
Buy whole flaxseeds (they are cheaper) and grind them at home. It’s pretty simple and takes no more than 5 minutes: take 100 g of flaxseeds and using a blender, food processor, or a coffee grinder blend for a few minutes until they transform into a flour-like composition. That’s it! It’s cheaper and you get to have a perfect source of fiber, protein, and omega-3 fatty acids for these zucchini fritters or other meals like smoothies, bakery, and whatnots.
Nutrition per Serving
*Important: NUTRITION VALUES ARE CALCULATED PER ONE FRITTER.
All the nutrition values are based on McCance and Widdowson’s ‘composition of foods on the nutrient content of the UK food supply, thus may differ from your products.
The nutrition label is purely informative. I’m a not certified nutritionist.