Zucchini Fritters

BAKED ZUCCHINI FRITTERS MADE HEALTHIER WITH WHOLE WHEAT FLOUR AND BAKED INSTEAD OF FRIED. SAME CRISPY ZUCCHINI FRITTERS WITHOUT OIL. I’m always looking for new ways to use up my lingering zucchini. I’ve made zucchini crisps and zucchini sticks but I wanted to try something a little different this time – something “not fried” per se and a bit healthier. That’s when these fritters happened. Here’s a clever way to get the kids to eat their vegies. These versatile Zucchini fritters are also great served as a side dish or for brekkie at the weekend. If you like your fritters crispy on the outside and moist but not soggy on the inside, then you’re going to LOVE these Zucchini Fritters! The trick for extra crisp (and flavour!) is to add a touch of parmesan.

INGREDIENTS
1 medium zucchini, grated
1 teaspoon salt
1/2 small onion, finely chopped
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1 tablespoon milk
1 egg
Fresh ground pepper, to taste

DIRECTIONS:
Preheat oven to 400 degrees F. Lay the grated zucchini on a layer of paper towels and sprinkle with salt. Allow to sit for 5 minutes and transfer to a strainer. Using a wooden spoon or spatula, press out as much liquid as you can.

Transfer to a bowl and add the rest of the ingredients. Stir until just combined.

Line a baking sheet with parchment paper and drop spoonfuls of the mixture a couple inches apart. Bake for 10 minutes, flip and bake for 10 more until both sides are golden brown. Serve with sour cream or yogurt if desired.

NOTE: For crispier fritters, spray or brush each fritter with a little olive oil just before flipping the first time, then spray the other side once flipped.