Cheesy Baked Zucchini Fritters are a perfect snack and can be eaten hot or cold. Easy, vegetarian, and great for picky eaters, they can be served as a party food with a goats cheese dip or as a side dish or lunch.
Toady I’m sharing with you one of my older recipes – these zucchini (courgette) fritters are dead easy to make and really tasty, but the original photos were pretty dire! This post has been in need of a facelift for quite a while, so for those of you that missed it first time round…enjoy!
Baked Zucchini Fritters with a Hot Goats Cheese Dip
Now, I couldn’t just give you a recipe for these fritters without giving you something to dip them in! The hot goats cheese dip, is one of my all time favorites! Rich and tangy, and laced with mustard, you will want to dip everything it! If cheesy dips aren’t your thing, I can highly recommend a rich marinara sauce – it will work wonderfully.
How do you make Cheesy Baked Zucchini Fritters?
With a few simple ingredients, you can whip up these beauties in no time. Simply grate the zucchinis (you can also use a food processor if you have one), then remove as much water as possible by squeezing in a tea towel. Mix the flour and egg together, add the cheese and zucchini and let sit for 15 minutes. Use a table spoon to place the mixture in discs, onto a baking tray and in the oven with them. Let them cool slightly before serving, and remember, they can be eaten hot or cold, so they are a great make ahead option.
Can you freeze zucchini fritters?
Yes! These fritters are freezer friendly, so I implore you to cook a massive batch and freeze half! Once the fritters are cooked, let them cool completely then pop them in a ziplock bag and into the freezer. They’ll be good for up to 2 months. To re-heat them, thaw them in the fridge and then just pop in the oven for 10 minutes at 180ºc / 350ºf til they are warmed through. They will keep in the fridge for 3 - 4 days.
Why are my zucchini fritters soggy and falling apart?
There’s nothing too tricky to making these baked zucchini fritters, but you do have to make sure you get as much moisture out of the zucchini as you can. The best way to do this, is to put the shredded zucchini on a tea towel, then make a little bundle and squeeze the hell out of it!
Why baked and not fried?
A lot of zucchini fritters are fried rather than baked, and while still delicious, I definitely prefer baked! It means that once you pop these in the oven you are completely hands off, no flipping or watching they don’t burn. It gets rid of excess moisture this way as well so you don’t end up with soggy fritters. Baking is obviously healthier as well.
How to serve zucchini fritters
These zucchini fritters can be served however you want! They are great for snacks or with a salad as part of a light lunch. I have it on good authority that these are also kid friendly, so if you have a picky eater at home, this is a good way to try and get some extra veggies in them!
If you are looking for more savory snacks to make and share, be sure to check out:
Puff Pastry Pinwheels with Bacon & Cheese
Crostini Canapes with Goats Cheese and Roasted Peppers
How To Cook Shishito Peppers (With Two Dipping Sauces)
Cheesy Baked Zucchini Fritters
For the courgette fritters
- 3 medium zucchini (courgettes)
- 3 eggs
- 1.75 ounces plain flour (50g)
- 3.5 ounces grated strong cheddar (100g)
For the goats cheese dip
- 4.4 ounces rindless goats cheese (125g)
- 1 tsp finely chopped chilli
- 3 tbsp sour cream
- 2 tbsp tomato passanda
- juice of ½ lemon
- 1 tsp sugar
- 1 tsp tomato puree
- 2 tsp mustard powder
- Top and tail the courgettes and cut into 5cm chunks. Grate the courgettes and place into a sieve. Using kitchen towel, squeeze out any excess water.
- Crack the eggs into a large bowl and add the flour, whisk until combined. Add in the grated courgette and cheese and mix together well. Pop the mixture in the fridge and pre heat the oven to 180ºc / 350F.
- In a bowl, pop in all the ingredients for the dip and combine using a hand whisk. Put in the fridge until ready to serve.
- Take the courgette fritter mix out of the fridge after about 15minutes. Line a large baking tray with baking paper. Place large table spoons of the mixture evenly along the baking tray, leaving gaps between, and flatten down with your fingers. Pop in the oven for around 40 minutes until golden brown. Take out of the oven and leave to cool slightly.
- Serve the courgette fritters alongside the goats cheese dip, a few beers and some good company.
Sorry, but this did not go well. The fritters ran into each other, even though spaced out and were rather bland even though I used very sharp cheddar. There was no seasoning in the fritter. The dipping sauce was not to my liking - unusual flavors that didn’t work together for me.
Lori Schneider says
Do you mean 350°F? Not 180°? ‘Cause that sure didn’t work.
Slow The Cook Down says
Hi there, it's 180c / 350f - I will update the recipe now, thanks for pointing it out 🙂
Dont think they really work being baked, mine just leaked and were quite dry. Please can you include weight of courgette required instead of just "medium" courgettes. Think this may have been the problem.
These look amazing! I can’t wait to make them. I have some questions about the dip: What type of chili pepper do you use in the dip? Also, do you have a substitute suggestion for tomato passanda? Is tomato puree what we call tomato paste in the US or do I literally puree a tomato? Thanks in advace!
Slow The Cook Down says
I used a finger chili, so fairly mild, but if you like things spicy you can use a Thai red chili too. Chili flakes are a good substitute as well and you can adjust to suit your tastes.
For the tomato - that was a spelling mistake, sorry! It's spelt passata! You should be able to find it near the canned tomatoes in stores, if you can't find tomato puree either, then half of the amount of tomato paste will do the job as it's quite concentrated, or just a plain tomato sauce.
Nicoletta De Angelis Nardelli says
These zucchini fritters look amazing! I couldn't stop eating them, hot or cold, they would still be sooo good!
Amanda Mason says
I found these looking for a new snack idea and they look amazing! And it's a great way to use up my summer zucchini from the garden. Question - I'd love to add some ground turkey to these for a bit of a protein kick. What's your recommendation on adding meat? I can' wait to try these; this is exactly the type of snack I was on the hunt for!
Slow The Cook Down says
Hi Amanda! You can totally add meat to these to make them more substantial. Season the ground meat and just add it to the mixture and then bake 🙂 Enjoy!