These gluten free zucchini fritters bake in the oven instead of frying in a pan. Grated zucchini and carrot make up most of the mixture, along with cornmeal, egg, cheese and fresh peppers. Scoop and shape the mixture right on the baking sheet, no flipping needed halfway through. This zucchini fritters recipe makes about 8, depending on the size you shape them.
Why You’ll Love These Zucchini Fritters
- These are oven baked zucchini fritters, not fried, so there’s less oil overall.
- Carrot and zucchini fritters like these use up extra vegetables from the fridge.
- Easy zucchini fritters to make ahead, since the mixture comes together in one bowl.
Ingredients
- 1 large zucchini (or 2 small), grated and drained
- 1 onion, finely chopped
- 1 carrot, grated
- 2 small fresh bell peppers, diced
- 60g (2 oz) gouda cheese, cut into small cubes
- 2 large eggs
- 50g (1/3 cup) white finely ground cornmeal
- 1-2 tsp salt
- Pepper, to taste
- Small handful fresh parsley, chopped
- 2 tbsp olive oil
- Sesame seeds, for sprinkling (optional)
How to Make These Gluten Free Zucchini Fritters
Prep the Zucchini
Grate the zucchini, then squeeze out the excess liquid. Grate the carrot too, and finely chop the onion and peppers.
Mix Everything Together
In a mixing bowl, combine the grated zucchini, carrot, onion, peppers, cheese, eggs, cornmeal, salt, pepper, parsley and olive oil. Mix well. These zucchini egg fritters get their structure mostly from the eggs and cornmeal.
Shape and Bake
Scoop spoonful of the mixture onto the prepared baking sheet, shaping each into a small mound. Drizzle with some olive oil and sprinkle with sesame seeds, if using. Bake for about 30 minutes, until golden and set.
Pro tip: squeezing out the zucchini liquid well is what keeps these zucchini fritters in the oven from turning soggy underneath.
Oven Baked Gluten Free Zucchini Fritters
Ingredients
Equipment
Method
- Preheat the oven to 220°C (428°F). Line a baking sheet with parchment paper.
- Grate the zucchini, then squeeze out the excess liquid.
- In a mixing bowl, combine the grated zucchini, carrot, onion, peppers, cheese, eggs, cornmeal, salt, pepper, parsley and olive oil. Mix well.
- Scoop a spoonful of the mixture onto the prepared baking sheet, shaping each into a small mound.
- Drizzle olive oil over the fritters.
- Sprinkle with sesame seeds, if using.
- Bake for about 30 minutes, until golden and set.
Substitutions and Variations
- Zucchini cornmeal fritters like these also work with polenta style cornmeal if that’s what you have on hand.
- Swap the gouda for feta or a mild cheddar.
- This baked zucchini fritter recipe also works well with dill instead of parsley.
- Serve these alongside my easy cucumber salad for a light dinner.
- These easy zucchini fritters are simple to double if you’re feeding a bigger crowd.
- These oven baked zucchini fritters also work well as a side dish, not just a main.
Storage
This gluten free zucchini fritters recipe keeps well in the fridge for up to 2 days, in an airtight container. Each baked zucchini fritter holds together well once fully cooled, so they’re easy to pack for lunch. They reheat best in the oven or air fryer, not the microwave, so the outside stays crisp instead of soft.
FAQ
Yes, there’s no frying involved, just mixing and baking.
Yes, otherwise the mixture ends up too wet to hold its shape on the baking sheet.
Yes, they’re a good way to add extra vegetables to a meal.
Yes, it keeps well and reheats easily for lunch.
Tried this gluten free zucchini fritters recipe? Let me know your thoughts and make sure give my baked beans recipe a try too!
