Baked zucchini fritters with goat cheese
Baked zucchini fritters with goat cheese are a light and flavorful snack or side dish, combining shredded zucchini with creamy goat cheese and baked to golden perfection. This easy recipe offers a healthy alternative to fried options, perfect for any occasion.
Cook time 30 min
Prep time 15 min
Ingredients:
1 zucchini1 tsp salt
1 egg
3 oz goat cheese
1/4 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
Baked zucchini fritters with goat cheese are a delicious and healthy option for a snack or side dish. This recipe is easy to follow, and the fritters are baked rather than fried, making them a lighter choice. The combination of zucchini and creamy goat cheese creates a flavorful dish that is sure to please your taste buds.
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Wash and trim the ends off the zucchini. Use a grater to shred the zucchini into small pieces.
- Place the shredded zucchini into a bowl and sprinkle with the salt. Stir well to combine.
- Let the zucchini sit for about 10 minutes to draw out excess moisture.
- After 10 minutes, transfer the zucchini to a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible to ensure the fritters are not soggy.
- In a large bowl, whisk the egg.
- Add the drained zucchini, goat cheese, garlic powder, onion powder, and black pepper to the bowl. Mix well until all ingredients are evenly combined.
- Scoop out tablespoons of the mixture and form them into small patties. Place the patties on the prepared baking sheet, leaving some space between each fritter.
- Place the baking sheet in the preheated oven. Bake for 20-25 minutes, or until the fritters are golden brown and firm to the touch. Flip the fritters halfway through the baking time to ensure even cooking.
- Remove the fritters from the oven and let them cool for a few minutes on the baking sheet.
- Serve the zucchini fritters warm, perhaps with a dollop of sour cream, yogurt, or a dipping sauce of your choice.
These baked zucchini fritters with goat cheese are a nutritious and tasty addition to any meal. They are simple to prepare and can be enjoyed by both kids and adults alike. With a few easy steps and handy tips, you'll have a batch of delicious fritters ready to serve. Enjoy them as a snack, appetizer, or a side dish!
Baked zucchini fritters with goat cheese FAQ:
Bake the zucchini fritters for 20-25 minutes at 400°F (200°C). Flip them halfway through for even cooking.
You can substitute goat cheese with feta cheese for a similar tangy flavor, or use ricotta cheese for a creamier texture.
Yes, you can store the cooked fritters in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
The fritters are done when they are golden brown and firm to the touch. A good indicator is if they hold their shape well and don’t feel soft.
Form the fritters into small patties using about one tablespoon of the mixture each. This size ensures they cook evenly and get crispy.
Cooking Tips:
- Grate the zucchini finely to ensure even cooking and a smooth texture.
- After grating the zucchini, squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. This helps to prevent the fritters from becoming soggy.
- Use fresh goat cheese for the best flavor and texture.
- If you prefer a crispier texture, you can lightly spray the fritters with olive oil before baking.
- Bake the fritters on parchment paper to prevent sticking and ensure easy cleanup.
- Feel free to add fresh herbs like chopped parsley or dill for extra flavor.
Nutrition Facts
4 ServingsCalories 110kcal
Protein 7g
Carbohydrates 2.88g
Fiber 0.86g
Sugar 2.07g
Fat 8g
More recipes
Roasted red and green pepper frittata with feta and spinach
A vibrant frittata with roasted peppers, feta, and spinach.
05 May 2026Lemony tuna & white bean salad
A refreshing lemony tuna and white bean salad, quick to prepare.
05 May 2026Toast with tomato, onion, & hummus
Enjoy quick and healthy toast topped with hummus, tomato, and onion.
05 May 2026Carrot and fennel confit with red pepper and lemon zest
A slow-cooked carrot and fennel confit with lemon zest.
05 May 2026Chicken with zaatar and tomato salad
Grilled chicken with zaatar served alongside a fresh tomato salad.
05 May 2026Bulgur with apricots and almonds
Enjoy a nutritious bulgur dish with sweet apricots and crunchy almonds.
05 May 2026Paprika & lemon feta with pine nuts
A zesty feta dip with paprika and toasted pine nuts.
05 May 2026