Be sure and give these a try! Baked, not fried, gluten free, low glycemic, vegetarian and delicious. The coconut flour increases the protein and fiber content without adding gluten. And since coconut flour acts like a sponge, it also helps to hold in the butter to increase flavors. The texture of these fritters are similar a quiche with a little bit of crunch on the surface.
Begin with draining your shredded zucchini. (That’s 1/3 cup of liquid in that bowl.)
Combine remaining ingredients.
Scoop onto cookie sheet.
Pat down a little bit.
Bake and enjoy!
These reheat well in a frying pan with a little oil or butter. I haven’t tried them as a burger substitute, but they might be good.
Baked Zucchini Fritters
By August 13, 2013Published:
- Yield: 6 fritters (6 Servings)
- Prep: 10 mins
- Cook: 20-25 mins
- Ready In: 40 mins
These fritters are filling enough to be a main course. Better yet, they are gluten free, low glycemic, a good source of vegetarian protein and baked rather than fried.
- 3 cups shredded zucchini
- 1/4 cup butter melted
- 5 teaspoons coconut flour
- 3/4 cup grated Parmesan cheese
- 2 eggs
- 1 garlic clove finely minced
- Place shredded zucchini in a bowl and sprinkle with salt*. Stir; place in colander over bowl. Let sit about 10 minutes and then stir a bit more until liquid no longer drips. Discard liquid.
- Place zucchini in a medium bowl along with remaining ingredients and stir until combined. If mixture still has liquid, add 1 more teaspoon of coconut flour.
- Place a piece of parchment on a cookie sheet. Using a small measuring scoop (1/3 cup works well) scoop up mixture and place onto cookie sheet making 6 fritters. Gently pat each fritter to a thickness of about 3/8-1/2-inch.
- Bake at 375ºF for 20-25 minutes or until brown and cooked through. Serve immediately.
*The only ingredients we don’t count at Six Ingredients or Less are sprinkled salt and pepper, and cooking spray or whatever oil you use to coat your pan.