You’ve got to try these Baked Zucchini Potato Fritters using simple ingredients. They are oven-baked and not pan-friend which means they’re lighter and less oily. Ready in 35 minutes, these are great for using up summertime zucchini.

plate with baked zucchini potato fritters.

Baked fritters are a staple in my household. I prefer using the oven as opposed to pan-frying which often makes a mess and leads to a heavy, oily fritter.

With this method of baking, you can control the amount of oil that goes into the final product which is great for those of us who are counting calories or watching our waistlines.

ingredients for zucchini fritters with labels.
  • Zucchini – You can grate your zucchini one of three ways. I like to use a cheese grater because it’s simple with minimal cleanup, but you can also use a mandolin or a food processor with a grating attachment. Zucchini is made up of 90% water so it’s important to squeeze some of that water out! This way your fritters will be crispy and not soggy.
  • Yukon gold potatoes – Grate the potatoes the same way you grate the zucchini. Yukon gold potatoes have a creamy texture but hold their shape too. Russet potatoes are too starchy and will result in a mushy fritter.
  • Egg – An egg binds the ingredients together so the zucchini fritters don’t just fall apart.
  • Gluten-free baking flour – Flour absorbs some of the moisture and keeps the fritters together. If you aren’t gluten-free, feel free to use regular flour in its place. I used Bob’s 1-to-1 Gluten-Free Baking Flour in this recipe.

Please see the full recipe card at the end of this post for the exact measurements.

Recipe Steps

making zucchini potato fritters in bowl mixture.

Step One: Preheat your oven and line a baking sheet with parchment paper. Combine your ingredients in a mixing bowl.

making zucchini potato fritters in bowl with spatula.

Step Two: Use a spatula to stir together well.

making zucchini potato fritters on baking sheet.

Step Three: Form your fritters into thin pancake shapes on baking sheet.

making zucchini potato fritters baked in oven.

Step Four: Bake for 20 minutes until golden brown on top.

The fritters are done when they’re golden brown on both sides. Enjoy them with your choice of dip!

hand holding a zucchini fritter.

Carrie’s Recipe Notes

  • This healthy potato fritter recipe is gluten-free and vegetarian.
  • These crispy fritters are made with simple, wholesome ingredients like zucchini and potatoes. Zucchini is low in calories but rich in immune-boosting vitamins like Vitamin C. Zucchini is also high in carotenoids, an antioxidant that may benefit your eyes, skin, and heart.
  • Baked instead of fried, these potato latkes are crisp, health-conscious, and flavorful.

Recipe FAQs

Why are my zucchini fritters falling apart?

If the batter has too much moisture, the fritters won’t stay together. Be sure to squeeze out the excess moisture from the zucchini before adding the other ingredients. To remedy this, you can always add a bit more flour to thicken up the batter.

Can I freeze potato fritters?

Potato fritters do freeze well, but they are best served fresh. If you have leftover fritters, let them cool completely, then freeze in an airtight container for up to 3 months.

Can these be made in an air fryer?

Yes they can. You’ll need to use a parchment liner in your air fryer. Bake them at 375°F for 8 minutes, then flip them and bake for another 8 minutes, or until they are crispy and golden brown.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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a stack of zucchini fritters on a plate.

Baked Zucchini Potato Fritters Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Print Recipe

This vegetarian and gluten-free recipe for Baked Zucchini Potato Fritters is perfect for a tasty main dish or side dish. Serve these crispy fritters with ketchup, sour cream, applesauce, or your favorite dipping sauce.

  • Total Time: 35 minutes
  • Yield: 8

Ingredients

Scale
  • 1 medium zucchini
  • 2 medium Yukon gold potatoes (you can also use Russet potatoes)
  • 1 egg, lightly beaten
  • 1/4 cup gluten-free baking flour (use all-purpose flour if you aren’t on a gluten-free diet)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon finely-chopped fresh chives
  • Nonstick cooking spray

Instructions

  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside.
  2. Use a box grater or food processor fitted with the shredding disk to grate your zucchini and potatoes.
  3. Then, place the grated zucchini and potato in a cheesecloth or in the center of several layered clean paper towels. Squeeze the moisture out and then place the vegetables in a medium mixing bowl.
  4. Stir in the egg, flour, sea salt, black pepper, and chives.
  5. Then, use your hands to form the zucchini and potato mixture into thin fritters.
  6. Lay the fritters on the baking sheet and spray the tops lightly with nonstick cooking spray to help them brown.
  7. Bake the fritters for 20 minutes, and then use a spatula to flip them over. Spray the opposite sides lightly with the nonstick cooking spray and bake for an additional 15 minutes.
  8. The fritters will be done when they are crispy and have turned a golden brown on both sides.
  9. Serve hot, with your choice of ketchup, sour cream, applesauce, your favorite dipping sauce.

Notes

  1. This recipe makes about 7-8 large fritters.
  2. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
  3. Don’t skip squeezing the grated zucchini. It’s important to remove some of the moisture or they won’t come out right. If the mixture feels too wet, you can add a little bit more flour to them.
  4. You can also pan-fry these fritters. Heat the oil in a large skillet and fry each side until golden brown. Be sure to wait until the oil is hot then turn the heat down to medium. If the oil gets too hot, they will burn before they cook.
  5. Want a recipe variation? Try my Cabbage Fritters.

Nutrition

  • Serving Size: 1 fritter
  • Calories: 71
  • Sugar: 1.1 g
  • Sodium: 159.4 mg
  • Fat: 0.7 g
  • Saturated Fat: 0.2 g
  • Carbohydrates: 13.9 g
  • Fiber: 1.5 g
  • Protein: 2.4 g
  • Cholesterol: 23.3 mg
stack of zucchini fritters on a plate.

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.