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.

plate with baked zucchini potato fritters.

This recipe is a crispy and delicious way to use up zucchini. Zucchini is a versatile ingredient with a pleasant aftertaste. It can go in smoothies, cakes, fritters, lasagna, salads, and soups. Its mild yet sweet flavor blends well with sweet and savory dishes.

These zucchini fritters come together in a snap, and they’re healthy too! 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.

Shredded potatoes and zucchini make a perfect combo! The creaminess of the potatoes take this recipe up a notch. You can bake or fry zucchini fritters, but baking them requires no oil.

Why You Need This Recipe

  • This healthy potato fritter recipe is gluten-free & vegetarian.
  • These crispy fritters are made with simple, wholesome ingredients like zucchini and potatoes.
  • Baked instead of fried, these potato latkes are crisp and flavorful.
  • Serve these with breakfast, lunch, or as a healthy snack.

Key Ingredients

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.

Spices – Salt, pepper, and garlic powder are the only spices you need.

Chives – Fresh chives add color and a mild onion flavor. Omit them if you don’t like them.

Nonstick cooking spray – Spraying the tops and bottoms of the fritters with cooking spray will encourage them to crisp up when they hit the heat of the oven.

Recipe Steps

how to make zucchini fritters in four process photos made into a collage.

Step One

Preheat your oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper and set aside. This will keep the fritters from sticking to the pan.

Grate your zucchini and potatoes. Place them inside a cheesecloth or layered paper towels. Wrap it around the veggies and squeeze the moisture out. This will allow the fritters to become crisp in the oven.

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

Step Two

Place the shredded veggies in a bowl with the egg, flour, spices, and chives. Stir well.

Step Three

Use your hands to form eight thin fritters and lay them on the baking sheet. Spray the tops with nonstick spray to help them brown.

Step Four

Bake the zucchini fritters for 20 minutes, and then use a spatula to flip them over. Spray them with nonstick spray and cook for an additional 15 minutes. This will crisp up both sides.

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

hand holding a zucchini fritter

Recipe Tips & Substitutions

  • This recipe makes about 7-8 large fritters.
  • Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
  • 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.
  • 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.
  • Want a recipe variation? Try my Cabbage Fritters!

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.

stack of zucchini fritters

More Zucchini Recipes You Might Like

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

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a stack of zucchini fritters on a plate.

Baked Zucchini Potato Fritters

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5 from 2 reviews

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 1x


  • 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


  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.


  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.


  • Serving Size:
  • 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

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. 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 Carrie a message through her contact form.