This vegetarian and gluten-free recipe for Baked Zucchini Potato Fritters is perfect for summer. Serve them with ketchup or your favorite dipping sauce.

zucchini fritters on a plate with ketchup

Highlights

Summertime always means an abundance of zucchini. If you’re like me, you are always looking for unique and delicious ways to use up extra squash.

This delicious Baked Zucchini Fritter recipe is:

  • gluten-free,
  • vegetarian with a vegan option,
  • healthy,
  • and a perfect light summertime snack or meal.

Recipe Steps

This recipe has quite a few steps, but it’s well worth the effort. I’ve included photos of each step to try and make it easy to follow.

carrots, potatoes, and zucchini

Step One

This delicious recipe uses zucchini, potatoes, and carrots as the base of the fritter, so the first step is to cook your potatoes. You can either steam them, boil them in a pot, or pressure cook your potatoes.

Step Two

Next, you’ll need to grate or shred your zucchini and carrots. You can do this using a large cheese grater, or in the bowl of a food processor fitted with a shredding disk (I love my Breville Sous Chef).

shredded zucchini and carrots

Step Three

After you grate or shred your veggies, you’ll need to squeeze the excess water from then. I do this by transferring them to a nut milk bag and squeezing the heck out of it.

I’m always surprised by how much water comes out of shredded zucchini! So, don’t skip this step, otherwise your fritters will be soggy.

zucchini and carrots in a nut milk bag

Step Four

After the potatoes are cooked, they will need to be placed in a food processor to mix in with the shredded zucchini and carrots. Or, if you don’t have a food processor, you can always use a potato masher instead.

potatoes in food processor with shredded zucchini and carrots

Step Five

Before you process the potatoes with the zucchini and carrots, you can add your eggs (or vegan eggs) and spices. That way, the ingredients will get fully combined and ready to be formed into your fritters.

zucchini fritter batter

Step Six

At this point, it’s time to form the batter into your fritter patties. Don’t worry if the batter looks wet. The fritters will get nice and browned in the oven.

zucchini fritter patties

Step Seven

The last step is to bake the fritters. You could fry them in oil, but that would defeat the purpose of trying to make them healthy. And, to be honest, these fritters have so much flavor, that frying them just seems unnecessary.

Bake them for about an hour, flipping them once so they get cooked through.

Serve the fritters warm out of the oven with ketchup, or your favorite dipping sauce. They make a great snack, appetizer, or side dish. Or, you can have two of them to be enjoyed as a main dish.

Other Zucchini Recipes You Might Like

Here is the printable recipe:

Print
platter of fritters ready to be served

Baked Zucchini Potato Fritters (Gluten-Free)


  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 6 1x
  • Diet: Gluten Free

Description

This vegetarian and gluten-free recipe for Baked Zucchini Potato Fritters is perfect for summer. Serve them with ketchup or your favorite dipping sauce.


Scale

Ingredients

  • 2 medium red potatoes, cut into quarters
  • 1 medium zucchini
  • 3 medium carrots
  • ½ cup almond flour
  • 2 eggs, beaten (VEGAN: use two flax eggs*)
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • 1 teaspoon dried thyme or oregano

Instructions

  1. Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. Place the quartered potatoes in a medium saucepan and cover with water. Cover the pot with a lid, turn the heat on high, and let the water come to a gentle boil. Reduce the heat to low and simmer for 15 minutes, or until the potatoes can be pierced with a fork.
  3. Drain the potatoes and rinse them with cool water. Set them aside.
  4. Grate the zucchini and carrot using a cheese grater or a food processor. Place the grated zucchini and carrot in a nut milk bag to squeeze out the excess water.
  5. Then, place the grated zucchini and carrot in the base of a food processor fitted with the “S” blade.
  6. Add the cooked potatoes, almond flour, eggs, salt, pepper, garlic powder, and dried thyme or oregano to the food processor. Process on high until the ingredients have combined.
  7. Then, use your hands to scoop the mixture out and form 6 patties. Lay the patties on the baking sheet.
  8. Bake for 60 minutes, stopping once halfway to flip the patties over. The fritters should be golden brown on top when they are done cooking.
  9. Let the fritters cool for a few minutes before serving.
  10. Serve warm with ketchup or your favorite dipping sauce.

Notes

*Make two flax eggs by combining two tablespoons of ground flax with 6 tablespoons of water. Stir and let the mixture set for 10 minutes before using in place of the regular eggs).

  • Category: Side dish
  • Method: Oven
  • Cuisine: American

Keywords: zucchini potato burgers, zucchini patties, gluten free fritters

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