Crispy Baked Zucchini Fritters

They're simple, savory, and made with chickpea flour, fresh herbs, and ground flaxseed instead of eggs. I also love that they're baked rather than fried, while still getting beautifully golden around the edges.

Serve them with the creamy lemon tahini sauce for an easy lunch, appetizer, or side dish. It's such a simple and delicious way to enjoy an abundance of fresh summer zucchini.

Why You'll Love These Zucchini Fritters

• Naturally gluten-free when using certified gluten-free ingredients
• Made with chickpea flour instead of traditional all-purpose flour
• Baked rather than deep-fried
• Crispy around the edges and tender inside
• Filled with fresh zucchini and herbs
• Easy to make with simple ingredients
• Delicious hot or cold
• Great for meal prep
• A wonderful way to use an abundance of summer zucchini

Health Benefits

Zucchini

Zucchini is naturally high in water and provides nutrients including vitamin C, potassium, carotenoids, and fiber. Its mild flavor also makes it incredibly versatile in both savory and sweet recipes.

Chickpea Flour

Chickpea flour is made from ground chickpeas and provides plant-based protein, fiber, iron, and folate. It also works beautifully as a binder in vegan recipes.

Ground Flaxseed

Flaxseed provides fiber and alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid. When mixed with water, ground flaxseed forms a gel-like consistency that can help replace eggs in recipes like these fritters.

Fresh Herbs

Fresh dill and parsley add much more than flavor. Herbs contain a variety of naturally occurring plant compounds, and they're one of my favorite ways to bring freshness and flavor into everyday meals.

Tahini

Tahini is made from sesame seeds and provides healthy fats, plant-based protein, calcium, iron, and other minerals.

Serving Ideas

These zucchini fritters are delicious straight from the oven, but there are so many ways you can serve them.

Try them:

• With the lemon tahini sauce below
• Alongside a big garden salad
• Inside a wrap with greens, cucumber, tomatoes, and sauce
• As a savory breakfast with avocado and fresh tomatoes
• In a grain bowl with quinoa, greens, and roasted vegetables
• As an appetizer or party snack
• Tucked into a pita with fresh vegetables and herbs

Crispy Baked Zucchini Fritters

Makes: 7–8 fritters Prep Time: 20 minutes Cook Time: 25–30 minutes Total Time: 45–50 minutes Oven: 400°F (200°C)

Ingredients

• 2 or 3 medium zucchinis, grated (about 3–3½ cups)
• 1 cup chickpea flour
• 2 tablespoons ground flaxseed
• 5 tablespoons water
• 2 green onions, finely sliced
• 2 garlic cloves, minced
• ¼ cup fresh dill or parsley, finely chopped
• 1 teaspoon smoked paprika
• ½ teaspoon sea salt, plus a little for draining the zucchini
• ¼ teaspoon black pepper
• ½ teaspoon onion powder, optional
• Pinch of cayenne, optional
• Avocado or olive oil spray, optional, for extra crispiness

Lemon Tahini Sauce

• ¼ cup tahini
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, grated
• 3–5 tablespoons water depending on your prefer consistency  
• ¼ teaspoon sea salt
• Black pepper, to taste
• 1 tablespoon chopped fresh dill, optional

Direction

1. Prepare the flax mixture.  Combine the ground flaxseed with 5 tablespoons of water. Stir well and allow it to sit for 5-10 minutes, until it becomes thick and gel-like.

2. Prepare the zucchini. Grate the zucchini using the large holes of a box grater.  Place the grated zucchini in a colander, sprinkle it lightly with salt, and allow it to sit for approximately 10 minutes.  Transfer the zucchini to a clean kitchen towel or cheesecloth. Gather the towel around the zucchini and squeeze firmly to remove as much excess liquid as possible.  Don't skip this step. Zucchini contains a lot of water, and removing that moisture helps the fritters hold together and become crispier in the oven.

3. Make the fritter mixture.  Place the squeezed zucchini into a large mixing bowl.  Add the green onions, garlic, fresh dill or parsley, smoked paprika, black pepper, onion powder, and cayenne if using.  Add the thickened flax mixture and chickpea flour.  Mix with your hands until everything is evenly combined.  The mixture should be moist and slightly sticky but firm enough to shape into patties.  If your mixture seems too wet, add another 1–2 tablespoons of chickpea flour.  If it seems unusually dry, add approximately 1 tablespoon of water.

4. Shape the fritters.  Line a baking sheet with parchment paper.  Scoop approximately ¼ cup of the zucchini mixture for each fritter.  Shape into patties approximately ½ inch thick and arrange them on the prepared baking sheet, leaving a little space between each one.  Keeping the fritters relatively thin helps the outside become crisp while the center stays tender.

5. Bake.  If desired, lightly spray or brush the tops with avocado or olive oil.  Bake at 400°F (200°C) for 15 minutes.  Carefully flip each fritter and bake for another 10 minutes, or until the edges are golden and slightly crispy.  Watch them carefully so they don't burn.

6. Let them rest.  Remove the fritters from the oven and allow them to rest on the baking sheet for about 5 minutes.  They will firm up slightly as they cool.

Storage Tips

Store leftover zucchini fritters in an airtight container in the refrigerator for approximately 3–4 days.

For the best texture, reheat them in the oven or air fryer rather than the microwave.

Oven: Reheat at 375°F (190°C) for approximately 8–10 minutes.

Air fryer: Reheat at 350°F (175°C) for approximately 4–6 minutes.

Store the lemon tahini sauce separately in the refrigerator. If it thickens after chilling, whisk in a small splash of water before serving.

Frequently Asked Questions

Why are my zucchini fritters soggy?

The most common reason is excess moisture in the zucchini. After salting the grated zucchini, squeeze it extremely well using a clean kitchen towel.

Also avoid making the patties too thick, which can make it harder for moisture to escape while baking.

Can I make these without oil?

Yes. The oil spray is optional. You can bake the fritters completely oil-free. They may not become quite as golden on the outside, but they will still work.

Why use chickpea flour?

Chickpea flour helps bind the zucchini mixture while adding a slightly savory flavor, fiber, and plant-based protein. It's also naturally gluten-free.

Can I use parsley instead of dill?

Absolutely. Both work well. Dill gives these fritters a brighter, slightly tangy herb flavor, while parsley is milder and more versatile.

You can also use a combination of both.

Can I add other vegetables?

Yes. Grated carrot and finely chopped red bell pepper are especially good additions.

Just remember that additional vegetables can introduce more moisture, so you may need another tablespoon or two of chickpea flour.

Can I air-fry these zucchini fritters?

Yes. Arrange them in a single layer in the air-fryer basket and lightly spray with oil if desired.

Air-fry at approximately 375°F (190°C) for 12–16 minutes, flipping halfway through. Air fryers vary, so check them toward the end and cook until golden and firm.

Can I make the mixture ahead of time?

I prefer baking the fritters shortly after mixing because zucchini continues to release moisture as it sits.

For meal prep, bake the fritters completely and refrigerate them. Then simply reheat when you're ready to eat.

Nutrition Facts — Per 1 Fritter 

• Calories: ~120 kcal
• Protein: ~5 g
• Total Fat: ~3 g
• Saturated Fat: ~0.4 g
• Carbohydrates: ~19 g
• Dietary Fiber: ~4 g
• Total Sugars: ~3 g
• Sodium: ~190 mg
• Potassium: ~430 mg
• Calcium: ~40 mg
• Iron: ~2 mg

These are estimated values, because the exact nutrition will depend on the actual weight of your three zucchinis and the specific chickpea flour and other ingredients you used.