Zucchini Parmesan Fritters - The Best Recipe Ever
Vegetable-packed baked zucchini fritters with carrots, buckwheat flour, and a crisp Parmigiano crust. Gluten-free, lactose-free, and ideal for meal prep and batch cooking.
Equipment
Ingredients
- 2 medium Zucchinis grated and well squeezed
- 350 g Carrots peeled and grated
- 1 medium Red onion finely chopped
- 200 g Eatlean lactose-free cheese - original grated
- 100 g Parmigiano Reggiano finely grated
- 2 large Eggs
- 2 tbsp Buckwheat flour
- 2 tbsp Extra virgin olive oil
- 1 tsp Salt sea or pink
- ½ tsp Black pepper
- ½ tsp Cumin powder
Instructions
- Grate the zucchini and squeeze thoroughly using a clean tea towel to remove excess moisture.
- Transfer the zucchini to a large bowl and add the grated carrots and finely chopped red onion.
- Add the eggs, buckwheat flour, Eatlean cheese, olive oil, salt, black pepper, and cumin. Mix well until evenly combined.
- Cover the bowl and allow the mixture to rest for at least 30 minutes.
- Preheat the oven to 200°C (fan 180°C) and line a baking tray with parchment paper.
- Spoon small piles of grated Parmigiano directly onto the baking paper, spacing them apart.
- Shape the rested mixture into 16 compact balls and place each one on top of a Parmigiano pile. Press gently to stabilise.
- Bake for approximately 20 minutes, until the Parmigiano has melted and formed a golden crust and the fritters are set.
- Allow to rest for 5 minutes before serving.
Notes
Squeezing the zucchini thoroughly is essential for structure.
Resting the mixture improves binding and texture.
These fritters reheat well in the oven or air fryer and are freezer-friendly.
YourDani x x
Nutrition
Serving: 1fritterCalories: 93kcalCarbohydrates: 5gProtein: 8.5gFat: 4.8gFiber: 1.2g
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