I am always looking for deliciously easy to sneak veggies into our meals. Whether its spinach blended into pesto, or cauliflower in smoothies, I like to find tasty ways to get in an extra serving. I am so pleased with how these zucchini fritters turned out. They are so yummy; you’ll forget you’re eating a veggie! I think they’re perfect side dish for any meal.
4 zucchini, grated (or you can throw them into a food processor for faster grating)
½ cup breadcrumbs
½-cup cheese of grated choice (parmesan, cheddar or a vegan option)
½ white onion, finely diced
1 clove garlic (honestly this is optional, I found them to be just as delicious without the garlic when I forgot it in my second round of tasting. If you’re garlic-sensitive, feel free to omit), minced.
Juice of ½ lemon
½ teaspoon paprika
1/4 teaspoon dried basil
¼ teaspoon dried thyme
Salt to taste
Preheat your oven to 400 degrees Fahrenheit.
Rinse and dry zucchini. Cut into large chunks and add to food processor. Either process until fine “riced” texture is achieved, or process through grater attachment.
Place grated zucchini in separate bowl.
Finely dice ½ white onion. Add onion to zucchini and mix.
Add remaining ingredients (breadcrumbs, cheese, eggs, minced garlic, lemon juice, seasoning) to bowl. Mix until all ingredients are well incorporated.
Roll zucchini mixture into golf ball-sized balls. Place balls on a parchment-lined baking sheet.
Once all zucchini balls are on parchment sheet, use damp fingers to flatten and shape into discs. You will want them to be about ¼ inch thick.
Bake zucchini fritters for 40-50 minutes until brown, flipping halfway.
Serve on their own, or with marinara dipping sauce.