Baked Zucchini Dill Fritters


Recently I discovered the wonderful vegetable zucchini… not as in I had never heard of it before or anything, I just honestly never used it in my cooking! So when I made the ever so popular Baked Zucchini Chips, I figured I should start looking into more ways to make this lovely little vegetable the star in a yummy dish! I came across this recipe for zucchini fritters on a great blog, The Wishful Chef, and decided to give them a whirl, with my own little twists of course!



These little fritters are very easy to make, and are good for an appetizer, snack, or side dish!  They remind me of green onion cakes kind of, but with zucchini and a little less dense.

The use of spelt flour, the fact that they are baked, and zucchini as the main ingredient makes these a guilt-free nutritious snack (as long as you don’t eat all of them in one sitting! trust me, it’s hard!) Really though, at about 100 calories per 3 medium sized fritters and less than 2g of fat (in all three!), those are pretty good stats to me!


 I left the fritters in the fridge for a few days (yes, shockingly they lasted that long!) and enjoyed one here and there topped with some plain Greek yogurt! Justin liked them too! 🙂



I’d like to try this recipe again using corn in the place of zucchini, and possibly some tomato and green onion! Really, there are a ton of possibilities for these yummy little fritters! These can also easy be made gluten free by using a GF flour in place of spelt flour!





Nutritionist in the Kitch

3.5 from 2 reviews
Baked Zucchini Dill Fritters
Prep time
Cook time
Total time
Serves: 4-5
  • 2 large zucchini, grated
  • ½ red onion, grated
  • ½ cup spelt flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 Tbsp fresh dill, chopped
  • a splash of almond milk (or regular milk)
  • 1 egg
  1. Preheat oven to 425 degrees.
  2. With a grater, grate zucchini and red onion. Place grated vegetables in a kitchen towel and squeeze out the excess liquid (there will be a lot!).
  3. Finely chop the dill. Add to zucchini and red onion in a bowl.
  4. In the same bowl combine spelt flour, salt, pepper, egg, and almond milk, and mix well.
  5. Drop into rounds on a greased baking sheet, and bake for 16-20 minutes.
  6. Flip and bake for another 10 minutes until golden brown on both sides.
  7. Serve with plain fat-free Greek yogurt, or another healthy dip of your choice!
Makes 12-15 fritters!



Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

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  • Fritters of all sorts – vegetarian or otherwise – have always made up a huge part of my childhood, but, of course, my mum and I have always made them on the stovetop. I was definitely intrigued when I saw this recipe, but I’m happy to say that not only did the fritters bake brilliantly, they also turned out tasting AH-mazing – almost exactly like the fried version (which is a VERY big plus).
    When I first made them, I had no red onion or dill, so I just worked with what I had – used 1/4 cup of white onion, added in 1/4 cup of chopped red bell pepper for the heck of it, and flavoured with rosemary and my mum’s favourite McCormick’s Vegetable Medley seasoning. Still worked out great, so the versatility of this recipe is also a plus! 🙂

  • I made these tonight, and I have to say they didn’t brown and stuck to the pan (even though it was well greased). It ended up being a zucchini mush. The flavor was good, but not where it should have been on texture. I am not sure if it was due to the freshness of the veggies (picked two days ago).

    • Hm! Im not sure why that would have happened? Maybe the heat of your oven? You may want to try them at a higher heat on parchment paper?? Sorry!

  • Thanks so much for the healthy and delicious zucchini recipes. Zucchini is not on my grocery list often because it became so boring. Not any more!

  • Mmmmm, I have a ton of shredded zucchini in the freezer, can’t wait to try this! A question about measurements though, about how many cups of zucchini does the recipe take? Mine is already shredded so hard to eye ball “2 large zucchini”. Thanks Christal!

    • Hey Kim!

      It ends up being about 2-3 cups. Try it out with 2 cups then add more to the batter if you feel it needs more. Make sure you unthaw the zucchini and then wring out the liquid first! 🙂 Enjoy!!