These cheddar zucchini fritters are a delicious veggie filled snack or appetizer to prep for the week! They’re so flavorful, gluten-free, and served with a delicious 4-ingredient za’atar yogurt dip!
Cheddar Zucchini Fritters
I grabbed zucchini this week hoping to bake something with it since I got quite a few requests for a chocolate zucchini bread recipe. Turns out I’ve been craving all thing savory this week, and these cheddar zucchini fritters did not disappoint!
They’re a simple veggie side dish to conveniently have on hand when you want something light and healthy, and pair so well with the za’atar yogurt dip.
You can make these dairy-free by substituting a vegan cheese, and can even double the batch and freeze some for later use.
Step up your snack game
Whether you’re personally looking for new ways to eat more veggies, or are trying to get someone in the family to eat more nutritiously, veggie fritters are the perfect way to sneak in some greens.
They’re lightly seasoned, have a little protein from the eggs and cheese, and can be flavored in so many different ways. You seriously can’t go wrong with them.
These cheddar zucchini fritters are baked and not fried, so they’re quick to whip up and stay fresh in the fridge all week (if they’ll last that long!)
The za’atar yogurt dip truly elevates these fritters. It’s made with only 4 ingredients, but adds the best flavor and creamy texture. It’s similar to labneh, which is a Middle Eastern strained yogurt thats a little thicker than Greek yogurt.
If you have some leftover yogurt dip or wanted to double the batch, this dip would be delicious with so many other things!
Other ways to serve your za’atar yogurt dip
- as a dip with your favorite sliced veggies
- spread onto a wrap or sandwich
- served with fresh, warm pita or sourdough
- served alongside shakshuka!
Ingredients in Cheddar Zucchini Fritters
These fritters are made with the simplest ingredients, and take only 10 minutes to prep. Here’s what you’ll need:
- grated zucchini
- white onion
- scallions
- shredded cheddar cheese- you can substitute a dairy-free version if needed
- oat flour, or substitute all-purpose flour
- eggs
- simple spices like garlic powder, salt & pepper
Everything gets mixed together then scooped onto a baking sheet, and baked until golden brown.
These zucchini fritters are a delicious way to eat your veggies, and are seriously so addicting! Enjoy them as a snack, with your favorite protein, of even as a light breakfast with some toast 🙂
Can’t wait for you guys to try them!
If you’re looking for fun ways to eat your veggies, check out some of these recipes below!
Parmesan Crusted Cauliflower Bites
Crispy Roasted Broccoli
Vegan Broccoli Fritters with Chipotle Mayo
Roasted Cabbage with Maple Tahini
Crispy Baked Carrot Fries
Cheddar Zucchini Fritters
Ingredients
- 2 large zucchini, grated- measured about 2 cups before squeezing out the liquid
- 1 cup shredded cheddar cheese, use a vegan brand if needed
- 1/2 white onion, diced
- 2 eggs, whisked
- 1/2 cup oat flour
- 1 scallion, chopped
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Olive oil, to drizzle
Za’atar Yogurt Dip
- 1/2 cup Greek yogurt
- 1 tbsp lemon juice
- 1/2 tbsp za’atar spice
- 1 tsp olive oil
Directions
- Preheat the oven to 400 F
- Grate the zucchini with a box grater or using your shredding disc in your food processor. Transfer the grated zucchini into a kitchen cloth, and squeeze out as much liquid as possible.
- Place it into a large bowl with the chopped onion, scallions, spices and eggs. Mix together until evenly incorporated.
- Fold in the cheddar cheese and the oat flour, and mix well to make sure everything is mixed through- I like using my hands
- Line a large baking sheet with parchment paper. Scoop out 2 tbsp worth of the mixture onto the baking sheet, about 1 inch a part from one another. I like to use my 2 tbsp cookie scoop for this. Gently flatten the tops with your fingers.
- Lightly drizzle the fritters with olive oil. Bake for 12 minutes, flip them, and bake for additional 5 minutes.
- Enjoy with the za’atar yogurt dip or your dip of choice!
Easy to prep. I had put the “batter” in the fridge till I needed it….about 30 minutes. The eggs kind of separated and even with mixing didn’t quite reabsorb fully. I used AP flour because I didn’t have any oat flour or oatmeal. Next time I might used rice flour. I baked them1-2 minutes more on each side. They were delicious and the za’atar was a great topping.
I’m happy you tried them, Gabby!
My daughter is celiac and can’t have gluten free oats unfortunately. Do you think I can replace with almond flour? If not, what would you replace it with?
Unfortunately I don’t think almond flour would work as well. My best guess is to use arrowroot or tapioca flour!
Unfortunately I don’t think almond flour would work as well. My best guess is to use arrowroot or tapioca flour!