These Cheesy Baked Vegetable Fritters are crispy on the outside, soft and savory on the inside, and loaded with nutritious ingredients like zucchini, carrots, and green onions. Held together with cheese and eggs, and baked to perfection, they’re a wholesome snack, light lunch, or kid-friendly meal option.

Why You’ll Love This Recipe

Cheesy Baked Vegetable Fritters are everything you want in a savory snack—flavorful, satisfying, and easy to prepare. They’re oven-baked, not fried, making them a healthier alternative to traditional fritters. With simple, budget-friendly ingredients and customizable seasonings, these fritters are ideal for lunchboxes, party platters, or a quick weekday meal. Plus, they’re naturally vegetarian and can easily be made gluten-free.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Grated zucchini (squeezed dry)
Grated carrot
Eggs
Shredded cheese (mozzarella or cheddar)
Green onions, chopped
All-purpose flour (or almond flour for gluten-free)
Salt
Black pepper
Olive oil (for brushing)

directions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine grated zucchini (squeeze out excess moisture), grated carrot, shredded cheese, eggs, green onions, flour, salt, and pepper. Stir until fully mixed.
Scoop about 2 tablespoons of the mixture and shape into small logs or patties.
Arrange the shaped fritters on the prepared baking sheet. Brush the tops lightly with olive oil to help them crisp.
Bake for 20–25 minutes, flipping halfway through, until golden brown and crispy on both sides.
Serve warm with your favorite dipping sauce such as ketchup, sour cream, or tzatziki.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 10 fritters
Calories: Approximately 140 kcal per fritter

Variations

Spicy Option: Add a pinch of cayenne pepper or finely chopped jalapeños.
Herb Boost: Mix in fresh parsley, basil, or dill for added aroma.
Cheese Varieties: Try using feta, pepper jack, or gouda for a different flavor.
Low-Carb Version: Use almond flour or coconut flour for a grain-free option.
Mini Muffin Version: Bake in mini muffin tins for easy, bite-sized servings.

storage/reheating

Store fritters in an airtight container in the refrigerator for up to 4 days. To reheat, place in a 375°F oven for 6–8 minutes or in an air fryer for 4–5 minutes to restore crispness. Avoid microwaving, which may make them soggy.

FAQs

Can I freeze the fritters?

Yes, freeze after baking. Place on a tray to freeze individually, then transfer to a freezer-safe bag. Reheat from frozen in the oven or air fryer.

Do I need to peel the zucchini and carrot?

No, just wash thoroughly. The peel adds color and nutrients.

How do I keep them from being soggy?

Be sure to squeeze as much liquid as possible from the zucchini before mixing.

Can I make these egg-free?

Yes, use a flax egg (1 tbsp ground flax + 3 tbsp water) or an egg replacer.

Are these good cold?

They’re best warm but can be served at room temperature for lunches or picnics.

Can I fry them instead of baking?

Yes, pan-fry in a bit of oil over medium heat for 3–4 minutes per side until golden.

What dips go best with these?

Great options include ranch, garlic aioli, marinara, tzatziki, or honey mustard.

Can I add other vegetables?

Yes, grated sweet potato, corn, or finely chopped spinach can be added.

Do they hold up well for lunchboxes?

Absolutely. Let them cool completely before packing to avoid sogginess.

Can I make the batter ahead of time?

Yes, prepare the mixture up to 24 hours ahead and refrigerate until ready to bake.

Conclusion

Cheesy Baked Vegetable Fritters are a delicious, family-friendly way to enjoy more veggies in your daily meals. Whether you serve them as a snack, a lunchbox addition, or a side dish, their cheesy, crisp texture and savory flavor make them irresistible. Easy to make and endlessly versatile, this recipe is one you’ll turn to again and again.