As a kid, I ate a lot of vegetable fritters: potato, zucchini and cabbage. My grandma always tried to stretch seasonal produce to a max. She often managed to make soup, main and side dish for five people from one whole chicken.
Zucchini fritters were a staple in our house, not baked zucchini fritters but rather panfried in lots of sunflower oil. With lots of fresh dill, onion and garlic.
1 medium zucchini, grated
1 teaspoon salt
1/2 small onion, finely chopped
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1 tablespoon milk
Fresh ground pepper, to taste
Preheat oven to 400 degrees F. Lay the grated zucchini on a layer of paper towels and sprinkle with salt. Allow to sit for 5 minutes and transfer to a strainer. Using a wooden spoon or spatula, press out as much liquid as you can.
Transfer to a bowl and add the rest of the ingredients. Stir until just combined.
Line a baking sheet with parchment paper and drop spoonfuls of the mixture a couple inches apart. Bake for 10 minutes, flip and bake for 10 more until both sides are golden brown. Serve with sour cream or yogurt if desired.
NOTE: For crispier fritters, spray or brush each fritter with a little olive oil just before flipping the first time, then spray the other side once flipped.