A sheet pan is all you need to make these easy baked zucchini corn fritters. Served with a tomato salad, they are a great vegetarian appetizer or main dish.
- For fritters
- 1 pound zucchini (about 2 medium zucchini), trimmed and shredded
- 1 teaspoon kosher salt
- 2 ears of corn, shucked, kernels sliced off cobs
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
- 3 tablespoons flour (all-purpose or almond flour)
- 2 scallions, thinly sliced
- 2 eggs, lightly beaten
- 1/2 teaspoon black pepper
- For tomato salad
- 1 garlic clove, minced
- 3 teaspoons white wine vinegar
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pint cherry or grape tomatoes
- 1 scallion, thinly sliced
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
- Place the zucchini in a colander and toss with 1 teaspoon kosher salt. Let stand for 15 minutes. Squeeze out the excess water from the zucchini using paper towels.
- In a large bowl combine the zucchini, corn, Parmesan, flour, scallions, egg and pepper.
- Scoop the fritters by the 1/4-cup-full onto the prepared pan. Lightly press down into a 3-inch-diameter disc, spacing 2 inches apart on the sheet pan. You should end up with 10-12 fritters.
- Bake until lightly golden brown, about 8-10 minutes per side.
- While the fritters are baking, make the tomato salad. In a small bowl, whisk together the garlic, vinegar, olive oil, salt and pepper. Stir in the tomatoes and scallions.
- Serve the fritters with the tomato salad.
Leftover fritters can be stored in an airtight container in the refrigerator up to 3 days or frozen up to 1 month. Rewarm in a 350-degree oven.
Use almond flour instead of all-purpose flour to keep the recipe gluten free.
Keywords: zucchini corn fritters, baked fritters