June 27, 2019

Zucchini Corn Fritters

With a cherry tomato arugula salad, these zucchini corn fritters make a simple summer meal using seasonal vegetables that's also gluten-free.

With a cherry tomato arugula salad, these zucchini corn fritters make a simple summer meal using seasonal vegetables that’s also gluten-free.

Zucchini Corn Fritters

Until this week, I thought we needed to send out a search and rescue party to find summer.

It was only days ago that I was wearing ankle boots and a jacket. How could we actually be in June when it’s felt more like October?

For the past few years, summer has started in May, well before the solstice and the official season change.

Those early days were surprisingly hot with waves of above average temperatures.

Even though Chicago hit 80 degrees F for the first time just this week, I’ve been eating like it is summer for a while now.

That involves lots of fruit like blueberries and strawberries.

Zucchini Corn Fritters

And vegetables. The trifecta of zucchini, tomatoes and corn.

They work perfectly as a team in a zucchini corn salad, corn edamame succotash and grilled rainbow veggie pizza.

With all these recipes, I’ve been grilling.  But for my zucchini corn fritters, I switched on the oven instead.

When you think fritter, fried is probably what first comes to mind. Besides being unhealthy, I don’t love frying food at home because of the oil, the mess and the lingering smells.

After some experimenting, I found the best way to bake fritters and get them golden brown and crusty on the outside is to put them on an oiled baking sheet. Skip the parchment paper. I use non-stick cooking spray.

Zucchini Corn Fritters

How To Make Zucchini Corn Fritters

Before I start making the fritters, I toss the shredded zucchini in a little salt and put it in a colander. This helps to get rid of some of the water. 

Then I use a paper towel to press out even more water. This is important to ensure that you end up with zucchini corn fritters that are crisp on the outside.

In a big bowl, I fold together the ingredients for the fritters—shredded zucchini, corn, scallions, basil, Parmesan, almond flour and lightly beaten eggs.

Almond flour keeps these fritters gluten free.

I scoop the fritter batter by the heaping 1/4-cup-full and flatten them into discs on a sheet pan.

It only takes about 5 minutes per side for the fritters to turn golden. I serve the fritters with a simple tomato arugula salad to keep my zucchini, corn and tomato trio going strong.

Try One Of These Other Zucchini Recipes

Best Healthy Zucchini Recipes

Baked Zucchini Fries

30-Minute Tomato Zucchini Orzo

Grilled Zucchini, Summer Squash & Corn

Zucchini Noodles & Cherry Tomatoes

Zucchini Corn Fritters

Zucchini Corn Fritters

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 20-22 minutes
  • Yield: 1012 fritters 1x

With a cherry tomato arugula salad, these zucchini corn fritters make a simple summer meal using seasonal vegetables that’s also gluten-free.


  • 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
  • 3 tablespoons almond flour
  • 1 scallion, thinly sliced
  • 1 tablespoon chopped basil
  • 2 eggs, lightly beaten
  • 1/4 teaspoon black pepper
  • Non-stick cooking spray
  • For tomato salad
  • 1 tablespoon olive oil
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pint assorted red and yellow cherry tomatoes, halved
  • 2 handfuls baby arugula
  • 1 scallion, thinly sliced
  • 1 tablespoon chives


  1. Preheat the oven to 400 degrees F.
  2. Place the zucchini in a colander and sprinkle with kosher salt. Let stand for 10-15 minutes. Squeeze out any excess water from the zucchini using paper towels.
  3. In a large bowl combine the zucchini, corn, Parmesan, almond flour, scallions, basil, egg and pepper.
  4. Grease a sheet pan with non-stick cooking spray.
  5. Scoop the fritters by the heaping 1/4-cup-full. Press into a 3-inch-diameter disc, spacing 2 inches apart on the sheet pan. Repeat until you have 10-12 fritters.
  6. Bake until golden brown, about 5-6 minutes per side.
  7. While the fritters are baking, make the tomato salad. In a small bowl, whisk together the olive oil, vinegar, salt and pepper. In a medium bowl, combine the tomatoes, arugula, scallions and chives. Toss with the vinaigrette.
  8. Serve the fritters with the tomato salad.


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Recipe rating

  1. Do you remove the zucchini skin or leave it on before shredding? This recipe is great for someone who is on WW. Looking forward to making this recipe!

  2. These look amazing! Can you sub regular flour for the almond? If so, are the amounts the same? we’ve got a nut allergy in my house! Thanks!

  3. This sounds amazing! Unfortunately – I can’t have almonds. Can I sub wheat flour, and would it be the same amount? Thanks!

    • Oops! I did lots of experimenting with this recipe and worked on it a few different ways. That paragraph was a mistake. I accidentally combined two methods. It’s now corrected. Thanks for catching that!