Description
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.
Ingredients
- 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
Instructions
- 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.
Notes
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
Loved these the first one I made them. I have fresh corn & zucchini so planning on making this week. Have you paired them with any sauce before – maybe something a little spicy?
★★★★★
For sauce, you could try my herby tahini or avocado crema. To give them a spicy kick, add sriracha or red pepper flakes.
Outstanding!!!
Would like to make this dairy-free – can the parmesan be removed or replaced?
Hi Juli. I haven’t tested this, but you could try to use 1 tablespoon of nutritional yeast instead of the Parmesan.
PS: what is an ounce of Parmesan in cups or tablespoons? I wasn’t sure, so I just added some to taste. Thanks!
An ounce of grated Parmesan is about 2 tablespoons.
I added some chopped dill and cilantro to the recipe and used regular flour – Came out nice and this was an easy recipe to follow.
★★★★
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!
Randye
I leave the skin on the zucchini. Enjoy the recipe!
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!
Hi Elisabeth. You can absolutely use regular flour. Enjoy!
This sounds amazing! Unfortunately – I can’t have almonds. Can I sub wheat flour, and would it be the same amount? Thanks!
I’ve used wheat flour before. Just do the same amount.