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
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.
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!
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.