Zucchini Corn Fritters

4.67 from 3 votes

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.

Prep Time30

Cook Time20

Total Time50

Course: Main Dishes

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

For fritters

1 pound zucchini, about 2 medium zucchini, trimmed and shredded
1 teaspoon kosher salt
2 ears corn, kernels sliced off cobs
1 ounce grated Parmesan cheese (about 1/4 cup)
3 tablespoons 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 tomatoes 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.

Nutrition