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Crispy Baked Corn Fritter Zucchini

These crispy baked corn fritter zucchinis feature a crunchy exterior and tender, fresh flavors inside, making them a perfect snack or side dish for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 fritters
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups corn kernels Fresh or frozen
  • 1 cup zucchini, grated and squeezed dry Ensure to drain excess moisture
  • 1 cup flour Can substitute with whole wheat or gluten-free flour
  • 2 pieces eggs Can substitute with flaxseed egg for egg-free version
  • 1/4 cup milk Substitute with dairy-free milk if desired
  • 2 pieces green onions, sliced Can substitute with chives or red onions
  • 1 tsp baking powder For leavening the fritters
  • Cooking spray For spraying the patties before baking
  • Sour cream, for serving Alternative toppings can include Greek yogurt

Method
 

Preparation
  1. In a large bowl, combine the corn kernels, grated zucchini (well squeezed to remove water), flour, eggs, milk, sliced green onions, and baking powder. Stir gently but thoroughly until you get a thick batter.
  2. Set your oven to 425°F (220°C) to preheat. Line a baking sheet with parchment paper.
Forming and Baking
  1. Using a 1/4-cup measuring scoop or spoon, scoop portions of batter onto the baking sheet and press each mound lightly to flatten into patties.
  2. Spray the tops with cooking spray and bake for 10 minutes.
  3. Carefully flip each fritter, spray again with cooking spray, and bake for another 8 to 10 minutes until golden brown and crispy.
Serving
  1. Serve warm with a generous dollop of sour cream on top or on the side.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to 2 months. Reheat on the stovetop or in the microwave.