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You are here: Home / Main Dish / Baked Corn & Zucchini Fritters

Baked Corn & Zucchini Fritters

Last updated on August 14, 2020. Originally published July 9, 2020 43 Comments

Jump to Recipe

This baked corn and zucchini fritters recipe is easy to make! The best summer produce comes together to make a light and healthy appetizer, side dish or meatless main dish that’s made in 1 bowl and ready in less than 30 minutes. 

front view of a stack of 7 corn and zucchini fritters

These baked zucchini fritters are a delicious summer side dish or appetizer! And served with a giant salad they make an amazing meatless main dish! 

The best summer produce – sweet corn & zucchini – join forces to make these delicious zucchini and corn fritters. They are baked and not fried – making them a healthier option!

Plus this zucchini fritters recipe takes less than 30 minutes to make. And they are freezer-friendly, so you can bake a batch, freeze some and enjoy them all week/month long! 

two zucchini fritters served on top of a salad

Baked Zucchini Fritters: Ingredients & Substitutions 

  • All-purpose flour. These healthy zucchini fritters are easily made gluten-free by substituting the flour for your favorite gluten-free, all-purpose baking flour.
  • Milk. Make these zucchini and corn fritters  dairy-free by using plant-based milk. I recommend unsweetened, plain almond milk.
  • Corn. Fresh corn cut from the Cobb or frozen corn kernels that have been thawed work perfectly in this recipe.
  • Granulated sugar. Organic cane sugar can be used in place of granulated sugar. You technically can omit the sugar all together, but I think it brings out the flavor of the corn so well. You could also increase the sugar by up to 2 TBS if you want sweeter zucchini fritters. 

overhead view of the ingredients in this baked zucchini fritters recipe

How to make Zucchini Fritters

These Baked Zucchini Fritters are so simple to make, but as always we’ll walk through the steps together and don’t forget to watch the video! 

A note about picky eaters: 

If you have picky eaters who will turn up their nose at eating something with green flecks in it, feel free to blend the zucchini with the milk until it’s smooth. This will cause the zucchini corn fritters to be slightly green in color, but for some strange reason my kids are OK with eating green food, but not food with flecks of green inside! Mom life. 

Combine dry ingredients

Begin by combining the dry ingredients in a large bowl.  

two photos showing how to make zucchini fritters

Add wet ingredients

Next, add the wet ingredients on top of the combined dry ingredients and whisk to combine. 

two photos showing how to make zucchini fritters

Add Corn & Zucchini

Next, gently fold in the corn and shredded zucchini until evenly dispersed throughout the batter. 

two photos showing how to make zucchini fritters

Portion Batter onto Baking Sheet

 Generously grease a baking pan with olive oil to prevent sticking. I recommend measuring out 1 TBS of olive oil and using your fingers to spread it all over the pan. 

Use a 1 TBS measuring spoon or cookie scoop to scoop batter onto the greased cookie sheet. The batter is slightly runny, but trust the process. It will bake up nicely and be easy to flip. 

Bake

Bake in the preheated oven for 7-8 minutes or until the side touching the baking pan is golden-brown.. Remove from oven, spray the uncooked side gently with cooking spray or brush with olive oil.

Carefully flip each fritter  and sprinkle the browned side with a touch of sea salt. Bake for an additional 5-7 minutes or until second side is golden brown.

two photos showing how to make zucchini fritters

Serve

There are so many ways to serve these corn & zucchini fritters. Here are a few suggestions: 

  • I love to smear a dollop of homemade tzatziki sauce on top.  
  • Serve them with some homemade guacamole or homemade blender salsa. 
  • Enjoy on top of a salad with a drizzle of homemade balsamic vinaigrette. 
  • If you want more of a sweet cornbread vibe, you can slather them with cinnamon honey butter (my kids like this)!

overhead view of zucchini fritters on a baking sheet

front view of a stack of 7 corn and zucchini fritters topped with sour cream

Baked Zucchini Corn Fritters
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5 from 4 votes

Baked Corn and Zucchini Fritters Recipe

This baked corn and zucchini fritters recipe is easy to make! The best summer produce comes together to make a light and healthy appetizer, side dish or meatless main dish that's ready in less than 30 minutes. 
Course Main Course, Side Dish
Cuisine American
Keyword baked zucchini corn fritters, zucchini corn cakes, zucchini corn fritters, zucchini fritters healthy
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 16 Fritters
Calories 69kcal
Author Laura

Ingredients

  • 1 TBS olive oil
  • 3/4 cup yellow cornmeal
  • 1/4 cup all-purpose flour use a gluten-free all-purpose flour for GF
  • ½ tsp baking powder
  • ½ tsp sea salt
  • ¼ tsp ground black pepper
  • 2 TBS granulated sugar*
  • ½ cup milk for dairy-free use unsweetened almond milk
  • 1 egg
  • 1 cup corn
  • 1 cup zucchini shredded
  • Extra sea salt for sprinkling
US Customary - Metric

Instructions

  • Preheat oven to 400 degrees F.
  • Generously grease a baking pan with olive oil, spreading it around with a spatula or your fingers until the entire surface is well-coated. Set aside.
  • In a large mixing bowl, whisk together cornmeal, flour, baking powder, salt, pepper and granulated sugar.
  • Add milk & egg and stir until the mixture is smooth and there aren’t any lumps.
  • Add corn and zucchini and stir until evenly mixed in.
  • Drop 1 TBS portions of batter onto the prepared baking sheet.
  • Bake in the preheated oven for 7-8 minutes. Remove from oven, spray the uncooked side gently with cooking spray or brush with olive oil.
  • Carefully flip each fritter (they should be light/golden brown on the first side) and sprinkle the browned side with a touch of sea salt.
  • Bake for an additional 5-7 minutes or until second side is golden brown.
  • Serve warm over a salad or as a side dish for your favorite BBQ fare!

Video

Notes

Ingredient substitutions 

  • All-purpose flour. Make this recipe gluten-free by using a 1:1 gluten-free, all-purpose baking flour.
  • Milk. Make these zucchini fritters dairy-free by using plant-based milk. I recommend unsweetened, plain almond milk. You can also use half and half. 
  • Corn. I recommend fresh corn cut from the Cobb or frozen corn kernels that have been thawed. I do not recommend canned corn.
  • Granulated sugar. Organic cane sugar can be used in place of granulated sugar. You technically can omit the sugar all together, but I think it brings out the flavor of the corn so well. You could also increase the sugar by up to 2 TBS if you want sweeter zucchini fritters. 

Nutrition

Serving: 1fritter | Calories: 69kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 81mg | Potassium: 95mg | Fiber: 1g | Sugar: 3g | Vitamin A: 68IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg

Photos in this post are taken by the talented Jamie from Dishing Out Health

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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Paleo Pumpkin Zucchini Muffins or Bread

Filed Under: Main Dish, Recipes, Side Dish, Summer Recipes, Vegan Tagged With: dairy free, gluten free, vegan, zucchini

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Reader Interactions

Comments

  1. Corrine

    November 20, 2020 at 7:47 am

    5 stars
    I was looking for a “lighter” version of cornbread or corn muffins to go along with a 15 bean soup and found this recipe. I was pleasantly surprised at how flavorful and easy to make these are! I love zucchini in anything and the corn adds so much flavor and sweetness. I only had white corn meal, so I used that instead of yellow cornmeal, but they were still delicious. I will be making these again!

    Reply
  2. Gina

    July 20, 2020 at 9:44 am

    Do you have to bake them or could you cook them on a cast iron skillet?

    Reply
    • Laura

      July 21, 2020 at 4:01 pm

      Yes you can cook them in a skillet, the batter is just kind of liquidy so you have to make sure they are all the way cooked on one side before flipping. I recommend cooking over medium-low heat.

      Reply
  3. Shanna Selsor

    July 10, 2020 at 11:57 am

    5 stars
    Looks so good? Anything you recommend that I can sub the corn meal out for? Thanks! Can’t wait to try these!

    Reply
  4. Yolandi Strydom

    June 29, 2019 at 7:03 am

    Can’t wait to try these!!! Yum. And THANK YOU. XX
    One thing though…. The calories amount to 150 cal per fritter (without the sugar, with almond or 2% low fat milk) I don’t get 90 calories. Tried switching the ingredients to healthier options…

    Reply
    • Laura

      June 29, 2019 at 11:02 am

      I will look into that!

      Reply
  5. Alyssa

    July 10, 2017 at 2:53 pm

    5 stars
    These corn fritters with the zucchini in them is FABULOUS. Okay y’all, simple tasty. Perfect crunch and filling yet DELICIOUS side. I had avocado and shredded buffalo chicken with this and I can’t wait to make it again for my hubby when he comes home, Thankyou for this recipe!

    Reply
    • Laura

      July 12, 2017 at 5:04 pm

      I’m SO glad you enjoyed them Alyssa!!!

      Reply
  6. Miz Helen

    August 20, 2016 at 2:09 pm

    Congratulations!
    Your recipe is featured this week at Full Plate Thursday. Enjoy your new Red Plate and have a great weekend.
    Come Back Soon!
    Miz Helen

    Reply
    • Laura

      August 24, 2016 at 1:07 pm

      Thank you so much Miz Helen!

      Reply
  7. Miz Helen

    August 15, 2016 at 4:57 pm

    Just pinned your fabulous Fritters, they look so good. Hope you are having a fantastic day and thanks so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

    Reply
    • Laura

      August 16, 2016 at 9:18 pm

      Thank you Miz Hellen! 🙂

      Reply
  8. Angela

    August 12, 2016 at 6:39 pm

    These looks amazing!!! Thanks for sharing at Sunday Fitness & Food…Pineed 🙂

    Reply
    • Laura

      August 13, 2016 at 2:15 pm

      Thank you Angela! Love Zucchini season!

      Reply
  9. Emily Weir

    August 12, 2016 at 2:28 pm

    These look SO tasty! My husband will love these; I’ll have to work them into our next salad night.

    Reply
    • Laura

      August 13, 2016 at 2:14 pm

      I always serve these with a giant salad! 🙂

      Reply
  10. Ilka

    August 12, 2016 at 11:34 am

    Such a fun meatless dish! Pinning!

    Reply
  11. Kristy from Southern In Law

    August 11, 2016 at 6:44 am

    This looks SOOOOOOOO good! I love zucchini fritters and I love corn fritters so combining the two is a winning idea! Especially if you smothered them with avocado! <3

    Reply
    • Laura

      August 11, 2016 at 8:51 pm

      hank you Kristy! I agree! Corn fritters are awesome! and YESSS, avocado smothering must happen!

      Reply
  12. Gina

    August 10, 2016 at 12:59 am

    I would love a stack of these right now! I’m so starved because it’s just about dinner time. Haha! I really should be making dinner instead of looking at delicious food blog posts. I’ll be getting zucchini soon and I KNOW that I will be trying these. They look so amazing! Pinned for later!

    Reply
    • Laura

      August 11, 2016 at 8:52 pm

      LOL that happens to me SO much! I look at all these amazing food posts then I just end up making scrambled eggs for dinner! LOL the struggle is real!

      Reply
  13. Sarah @ Happy + Healthy Taste Buds

    August 9, 2016 at 1:58 pm

    You’ve introduced me to something new–I’ve never had corn fritters before! 🙂 But now is definitely the season for ALL THE ZUCCHINI RECIPES, so I’ll have to give it a try. Thanks!! 🙂

    Reply
  14. Megan

    August 9, 2016 at 7:39 am

    Wow that is a beautiful rainbow…it is so bright!
    I love restful weekends that leave you feeling all warm and fuzzy. I’ve never tried baking fritters but it sounds like such a great idea!
    My favourite boyband is Westlife haha playing their songs now brings back so many memories.

    Reply
  15. Sonali- The Foodie Physician

    August 9, 2016 at 4:49 am

    These are brilliant! I love corn fritters and I love zucchini fritters (I have recipes for both on my blog) but I’ve never thought to combine the two!! I can imagine how delicious these are 🙂

    Reply
  16. Chelsey

    August 9, 2016 at 1:36 am

    These look SO good!! My boyfriend saw me reading your post and requested them, so I’m off to buy cornmeal! YUM!

    Reply
  17. EA-The Spicy RD

    August 9, 2016 at 12:19 am

    How did you know I was looking for a recipe to use up my zucchini?? This is perfect! Sounds like you had a fabulous weekend 🙂 I am swooning over your rainbow photo!!

    Reply
    • Laura

      August 11, 2016 at 8:47 pm

      Thank you! 🙂 That rainbow was seriously gorgeous!

      Reply
  18. Kathryn @ Family Food on the Table

    August 8, 2016 at 10:58 pm

    Yes, yes, yes to these gorgeous fritters! Love that they are lightened up, full of fresh veggies and baked. So yummy! I’m pretty sure I’d eat on those for breakfast, lunch and dinner 🙂 Pinning and can’t wait to give them a try!

    Reply
    • Laura

      August 11, 2016 at 8:47 pm

      Amen Kathryn! Fritters all day, fritters every day!

      Reply
  19. Jenn - a traveling Wife

    August 8, 2016 at 8:08 pm

    Yes! Yes! Yes! These have my name written all over them Also, that rainbow is just beautiful.

    Reply
    • Laura

      August 8, 2016 at 8:42 pm

      Isn’t it incredible Jenn?! Living in the mountains is so amazing because the weather is completely different from one side of the valley to the other. Which means sun and rain often collide and produce amazing sights…like this rainbow! 🙂

      Reply
  20. Dear C.

    August 8, 2016 at 7:49 pm

    Looks just delicious! Stopping by from the Sunday rounds-up to say hi! Have a great week!!

    Reply
    • Laura

      August 8, 2016 at 8:41 pm

      Thank you Debra! Have a wonderful Monday!

      Reply
  21. Emily

    August 8, 2016 at 9:34 pm

    So happy that your garden is doing well Laura! It’s always so amazing to see when God revives a garden and causes it to grow! And my cup is so full too. You just reminded me of that, when I was feeling a bit of self-pity and fear right while reading your post. God is good! These delicious little corn fritters look so delicious, and zucchini is in abundance right now. I’m going to have to put this on the ‘to make zucchini list.’

    Reply
    • Laura

      August 11, 2016 at 8:48 pm

      Thank you Emily! It is so fun growing a garden with the kiddos! 🙂 <3 I'm so glad that God spoke to you through my post! I love the way He uses the body of believers to uplift and encourage us!

      Reply
  22. Jamie @ Dishing Out Health

    August 8, 2016 at 2:05 pm

    OMG that rainbow is truly incredible!! I’ve never tried making corn fritters before, but you have made this baked version seem pretty simple! Thanks for the great recipe, Laura – looking forward to giving it a try!

    Reply
    • Laura

      August 8, 2016 at 8:40 pm

      Isn’t it amazing?! We were all blown away by it! Seriously we stood outside forever, until we were certain it wasn’t coming back! 🙂

      Reply
  23. Russell Ryan

    August 8, 2016 at 2:27 pm

    Going to do these tonight as part of our Meatless Monday meal!

    Reply
    • Laura

      August 8, 2016 at 8:40 pm

      OOoOo let me know how ya’ll like them! 😉 They would be super good with some sort of delicious dipping sauce. I was thinking something avocado-based. Guac but maybe something different!

      Reply
    • Rusty Ryan

      August 9, 2016 at 12:59 am

      5 stars
      These were yummy! Great texture…and I am a corn meal lover.

      Reply
      • Laura

        August 11, 2016 at 8:46 pm

        Glad you liked them! <3

        Reply
  24. rachel @ athleticavocado

    August 8, 2016 at 11:22 am

    perfect side dish right here! I’m terrible at frying too so I’m glad they are baked, they look delicious! Pinned 🙂

    Reply
    • Laura

      August 8, 2016 at 8:39 pm

      LOL Rachel! My husband says I just need to use more oil…but then it kind of grosses me out! It’s ok if a restaurant does it for me…but I’ll stick to baking in my kitchen…for now! 🙂 I did have some amazing lightly fried veggies at a restaurant on a date with Ritch a couple weeks ago that were amazing. Made me think (just think) about trying it!

      Reply

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About Laura

 

Hello I’m Laura! I am a former chemistry teacher turned wife and mom of five beautiful babies with one on the way in 2021! I’m a green smoothie addict, lover of the outdoors, and a peanut butter & nap enthusiast! Click here to read more >>

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