Easy, healthy Baked Zucchini Corn Fritters! Loaded with vegetables these delicious fritters are gluten-free, dairy-free & vegan! They are baked & not fried but still taste amazing!
I hope you had a wonderful weekend! We had a blast hiking, playing in the pool, and spending time with some amazing friends. My heart is full and my soul is rested!
Now it’s time to jump back into another week with these Baked Zucchini Corn Fritters! These healthy zucchini fritters, served with a giant salad, make an amazing meatless meal! They are easy, healthy and packed full of summer produce!
How to make Healthy Zucchini Corn Fritters
Baked – Not Fried
I am terrible at frying food! I have tried so many times and always wind up with an end product that is completely inedible! I am not sure exactly why, but I am definitely not going to be crowned the reigning food-frying queen any time soon…which is why I am happy to report that these fritters are baked and not fried!
Grease pan generously. Generously grease your 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. So this recipe calls for a mere 1 TBS over a vat full of hot oil, yay!
EASY Zucchini Corn Cakes
These Baked Zucchini Corn Fritters are so simple! Simply mix together the ingredients, and plop portions of dough from 2 TBS to 1/4 cup onto the greased baking sheet. Bake for 20 minutes. Flip and bake for 10 minutes more and presto, you have delicious (and healthy) corn fritters without the hassle of frying! Total win!
Blend, if desired.
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 your milk of choice until it’s smooth. This will cause your healthy zucchini 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! LOL!
Baked Zucchini Corn Fritters: 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 healthy zucchini corn fritters dairy-free and vegan 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!
Baked Zucchini Corn Fritters
Easy, healthy Baked Zucchini Corn Fritters! Loaded with vegetables these delicious fritters are gluten-free, dairy-free & vegan! They are baked & not fried but still taste amazing!
Ingredients
- 1 TBS olive oil
- ½ cup yellow cornmeal
- ¼ 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
- 1 TBS granulated sugar*
- ½ cup milk for dairy-free use unsweetened almond milk
- 1 cup corn
- 1 cup zucchini shredded
- Extra sea salt for sprinkling
Instructions
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Preheat oven to 400 degrees F.
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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.
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In a large mixing bowl, whisk together cornmeal, flour, baking powder, salt, pepper and granulated sugar.
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Add milk and stir until the mixture is smooth and there aren’t any lumps.
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Add corn and zucchini and stir until evenly mixed in.
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Drop ¼ cup portions (for large fritters) onto your prepared baking sheet.
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Bake in the preheated oven for 20 minutes. Remove from oven, spray the uncooked side gently with cooking spray (I recommend this).
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Carefully flip each fritter (they should be dark/golden brown on the first side) and sprinkle the browned side with a touch of sea salt.
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Bake for an additional 10-15 minutes or until second side is golden brown.
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Serve warm over a salad or as a side dish for your favorite BBQ fare!
Recipe Notes
*You can omit the sugar if you like non-sweet cornbread.
I am absolutely loving the abundance of summer produce this year! In my last Moments post I reported that I was not optimistic about our garden. Well, I’m happy to report that is no longer the case and I expect to be able to harvest a few zucchini in the next week or two! I’m so excited to get to use them, along with juicy ears of corn from the Farmer’s Market, in these healthy Baked Zucchini Corn Fritters!
We seriously had a magical weekend! It is one of those that will go down in the books! It ended with us getting caught in a rainstorm on the way home from the park (and I l-o-v-e storms)! We saw this double rainbow which was breathtakingly beautiful (view from our front porch)! Then Ritch and I played late 90’s/early 2000’s music videos for the kids! I’m talking N*Synyc, Backstreet Boys, 98 Degrees…and had a dance party. My cup is so full it’s overflowing!
What is your favorite summer produce item?
Are you growing a garden? How is it going this year?
Who is your favorite boy band? (C’mon I know you have one)!
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Alyssa
July 10, 2017 at 2:53 pmThese 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!
Laura
July 12, 2017 at 5:04 pmI’m SO glad you enjoyed them Alyssa!!!
Miz Helen
August 20, 2016 at 2:09 pmCongratulations!
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
Laura
August 24, 2016 at 1:07 pmThank you so much Miz Helen!
Miz Helen
August 15, 2016 at 4:57 pmJust 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
Laura
August 16, 2016 at 9:18 pmThank you Miz Hellen! 🙂
Angela
August 12, 2016 at 6:39 pmThese looks amazing!!! Thanks for sharing at Sunday Fitness & Food…Pineed 🙂
Laura
August 13, 2016 at 2:15 pmThank you Angela! Love Zucchini season!
Emily Weir
August 12, 2016 at 2:28 pmThese look SO tasty! My husband will love these; I’ll have to work them into our next salad night.
Laura
August 13, 2016 at 2:14 pmI always serve these with a giant salad! 🙂
Ilka
August 12, 2016 at 11:34 amSuch a fun meatless dish! Pinning!
Kristy from Southern In Law
August 11, 2016 at 6:44 amThis 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
Laura
August 11, 2016 at 8:51 pmhank you Kristy! I agree! Corn fritters are awesome! and YESSS, avocado smothering must happen!
Gina
August 10, 2016 at 12:59 amI 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!
Laura
August 11, 2016 at 8:52 pmLOL 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!
Sarah @ Happy + Healthy Taste Buds
August 9, 2016 at 1:58 pmYou’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!! 🙂
Megan
August 9, 2016 at 7:39 amWow 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.
Sonali- The Foodie Physician
August 9, 2016 at 4:49 amThese 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 🙂
Chelsey
August 9, 2016 at 1:36 amThese look SO good!! My boyfriend saw me reading your post and requested them, so I’m off to buy cornmeal! YUM!
EA-The Spicy RD
August 9, 2016 at 12:19 amHow 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!!
Laura
August 11, 2016 at 8:47 pmThank you! 🙂 That rainbow was seriously gorgeous!
Kathryn @ Family Food on the Table
August 8, 2016 at 10:58 pmYes, 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!
Laura
August 11, 2016 at 8:47 pmAmen Kathryn! Fritters all day, fritters every day!
Emily
August 8, 2016 at 9:34 pmSo 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.’
Laura
August 11, 2016 at 8:48 pmThank 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!
Jenn - a traveling Wife
August 8, 2016 at 8:08 pmYes! Yes! Yes! These have my name written all over them Also, that rainbow is just beautiful.
Laura
August 8, 2016 at 8:42 pmIsn’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! 🙂
Dear C.
August 8, 2016 at 7:49 pmLooks just delicious! Stopping by from the Sunday rounds-up to say hi! Have a great week!!
Laura
August 8, 2016 at 8:41 pmThank you Debra! Have a wonderful Monday!
Russell Ryan
August 8, 2016 at 2:27 pmGoing to do these tonight as part of our Meatless Monday meal!
Laura
August 8, 2016 at 8:40 pmOOoOo 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!
Rusty Ryan
August 9, 2016 at 12:59 amThese were yummy! Great texture…and I am a corn meal lover.
Laura
August 11, 2016 at 8:46 pmGlad you liked them! <3
Jamie @ Dishing Out Health
August 8, 2016 at 2:05 pmOMG 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!
Laura
August 8, 2016 at 8:40 pmIsn’t it amazing?! We were all blown away by it! Seriously we stood outside forever, until we were certain it wasn’t coming back! 🙂
rachel @ athleticavocado
August 8, 2016 at 11:22 amperfect side dish right here! I’m terrible at frying too so I’m glad they are baked, they look delicious! Pinned 🙂
Laura
August 8, 2016 at 8:39 pmLOL 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!