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. 

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! 

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. 

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.  

Add wet ingredients

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

Add Corn & Zucchini

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

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.

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)!

Store/freeze

Cool the corn & zucchini fritters completely, then store them in an airtight container in the refrigerator for up 5-7 days, or in the freezer for up to 2 months.

Recipe FAQs

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

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