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.
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!
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.
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.