Skip the mess and fuss of frying with this baked Zucchini and Corn Fritters recipe. This clean and easy method results in golden fritters with a crispy exterior and a tender, savory interior. Serve them as healthy party appetizer, side dish, or snack!
Looking for more ways to use zucchini? Try our Chicken Zucchini Casserole and Zucchini Feta Stuffed Chicken.
I’ve long been a fan of the method of oven frying. I use it for everything from my beloved Oven Baked Fries, to exceptionally yummy Carrot Fries, and crispy Sheet Pan Tostadas. But even so, my husband was not convinced he would like these oven-baked Zucchini and Corn Fritters.
Well, lo and behold, he loved them!
I always feel a small sense of victory every time I convince him, or anyone, to love a healthier version of a recipe. Skipping the oil does not mean skipping the flavor. In fact, the flavor of the zucchini and corn may shine even more when the fritters are baked instead of fried.
Table of contents
Ingredients
- Vegetables: Shredded zucchini, corn, thinly sliced green onion, and minced garlic. I always have frozen corn in my freezer so that’s what I use most of the time. However, you can use fresh sweet corn, if you’d like, just slice the corn kernels off the cob.
- Panko bread crumbs: Seasoned panko bread crumbs combined with a couple of whisked eggs act as a binder. I up the flavor even more with additional spices.
- Herbs and spices: Parsley, basil, oregano, and thyme. If you have these items growing in your garden, definitely go with fresh! But, there’s no reason to go to the expense of buying fresh herbs if you don’t have them on hand. I use dried spices with a fabulous result. You’ll also need a little salt and pepper.
- Parmesan cheese: Grated Parmesan does a lot to add big flavor to these fritters.
How to Make Zucchini and Corn Fritters
- Place the shredded zucchini between a double layer of paper towels (or cheesecloth) and squeeze over the sink to drain the excess liquid.
- Whisk the eggs in a large bowl. Then, add the breadcrumbs, Parmesan, garlic, green onion, herbs, salt and pepper and stir well to combine.
- Add the strained zucchini and corn.
- Stir the mixture until well combined.
- Scoop out about 2 heaping tablespoons of the zucchini mixture and set it on the lined baking sheet. Use your hands to shape it into a circle and flatten it to about ¼ -inch thickness. Mixture will be loose in the bowl but should hold together well once pressed together.
- Repeat to form the remaining fritters.
- Coat the top of the zucchini fritters with nonstick cooking spray and bake them in a preheated 400 degree F oven for 15 minutes.
- Flip the fritters over and continue to bake for an additional 10 to 15 minutes, or until golden brown. Remove them from the oven and let them cool slightly for a few minutes before serving.
Tips for the Best Zucchini Corn Fritters
Squeeze the Zucchini: Ensure you thoroughly drain the excess moisture from the grated zucchini by squeezing it in a double layer of paper towels or a piece of cheesecloth. Zucchini contains a lot of water and the excess moisture can lead to soggy fritters if not well drained.
Ensure Even Baking: Flip the fritters halfway through the baking time to ensure they cook evenly on both sides and achieve a uniform golden color.
Serve Warm: Serve the fritters warm from the oven for the best texture and flavor. If you have leftovers, you can reheat them in the oven, air fryer, or toaster oven briefly before serving to regain their crispiness.
Serve with Condiments: I like to serve these fritters with nonfat Greek yogurt or sour cream and salsa for dipping. You can serve them with any condiments you love!
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Zucchini and Corn Fritters
Ingredients
- 2 cups grated zucchini, measure before squeezing
- ½ cup frozen corn
- 2 large eggs
- ½ cup seasoned panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- 1 teaspoon minced garlic
- 2 tablespoons thinly sliced green onion
- 2 tablespoons chopped fresh parsley, or 2 teaspoons dried parsley
- ½ teaspoon dried oregano, or 1½ teaspoon fresh oregano
- ½ teaspoon dried basil, or 1½ teaspoon fresh basil
- ¼ teaspoon dried thyme leaves, or ¾ teaspoon fresh thyme leaves
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
Optional for Serving
- Plain Greek yogurt, sour cream, and/or salsa
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Place the shredded zucchini between a double layer of paper towels (or cheesecloth) and squeeze over the sink to drain the excess liquid. Set it aside.
- Place the frozen corn in a colander and run cold water over it, tossing it with your fingers, until mostly thawed. Drain well and set aside.
- Add the eggs to a large bowl and whisk lightly. Add the breadcrumbs, Parmesan, garlic, green onion, herbs, salt and pepper and stir well to combine. Fold in the zucchini and corn until well combined.
- Scoop out about 2 heaping tablespoons of the zucchini mixture and set it on the lined baking sheet. Use your hands to shape it into a circle and flatten it to about ¼ -inch thickness. Mixture will be loose in the bowl but should hold together well once pressed together. Repeat to form the remaining fritters – you should have 10 to 11, in total. Coat the top of the fritters with nonstick cooking spray.
- Bake for 15 minutes. Flip and continue to bake for an additional 10 to 15 minutes, or until golden brown. Remove from the oven and let them cool slightly on the baking sheet for a few minutes before serving.
- Serve warm with a dollop of plain Greek yogurt, sour cream, or salsa.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
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