🌽🧀😍 My Baked Zucchini Corn Fritters Recipe celebrates the flavors of summer in an EASY recipe that’s slightly crispy on the outside and soft on the inside! The poppers are loaded with flavor thanks to not only zucchini and corn, but also shredded cheese, fresh herbs and spices, and serrano chili for a kick, making you want to pop just one more! Air fryer instructions as well as vegan and gluten-free options are provided.
Baked Zucchini Fritters with Corn
These baked zucchini corn fritters are just the thing to help you enjoy summer’s bountiful ingredients in a healthy, bite-sized popper that everyone in the family will enjoy. I love them for snacks, dinner sides, or a unique addition to brunch!
Zucchini acts as the backbone in these oh-so-poppable zucchini poppers and as you know, zucchini is quite neutral in flavor. The zucchini and corn fritters have a very subtle sweetness from the corn while the addition of serrano chiles adds heat. However, you can tone that down by using jalapño instead.
Combined with fresh herbs, garlic, and onion, there’s tons of flavor going on. These baked poppers are a bit like a softer hushpuppy, so they’re soft in the center and a bit crunchy on the outside.
I tried your recipe yesterday, just in time for zucchini, it’s very unusual, I want to surprise guests with this recipe this weekend. Thank you!
Angela
Ingredients in Baked Zucchini Corn Fritters
When you’re ready to make oven-baked corn zucchini fritters, you’ll need the following easy-to-find and common fridge and pantry ingredients, including:
- Shredded zucchini – Make sure to use fresh zucchini, and shred it very finely
- Corn Kernels – If you don’t have fresh sweet corn cobs, feel free to use frozen corn that you thaw and drain. A nice touch is to use fire-roasted corn. Trader Joe’s has a good one! You can also grill fresh corn and use that. The flavor of grilled corn is so lovely. I don’t recommend canned corn as it’s a bit mushier and watery, and could water down your poppers a bit
- Shredded cheddar cheese – For the best taste and texture, I highly recommend buying a block of cheese and grating it yourself. Feel free to experiment with any other cheese flavors you like as well. Or, use a vegan cheese such as Violife instead of shredded cheddar cheese for a vegan option
- Aromatics, herbs, and spices – Chives, chopped cilantro, garlic, smoked paprika, onion powder, kosher salt, pepper. You could also add cayenne pepper if you love heat
- Serrano chile or jalapeno pepper – I used a diced serrano chile pepper and didn’t remove the seeds. So, my baked zucchini corn peppers were somewhat spicy. For less heat, remove the seeds. And for even less heat, use a jalapeno pepper that’s deseeded. At that point, there will hardly be any heat
- Egg – For an egg-free option, use a flax egg (1 tablespoon ground flaxseed meal + 3 tablespoons hot water) instead of large eggs
- Flour – Use a 1:1 all-purpose gluten-free flour or brown rice flour to keep these fritters gluten-free
- Cornmeal – Do not confuse cornmeal, which is coarser and used in the recipe, with corn flour, which is finer. And definitely don’t use corn starch, which is a totally different ingredient altogether!
Texture Tip!
For an even better crunch, rolling the poppers in panko bread crumbs before baking works very well. As I mentioned, they’re lightly crispy and crunchy on the outside as written, but panko will really boost the crunchiness.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Baked Corn Zucchini Fritters
To make easy corn fritters, follow these simple and straightforward steps:
Step 1: Preheat your oven and prepare a baking sheet with parchment paper or spray it with cooking spray.
Step 2: Grate the zucchini and then squeeze it tightly to remove as much moisture as possible. When you’re wringing out the zucchini, make sure you really wring it out well. You want it to be quite dry. For best results, use a cheese cloth or an old dish towel. Paper towels can work, but depending on the brand, they can shred, and then you’re dealing with shredded paper towel amongst your shredded zucchini – no bueno.
Step 3: Add the zucchini to a bowl along with the corn, cheese, chives, cilantro, garlic, chile, paprika, onion powder, salt, and mix. Add the egg, flour, and cornmeal, and stir to combine.
Step 4: Using a large cookie scoop, portion the corn fritter batter into poppers, then squeeze into a compact ball with your hands.
Step 5: Bake the poppers for about 25 minutes or until golden brown, and allow them to rest for 5 minutes before serving as an appetizer or side dish with your favorite dipping sauce! My go-to options are spicy garlic mustard, comeback sauce, Chipotle mayo, basil vinaigrette, salsa, or a dollop of sour cream.
Can I Air Fry Zucchini Corn Fritters?
You can definitely air fry your zucchini poppers if you have one instead of baking them.
I recommend lightly spraying them with olive oil, avocado oil, or vegetable oil cooking spray and then air frying them at about 360°F for about 15 minutes, flipping once midway through. Arrange the fritters in an even layer in the basket, working in batches as needed. I recommend letting the poppers cool on a wire rack to prevent them from becoming soggy.
Air frying time is dependent on your model of air fryer, the exact size of your zucchini corn poppers, how crowded your air fryer is (don’t crowd them), and so forth, so just keep an eye on them.
What to Serve with Zucchini Fritters
How to Store Corn Zucchini Fritters
The corn zucchini poppers are definitely at their peak hot and fresh from the oven. They’re the best balance of slightly crispy outside yet soft and tender inside.
However, they’ll keep fresh in an airtight container for up to 5 days in the fridge. I haven’t tried freezing them. So, I don’t know how they will survive the freezing and thawing process but my hunch is not the best.
Baked Zucchini Corn Poppers
Equipment
Ingredients
- 2 cups shredded zucchini, wrung very well in a cheese cloth or dish towel
- 2 cups corn, fresh, grilled, or frozen and thawed such as fire-roasted corn
- 1 cup shredded cheddar cheese, or vegan cheese if desired
- ¼ cup chives, minced
- ¼ cup cilantro, finely minced
- 2 cloves garlic, finely minced
- 1 serrano chile, finely minced (seed it and/or use a jalapeno pepper for less spiciness)
- ½ teaspoon smoked paprika, regular may be substituted
- ½ teaspoon onion powder
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 1 large egg, or use flax egg which is 1 tablespoon ground flaxseed meal + 3 tablespoons hot water for vegan option
- ⅓ cup all-purpose flour, or use brown rice flour or a 1:1 gluten-free flour to keep GF
- ¼ cup cornmeal
Instructions
- Preheat oven to 425F and either spray a baking sheet with cooking spray or line with parchment paper and spray the parchment paper; set aside.
- Grate the zucchini on the coarsest blade of a handheld box grater. Wring it out very well in a cheesecloth or dish towel. Tips – Paper towels not advised for wringing as they shred and disintegrate. The zucchini should be very dry.
- To a large bowl, add the zucchini, corn (if using frozen corn, make sure it has thawed and is drained well), cheese (I like Violife as a vegan cheese option), chives, cilantro, garlic, serrano or jalapeno, smoked paprika, salt, pepper, and stir to mix and combine well.
- Add the egg, flour, cornmeal, and stir to incorporate.
- Using a large cookie scoop, form approximately 18 popper-sized balls. Squeeze and rolls the balls tightly in your palms to make sure they are tightly formed. Tip – If the mixture is too dry and not coming together or the poppers aren't holding their shape, add 1 tablespoon of water at a time until the desired consistency is reached.
- Place the poppers on the prepared baking sheet, evenly spaced and not touching.
- Bake* (See Notes) for about 25 to 30 minutes or until lightly golden browned and crisped on the outside. If desired, carefully flip each ball over midway through cooking, although this isn't absolutely essential but will provide more even cooking.
- While the poppers bake, prepare the dipping sauce if desired.** (See Notes)
- After baking, allow the poppers to cool for about 5 minutes on the baking sheet before serving. Poppers are best warm and fresh but will keep airtight in the fridge for up to 5 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Zucchini and Corn Recipes:
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Grilled Chicken and Corn Salad – An EASY salad that’s ready in 15 minutes and you won’t be able to stop eating it! Tender chicken, juicy corn, crisp bell peppers and tomatoes, creamy avocado, cilantro, and fresh lime juice for the WIN!
Mexican Zucchini, Corn, and Peppers (Calabacitas) — An EASY Mexican-inspired recipe ready in 15 minutes with zucchini, corn, bell peppers, tomatoes, and green chiles! HEALTHY, vegan, and naturally gluten-free! When there’s an abundance of summer produce, this recipe is PERFECT!
Creamy Mexican Grilled Corn and Zucchini Salad — A healthy EASY salad that’s ready in 15 minutes and so flavorful! Corn, zucchini, cilantro, queso fresco and more are tossed in a DELISH creamy lime sauce!
Grilled Mexican Corn and Black Bean Salad — An EASY corn salad with black beans, zucchini, red onions, cilantro, lime juice, and more! So much Mexican-inspired FLAVOR in every bite of this family favorite recipe that’s sure to be a hit!
Skinny Mexican Bean and Corn Salad – Two kinds of beans, juicy corn, tomatoes, peppers, and more tossed in a light chili-lime-cumin vinaigrette! Healthy, easy, ready in 5 minutes, and loaded with flavor!
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I made 10 of these using my large cookie scoop and squished them into the scoop and they held together beautifully. I also slightly flattened them into patties so they were done in 20 minutes. We used sour cream and chive dip and honey mustard for dipping. Very good!
Thanks for the 5 star review, Evelyn, and it’s great to hear these were a success for you!
I tried your recipe yesterday, just in time for zucchini, it’s very unusual, I want to surprise guests with this recipe this weekend. Thank you!
I checked your faq, but would like to know if you think thawed zucchini would work in this recipe. I could squeeze out the juice with a potato ricer.
Love your recipes.
I would say potentially as long as you wring it out super well so it’s not watering down the mixture. I haven’t ever tried with frozen/thawed zucchini though personally so can’t speak from experience.
great