Oven baked zucchini corn fritters are a delicious veggie filled snack to prepare for the week! They’re easy to make, and served with the most delicious homemade chipotle cream sauce.
Zucchini Corn Fritters
Zucchini corn fritters are a delicious way to eat your veggies, and are seriously so addicting! I made them early last week and snacked on them daily when I needed something savory.
I paired them with a simple chipotle cream sauce made from vegan sour cream, chipotle peppers and some lime juice.
They’re cheesy, flavorful, and a perfect dish to make with those summer zucchini!
If you’re in need of some new ways to eat your veggies, you’re going to love this recipe. I based them off of my zucchini cheddar fritters recipe, which is always a huge hit in our house.
Fritters are a simple veggie side dish to conveniently have on hand when you want something light and healthy. Make them dairy-free by using a vegan shredded cheese and plant-based sour cream.
These zucchini corn fritters are baked and not fried, so they’re quick to whip up and stay fresh in the fridge all week.
What you’ll need to make zucchini corn fritters
- grated zucchini
- corn, I used frozen roasted corn
- white onion
- scallions
- shredded cheddar cheese- you can substitute a dairy-free version if needed
- oat flour, or substitute all-purpose flour
- eggs
- spices: garlic powder, smoked paprika, salt & pepper
Mix everything together then scoop the mixture onto a baking sheet. Bake the fritters until golden brown, and serve with the homemade dip!
The recipe can also be doubled and frozen for a simple meal prep!
Chipotle Cream Sauce
To make the chipotle cream sauce, you’ll need:
- chipotle peppers in adobo sauce
- sour cream, I used a vegan, almond based sour cream
- mayo
- lime juice
- salt
The sauce is so simple and creamy, and pairs perfectly with the cheesy fritters.
These fritters are simple, delicious, and an easy meal prep for busy weeks. Enjoy them warm or at room temperature alongside your favorite main dish!
Other veggie recipes you may like:
Roasted Veggie Tacos with Chipotle Mayo
Whole Roasted Cauliflower with Turmeric Tahini
Crispy Roasted Broccoli
Buffalo Cauliflower Wings
Baked Zucchini Corn Fritters
Ingredients
- 2 large zucchini, grated (about 2 cups grated zucchini)
- 1 cup corn kernels, I used frozen roasted corn that I thawed. You can also use canned corn
- 1/2 white onion, diced
- 1/2 cup oat flour
- 1 cup shredded cheddar cheese
- 2 eggs, whisked
- 2 scallions, chopped
- 1 tsp garlic powder
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 1/2 tsp baking powder
Chipotle Cream Dip
- 1/2 cup sour cream, regular or vegan
- 2 chipotle peppers in adobo sauce + 1 tbsp of adobo sauce
- 1 tbsp mayo
- 1 tbsp lime juice
- Pinch of salt
Directions
- Preheat your oven to 400 F.
- Grate your zucchini using a hand grater or box grater. Place it in a thin dish rag and squeeze out as much liquid as you can.
- Transfer it to a bowl with the corn, scallions, onion, cheese, eggs and spices and mix well.
- Add in the baking powder and oat flour and combine together until evenly mixed.
- Line 1 large or 2 medium baking sheets with parchment paper. Scoop 1/4 cup of the mixture onto the tray and lightly flatten the top. You can also make these smaller by scooping only 2 tbsp worth of the mixture.
- Once the trays are filled, drizzle each fritter with olive oil.
- Bake for 15 minutes on the middle oven rack, then gently flip each one and bake for an additional 7 minutes.
- While they bake, prepare your chipotle cream by blending all of the ingredients together in a blender. Adjust salt to your liking.
- Serve fresh with the chipotle cream. Store leftovers in the fridge for up to 5 days.
When do the whisked eggs get used?
Hey Ashley, I’m so sorry it should have been in step 3! I just added it in 🙂