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–+ servings
zucchini corn fritters

Baked Zucchini Corn Fritters

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Serves: 10 fritters
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

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

  1. Preheat your oven to 400 F.
  2. 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.
  3. Transfer it to a bowl with the corn, scallions, onion, cheese, eggs and spices and mix well.
  4. Add in the baking powder and oat flour and combine together until evenly mixed.
  5. 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.
  6. Once the trays are filled, drizzle each fritter with olive oil.
  7. Bake for 15 minutes on the middle oven rack, then gently flip each one and bake for an additional 7 minutes.
  8. While they bake, prepare your chipotle cream by blending all of the ingredients together in a blender. Adjust salt to your liking.
  9. Serve fresh with the chipotle cream. Store leftovers in the fridge for up to 5 days.