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Baked zucchini Corn fritters

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You will love these baked zucchini corn fritters packed with healthy ingredients. They combine two favourite summer vegetables - zucchini and sweet corn.

Who can resist a crisp tasty fritters loaded with zucchini, mozzarella and sweetcorn? We have a simple recipe for oven-baked zucchini fritters which are so easy to make and are also a great way to sneak vegetables into the tasty bite.

For more interesting ideas check out our easy zucchini fritters and zucchini fritters with pancetta. Zucchini are a great ingredient for a variety of dishes such as quick fried zucchini balls or zucchini bacon pizza.

why you'll love these baked zucchini corn fritters

These zucchini fritters combine two summer favourites - zucchini and corn, into an easy meal. Crisp on the outside, soft and delicious inside, these fritters are ideal light meal. 

This recipe calls for mozzarella, to give flavour and texture but feel free to experiment with cheeses of your choice. We added some fresh parsley to these fritters, but you can choose your favourite fresh or dried herb such as thyme, oregano, basil etc.

Serves on their own or with a dip of your choice, these fritters will become your favourite healthy snack.

how to make Baked zucchini Corn fritters

shred zucchini

Shredding zucchini is the first step of this recipe. Shred zucchini using a large holes on box grater rather than the small one - it will give better texture to the fritters. To excess the liquid from the zucchini, sprinkle them with some salt and leave for 5 minutes, then squeeze with your hands. If you leave liquid in zucchini, fritters will be soft and won't crisp up.

Making the batter

Batter is prepared by whisking an egg and adding baking powder, salt and freshly ground black pepper. In a medium bowl combine shredded zucchini, sweetcorn, chopped parsley and breadcrumbs. Now pour egg mixture over zucchini to make stiff batter.

Using a spoon, scoop batter onto baking tray lined with baking paper and press slightly to form a fritter. Fritters should be baked in the oven until golden and crispy. Once baked, remove them from the tray and place on serving plate. Serve while still warm!

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Baked zucchini Corn fritters

COOKS IN: 30 minutes


  • 1 medium or 2 small zucchini (around 300g)
  • 80g sweet corn (tinned or frozen)
  • 80g mozzarella, shredded
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons breadcrumbs
  • 1 egg
  • 1/2 teaspoon baking powder
  • salt & freshly ground black pepper


  1. Preheat the oven to 200°C (392°F). Prepare the baking tray by lining with baking paper and brushing with olive oil.

  2. Shred zucchini using box grater with big holes, sprinkle over some salt and leave aside for 5 minutes. Squeeze as much as liquid as you can from the zucchini. Combine them in a mixing bowl with the sweetcorn, shredded mozzarella, chopped fresh parsley and breadcrumbs.

  3. Whisk the egg together with the baking powder, salt and some freshly ground black pepper, then stir into the vegetable mixture to make a fairly stiff batter.

  4. Place heaped tablepoons of the mixture onto the prepared baking tray, leaving some space between. Using your hands form rounds and press each mound with spatula. Bake in the oven for 13 - 15 minutes or until golden brown and crispy. Remove with metal spatula from the tray and place on the serving plate. Serve while still warm with a little sour cream on top or just as they are.

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