Baked Zucchini Corn Fritters

Baked Zucchini Corn Fritters

Baked Zucchini Corn Fritters

These Baked Zucchini Corn Fritters are completely oil-free and delicious! Serve with my Spicy Cashew Ranch Dressing or other creamy dressing or sauce.
Keyword: Baked Zucchini Corn Fritters
Servings: 20 fritters
Author: Mrs. Plant


  • Baking Sheet Lined with Parchment Paper



  • 1 cup whole wheat flour
  • 2 T brown rice flour
  • 1 t baking powder
  • 1/2-3/4 t salt more or less to taste
  • 1/8 t black pepper more or less to taste
  • 3 dashes cayenne pepper (optional)
  • 1 t garlic powder
  • 1 t nutritional yeast flakes
  • 1/2 t dried dill
  • 1/2 t dried oregano
  • 1/2 t paprika


  • 6 small zucchini grated
  • 1 cup frozen corn defrosted
  • 1 flax egg– 1 T ground flaxseed mixed with 2 1/2 T water
  • unsweetened plain soy milk enough to moisten the mixture and create a batter (about 1/4-1/2 cup)


  • green onions chopped
  • Spicy Cashew Ranch Dressing — See link to recipe above


  • Preheat oven to 375 degrees F CONVECTION or 400 degrees F.
  • Mix dry ingredients together well in a small bowl.
  • Place shredded zucchini and defrosted corn into a large bowl.
  • Add in the dry mixture plus 1/4 cup of the soy milk. Mix with a large spoon. If needed keep adding small amounts of soy milk to incorporate the dry ingredients with the wet–just until a thick batter is formed.
  • Scoop 2 tablespoons of batter onto parchment paper-lined baking sheet and flatten into patties with a spoon. Continue until all batter is used.
  • Bake for 30 minutes, then check to see if you can easily flip the patties over with a small metal spatula. If they are stills ticky, bake them 5-10 minutes more. Once you are able to easily flip them, bake another 10-15 minutes until golden brown and firm. Time will vary based on the moisture in your batter.
  • Serve warm garnished with chopped green onions and dressing to dip them in.
    Baked Zucchini Corn Fritters

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