Got too much summer zucchini and corn? Don’t quite know what to do with it? This recipe combines two of summer’s greatest hits and uses the oven to bake crispy vegetable fritters without all the hassle of deep frying. Lots of corn fritter recipes use only corn, but by adding grated zucchini, you’ll add a different texture (and a pop of colour!). The fritter is perfect on its own, served with a little sour cream and some pesto for the ultimate light summer meal. However, they’re also a great side dish, served with roast chicken or as an accompaniment to a summer BBQ. These will be on repeat in the summer and can just as easily be made in winter using frozen corn.
Preheat the oven to 375˚F. Line two baking trays with parchment paper. Place a few layers of paper towel on your countertop.
Squeeze the water out of the grated zucchini with a cheesecloth or tea towel. Place the squeezed zucchini on the paper towel in a single layer. Place a few more paper towels on top and gently pat dry.
Once dry, place the zucchini in a large bowl with the corn kernels, breadcrumbs, cheese, eggs, salt, pepper and optional red pepper flakes and mix well to combine, using a wooden spoon or your hands.
Using a 3-Tbsp cookie scoop and packing the mixture in tightly, scoop out mounds of the mixture and place them about 1 inch apart on the baking trays. If you don’t have a cookie scoop this size, use a ¼ measuring cup filled ¾ full of the mixture. If you notice lots of liquid in your mixture, make sure to drain it before you place on the tray.
Bake for 15 minutes, then use an offset spatula to carefully flip the fritters flattening them slightly as you do. Be careful, they are a bit fragile still!
Bake a further 10 to 15 minutes, until the fritters are crispy and golden on both sides. Serve with sour cream and pesto. Enjoy!