This veggie-packed recipe for Baked Corn and Zucchini Fritters can be whipped up in the oven or in an air fryer and yields hot, crispy fritters in minutes.
I’m always on the hunt for new ways to serve up vegetables in every way, shape and form, from tots to noodles to fritters. The latter being the most popular variety around here, with my recipes for zucchini fritters and corn fritters claiming the very top spots on the Reader Favorites list for years and years!
Many of you asked for a way to enjoy those recipes in baked form, and so this long overdue recipe relies on your oven or air fryer to bring hot, crispy veggie-packed fritters to life. Corn and zucchini may seem like a classic summer combo, but thanks to frozen produce, these fritters can be a family favorite year-round.
I’ve included cooking instructions for both your oven and air-fryer, with both methods taking less than 15 minutes of bake time. Fritter winner!
Why Are My Fritters Falling Apart?
If you have some, well, less than shapely corn and zucchini fritters on your hands, your mix is likely a bit too wet. Salting and wringing out the grated zucchini very firmly in a kitchen towel or cheese cloth is essential to keeping excess moisture out of your fritter batter.
Forget this step and feel stuck? If needed, add additional flour to the batter, 1 tablespoon at a time, until the batter reaches a scoopable, shapeable consistency.
Why Are My Fritters Not Crispy?
Simply put, fritters won’t properly crisp up if the batter is too wet. Grating, salting and wringing out zucchini is key to crispy outsides and fork-tender middles. Picking smaller zucchini will also be helpful; they often contain much less water than their larger counterparts. If using frozen corn, thaw and drain it prior to adding it to your batter.
Are your fritters leaving a little to be desired in the crispiness department? No sweat. Increase your bake time in 1-to 2-minute increments in either the oven or air-fryer until they’ve reached the desired crispiness.
Can You Use Frozen Corn for Fritters?
Absolutely! Frozen and even canned corn are just as great in this fritter recipe. Just be sure to thaw your frozen corn kernels (or drain canned kernels) properly ahead of time. If we’ve learned one thing when it comes to making these veggie patties it’s that excess moisture is the enemy of crispy fritters!Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
- 2 medium zucchini
- 2 cups fresh, frozen (thawed) or canned (drained) corn kernels
- 1/4 cup chopped scallions, green and white parts
- 1 1/4 cups all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon baking powder
- 2 large eggs, lightly beaten
- 1/2 cup heavy cream
- Cooking Spray
- Grate the zucchini on the small hole of a box grater then transfer it into a kitchen towel. Ring out as much moisture as possible.
- In a large bowl, stir together the grated zucchini, corn kernels, scallions, flour, baking powder, ½ teaspoon salt and ¼ teaspoon pepper.
- Stir in the eggs and heavy cream until the batter is well-combined.
To cook the fritters in the oven:
- Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- Scoop 3-tablespoon portions of the batter and shape them into patties. Arrange them on the baking sheets, spacing the mounds at least 2 inches apart.
- Spray the fritters with cooking spray then bake until golden brown and slightly crispy, about 15 minutes. Remove them from the oven, immediately season them with salt and serve.
To cook the fritters in an air fryer:
- Preheat the air fryer to 360°F.
- Scoop 3-tablespoon portions of the batter into patties, flattening them slightly.
- Spray the air fryer basket with cooking spray then arrange a single layer of the fritters in the basket and coat the tops of them with cooking spray.
- Air-fry the fritters until golden brown and crispy, 10 to 12 minutes. Remove them from the air fryer, season with salt and serve.
- You must ring out as much liquid as possible from the zucchini or the batter will be too thin. If needed, you can add additional flour to the batter, 1 tablespoon at a time, until the batter reaches a shapeable consistency.
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