These corn fritters bring two of summer’s best vegetables together, fresh corn and zucchini. Oven-baked with a crispy golden-brown exterior, each bite is both sweet and savory. The batter comes together quickly, and you choose when to eat them—for breakfast, as an appetizer, or side dish. Topped with salsa, these are a winner!
Makes (8) 4” fritters
½ cup corn flour
¼ cup cornmeal
½ teaspoon garlic powder
½ teaspoon baking powder
Black pepper, freshly ground
1 cup fresh corn (or frozen)
½ cup zucchini, grated and all liquid squeezed out
¼ cup red peppers, diced small
1 teaspoon jalapeño, finely chopped (optional)
¼ cup scallions, chopped
1 tablespoon ground flaxseed plus 3 tablespoons water (to make flax egg)
½ cup plus 3 tablespoons unsweetened plant-based milk
- Preheat oven to 400°F.
- Make the flax egg by combining ground flaxseed and water, and set it aside for a few minutes.
- In a large mixing bowl, combine the flour, cornmeal, garlic, baking powder, and a few twists of fresh ground black pepper. Whisk to combine well.
- Add corn, zucchini, red peppers, jalapeño (if using), and scallions.
- Pour plant-based milk and the flax egg over the dry ingredients and mix. The batter will be thick.
- Line sheet pan with parchment paper or silicone baking mat. Using ¼-cup measuring cup, portion out the batter. Pat so that each fritter is ½” thick.
- Bake 15-20 minutes until fritters are brown on the bottom, then flip and cook for an additional 15 minutes.
As an alternative to baking, you can cook these on top of the stove in a nonstick sauté pan.