Baked Zucchini Corn Fritters with Noochy Herb Sauce

Not to sound corny, but Zucchini Corn Fritters and Noochy Herb Sauce were made for each other! These crispy cakes are so good you’re going to forget you’re eating veggies while you reach out for that next one.

I saw a picture of zuke-corn fritters on Insta and they looked really appetizing. But when I looked at the recipe and and saw a fritter is all about, I was kind of disappointed.

Fritters are basically fried pastries made of batter (or breading) that has fruits, veggies or meat mixed in. Yeah that first bit was not going to work.

Especially coz I wanted to make a large quantity of it, and also have it for my post-workout meal. Btw, that meal is supposed to be low in fat. 

So naturally I turned to my oven.

These patties turned out nice and crunchy, and had just the right seasoning. Dipped them in a cheesy, noochy herb sauce, for some extra oomph, and oh what a great way to celebrate the summer!

Baked Zucchini Corn Fritters with Noochy Herb Sauce

Print recipe Pin Recipe

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Servings: 12 3″ fritters

Calories: 42kcal

Course: Appetizer, Side Dish

Cuisine: American

These Baked Zucchini Corn Fritters and Noochy Herb Sauce were made for each other! They're crispy and so good you're going to forget you're eating veggies while you reach out for that next one.

Ingredients

• 2 medium Zucchini, about 400g
• ⅔ cup Corn Kernels, Frozen/Canned/Roasted, 90g
• 3 Tbsp Green Onion, Sliced, 20g
• ½ tsp Garlic, Minced
• 2 Eggs
• ⅓ cup Whole Wheat Flour Flour, 45g
• 1 tsp Baking Powder
• ½ tsp Basil, Dried
• ½ tsp Oregano, Dried
• ½ tsp each Salt & Pepper

Noochy Herb Sauce:

• ¼ cup Non-fat Greek Yogurt, 50g
• 1½ tsp Nutritional Yeast, or 2 tsp Grated Parmesan
• ½ tsp Italian Seasoning, or other dried herbs

Instructions

• Preheat the oven to 400°F.
• Shred zucchini using a food processor or grater.
• Heat a nonstick pan on medium and cook zucchini for about 5 minutes, until tender. Let cool and squeeze out as much moisture as possible using a cheesecloth or a tea towel*.
• Transfer zucchini into a large bowl, add in the rest of the ingredients and stir to combine well.
• Grease a baking sheet with cooking spray*.
• Scoop about 2 Tbsp of batter portions on the sheet, leaving 2” between them. Flatten with bottom of the spoon to shape.
• Bake for 12 minutes or until light golden brown on the bottom.
• Spray the uncooked side with cooking spray and flip fritters over. Bake for another 10-12 minutes.
• In a small bowl stir together the ingredients of the sauce.
• Serve warm with sauce or sour cream!

Notes

• Make sure you squeeze out all the moisture from the zucchini so that the fritters turn out crunchy.
• Greasing the baking is required to prevent fritters from sticking to the bottom.
• Use Coconut, Almond or Soy-based Yogurt for the sauce to make this Vegan.

Nutrition:

• Servings: 12 3” fritters | Serving size: 1 fritter
• Calories: 42kcal
• Fat: 1.1g | Saturated fat: 0.3g
• Carbohydrates: 6g | Fiber: 0.9g | Sugar: 1.5g
• Protein: 2.7g