How do you feel about zucchini? If you’re a gardener, you probably love them because they are so easy to grow, and they make you feel like you really know what you’re doing out there.
If you have a spiralizer, you probably love them too, because they make totally awesome veggie noodles or “zoodles”. Other than that though, I always feel like most people throw them in ratatouille, or grill up a few slices and decide they really don’t love zucchini.
Personally, I think zucchini tastes best when it’s eaten raw — kind of like a cucumber with some flavor and texture. I love slicing it thin and using it in fresh spring rolls.
When I have lots of it at the end of the summer though, it’s so perfect for making zucchini fritters. Add some oregano and Parmesan cheese for an Italian fritter, keep it simple with salt and pepper, or add a southwest twist with some grilled corn, Hatch chiles, cilantro and scallions like I just did here.
Zucchini fritters can be a healthy meal if you use a non-stick pan and just a little bit of olive oil to sauté them crispy-golden. Or, if you want to make a big batch all at once, pop them in a hot oven and cook them until they’re crispy and light-golden.
This recipe is so easy to make ahead, freeze and reheat on a night when you’re just not in the mood to cook. Try serving them with a dollop of plain Greek yogurt with a pinch of salt and some fresh lime juice and zest.
Baked Zucchini Fritters with Grilled Corn and Hatch Chiles
- 6 small zucchini, ends trimmed (about 1½ pounds)
- 1 teaspoon kosher salt
- 4 scallions, sliced thin
- ¼ cup cilantro, chopped
- 3 Hatch chiles (or other mildly spicy chili pepper)
- 2 ears fresh corn
- 1 cup shredded sharp cheddar cheese
- pinch of fresh ground pepper, and additional salt, if necessary
- 1 large egg, beaten lightly
- ½ cup brown rice flour (or regular flour)
- ½ teaspoon baking powder
- Optional Toppings for Serving:
- sour cream
- Greek yogurt
- pickled Hatch chiles
Shred zucchini in a food processor fitted with a shredding blade. Toss with salt and place in a colander for about 15 minutes to allow zucchini to release some water. Squeeze dry and place zucchini in a large mixing bowl.
Preheat the oven to 400°F, and line one or two baking sheets with parchment paper or a silicone baking mat
While the zucchini is draining, grill the corn and Hatch (or other) chiles. When both are charred, remove from the grill and let them cool.
Cut the corn from the cob and add it to the mixing bowl with the zucchini. Peel the skin from the chiles, remove the seeds, and chop the chiles. Add them to the bowl.
Add scallions, cilantro, and cheese and stir to combine. Season with additional salt if necessary, and fresh ground pepper.
Mix in beaten egg, flour and baking powder and stir well combine.
Form batter into 3-inch wide by ½-inch tall patties and lay out on a baking sheet lined with parchment paper or a silicone baking mat. Bake for about 10 minutes or until light golden brown on the bottom. Flip zucchini fritters over and bake for another 10 to 12 minutes on the other side.
Serve hot or at room temperature, with sour cream, Greek yogurt or pickled Hatch chile peppers if desired.
- Any leftover fritters can be refrigerated or frozen and reheated. If garnishing with sour cream or Greek yogurt, add some lime zest to brighten it up.