Zucchini, Corn Fritters with Cottage Cheese

Platter with zucchini and corn fritters with cottage cheese staged in a tower shape over each other.

These zucchini and corn fritters with cottage cheese make for a great snack filled with protein and veggies. They are healthier than the fried version of same fritters because they're baked which requires less oil and less breadcrumbs to make them.

Course Appetizer, Breakfast, Snack

Cuisine Mediterranean

Keyword fritters with cottage cheese, zucchini and corn fritters

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 245kcal

Author Sonila

Equipment

1 vegetable grater
1 Medium mixing bowl
1 large baking sheet

Ingredients

2 zucchini
1 cup corn
1 cup cottage cheese
1 cup breadcrumbs start with a half cup and increase as needed
1 small onion
1 cup fresh chopped parsley
5-7 mint leaves
1 egg
0.5 tsp salt
0.5 tsp black pepper

Instructions

Line up a baking sheet with parchment paper and pre-heat oven to 400 degrees F.
Grate zucchini over a bowl lined with cheesecloth. Once done grating, pull the sides of the cheese cloth together and squeeze so you can remove as much liquid as you can from the zucchini.
Pulse frozen corn in the food processor for few seconds. You want it to have a mix consistency.
Add zucchini to an empty glass bowl. Add corn, cottage cheese. Chop onion, parsley and mint and add it in. Add salt, pepper, breadcrumbs, egg and herbs of your choice like oregano etc. Mix everything really well with a spatula or wooden spoon.
Form patties with your hands and place them in baking sheet about an inch apart.
Bake for about 20-25 minutes until golden brown. Let it cool down a little bit then remove from baking tray and serve with your favorite dip:). Enjoy!

Notes

These zucchini and corn fritters are perfect for lunch boxes.
Store leftovers in an airtight container in the refrigerator.

Nutrition