Zucchini Corn Fritters

Why You’ll Love This Recipe

Zucchini Corn Fritters are a crispy, golden delight packed with fresh summer flavors. They combine shredded zucchini, sweet corn, and herbs in a light batter that’s pan-fried to perfection. Ideal as a snack, side dish, or even a light meal, these fritters are a great way to use up extra zucchini and add some veggies to your plate.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

zucchinisweet corn kernels (fresh, canned, or frozen)eggsall-purpose flourbaking powderscallions (or onion)garlic clovesparmesan cheese (optional)fresh herbs (like parsley or dill)salt and pepperolive oil or vegetable oil for frying

directions

Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible.

In a large mixing bowl, combine the grated zucchini, corn kernels, chopped scallions, minced garlic, and herbs.

Add the eggs, flour, baking powder, parmesan cheese (if using), salt, and pepper. Mix until everything is well combined and forms a thick batter.

Heat a thin layer of oil in a skillet over medium heat.

Scoop spoonfuls of the batter into the skillet and gently flatten with a spatula.

Cook for 3–4 minutes on each side, or until golden brown and cooked through.

Remove and drain on paper towels.

Serve hot with your favorite dipping sauce or a dollop of sour cream.

Servings and timing

This recipe yields about 10–12 fritters.Preparation time: 15 minutesCooking time: 15 minutesTotal time: 30 minutes

Variations

Add crumbled feta for a tangy twist.

Use cheddar instead of parmesan for a cheesier version.

Spice them up with jalapeño or red pepper flakes.

Serve with avocado or a poached egg on top for a complete meal.

Make them gluten-free by using almond flour or a GF flour blend.

storage/reheating

Store leftover fritters in an airtight container in the refrigerator for up to 3 days.To reheat, place them in a skillet over medium heat until warmed through or use an oven at 350°F (175°C) for 10 minutes.They can also be frozen for up to 2 months; reheat directly from frozen in the oven.

Zucchini Corn Fritters

FAQs

Can I use frozen corn?

Yes, just thaw and drain it before using.

Why are my fritters soggy?

Make sure to squeeze out all the moisture from the zucchini for a crispier texture.

Can I bake them instead of frying?

Yes, bake at 400°F (200°C) on a lined baking sheet for about 20 minutes, flipping halfway.

What sauces go well with these fritters?

Yogurt-based dips, ranch dressing, or a spicy aioli work great.

Can I make the batter ahead of time?

You can prep the mix a few hours in advance, but fry just before serving for best texture.

Do I need to peel the zucchini?

No, the skin adds color and nutrients, so you can leave it on.

Are these fritters kid-friendly?

Yes, especially when served with a fun dipping sauce.

Conclusion

Zucchini Corn Fritters are a flavorful, versatile dish that’s easy to whip up and impossible to resist. With their crispy edges and soft, savory centers, they make a perfect way to enjoy seasonal produce. Serve them as a side or a main—either way, they’re sure to be a hit.

Print
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Zucchini Corn Fritters

Zucchini Corn Fritters

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  • Author: simplemealsbykim
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Description

Crispy on the outside and tender on the inside, these Zucchini Corn Fritters are a delicious way to enjoy fresh summer produce. Perfect as an appetizer, side dish, or light vegetarian meal.


Ingredients

Units Scale
  • 2 medium zucchinis, grated
  • 1 cup corn kernels (fresh or frozen)
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh parsley
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • Vegetable oil, for frying

Instructions

  1. Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much liquid as possible.
  2. In a large bowl, combine the zucchini, corn, green onions, parsley, eggs, flour, Parmesan cheese, baking powder, salt, pepper, and garlic powder. Mix until well combined.
  3. Heat a few tablespoons of vegetable oil in a large skillet over medium heat.
  4. Scoop about 2 tablespoons of batter per fritter into the skillet and flatten slightly with a spatula.
  5. Cook for 3-4 minutes on each side or until golden brown and cooked through.
  6. Transfer the fritters to a paper towel-lined plate to drain excess oil.
  7. Serve warm, optionally with sour cream or yogurt on the side.

Notes

  • You can add a pinch of chili flakes for a spicy kick.
  • These fritters can be made ahead and reheated in the oven or air fryer.
  • Use gluten-free flour to make this recipe gluten-free.

Nutrition

  • Serving Size: 2 fritters
  • Calories: 180
  • Sugar: 2g
  • Sodium: 250mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 55mg

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