Zucchini and Corn Fritters show off summer garden favorites. They're loaded with fresh zucchini and crisp, sweet corn and pan-fried to golden perfection.
Zucchini and Corn Fritters
These zucchini and corn fritters are packed with fresh flavors and pan-fried to golden perfection. Featuring two of the most abundant summer vegetables, zucchini and corn, with cheddar and parmesan cheese and green onions for extra flavor, these fritters are the perfect way to serve these summer favorites.
How to Shred Zucchini
The easiest way to shred zucchini is with a box grater. It's very quick and efficient, and they're pretty cheap as well.
Why Do I Have to Drain My Zucchini with Salt?
The salt helps to draw the moisture out of the zucchini. Drawing the moisture out before adding to the batter is important for two reasons. First, adding something watery to hot oil is a recipe for hot oil splatters. Second, if the moisture remains in the zucchini, it will seep out as it's cooked, and this will result in soggy fritters.
Why Are My Fritters Not Crispy?
There are three likely culprits if your fritters are not crispy.
- Too much moisture. If you skipped salting and draining the zucchini or didn't squeeze it out, your fritters might be too wet to get truly crispy.
- Oil is not hot enough. The oil needs to be hot enough to crisp up the outside (but not too hot or the outside will be burnt and the inside will be raw). To test hotness, sprinkle a pinch of flour into the hot oil. If the flour sizzles, it's hot enough. Cook the fritters with no more than 2 or 3 in the skillet. Adding more than that at a time will drop the temperature of the oil, resulting in soggy fritters.
- They sat too long. Homemade fritters are best served right away. When they sit, especially if they're stacked up, they have a tendency to steam each other which will soften them.
Zucchini and Corn Fritter Variations
Here are some substitutions for dietary needs:
- Egg Free - Use egg substitute, or add 2 tablespoons ground flaxseed meal to ⅓ cup water and allow to sit for 5 minutes before adding to the batter.
- Dairy Free - Omit the cheese or use dairy free cheese or some nutritional yeast, and use your non-dairy milk alternative of choice.
- Gluten Free - Use cup-for-cup gluten free flour instead of all purpose flour.
If you're looking to add a little something extra to make these zucchini and corn fritters your own, try these suggestions.
- Fresh Herbs: This fresh summer dish is just begging for some fresh garden herbs. Experiment with your favorites! I recommend basil, parsley, dill, or chives.
- Jalapeno: Add some heat with a fresh chopped jalapeno.
- Cheese: You can use your favorite cheese instead of the cheddar or parmesan. Smoked gouda would be delightful in this recipe as well.
- Seasoning and Spices - For a fun twist, you can add seasonings such as taco seasoning, chili powder, or chile lime seasoning.
- Bacon - Because you can add bacon to anything and it's delicious. Cook the bacon well, crumble, and pat dry from grease before adding to the batter.
How to Serve Zucchini and Corn Fritters
Zucchini and Corn fritters are great as an appetizer, snack, or even a side dish.
I like to top mine with a dollop of sour cream or plain yogurt and some fresh chives.
More Zucchini Recipes You'll Love
- Taco Zucchini Boats - taco seasoned meat and beans baked in a zucchini boat makes a full, filling, flavorful, and healthy dinner. Top it with all of your favorite toppings.
- Air Fryer Zucchini Fries - simple, lightly breaded zucchini fries are cooked to golden-brown crispy perfection in the air fryer.
- Sauteed Zucchini and Squash - one of my favorite summer side dishes for both how easy it is to make and how delicious it is to eat!
- Lemon Zucchini Bread - a fresh lemony twist on classic zucchini bread that's soft and moist and perfect for a light dessert or with a cup of coffee.
- Air Fryer Zucchini Fritters - a classic zucchini fritter recipe made in the air fryer without any of the messy frying oil.
Zucchini and Corn Fritters Video
Zucchini and Corn Fritters
- ½ pound zucchini (about 1 large)
- ¾ teaspoon salt divided
- 1 cup corn kernels (from about 1-2 ears)
- ½ cup all purpose flour
- ¼ cup cornmeal
- ½ teaspoon baking powder
- ¼ cup freshly grated parmesan cheese
- ¼ cup freshly shredded cheddar cheese
- 2 to 3 green onions thinly sliced
- ½ teaspoon black pepper
- ¼ cup milk
- 2 large eggs lightly beaten
- ½ cup oil for frying
- Sour cream and chives for serving
- Wash zucchini and trim off ends. Grate on the large holes of a box grater or using the grater attachment for the food processor.
- Place zucchini in a large colander over the sink. Toss with ½ teaspoon salt. Let sit 10 minutes.
- .After 10 minutes, squeeze handfuls of zucchini tightly over the sink to remove extra water. You can also use a tea towel or cheesecloth to wring out the water. You should be left with about ¾ to 1 cup of dry zucchini.
- Add zucchini, corn, and all remaining ingredients except frying oil to a large mixing bowl, and stir to combine.
- In a large heavy-bottom skillet over medium high heat, add about 2 tablespoons oil.
- Drop batter by rounded tablespoonfuls, flattening with back of the spoon. Fry for about 2-3 minutes on each side, until crisp and golden. If they brown too quickly, reduce the heat.
- Serve warm with a dollop of sour cream and green onions or chives for garnish.
- To make sure oil is hot enough before frying, add a pinch of flour to the hot oil. If it sizzles, it's ready to go!
- Corn - Fresh, frozen, or canned are all fine. Thaw and pat dry frozen corn, and rinse and pat dry canned corn before adding to the batter.
- Green Onions - can also use 2 to 3 tablespoons chopped fresh chives.
- Storage: Store covered in the refrigerator for up to 3 to 5 days.
- Reheating: Reheat in the microwave for a quick way or for about 3-5 minutes in the air fryer at 390°F, until heated through and crispy.
- Freezer Directions: Allow to come to room temperature after frying. Set in an even layer on a parchment paper lined baking sheet. Freeze for 2 hours. Then transfer to a freezer bag and freeze for up to 3 months. To reheat, place the frozen fritters on a lined baking sheet in a 325°F oven until piping hot all the way through. You can also reheat in an air fryer at 390°F for about 8 minutes until crispy on the outside and warm in the center.
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