Crispy and fresh, zucchini corn fritters just taste like the flavor of summer. This bite-sized treat with satisfying crunch is veggie-based—so you can have as many as you like.
Whether it’s from your own backyard or your favorite market—these zucchini corn fritters make a lovely afternoon snack or light summertime supper.
Zucchini Corn Fritters Recipe
Fritter the Time Away If you’ve ever grown zucchini, you know that summers are ripe with the prolific squash. This recipe is how my grandmother (then my mom, and now I too) make use of beautiful, bountiful zucchini.
Simple, savory and just as suited for a snack or appetizer as it is for a light dinner… this is a go-to recipe for me every summer. Best served immediately, so plan accordingly.
Try my southern corn cakes and fried eggplant next!
Don’t be afraid to fritter away your summer!
How To Remove Moisture From Zucchini
Spread grated zucchini out in a colander. Sprinkle 1 teaspoon of salt over zucchini and let sit for 10-15 minutes.
Place grated zucchini in a cheesecloth or a clean kitchen towel and wring until all of the excess moisture comes out.
Why Are My Zucchini Fritters Soggy?
Soggy fritters are generally caused by not removing enough moisture from the zucchini.
Zucchini And Corn Fritters Ingredients
- zucchini
- corn
- eggs
- flour
- cheddar
- garlic
- green onions or chives
- salt
- black pepper
- sweet paprika
- cumin
- Vegeta seasoning
Tips
- Use the coarse side of the grater rather than the fine.
- After placing the batter mixture in the skillet, press them down with a spatula or the back of a spoon to help them hold together better.
- Since you’ll be cooking these in batches, place them on a parchment paper-lined baking sheet after you fry them, and keep them warm in the oven.
- Try to squeeze as much as a possible excess liquid out of zucchini, this will ensure the fritters are not soggy and crisp.
- You can also add 1 teaspoon of baking powder to make them slightly thicker and even crispier, but it is not essential.
- Smaller fritters cook better and are crispier than thicker ones. 1 tablespoon makes one small crispy fritter.
- Corn – you can use sweet corn, frozen corn, or freshly cooked (grilled, baked, or boiled) corn on the cob and cut the kernels off.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Summer squash which includes zucchini can be kept in the fridge for 3-5 days in an airtight container.
- Can You Freeze This? Place leftovers in the fridge for 10-12 months in an airtight container or resealable freezer bags.
- Make-Ahead Tips: You can chop and grate the ingredients ahead of time.
Serving Recommendations
My kids love to eat these corn and zucchini fritters with ranch dressing on the side to dip in, while my husband and I prefer them with a bit of sour cream. These are great served alongside grilled or barbecue foods. My Grandma loved them when she made her famous fried chicken!
Variations
- Be Cheesy! These are absolutely great when you mix in a bit of cheese. Cheddar cheese is really good, but I particularly like them with a bit of parmesan cheese because not only does it adds extra flavor, but since it’s a dry cheese, it helps keep them crisp.
- Spice It Up! Add your favorite hot sauce to the batter.
- Go Gluten-Free: These are easy to make gluten-free by replacing the all-purpose flour with gluten-free flour.
More Yummy Zucchini Recipes
- Zucchini Bread
- Lemon Zucchini Bread
- Chocolate Zucchini Cake
- Chocolate Zucchini Bread
- Bisquick Zucchini Pie
If you make these yummy fritters, I’d love it if you snapped a photo and tagged me on Instagram, @gonna_want_seconds, or please share this recipe on Pinterest, Facebook, or Yummly! I really appreciate your support, my friends 🥰
Zucchini Corn Fritters
Ingredients
- 2 cups zucchini grated with skin on
- 1 cup corn cooked corn kernels or canned sweet corn
- 2 large eggs
- ½ cups all-purpose flour
- 1 cup cheddar mild or sharp, grated
- 1 medium garlic clove minced
- ¼ cups green onions or chives chopped
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon sweet paprika
- ¼ teaspoon cumin
- ½ teaspoon seasoned salt
Instructions
- Grate the zucchini and transfer it to a colander. Season with a teaspoon of salt and let stand for 15-30 minutes. Press down on the zucchini (2 cups) to remove as much liquid as possible. Lay zucchini out on a clean dish towel and wring towel to squeeze out more moisture, Repeat with another clean towel until no more liquid comes out.
- Transfer zucchini to a large bowl and add all the rest of the ingredients. Stir until thoroughly combined.
- Heat a little cooking oil in a non-stick skillet over medium heat. Add about 1 heaping tablespoon of batter to the pan and cook for 4-5 minutes on each side or until crispy and golden brown. If you want more uniform shapes, spread out the batter quickly with the back of the spoon and even out the edges into a round shape. Cook fritters in batches and keep warm in a preheated oven at 400°F until ready to serve.
- Serve warm with parsley or green onions, sour cream, or ketchup.
Fans Also Made:
Notes
- Use the coarse side of the grater rather than the fine.
- After placing the batter mixture in the skillet, press them down with a spatula or the back of a spoon to help them hold together better.
- Since you'll be cooking these in batches, place them on a parchment paper-lined baking sheet after you fry them, and keep them warm in the oven.
- Try to squeeze as much as a possible excess liquid out of zucchini, this will ensure the fritters are not soggy and crisp.
- You can also add 1 teaspoon of baking powder to make them slightly thicker and even crispier, but it is not essential.
- Smaller fritters cook better and are crispier than thicker ones. 1 tablespoon makes one small crispy fritter.
- Corn - you can use sweet corn, frozen corn, or freshly cooked (grilled, baked, or boiled) corn on the cob and cut the kernels off.
Me and my son love this! Thank you, we have a new snack!
Wow, that’s amazing, Megan! Thank you for your positive review 🙂