These crispy zucchini corn fritters are an easy way to add healthy veggies to your summer meal. This recipe is ready in under 30 minutes and is perfect as an appetizer, side, or snack!
Zucchini fritters and corn fritters are great on their own. Combine the two together for a sweet, flavorful zucchini corn fritter that will make you wish it was summer year-round!
- Quick & easy: Ready in less than 30 minutes using just 10 ingredients
- Easy to customize: Add Parmesan cheese, make a double batch, or freeze for later.
- These fritters are a great way to use up zucchini in the summer!
- Dietary-features: vegetarian, soy-free, nut-free, vegan optional and gluten-free optional. Can be made vegan using a flax egg.
FYI - the zucchini above is huge and made 4 cups of shredded zucchini!
- Zucchini: One medium zucchini usually makes ~1 cup shredded zucchini. You will need either 2 medium zucchini or 1 large zucchini.
- Corn: I use frozen sweet corn kernels but canned corn or fresh corn also work. The corn needs to be completely thawed before using.
- Basil: Fresh basil pairs with paprika and garlic for a lovely burst of summer flavor. If needed, replace 1 tablespoon fresh basil with 1 teaspoon dry.
- Flour and egg are the main binding ingredients. See below for dietary substitution tips.
How to shred zucchini
To shred zucchini easily, use a box grater (also known as a cheese grater). Use the side with medium holes for coarsely shredded zucchini.
Try to avoid finely shredded zucchini, as this will make the mixture more watery. The goal is zucchini the size of hashbrown shreds or farm-style shredded cheese.
How to squeeze water out of zucchini
Pro tip: Removing excess water from the zucchini is key to a crispy fritter. It also prevents them from falling apart during the cooking process.
Zucchini is naturally high in moisture. If you don't squeeze excess moisture from the zucchini, the fritters are more likely to be soggy.
To remove some of the moisture or "sweat" the zucchini, line a colander or fine mesh strainer with shredded zucchini. Sprinkle with ½ teaspoon salt and toss to combine. Salt draws out water from the zucchini.
Let the salted zucchini rest for 10 minutes. Use paper towels or clean hands to press zucchini into the strainer. This will push water through the strainer. You can also wrap the zucchini in a towel and wring it out.
Make the zucchini corn fritter batter by mixing together all of the remaining ingredients except for the oil. The batter should be relatively wet and easily scoopable.
Heat a large non-stick or cast-iron skillet on the stove over medium heat. Once hot, add in enough neutral oil to coat the bottom of the skillet.
Make sure that the oil is hot before adding the fritter batter to prevent them from sticking to the pan! Flatten the batter to allow the fritters to cook completely through.
Flip the fritters once completely golden and cooked through on one side, about 2-3 minutes. Cook fritters in batches if needed.
Expert tips and customization
- Fritter size: Use a ¼ cup measure or cookie scoop to scoop out 6 medium fritters. Make sure to flatten the fritters or they may not cook through.
- Cooking tip: Wait to flip the fritters until they are completely golden. Decrease the temperature to medium heat if the fritters blacken instead of brown.
- Zucchini: Grate zucchini into hashbrown-sized pieces instead of finely shredded pieces. Always squeeze excess liquid out of zucchini to avoid soggy fritters.
- Make it cheesy: Kick things up a notch by adding ¼ cup shredded parmesan or mozzarella cheese to the fritter batter. Cheese is optional but this makes the fritters extra crispy and flavorful!
- Serving ideas: Serve with a dollop of sour cream top or with chipotle ranch or BBQ dipping sauce.
- Make it spicy by adding ¼ teaspoon cayenne pepper or 1 teaspoon hot sauce.
Yes, just use 1 flax egg in place of a whisked egg to make vegan zucchini corn fritters. Make a flax egg by whisking together 1 tablespoon ground flaxseed with 3 tablespoons of water. Let the flax egg rest 5 minutes before using.
Although best enjoyed immediately, you can freeze fritters in an airtight container for up to 3 months. Let them cool to room temp before freezing. When ready to use, reheat fritters on a skillet over medium heat until crispy on both sides and cooked through.
Yes, you can make gluten-free zucchini corn fritters by using an equal amount of all-purpose gluten-free flour blend like Bob's Red Mill brand. This recipe can't be made without a flour substitute because flour binds the ingredients together.
Fritters usually crumble because there is too much moisture in the mixture. Make sure to sweat shredded zucchini before using it. When frying, don't flip the fritters until they are completely cooked through on one side.
Zucchini fritters are best enjoyed immediately but they do keep for up to 3-4 days. Store in a closed container in the fridge and reheat on the stove over medium heat.
If the batter is too runny you may end up with soggy fritters. The batter should be wet but scoopable. Add flour 1 tablespoon at a time to thicken the batter.
Looking for more summer recipes?
If you're looking for something savory, why not try out these roasted vegetable gyros?
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Zucchini Corn Fritters
- 2 cups coarsely shredded zucchini ~2 medium zucchini; see note #1
- ½ teaspoon plus ¼ teaspoon salt divided
- 1 cup frozen sweet corn kernels thawed; see note #2
- 2 cloves garlic minced
- ½ cup all-purpose flour
- ½ teaspoon paprika
- ⅛ teaspoon fresh ground black pepper
- 1 tablespoon fresh chopped basil
- 1 large egg whisked; or 1 flax egg, see note #3
- 1-2 tablespoons olive oil
- sour cream or Greek yogurt for topping
- Layer shredded zucchini in a single layer in a colander or fine mesh strainer. Sprinkle with ½ teaspoon salt and toss to combine. Let rest for 10 minutes. After 10 minutes, pat with a paper towel or clean hands to push excess water through the strainer.
- In a medium mixing bowl, stir together all ingredients except olive oil (zucchini, ¼ teaspoon salt, thawed corn, minced garlic, all-purpose flour, paprika, black pepper, basil, whisked egg), until a wet batter forms. Let rest for 5 minutes.
- Meanwhile, heat a large non-stick skillet over medium heat. Add 1 tablespoon olive oil or enough to coat the bottom of the pan. Once hot, use an ice cream or cookie scoop to portion out fritters onto the hot oil (or use a ¼ cup measure if you don't have a scoop). Pat the fritters with the back of a spatula to flatten.
- Cook until browned (about 2-3 minutes), then flip and cook the other side until browned. Don't flip until one side is truly browned or the fritters may not hold together.
- Enjoy immediately. Top with your choice of dairy or vegan sour cream or Greek yogurt. Sprinkle with additional paprika and basil for serving.
- Zucchini: 1 medium zucchini usually yields ~1 cup shredded zucchini. Shred zucchini to hashbrown size using a box grater.
- Corn: I use frozen sweet corn. Make sure to let it thaw for at least 30 minutes before using or zap in the microwave for a minute. Fresh corn and canned corn also work.
- Leftovers: Best enjoyed immediately, but leftovers can be refrigerated in a closed container for 3-4 days. Reheat on the stove over medium heat.
- Freezing: Freeze room temp fritters for up to 3 months in an airtight container. Reheat on the stove.
- Gluten-free option: Make this recipe gluten-free by using an equal amount of gluten-free all-purpose flour blend.
- Nutrition information does not include Greek yogurt or sour cream.
Author's note: This recipe was originally shared June 2019 and was updated June 2021 with new tips and a video. The recipe remains the same.