Zucchini Corn Fritters

Name: Zucchini Corn Fritters
Prep time: 10 min
Cook time: 5 min
Total time: 30 min
Ingredients: 2 cups coarsely shredded zucchini (~2 medium zucchini; see note #1); 1/2 teaspoon plus 1/4 teaspoon salt (divided); 1 cup frozen sweet corn kernels (thawed; see note #2); 2 cloves garlic (minced); 1/2 cup all-purpose flour; 1/2 teaspoon paprika; 1/8 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)

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These crispy zucchini corn fritters are an easy way to add healthy veggies to your summer meal. Ready in under 30 minutes and perfect as as an appetizer, side or snack!

Four zucchini fritters stack on top of each other with a dollop of sour cream on top

Zucchini fritters and corn fritters are great on their own. Combine the two together for a sweet, flavorful fritter that will make you wish it was summer year round!

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Recipe features

dietary-features: vegetarian, soy-free, nut-free, vegan optional and gluten-free optional
quick & easy: ready in less than 30 minutes using 10 ingredients
easy to customize: add cheese, double the batch, freeze for later, etc.
great way to use up zucchini in the summer!

What you'll need

Labeled ingredients used to make fritters

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 also works. 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.

Step by step instructions

Large zucchini being shredded on a metal box grater on a wooden cutting board

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 water-y. The goal is zucchini the size of hashbrown shreds or farm-style shredded cheese.

Coarsely grated zucchini in a plastic colander

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.

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.

Let rest for 10 minutes, then use paper towels or clean hands to push water out through the strainer.

Left image shows ingredients for in a glass bowl. Right photo shows wooden spoon mixing ingredients together.

Make the fritter batter by mixing together all of the remaining ingredients except for the oil. The batter should be relatively wet and easily scoopable.

Zucchini corn fritters before and after flipping on a skillet

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 once completely golden and cooked through on one side, about 2-3 minutes. Cook fritters in batches if needed.

Recipe FAQ and expert tips

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.
Make it cheesy: Kick things up a notch by adding ¼ cup shredded parmesan or mozzarella cheese to the fritter batter. This makes them 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.

Can I make this recipe vegan?

Yes, just use 1 flax egg in place of a whisked egg. Make a flax egg by whisking together 1 tablespoon ground flaxseed with 3 tablespoons water. Let rest 5 minutes before using.

Can you freeze cooked fritters?

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.

Can I make this recipe gluten-free?

I haven't tested it myself but you should be able to use a gluten-free all purpose flour blend in place of wheat flour.

How do I keep fritters from crumbling?

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.

How long do these keep?

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.

How do you fix soggy fritters?

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.

Gold fork cutting into a bite of zucchini corn fritter

Looking for more summer recipes?

You can use up extra zucchini with these vegan zucchini banana muffins or vegan zucchini bread.

If you're looking for something savory, why not try out these roasted vegetable gyros?

Did you make this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comment section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, Facebook, and Pinterest or sign up for my newsletter!

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.