These crispy zucchini corn fritters are an easy way to add seasonal veggies to your summer meal. Perfect as an appetizer, side or snack.
Oh, I am so ready for summer recipes! Some of the best recipes come out during the summertime, thanks to fresh produce and barbecues. Coleslaw, all things barbecue, crispy zucchini corn fritters…
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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Tips and tricks
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.
Removing excess water from the zucchini is key to a crispy fritter. It also prevents them from falling apart during the cooking process.
To do this, line a colander or fine mesh strainer with shredded zucchini. Sprinkle with 1/2 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.
If your zucchini is still quite moist you can add additional flour to hold things together. Some zucchinis are just juicier than others!
Recipe notes
These fritters are easy to make and require only a few ingredients, but there are few things to keep in mind while cooking:
- Use flax seed to make vegan or an egg if that’s what you have on hand. Add 1 egg instead of 1 tablespoon flax seed + 1 tablespoon water. You will still want to let the mixture rest for 5 minutes after mixing.
- Although best enjoyed immediately, you can refrigerate or freeze for later. When ready to use, reheat fritters on a skillet over medium heat until crispy on both sides.
- To avoid fritters falling apart, don’t flip them until completely browned. Re-oil pan as needed if you find that they aren’t browning well.
- Make gluten free by replacing all-purpose flour with a gluten-free all-purpose flour blend.
- Kick things up a notch by adding 1/4 cup shredded parmesan or mozzarella cheese to the fritter batter. This makes them extra crispy and flavorful!
Serving ideas
These corn fritters are great to as a side to share at gatherings with family and friends. I also like enjoying them as a snack dipped in a bit of salsa or sour cream.
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 (with zucchini) or one of my favorite summer recipes:
- Balsamic Cherry Tomato Pasta Bowl
- Balsamic Cherry Tomato Galette
- Vegan Black Eyed Pea Soup
- Avocado Pesto Pasta
Zucchini Corn Fritters
Ingredients
- 2 cups coarsely shredded zucchini (from 1 pound zucchini, or 2 medium zucchinis)
- 1/2 teaspoon coarse salt
- 1 cup sweet corn kernels
- 2 cloves garlic minced
- 1/2 cup all-purpose flour
- 1/4 teaspoon paprika
- 1/8 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 1 tablespoon fresh chopped basil
- 1 tablespoon ground flax seed
- 1 tablespoon water
- 1 tablespoon olive oil
Instructions
- Layer zucchini in a single layer in a colander or fine mesh strainer. Sprinkle with 1/2 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, until a batter forms. Let rest for 5 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Use an ice cream or cookie scoop to portion out fritters onto the hot oil (or use a 1/4 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.
- Top with your choice of dairy or vegan sour cream or Greek yogurt. Sprinkle with additional paprika and basil for presentation.
Notes
- When corn is not in season, I cook frozen sweet corn kernels according to freezer package instructions, then let cool down before adding to the fritter mixture. Fresh sweet corn can also be used. Canned corn can be used but make sure to remove excess liquid before adding to mixture.
- Calorie information does not include greek yogurt or sour cream.
Jocelyn
Oh so delicious!
Cassidy Reeser, RDN, LD
Thank you!