Zucchini Corn Fritters

If you’ve ever wondered how to turn two of summer’s best vegetables into pure delight, welcome. Zucchini corn fritters are your answer: golden, crispy rounds bursting with sweet corn and tender zucchini, lightly spiced, and perfect as a snack, side dish, or light meal. In this article, I’ll show you exactly how to make the best zucchini corn fritters, share tips, serving ideas, variations, FAQs, and more. Let’s fry up some summer magic.

Why You’ll Love These Zucchini Corn Fritters

• Combines sweet corn and zucchini for fresh, seasonal flavor
• Crispy outside, tender inside — the best texture contrast
• Easy to customize (add herbs, cheese, spices)
• Great as finger food, side, or even main for light meals
• A satisfying way to use up summer zucchini

Benefits & Highlights of Zucchini Corn Fritters

Nutritional & practical benefits

• Zucchini is low in calories, high in water and fiber
• Corn adds sweetness, texture, and a modest dose of fiber and vitamins
• Frying in moderate oil gives crispness without being overly heavy
• You can make them gluten-free by substituting flour with a GF blend
• They’re quick — about 15–20 minutes from start to finish

What makes a great zucchini corn fritter

• Proper draining of grated zucchini so fritters aren’t soggy
• A binding mix (egg + flour) that is just thick enough to hold shape
• A hot skillet/oil so fritters crisp instead of absorb oil
• Don’t overcrowd the pan — give each fritter room to crisp
• Serve immediately or re-crisp in the oven

Ingredients for Zucchini Corn Fritters

Here’s what you’ll need (makes ~12–14 fritters, depending on size):

• 2 medium zucchini (about 2 to 2½ cups grated)
• 1 cup fresh corn kernels (or thawed frozen, well-drained)
• 2 large eggs
• ¼ to ⅓ cup all-purpose flour (or gluten-free flour blend)
• ¼ cup finely chopped onion or scallion
• 1–2 cloves garlic, minced (optional)
• 2 tbsp fresh chopped herbs (parsley, chives, basil — optional)
• Salt & pepper to taste
• Pinch of cayenne or smoked paprika (optional)
• Olive oil or neutral oil for frying

Zucchini & Corn Prep Tips

How to grate and drain zucchini

1. Wash zucchini, trim ends, and grate (use a box grater or food processor)
2. Place grated zucchini in a bowl lined with paper towels or a clean kitchen towel
3. Sprinkle with a little salt, let rest 5 minutes
4. Squeeze out as much liquid as possible — this step is crucial so fritters don’t get watery

Corn tips

• If using fresh corn, cut kernels off the cob
• If using frozen corn, thaw and pat dry thoroughly
• For extra sweetness, you can sauté corn briefly to concentrate its flavor

How to Make Zucchini Corn Fritters

Step-by-step Instructions

1. Combine the base
   In a mixing bowl, whisk eggs, then add salt, pepper, and optional spices (cayenne, paprika).
2. Mix in zucchini, corn & aromatics
   Add the drained zucchini, corn kernels, onion, garlic, and herbs. Stir to combine.
3. Add the flour
   Sprinkle flour gradually, stirring until the mixture holds together enough to shape into fritters. You want a batter like a thick pancake batter or loose dough — not runny.
4. Heat the pan
   Warm a nonstick or cast-iron skillet over medium to medium-high heat. Add about 1 to 2 tablespoons oil (adjust as needed).
5. Form & fry
   Spoon ~2 tablespoons or desired amount of batter onto skillet, flattening slightly into a disc shape (about ¾ inch thick). Fry until golden brown and crisp on one side (~3–4 minutes), then flip carefully and cook the other side (~2–3 minutes). Repeat, adding more oil for subsequent batches.
6. Drain & keep warm (if needed)
   Transfer cooked fritters to a wire rack or plate lined with paper towels. To keep crisp while cooking rest, you can place them in a low oven (200 °F / 95 °C) for a few minutes.
7. Serve immediately
   These zucchini corn fritters taste best hot, crisp, and fresh.

Tips, Tricks & Expert Advice

• Do not skip draining the zucchini — excess moisture is the enemy of crispness
• If batter seems too wet, add a little more flour (1 tbsp at a time)
• If too thick, add a splash of milk or water
• Don’t overcrowd the pan — cook in batches
• Adjust heat as needed — too hot and the outside burns before inside cooks; too low and fritters absorb oil
• Use a slotted spatula for easier flipping
• For extra crisp, you can finish fritters in a 375 °F oven for 5 minutes

Serving Suggestions & Dip

Here are fun ways to serve your zucchini corn fritters:

• Dollop sour cream or Greek yogurt on top
• Serve with a simple herb yogurt sauce (yogurt + lemon juice + herbs + salt)
• Pair with a fresh salad (tomato cucumber, arugula)
• Sandwich them in buns for a fritter burger
• Serve alongside grilled meats or fish
• Add a drizzle of hot sauce, tzatziki, or salsa

Variations & Substitutions

Flavor tweaks

• Cheesy version: fold in ¼ cup grated cheddar, feta, or Parmesan
• Spicy version: add diced jalapeño or extra cayenne
• Herb-forward: more basil, dill, chives, or cilantro
• Gluten-free: replace all-purpose flour with GF mix or chickpea flour
• Vegan option: use a flax “egg” (1 tbsp flax + 3 tbsp water) + a bit more binding (e.g. chickpea flour)
• Add-ins: finely diced peppers, corn also roasted, or bits of cooked bacon

Shape & cooking method

• Make mini fritters (1 tbsp size) for appetizers or tapas
• Bake instead of fry (spray with oil, bake at ~400°F for ~15–20 minutes, flipping halfway)
• Air-fry version: preheat air fryer to 375 °F, spray fritters lightly, and cook ~8–10 minutes, flipping once

FAQs

Related recipes

Zucchini Lasagna with Ground Turkey.

Stuffed Zucchini Boats 

Zucchini Corn Fritters

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• Author: Jake
• Total Time: 20 minutes
• Yield: 12–14 fritters 1x
• Diet: Vegetarian

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Description

Golden, crispy zucchini corn fritters bursting with sweet corn and tender zucchini, lightly spiced and perfect as a snack, side dish, or light summer meal.

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Ingredients

Units USM Scale 1x2x3x

• 2 medium zucchini (about 2 to 2 1/2 cups grated)
• 1 cup fresh corn kernels (or thawed frozen, well-drained)
• 2 large eggs
• 1/4 to 1/3 cup all-purpose flour (or gluten-free flour blend)
• 1/4 cup finely chopped onion or scallion
• 1–2 cloves garlic, minced (optional)
• 2 tbsp fresh chopped herbs (parsley, chives, basil — optional)
• Salt & pepper to taste
• Pinch of cayenne or smoked paprika (optional)
• Olive oil or neutral oil for frying

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Instructions

1. Wash, trim, and grate zucchini. Sprinkle with salt, rest 5 minutes, then squeeze out excess liquid.
2. If using fresh corn, cut kernels off the cob; if frozen, thaw and pat dry.
3. In a bowl, whisk eggs with salt, pepper, and optional spices.
4. Add zucchini, corn, onion, garlic, and herbs. Stir to combine.
5. Gradually sprinkle in flour until mixture holds together like thick pancake batter.
6. Heat skillet over medium–medium-high heat, add oil.
7. Spoon ~2 tbsp batter per fritter, flatten slightly. Fry 3–4 minutes per side until golden and crisp.
8. Drain on paper towels or wire rack. Keep warm in low oven if needed.
9. Serve hot with yogurt dip, sour cream, or salsa.

Equipment

tablespoons

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Oven

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olive oil

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air fryer

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Notes

For best results, drain zucchini thoroughly. Adjust batter with extra flour if too wet or a splash of liquid if too dry. For extra crispness, finish in oven at 375 °F for 5 minutes.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Snack, Side Dish
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 1 fritter
• Calories: 95
• Sugar: 2g
• Sodium: 120mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg

Final thoughts

There you have it — a complete guide to making the very best zucchini corn fritters from scratch, with tips, variations, and serving ideas. Whether you serve them at a BBQ, brunch, or casual weeknight, they’ll bring crisp, veggie-forward joy to your table. Don’t forget to verify and insert relevant internal links from your Virile Recipes site (e.g. grilled zucchini salad, herbed yogurt dip) so this article connects well in your site structure.

Get your grater ready, squeeze that zucchini, heat the skillet — and enjoy those golden, crispy fritters.

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