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Zucchini & Corn Fritters - Crispy, Fresh, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 medium zucchini (about 450–500 g total)
  • 1 1/2 cups corn kernels (fresh, canned, or thawed frozen)
  • 2 large eggs
  • 1/2 cup grated parmesan or pecorino (optional but recommended)
  • 1/2 small onion or 2 scallions, finely chopped
  • 1 small garlic clove, grated or minced
  • 3/4 cup all-purpose flour (or 1:1 gluten-free blend)
  • 1/4 cup fine cornmeal (optional for extra crunch)
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika or chili flakes (optional)
  • Fresh herbs: 2 tablespoons chopped parsley, cilantro, or dill
  • Oil for pan-frying (avocado, canola, or light olive oil)
  • To serve: lemon wedges, plain yogurt or sour cream, hot sauce, or avocado

Method
 

  1. Prep the zucchini: Grate the zucchini on the large holes of a box grater. Sprinkle with a pinch of salt and let it sit in a colander for 10 minutes. Squeeze out as much liquid as you can using your hands or a clean kitchen towel. Dry zucchini = crisp fritters.
  2. Mix the dry ingredients: In a bowl, whisk flour, cornmeal, baking powder, salt, pepper, and smoked paprika or chili flakes.
  3. Build the batter: In a larger bowl, beat the eggs. Add grated zucchini, corn, onion or scallions, garlic, herbs, and parmesan. Stir to combine.
  4. Combine: Fold the dry ingredients into the zucchini mixture until just combined. If it looks too wet, add a tablespoon or two more flour. If too dry, splash in a tablespoon of milk or water. The mixture should be scoopable and hold together.
  5. Heat the pan: Add a thin layer of oil to a large nonstick or cast-iron skillet over medium heat. When the oil shimmers, it’s ready.
  6. Fry in batches: Scoop 2–3 tablespoons of batter per fritter into the pan. Flatten slightly with a spatula to about 1/2 inch thick. Cook 3–4 minutes per side, until deeply golden and crisp. Adjust heat as needed to prevent burning.
  7. Drain and season: Transfer cooked fritters to a paper towel–lined plate. Sprinkle with a little salt while hot to sharpen the flavor.
  8. Serve: Add a squeeze of lemon and a spoon of yogurt or sour cream. Finish with extra herbs or a dash of hot sauce if you like.