Zucchini & Corn Fritters – Crispy, Fresh, and Easy
Crispy on the outside, tender in the middle, and packed with sweet corn and fresh zucchini—these fritters are the kind of recipe you’ll want on repeat. They come together fast, taste great hot or at room temperature, and work for breakfast, lunch, or a simple snack. Top them with a dollop of yogurt or avocado, or tuck them into a wrap for a quick meal.
If you’ve got a couple of zucchini on the counter and a can of corn in the pantry, you’re halfway there.
Ingredients
Method
- 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.
- Mix the dry ingredients: In a bowl, whisk flour, cornmeal, baking powder, salt, pepper, and smoked paprika or chili flakes.
- Build the batter: In a larger bowl, beat the eggs. Add grated zucchini, corn, onion or scallions, garlic, herbs, and parmesan. Stir to combine.
- 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.
- 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.
- 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.
- Drain and season: Transfer cooked fritters to a paper towel–lined plate. Sprinkle with a little salt while hot to sharpen the flavor.
- 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.
What Makes This Recipe So Good
- Crunchy edges, soft centers: A quick pan-fry gives you the perfect texture contrast in every bite.
- Flexible and forgiving: Use fresh or canned corn, whole-wheat or all-purpose flour, dairy or non-dairy—this recipe adapts.
- Balanced flavor: Zucchini keeps it light and moist, while corn adds sweetness and pops of texture.
- Meal-prep friendly: The batter can rest, and the fritters reheat well. Great for snacks and lunchboxes.
- Budget-friendly: Simple ingredients with big flavor and minimal prep time.
Shopping List
- 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
Instructions
- 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.
- Mix the dry ingredients: In a bowl, whisk flour, cornmeal, baking powder, salt, pepper, and smoked paprika or chili flakes.
- Build the batter: In a larger bowl, beat the eggs. Add grated zucchini, corn, onion or scallions, garlic, herbs, and parmesan. Stir to combine.
- 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.
- 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.
- 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.
- Drain and season: Transfer cooked fritters to a paper towel–lined plate. Sprinkle with a little salt while hot to sharpen the flavor.
- 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.
How to Store
- Fridge: Cool completely, then store in an airtight container for up to 4 days.
Place parchment between layers to prevent sticking.
- Freezer: Freeze in a single layer on a baking sheet. Once solid, transfer to a freezer bag for up to 2 months. Reheat from frozen.
- Reheat: Use a 375°F (190°C) oven or air fryer for 6–10 minutes until hot and crisp.
A dry skillet works too. Avoid microwaving if you want to keep the crunch.
- Batter storage: The batter can rest in the fridge for up to 12 hours. Stir before cooking; add a splash of water if it thickens too much.
Health Benefits
- Veggie-forward: Zucchini is low in calories and a good source of vitamin C and potassium.
It adds volume and moisture without heavy ingredients.
- Fiber and antioxidants: Corn brings fiber and carotenoids like lutein and zeaxanthin, which are linked to eye health.
- Protein options: Eggs and cheese add protein for better satiety. You can increase protein with a yogurt-based dip or by adding crumbled feta or cooked beans to the batter.
- Balanced energy: A mix of veggies, protein, and carbs makes these fritters satisfying without feeling heavy.
What Not to Do
- Don’t skip draining the zucchini. Excess water makes the batter soggy and the fritters fall apart.
- Don’t overcrowd the pan. You’ll drop the oil temperature and lose that golden crust.
- Don’t crank the heat too high. The outside will burn before the inside cooks through.
- Don’t overmix the batter. Stir just until the flour disappears to keep the fritters tender.
- Don’t use overly large zucchini without seeding. Big zucchini can be watery and seedy; scrape out large seeds before grating.
Recipe Variations
- Cheesy Fritters: Add 1/2 cup shredded sharp cheddar or crumbled feta. Reduce added salt if using feta.
- Gluten-Free: Use a 1:1 gluten-free flour blend and keep the cornmeal.
The texture stays crisp.
- Herb-Lemon Boost: Add zest of 1 lemon and a handful of chopped dill or parsley for brightness.
- Spicy Southwest: Stir in 1 diced jalapeño (seeded), 1/2 teaspoon cumin, and cilantro. Serve with lime crema.
- Protein Punch: Fold in 1/2 cup cooked, finely chopped shrimp or flaked salmon. Pan-fry as directed.
- Baked Option: Drop mounds of batter on a greased, preheated sheet pan.
Flatten and bake at 425°F (220°C) for 12–15 minutes, flipping halfway. Brush with a little oil for better browning.
- Vegan Swap: Replace eggs with 2 tablespoons ground flax mixed with 6 tablespoons water (rest 10 minutes). Add 2 tablespoons nutritional yeast for savory depth.
FAQ
How do I keep my fritters from getting soggy?
Squeeze the zucchini very well and cook over medium heat so the interior cooks through as the outside crisps.
Drain fried fritters on paper towels and avoid stacking while hot. Reheat in the oven or air fryer to restore crunch.
Can I use frozen corn?
Yes. Thaw and pat dry to remove excess moisture.
If the kernels are large, roughly chop a handful for better binding.
What oil is best for frying?
Use a neutral, high-heat oil like avocado, canola, or grapeseed. Light olive oil works too. Avoid extra-virgin olive oil for frying since it smokes at lower temperatures.
Why are my fritters falling apart?
They’re likely too wet or undercooked.
Add a tablespoon of flour to firm up the batter, make sure the pan is properly hot, and give each side enough time to set before flipping.
Can I make the batter ahead of time?
Yes, up to 12 hours. Keep it covered in the fridge. If it thickens as it rests, loosen with a splash of water or milk before frying.
What should I serve with these?
They pair well with a simple green salad, sliced tomatoes, or a poached egg.
For sauces, try lemony yogurt, tzatziki, chipotle mayo, or salsa verde.
Do I need the cheese?
No, but it adds savory depth and helps with browning. If skipping, add an extra pinch of salt and a squeeze of lemon when serving.
In Conclusion
Zucchini & Corn Fritters are simple, versatile, and endlessly tasty. With a quick grate, a handful of pantry staples, and a hot skillet, you get golden bites that work at any time of day.
Keep the method in your back pocket, change up the herbs and spices, and make it your own. A squeeze of lemon and a spoon of yogurt on top? That’s the sweet spot.
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