There’s something downright irresistible about Corn Zucchini Fritters—those golden, crispy-on-the-outside, tender-on-the-inside rounds that somehow disappear from the plate faster than you can say “fresh summer produce.” With vibrant zucchini, sweet pops of corn, and a whisper of fresh herbs, these fritters deliver big on flavor while staying refreshingly simple. Whether you’re making them as a snack, a side, or even the star of a lunch plate, you’ll find these are a celebration of summer’s bounty in every bite.

Corn Zucchini Fritters Recipe - Recipe Image

Ingredients You’ll Need

These Corn Zucchini Fritters rely on a handful of everyday ingredients, each one playing a starring role for taste, texture, and a pop of color. You probably already have most of these on hand, but together, they turn a pile of veggies into a crave-worthy treat.

Zucchini: Grated and well-drained, it gives the fritters their soft interior and delicate green flecks.
Corn kernels: Sweet corn adds irresistible bursts of flavor and a little crunch—fresh, frozen, or canned all work.
Green onions: Their gentle bite brightens up the whole batch; slice them extra thin for even flavor.
Fresh parsley or cilantro: A handful of herbs lifts the flavor and adds lovely green color.
Eggs: Two large ones help bind everything together and give structure.
All-purpose flour: The base for your batter; switch to a gluten-free blend if you like!
Parmesan cheese: Adds a savory hint and promotes golden browning—don’t skip it.
Garlic powder: Just enough for background warmth without overpowering the fresh veggies.
Salt: Enhances all the vibrant vegetable flavors—every fritter needs it.
Black pepper: A touch for mild heat and aromatic depth.
Baking powder: This gives your fritters a little lift and keeps them tender.
Olive oil or vegetable oil: For frying; use enough to get those edges perfectly crisp.

How to Make Corn Zucchini Fritters

Step 1: Prep Your Zucchini and Corn

Start by grating your zucchini onto a clean towel or a sturdy paper towel, then gather up the cloth and squeeze out as much liquid as possible. This step is key for fritters that hold together and crisp beautifully. If you’re using frozen corn, make sure it’s fully thawed and thoroughly patted dry to avoid excess moisture sneaking into your batter.

Step 2: Mix the Batter

In a large mixing bowl, combine the well-drained zucchini, corn kernels, sliced green onions, chopped parsley or cilantro, eggs, flour, Parmesan cheese, garlic powder, salt, pepper, and baking powder. Use a sturdy spoon or spatula to stir until everything is perfectly blended and the mixture looks thick enough to hold its shape when spooned up.

Step 3: Shape and Fry the Fritters

Heat a generous slick of olive or vegetable oil in a large nonstick skillet over medium heat. When it’s shimmering, drop in 2 to 3 tablespoons of batter per fritter, spaced a little apart. Flatten the mounds slightly with the back of a spatula for that classic fritter shape. Cook each side for about 2 to 3 minutes, until the edges turn golden and crispy. Don’t rush—patience gives you the best crunch!

Step 4: Drain and Finish

Transfer the finished fritters to a plate lined with paper towels so any excess oil can drip away. Continue frying in batches, adding more oil as needed, until you’ve used up all the batter. Each batch fills your kitchen with the happiest sizzle, hinting at how yummy these will be.

Step 5: Serve and Enjoy

Serve your Corn Zucchini Fritters warm, piled up on a platter with your favorite dipping sauce. They’re especially wonderful with a spoonful of sour cream, some thick Greek yogurt, or even a tangy squeeze of lemon for a zesty finish.

How to Serve Corn Zucchini Fritters

Garnishes

A classic dollop of sour cream or Greek yogurt brings cool, creamy contrast to the fresh, crispy fritters. Sprinkle on a little extra parsley or cilantro for color, or a few twists of black pepper to dial up the flavor. A wedge of lemon on the side invites a bright squeeze for those who love a citrusy finish.

Side Dishes

Corn Zucchini Fritters shine alongside light summer salads—think juicy tomatoes, crisp cucumbers, and crumbled feta. They also love to be paired with a simple green salad dressed in lemony vinaigrette, or served next to grilled chicken, roast salmon, or even a hearty bowl of tomato soup.

Creative Ways to Present

Feeling playful? Stack your fritters high and skewer them with cocktail sticks for a crowd-friendly appetizer platter. Tuck them into sandwiches with avocado and crunchy greens, or top with poached eggs for a brunch twist. For kids and party-goers, cut them into strips for easy dipping—just watch how quickly they disappear!

Make Ahead and Storage

Storing Leftovers

Let any leftover Corn Zucchini Fritters cool completely, then store them in an airtight container in the fridge for up to three days. Layer with parchment or wax paper to prevent sticking. A quick stay in the fridge won’t dull their flavor—in fact, they make a fantastic next-day snack!

Freezing

Corn Zucchini Fritters are also freezer-friendly! To freeze, lay cooked and cooled fritters on a baking sheet and freeze until solid, then transfer to zip-top bags or a freezer container for up to two months. This way, you always have a batch on hand for speedy meals or surprise guests.

Reheating

For best results, reheat leftovers in a preheated oven or air fryer at 350°F for about 6–8 minutes, flipping once. This revives their crunchy exterior while keeping the inside moist and tender. The microwave works in a pinch, but it will soften their crisp edges.

FAQs

Can I make Corn Zucchini Fritters gluten-free?

Absolutely! Just swap the all-purpose flour for your favorite gluten-free blend. The flavor and texture turn out just as delicious, and it’s a super simple substitute—no other adjustments needed.

Can I use frozen or canned corn instead of fresh?

Yes, both frozen (thawed and drained) or canned (well-drained) corn work beautifully in Corn Zucchini Fritters. The key is making sure there’s no extra moisture, so pat your corn dry before adding to the batter.

Do I have to peel the zucchini?

No peeling required! The skin of zucchini is thin, tender, and packed with nutrients. Plus, it adds color and a touch of texture to your fritters. Just give your zucchini a good rinse and you’re ready to go.

What’s the best oil for frying?

Either olive oil or a mild vegetable oil does the job. If you want extra crispiness, a high-heat oil like sunflower or canola is a great choice. Use enough to shallow-fry the fritters for that golden, irresistible edge.

Can I make the batter in advance?

It’s best to fry the fritters soon after mixing, as zucchini tends to release more liquid the longer it sits. If you do prep ahead, store the batter separately from the flour and eggs, then combine them right before cooking for optimal results.

Final Thoughts

If you’re craving something hearty, wholesome, and just plain fun to eat, you’ve got to give these Corn Zucchini Fritters a try. They’re simple, totally adaptable, and always the first thing to vanish from any table. Whip up a batch and see just how impossible they are to resist—you might even find yourself making a second round before you know it!

Corn Zucchini Fritters Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 30 minutes
Yield: 8 fritters 1x
Diet: Vegetarian

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Description

These Corn Zucchini Fritters are a delicious way to enjoy the flavors of summer. Packed with fresh zucchini, sweet corn, and savory Parmesan, these crispy fritters make a perfect appetizer or side dish.

Ingredients

Scale

Zucchini Fritters:

1 cup grated zucchini (excess moisture squeezed out)
1 cup corn kernels (fresh, canned, or frozen and thawed)
2 green onions (thinly sliced)
¼ cup chopped fresh parsley or cilantro
2 large eggs
½ cup all-purpose flour
¼ cup grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon baking powder
olive oil or vegetable oil (for frying)

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Instructions

Prepare the Fritter Batter: In a large bowl, combine grated zucchini, corn, green onions, parsley, eggs, flour, Parmesan, garlic powder, salt, pepper, and baking powder. Stir until the mixture is evenly combined and thick.
Cook the Fritters: Heat oil in a skillet over medium heat. Drop batter into the pan, flatten slightly, and cook for 2–3 minutes per side until golden brown. Drain on paper towels.
Serve: Enjoy warm with sour cream, Greek yogurt, or a squeeze of lemon.

Notes

To remove excess moisture from zucchini, place grated zucchini in a clean towel and squeeze tightly.
For a gluten-free version, use all-purpose gluten-free flour.
These fritters reheat well in the oven or air fryer.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer, Side Dish
Method: Stovetop
Cuisine: American