These easy Zucchini Corn Fritters require just 7 ingredients and are ready in minutes. Small fried patties with zucchini, corn, cheddar, and cornmeal cook quickly for a savory appetizer, side dish, or snack. Serve them with chipotle aioli for extra flavor!
Wanna hear the great news? These Zucchini Corn Fritters are the perfect excuse to use up the extra zucchini you have in your garden!
Zucchini is a fun vegetable you can bake into bread, turn into noodles, or fry in fritters! In fact, when the fritters are formed, they fry in minutes and transform into these cute stacks of golden brown deliciousness. Plus, they’re completely vegetarian!
- Each fritter is packed with both corn and zucchini.
- Crispy on the outside and tender on the inside.
- Perfect for dipping in chipotle aioli or avocado mayo.
- Zucchini - Once it’s grated, squeeze as much moisture from the zucchini as possible (learn how to do this below). This keeps the fritters crispy.
- Corn - Use thawed and dried frozen corn or add more flavor by grilling ears of corn instead.
- All purpose flour - The base of the batter. Use almond flour to make gluten free fritters!
- Cornmeal - Masa harina should work too. Just don’t use corn flour.
- Cheddar cheese - The cheese melts as it cooks in the fritter, giving each bite a gooey stretch. You CAN use vegan cheddar cheese if you want to keep these dairy-free.
- Eggs - To keep the fritters from falling apart.
- Chili powder - For some kick and a nice smoky flavor.
Step 1: Drain the zucchini. Grate the zucchini over some paper towels or cheese cloth. Gather it up and squeeze out as much moisture as you can. Transfer the zucchini to a large bowl.
Step 2: Make the fritter batter. Add the remaining ingredients to the bowl with the zucchini and use a rubber spatula to stir so everything is combined.
Step 3: Form the fritters. Scoop a little batter into your hands and form the mixture into balls. Press down to form them into small fritters.
Step 4: Fry the fritters. Heat some oil in a large skillet and fry a few fritters at a time on both sides.
Expert tips and tricks
- If your zucchini fritters are looking a little soggy, it’s probably because you didn’t squeeze enough liquid from the grated zucchini.
- Another way to remove the excess liquid from the grated zucchini is to place it in a colander in the sink and sprinkle salt over top. After 10 minutes, squeeze out the rest of the liquid with your hands and you’re done!
- Give the fritters a kick by adding a diced jalapeño, poblano pepper, or a pinch of cayenne to the batter.
Can fritters be baked instead?
Absolutely! Follow the instructions over at my baked zucchini fritter recipe.
Can zucchini fritters be made gluten free?
They sure can. Just swap the all purpose flour for almond flour or a gluten free all purpose flour.
Can they be made vegan?
You can try substituting the egg for one flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) but the fritters may crumble slightly. Also, replace the cheese with a vegan cheddar or nutritional yeast instead.
What goes well with zucchini and corn fritters?
Almost anything, really. I like to serve a few Mexican-inspired dishes on the side, like chipotle chicken tacos, stuffed peppers, or fajitas, for added flair. You can also serve them as an appetizer before bringing your main dish to the table!
I recommend eating the fritters fresh so they’re extra crispy and hold their shape. If you have leftovers or are looking to save time, they can be stored away:
- Refrigerator: Keep the cooled leftovers in a sealed container or individually wrapped in plastic. The fritters should stay fresh for 1 or 2 days.
- Freezer: Place the cooked and cooled fritters in a plastic bag or wrap them individually in plastic and freeze for up to 1 week.
It’s best to reheat them in a skillet over medium heat so they can crisp up, but warming them in a 350ºF oven should work as well.
More summery zucchini recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Zucchini Corn Fritters
- 1 cup zucchini grated, moisture squeezed out
- 1 cup frozen corn thawed
- ½ cup all purpose flour
- ½ cup cornmeal
- ¼ cup shredded cheddar cheese
- 1 egg
- ½ teaspoon chili powder
- ½ teaspoon salt
- 1 tablespoon olive oil
- Grate zucchini over top of a few paper towels or cheese cloth, then squeeze out the moisture as best you can; transfer the zucchini to a large bowl.
- Next, add all of the remaining ingredients EXCEPT the olive oil to the bowl and use a rubber spatula to stir so that everything is combined.
- Use your hands to form the mixture into balls, then press down to form them into patties/fritters. You should end up with 7-9 fritters depending on the size.
- Next, heat the olive oil in a large skillet over medium-high heat, then place the fritters into the skillet and cook them for 2 minutes. Flip them over and use your spatula to flatten them out a bit more. Reduce heat to medium-low, cover the skillet and continue cooking for 2-4 more minutes or until they're warmed through and golden brown on the outside.