zucchini corn fritters

These Zucchini Corn Fritters are filled with juicy corn, cheddar cheese, fresh zucchini, and fried crispy to golden perfection!

Zucchini Corn Fritters

zucchini

butter

onion

corn

Tablespoon minced garlic

all purpose flour

cornmeal

cornstarch

salt

¼ teaspoon ground pepper

cheddar cheese

egg (large)

milk

Prepare the zucchini by grating and spreading over flat surface lined with paper towels. Place another layer of paper towels over zucchini and press to squeeze out excess moisture. Let sit 10 minutes and set aside.

In a frying pan over medium heat, melt butter and sauté onions, corn, and minced garlic 3-5 minutes until tender.

In a mixing bowl whisk together flour, cornstarch, salt, and pepper together.

Add in zucchini, onion and corn mixture, cheese, egg, and milk. Mix until combined into a thick batter.

In same frying pan (wiped out) heat oil (about ¼ inch deep) over medium heat. Spoon ¼ cup batter at a time into pan. Cook 3-4 fritters at a time for 3-4 minutes on each side until golden brown.

Lay on paper towels to drain excess oil and serve while warm.

These cheesy zucchini fritters with corn are the perfect easy snack and make a delicious breakfast/brunch served with bacon and eggs.

Cheesy Corn Zucchini Fritters

zucchini (cubed)

corn kernels

grated cheese

chives (finely chopped)

tbsp basil (finely chopped)

flour

tsp baking powder

tsp sugar

eggs

olive oil

Dice the zucchini and saute in a small splash of oil over medium-high heat until golden and cooked through. Season with salt and pepper. 

Combine the flour, sugar, salt and baking powder in a bowl and whisk well. In a separate bowl, whisk together the eggs, oil and milk.

Pour the wet ingredients into the dry and mix until just combined. Add the zucchini, corn, cheese and herbs and fold in. 

Heat approximately 1cm of oil in a pan set over medium heat.

Add spoonfuls of the batter and allow to cook for 1-2 minutes per side until golden brown and crisp.

Remove and allow to drain on paper towels. Serve with lemon slices.

The most amazing vegan zucchini and corn fritters you’ll ever have. Crispy, delicious and perfect with a salad or dipped into your favorite dip.

Vegan Zucchini and Corn Fritters

all-purpose flour (or whole grain)

¼ tsp black pepper

almond milk (or other nut milk)

½ cup zucchini (grated, squeezed and drained (about 2 medium-sized zucchini))

corn (kernels corn kernels))

jalapeño pepper (finely chopped)

garlic (minced)

scallions (diced)

parsley (or cilantro, chopped)

lime juice (or lemon juice)

Marinara sauce/vegan sour cream (to serve)

Grate 2 medium-sized zucchini (about 1 ½ cups) into a bowl or colander that is prepared with a clean dish towel or cheese cloth that is laid into it. Add a pinch of salt, and leave for 10 minutes. Take the edges of the towel (like you would a garbage bag), twist the top of the cloth over a sink or bowl until it squeezes the zucchini and drains the excess liquid. Try to squeeze as much liquid as you can.

Prepare the zucchini

Mix three tablespoons of water and one tablespoon of chia seeds or ground flax seeds in a small bowl. Let the mixture thicken for 5 minutes.

Make the chia egg

Mix the dry ingredients together. Add the chia egg, almond milk and olive oil and mix again with a whisk.

Add grated zucchini, corn kernels, finely chopped jalapeño, minced garlic, diced scallions and chopped parsley. Sprinkle with lime juice. Mix it all together.

Mix the batter

Heat up a pan to medium heat and place one or two tablespoons of oil into the pan.  Portion out one heaped tablespoon of batter per fritter and fry in batches over medium heat for about five minutes per side. Cover after flipping.

Fry the fritters

Serve the fritters with your favorite dip or salad (more serving suggestions below).

Serve

Zucchini and Corn Fritters are a quick and easy weeknight dinner option the whole family will enjoy.  These vegetarian fritters are made from healthy, everyday ingredients and are perfect served with veggies or a side salad.

Zucchini and Corn Fritters

Zucchini

Brown / Yellow Onion

Cheddar Cheese

Salt and Pepper

Self-Raising Flour

 Step 1

Grate the zucchini into a colander, salt and leave for 10 mins to drain in the sink.  Squeeze out extra moisture by wringing the shredded zucchini with your hands and placing it into a clean mixing bowl.

 Step 2

Add egg, corn, onion, cheese, salt and pepper to the mixing bowl and stir well to combine.

 Step 3

Sprinkle flour over the top (around the entire bowl, not just one spot) and mix until just combined.

 Step 4

Heat oil in frying pan on medium heat.  Place a heaping tablespoon of the mixture in the pan and flatten with the back of the spatula.

 Step 5

Repeat with the remaining mixture, cooking in batches without overcrowding the pan (I usually fit 4 fritters each batch).  Cook for 3-4 minutes each side until golden and crispy.  Serve immediately.

With little more than a few zucchini and a couple of ears of corn, you can be on your way to piping hot, crispy Zucchini Corn Fritters.

zucchini (about 3 medium zucchini)

granulated garlic or garlic powder

black pepper

eggs (lightly beaten)

corn kernels (cut off the cob, about 2 large ears)

green onions

olive oil or vegetable oil (for frying)

Line a bowl with a triple layer of paper towels. Grate the zucchini and place it in the bowl with the paper towels. Use the paper towels to squeeze as much liquid as possible from the shredded zucchini. (If the paper towels soak through and begin to tear, repeat with fresh paper towels, as needed.)

Discard the liquid and place a clean paper towel in the bowl. Transfer the squeezed zucchini to the bowl with the dry paper towel and let it rest for a few minutes.

Combine the flour, garlic, salt and pepper in a large mixing bowl. Whisk to combine. Add the eggs and whisk again. Add the drained zucchini, corn, and green onions. Stir to combine.

Heat about 2 tablespoons of oil in a large nonstick skillet over medium heat. When the oil is hot, scoop golfball sized scoops of the zucchini fritter mixture into the oil. (Approximately 3 tablespoons worth for each fritter.) Cook until golden brown, about 2 minutes. Flip them over and cook for 2 minutes more.

Transfer the fritters to a paper towel lined plate and repeat the process with the remaining oil and batter. Serve warm with sour cream, bang bang sauce, ranch dip, or marinara sauce.

Thank you so much for this recipe. 
I usually just cook, pretty successfully, without recipes. I mean I read them constantly but rarely follow one to the letter. But I did in this case, and so happy I did! Even my daughter who doesn't like zucchini loves these fritters. We just made them (I'm still eating) with grilled chicken, and they're perfect for using the best of late summer produce. I'm saving this one!

Delicious! I did sub half the flour for cornmeal and cooked in my my mini waffle maker.

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Cheesy Corn Zucchini Fritters

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Zucchini and Corn Fritters

Zucchini Corn Fritters

Top 5 zucchini corn fritters recipes from across the web

The most viewed zucchini corn fritters recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zucchini Corn Fritters

Cheesy Corn Zucchini Fritters

Vegan Zucchini and Corn Fritters

Zucchini and Corn Fritters

Zucchini Corn Fritters

The most viewed zucchini corn fritters recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine