Go Back

Zucchini Corn Fritters

Helen T. Patterson
Crispy zucchini and sweet corn come together in these easy fritters that cook in just minutes.
Perfect as a snack, side dish, or light meal, they’re fiber-rich, high in plant-based protein, and lightly fried for a golden crunch. Serve with your favorite dip or sauce for a satisfying bite every time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Snack
Cuisine American, Vegetarian
Servings 12 (fritters)

Equipment

  • Large mixing bowl (1)
  • Skillet or nonstick frying pan – 1
  • Grater – 1
  • Paper towels – multiple sheets
  • Measuring cups and spoons – as needed
  • Spatula (1)

Ingredients
  

  • 3 cups zucchini freshly grated (about 3 medium zucchini)
  • ½ cup all-purpose flour
  • ½ teaspoon granulated garlic or garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 large eggs lightly beaten
  • 2 cups corn kernels from 2 large ears
  • ⅓ cup green onions sliced
  • ¼ cup olive oil or vegetable oil for frying

Instructions
 

  • Prepare Zucchini for Frying: Start by washing the zucchini thoroughly under cold running water to remove any dirt.
    Trim the ends, then use a grater to shred the zucchini into fine pieces.
    Place the shredded zucchini into a large bowl lined with a triple layer of paper towels.
    Press down gently and squeeze the zucchini in batches to remove excess water.
    This step ensures your fritters remain crisp rather than soggy. If the paper towels become soaked, replace them with fresh layers and continue pressing.
    After squeezing, transfer the zucchini to a clean, dry paper towel and let it rest for a few minutes to absorb any remaining moisture.
  • Mix Dry Ingredients: In a separate large mixing bowl, combine the all-purpose flour, granulated garlic (or garlic powder), kosher salt, and freshly ground black pepper.
    Whisk the ingredients together until evenly distributed. This ensures that every bite of the fritter has balanced seasoning and flavor.
  • Incorporate Eggs: Create a small well in the center of your dry ingredients. Pour in the lightly beaten eggs and whisk together until smooth.
    The eggs act as a binder, helping the zucchini and corn hold together while cooking.
    Make sure the mixture is uniform and free of lumps for the best consistency.
  • Add Zucchini, Corn, and Green Onions: Gently fold the drained zucchini into the egg-flour mixture.
    Then add the fresh corn kernels and sliced green onions.
    Use a spatula or wooden spoon to carefully combine all ingredients, ensuring the corn and onions are evenly distributed.
    Avoid overmixing, which could make the fritters dense instead of light and airy.
    The mixture should hold together when scooped but remain slightly loose for easy frying.
  • Heat the Oil for Frying: Select a large nonstick skillet or frying pan and pour in approximately 2 tablespoons of olive oil or vegetable oil.
    Place the skillet over medium heat and allow the oil to warm until shimmering but not smoking.
    Properly heated oil is crucial for achieving golden, crispy fritters without sticking.
    You can test the oil by dropping a tiny pinch of batter into it; it should sizzle immediately.
  • Scoop and Shape Fritters: Use a small ice cream scoop or two spoons to portion out the batter, roughly the size of a golf ball (about 3 tablespoons each).
    Gently place each scoop into the hot oil, pressing slightly to flatten them into a round patty about ½-inch thick.
    Make sure not to overcrowd the pan, leaving enough space for each fritter to cook evenly on all sides.
  • Fry Until Golden Brown: Cook the fritters for approximately 2 minutes on one side, or until they turn a beautiful golden brown.
    Carefully flip each fritter using a spatula and cook for an additional 2 minutes on the other side.
    Keep an eye on the heat—medium is ideal, as too high a temperature can burn the exterior while leaving the inside undercooked.
    Adjust the heat slightly if needed to maintain even browning.
  • Drain Excess Oil: Once cooked, transfer the fritters to a plate lined with paper towels.
    The towels will absorb any extra oil, keeping the fritters light and crispy. Allow them to rest for a minute before serving.
    Repeat the frying process with the remaining batter, adding more oil to the pan as necessary.
  • Serve and Enjoy: Serve your zucchini corn fritters immediately while warm.
    They pair wonderfully with sour cream, ranch dressing, bang bang sauce, or a simple marinara dip.
    These fritters are also versatile for meal prep and can be enjoyed as a snack, appetizer, or side dish with lunch or dinner.
    Garnish with extra green onions or fresh herbs for added flavor and presentation.
  • Optional Storage and Reheating: If not consuming immediately, let the fritters cool completely and store them in an airtight container in the refrigerator for up to 3 days.
    Reheat in a skillet over medium heat to restore crispiness or in an air fryer for a few minutes.
    Avoid microwaving, which can make them soft or soggy.

Notes

  • Always squeeze the zucchini thoroughly. Removing excess moisture ensures your fritters stay crispy rather than soggy.
  • Use fresh corn for the best natural sweetness and texture, but frozen corn can work if thawed and drained properly.
  • Keep cooked fritters on a paper towel-lined plate to drain extra oil for a lighter finish.
  • Avoid overcrowding the skillet when frying; this allows each fritter to cook evenly and maintain a golden crust.
  • The batter should hold together but remain slightly loose—overmixing can make the fritters dense.