These zucchini and corn fritters are full of fresh flavors, and they make a delicious summer appetizer or side dish. You'll need fresh zucchini, sweet corn, dill, and a few pantry staples to make this tasty dish.
These zucchini fritters are great when served hot, but they also taste delicious cold, straight from the fridge, even the next day.
Zucchini fritters are one of my favorite ways to enjoy this summer vegetable. My mom used to make the same recipe but without the corn and cheese, and we used to call them pancakes.
I think that sweet corn kernels and cheese make the fritters even better, adding some savory and sweet taste to them.
If you love fritters, try our potato crispy fritters, zucchini fritters with haloumi cheese, Ukrainian deruny fritters, cabbage fritters.
Other favorite ways we enjoy zucchini are air fryer zucchini fries, chocolate chips zucchini bread.
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Frequently asked questions
To make zucchini and corn fritters, start by grating zucchini and squeezing some liquid out of it. Then, combine it with corn, egg, shredded cheese, flour, baking powder, salt and seasonings. Cook them on a skillet, for 4-5 minutes on each side or until golden brown.
Zucchini corn fritters pair well with grilled or baked chicken, steak, salmon, and more. You can also serve them with sour cream or a light yogurt-based dip.
Yes, you can freeze zucchini corn fritters. Allow them to completely cool down, pack them in a freezer-safe bag or container, and freeze for up to 3 months. Reheat them in the oven or air fryer with some cooking oil spray on top to crisp them up.
Yes, you can use frozen, canned, or fresh corn to make fritters. If using frozen corn, thaw it and pat it dry with paper towels before adding it to the fritter batter.
Ingredients needed
Here is the list of ingredients that you will need to make zucchini corn fritters.
You can find the quantities in the recipe card at the end of this post.
- Zucchini: the star of the recipe. I used green zucchini, but yellow squash work too.
- Corn: I used canned sweet corn. You can use fresh or frozen ones too.
- Egg and flour: these two will bind and hold the fritters together.
- Shredded cheese: I used mozzarella. You can use any kind of shredded cheese.
- Dill: adds fresh flavor. You can also add parsley or chives.
- Seasonings: you will need salt, garlic powder, onion powder, and black pepper.
How to make zucchini and corn fritters
Here, you will need a grater box, a large bowl, and a frying pan.
Shortcut: you can use a food processor to grate the zucchini, especially if you are making a large batch.
- Grate zucchini: grate zucchini on the coarser side of your box grater. Add it to the large bowl and sprinkle with ½ teaspoon of salt.
- Drain zucchini: In about 5-10 minutes squeeze the zucchini drain any liquid.
- Make the batter: add corn, egg, shredded cheese, flour, baking powder, and spices. Mix everything with the spoon.
- Cook: Using a spoon, add the batter to the skillet, forming the pancake shape fritters. Fry the fritters on each side for about 4-5 minuets or until golden brown. Repeat the process with the rest of the batter.
Practical tip: To keep the fritters warm, place them in a preheated to 200-250°F oven, while you are cooking the rest of them.
Expert Tips and Storage
- If the fritters falls apart, add more flour to the batter.
- Cook them in two skillets at a time to speed up the cooking process.
- If using frozen corn, make sure to thaw and drain it.
- Store them in an airtight container for up to 3 days in the fridge.
Serving ideas
We enjoy dipping them in sour cream mixed with fresh dill. If you have time, I recommend trying our lemon and yogurt sauce with fresh mint.
Zucchini fritters are one of those foods you can enjoy as a snack, appetizer, or even a light meat.
We also enjoy them for breakfast.
They even taste great cold, making a good option for school lunches.
As a side dish, they pair well with baked BBQ chicken, meatloaf, baked chicken tenders, or chicken meatballs.
📖 Recipe
Easy Zucchini And Corn Fritters
Equipment
- 1 Box grater
- 1 large bowl
- 1 non stick frying pan
Ingredients
- 2 medium zucchini about 1 ½ cups grated
- 1 cup canned sweet corn kernels, drained canned, fresh or frozen (thawed)
- ½ cup shredded mozzarella cheese
- 1 egg
- ¼ cup all-propose flour or more as needed
- 1 tablespoon chopped fresh dill
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ black pepper
- 1 tablespoon olive oil as needed
Instructions
- Using the coarse side of your box grater, grate 2 medium zucchini into a large bowl. Stir in there ½ teaspoon salt. Let it sit for about 5 minutes. Squeeze out and discard he liquid from zucchini and from the bowl.
- Add 1 cup canned sweet corn kernels, drained, ½ cup shredded mozzarella cheese , 1 egg, ¼ cup all-propose flour , 1 tablespoon chopped fresh dill, ½ teaspoon baking powder, ¼ teaspoon garlic powder, ¼ black pepper . Mix it all well with a spoon.
- Heat 1 tablespoon olive oil in a frying pan over medium heat. Add a heaping spoon of zucchini fritters mixture, flattening the top with a spoon to form a round shape. Add 4-5 fritters at a time not to overcrowd the pan. Fry the fritters for about 4-5 minutes over medium heat. Flip them over and cook for another 4-5 minutes on until well browned on both sides. Remove them from the pan and repeat the process with the remaining batter. You can add more oil between the batches as needed.
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