A simple and delicious way to enjoy your summer veggies. With just a handful of basic everyday ingredients, you can whip up these crispy fritters in no time. It's a versatile recipe that can be served as a tasty appetizer, a side dish, or even a light main course.
Appetizer, brunch or light lunch
Fritters are the answer to an overflowing abundance of Summer zucchini and sweet corn.
They're super simple, require basic ingredients and are ready in ten minutes.
- Quick and easy: with just a handful of basic ingredients and a simple preparation process, you can whip up fritters in no time, making them ideal for busy days.
- Crowd-pleasing: and we mean everyone, including picky eaters and kids. Who doesn't love a fritter or finger food? Whether you're hosting a party, potluck, casual get-together or family dinner, these zucchini and corn fritters are sure to earn you compliments.
- Budget-friendly: this dish won't break the bank. It's an affordable option, especially if you have access to fresh zucchinis and corn during their peak season.
- Versatile: they can be served as a side dish, light meal with a bowl of soup or a salad, snack for movie night or appetizer. The recipe is adaptable, allowing you to add spices, herbs, seasonings or cheese.
I love to serve them for brunch or lunch with an aioli with roasted garlic or a Sriracha aioli for a spicy dip.
If you still have zucchini and want to bake something, check out our sweet zucchini recipes.
FAQ
When fritters don't stick together and are hard to flip, the batter might have too much liquid and/or the oil might not be hot enough. Ensure that the zucchini is adequately drained of excess moisture to help the fritters hold their shape during cooking. Grate them at the last moment to prevent them from releasing liquid.
Soggy fritters usually happen when the zucchini releases too much liquid (because it was grated in advance or the batter was left waiting) or the pan is not hot enough. They will absorb too much oil and be rubbery.
Yes, you can. Use it instead of or in addition to flour, substituting half of it. It makes the fritters crispy, that's why it's used in fried food coating batters.
Ingredient list
- Zucchini:
- Corn: fresh shucked or frozen (thawed) can be used. Canned corn is also an option if the other two are not available.
- Onion:
- All-purpose flour.
- Salt.
- Egg: fresh, large.
- Garlic powder.
- Spices: we use coriander and a pinch of cumin, but feel free to omit them or add others.
- Fresh parsley.
- Vegetable oil.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations & substitutions
There are many iterations to this recipe. These are some of our favorites.
- Cheesy: add shredded cheddar, mozzarella, gouda, swiss or parmesan cheese to the fritter mixture. Each cheese will add a different flavor and texture.
- Spicy: incorporate diced jalapeños, red pepper flakes, or a pinch of cayenne pepper into the batter and give the fritters a bit of a kick.
- Mexican-inspired fritters: enhance the batter with a dash of ground cumin and chili powder and serve with chopped cilantro and a squeeze of lime.
- Mediterranean twist: mix in chopped sun-dried tomatoes, crumbled feta cheese, and fresh basil before forming the fritters.
Steps to make zucchini fritters with corn
- Grate the zucchini with a large-holed grater at the last moment so it doesn't start to release liquid. This is important for the consistency of the fritters.
- Combine grated zucchini in a large bowl with the rest of the ingredients. Integrate well until there are no dry spots, but don't beat.
Cooking fritters
I always do a test run with a small amount of batter when checking the oil's temperature. It should sizzle in a few seconds but not spatter wildly, which usually happens when the oil is too hot.
- Press into patties and cook on a skillet with oil until crisp and cooked through.
- Blot on paper towels (on both sides) before serving. Eat immediately.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- How to keep fritters crispy: don't overcrowd the skillet when you cook them so they turn a nice crisp golden brown before drying in the center. Eat them immediately. If making a large batch, blot them and keep them in a warm oven.
- Oily fritters: if they absorb too much oil while cooking, it's usually because the temperature is too low. Ensure that the oil is hot enough by throwing in a bit of bread or a teaspoon of zucchini batter. It should sizzle in a few seconds.
- Burnt and undercooked fritters result from a too-high temperature, as the exterior browns too quickly before the interior has a chance to fully cook. Do a test run until you find the right temperature.
- Don't overcrowd the skillet. With every mound of batter you add, the oil temperature will drop, and the fritters will be soggy and oily. They should have some space between them, like pancakes.
Related recipes you might like:
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Zucchini Corn Fritters
Ingredients
- ½ cup chopped onion, I use yellow
- ⅔ cup corn kernels, cooked fresh or frozen, thawed
- 1 pound zucchini, about 2 medium
- 4 tablespoons all-purpose flour
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon ground coriander
- pinch ground cumin
- ½ teaspoon garlic powder
- 1 tablespoon chopped parsley
- ¼ cup vegetable oil, for cooking
Instructions
- Grate ½ cup chopped onion peeled or finely chop it in a food processor.
- Add ⅔ cup corn kernels and chopped onion to the bowl.
- Wash and grate 1 pound zucchini (with skin) on a coarse grater. Squeeze the grated zucchini well and add it to the bowl.
- Add 4 tablespoons all-purpose flour, 1 egg, ½ teaspoon salt, ¼ teaspoon ground coriander, pinch ground cumin, ½ teaspoon garlic powder, and 1 tablespoon chopped parsley.
- Mix all the ingredients thoroughly, draining the zucchini juice if some is collected in the bottom. I know this sounds counter-intuitive after adding the flour, but extra liquid makes soggy fritters as it can't evaporate quickly.
- Heat oil in a large skillet or frying pan.
- Spoon small mounds of zucchini mixture and press lightly to form round or oval patties.
- Cook on medium heat for about 3-4 minutes on each side, flipping when golden brown. The cooking time will depend on the skillet, the temperature you use and how thick the pancakes are. You can cover the pan with a lid for the last few minutes (after they've browned on both sides) if the cakes are thick and you want to ensure they fully cook inside.
- Transfer the fritters to paper towels to absorb the excess oil. Blot on both sides before serving.
- They can be served with different yogurt and sour cream-based sauces, mayonnaise and aioli.
greg says
Made it just as instructed and turned out great! no leftovers! 5 out of 5 will make again as i have zucchini coming out of my ..ears 🙂
Paula Montenegro says
So happy to know that Greg! Have a great week.
Beth says
I will try it,it looks so yummy
.
Thank you for sharing your recipe..
Will look forward for more.
Beth
Gillian DidierSerre says
Hello Paula!
Can I use chickpea flour instead of the AP flour as recommended? Thank you
Paula Montenegro says
Hi Gillian, though I haven't made them with chickpea flour, you can use it and should have no issues.
Jodi says
Paula, there is no Pinterest link on your recipes? I want to save them on my Pinterest board.
Thank you.