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.
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.
Why make this recipe
- 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 an ideal option for busy days.
- Crowd-pleasing: and we mean everyone, including picky eaters and kids. Who doesn't love a fritter or finger food? Wether 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, as a snack for movie night or an appetizer. And it's an adaptable recipe that allows for you to add spices, herbs, seasonings or cheese.
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: I like using kosher salt or fine sea salt when baking. But regular table salt works just fine.
- 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.
See the recipe card towards the end of this post for quantities.
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.
How to make zucchini fritters
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 temperature of the oil. 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.
Why do my zucchini fritters fall apart?
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.
Why are my fritters soggy in the middle?
Soggy fritters usually happen when the zucchini released 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.
Can I use cornstarch instead of flour for fritters?
Yes you can. Use it instead of or in addition to flour. It makes the fritters crispy, that's why it's used in fried food coating batters.
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 are absorbing 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: this results from a too high temperature as the exterior browns too quickly before the interior of the fritters have a chance to fully cook. Do a test run until you find the right temperature.
- Don't overcrowd the skillet: the oil temperature will drop with every mound of batter you add. 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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Print
Zucchini Corn Fritters
Fifteen minutes and simple ingredients are all you need to make Zucchini Corn Fritters. Serve them as an appetizer, side dish or as a light lunch.
- Total Time: 17 minutes
- Yield: 2-3 servings
Ingredients
- 1 pound zucchini (about 2 medium)
- 1 small onion (I use yellow)
- â…” cup corn (cooked fresh or frozen, thawed)
- 1 egg
- 4 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground coriander
- Pinch of ground cumin
- ½ teaspoon garlic powder
- 1 tablespoon chopped parsley
- 3-5 tablespoons vegetable oil, for cooking
Instructions
- Grate the peeled onion or finely chop it in a food processor.
- Add corn and chopped onion to the bowl.
- Wash and grate the zucchini (with skin) on a coarse grater. Squeeze the grated zucchini well and add it to the bowl.
- Add the flour, egg, salt, spices and 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.
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 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: this results from a too-high temperature as the exterior browns too quickly before the interior of the cakes have a chance to fully cook. Do a test run until you find the right temperature.
- Don't overcrowd the skillet: the oil temperature will drop with every mound of batter you add. And the fritters will be soggy and oily. They should have some space between them, like pancakes.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer - Side dish
- Method: Cooking
- Cuisine: International
Keywords: zucchini corn fritters
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.