Zucchini Fritters with Corn

These crispy zucchini and corn fritters are golden, flavorful, and easy to make with simple ingredients. Perfect as an appetizer, side dish, or light meal, especially served with tzatziki or ranch.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer recipes

Cuisine: American

Keyword: zucchini corn fritters, zucchini fritters with corn

Servings:

Author: Tatiana

Ingredients

2 cups grated zucchini approximately 2 medium zucchini, measured before squeezing out moisture
1 cup corn kernels (fresh, canned and drained, or frozen and thawed)
2 green onions thinly sliced
1 garlic clove grated
⅓ cup finely grated Parmesan cheese
⅓ cup whole wheat flour
2 tablespoons cornmeal
1 teaspoon baking powder
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon smoked paprika
1 large egg
1 to 2 tablespoons milk only if needed
Olive oil or avocado oil for cooking

Instructions

Prepare the Zucchini: Place the grated zucchini in a bowl with the salt and let sit for 10 to 15 minutes. Transfer to a clean kitchen towel and squeeze out as much liquid as possible.
Make the Batter: In a large bowl, combine the zucchini, corn, green onions, garlic, Parmesan cheese, whole wheat flour, cornmeal, baking powder, black pepper, and smoked paprika. Add the egg and mix until combined. If the batter feels too dry, add 1 to 2 tablespoons milk as needed. The batter should be thick and scoopable, not runny.
Cook the Fritters: Heat a large skillet over medium heat and lightly coat with oil. Scoop about 2 tablespoons of batter per fritter into the pan and flatten slightly. Cook for 3 to 4 minutes per side, until golden brown and crisp. Avoid overcrowding the pan.
Serve: Transfer the fritters to a wire rack or paper towel-lined plate. Serve warm with homemade tzatziki.

Notes

Squeezing the zucchini well is the key to crispy fritters. Excess moisture can make the batter soft and soggy.
If using canned or frozen corn, drain and pat dry thoroughly before adding to the batter.
The batter should be thick and scoopable. If it feels too wet, add 1 tablespoon flour at a time until the texture improves.
Cook the fritters over medium heat for the best texture. Heat that is too high can brown the outside before the center cooks through.
Avoid overcrowding the skillet, which can lower the temperature and prevent crisping.
These fritters are best served immediately while still warm and crispy.
Leftover fritters can be refrigerated for up to 3 days and reheated in a skillet or air fryer to restore crispiness.
Serve with tzatziki, ranch, garlic yogurt sauce, sour cream, or chili crisp for extra flavor.
For extra texture and sweetness, fresh corn cut directly from the cob works especially well.

Nutrition