Zucchini and Corn Fritters
These zucchini and corn fritters are crispy on the outside, tender inside, and packed with sweet corn in every bite. Refreshing and crunchy, this savory veggie snack is ready in 20 minutes!
When it comes to snacks, corn and zucchini fritters are my go to during the summer. Zucchini and corn go together surprisingly well and they make the perfect side for breakfast like my veggie loaded frittata or any of my vegan brunch recipes.
They are also a great for kid's afterschool snacks just like these air fryer frozen zucchini fries and air fryer squash: mild, crunchy, and packed with veggies - making it a win-win for parents and kids.
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I squeeze the water out of the zucchini - the same technique I use for my air fryer zucchini and squash fritters, which helps make these fritters crispy and not mushy.
Fresh corn during summer gives these fritters a sweetness that frozen can't match. But I've made them with frozen corn plenty of times in January, and they're still good. You just need to dry that corn well.
Ingredient Notes
Refer to the recipe card below for exact quantities and full instructions.
Zucchini: Use a box grater for the large holes. Smaller shreds release too much water and make the batter wet. Two cups of grated zucchini is about one large or two small zucchinis.
Corn kernels: Fresh corn is my first choice during summer. It's sweeter, gives better texture, and creates slightly crispier edges. Frozen works year-round, but you need to thaw it completely and pat dry with paper towels. Any excess moisture will make your fritters steam instead of crisp.
Eggs: Two large eggs bind everything together and add structure. This recipe is vegetarian but not vegan.
All-purpose flour: I tested with whole wheat (too dense) and chickpea flour (off flavor with the corn). All-purpose gives the lightest texture. One cup plus one tablespoon is the sweet spot.
Dried chives: I prefer dried here because they distribute evenly through the batter. Fresh chives can lose their bright color during cooking. If you want to use fresh, add 2 tablespoons and save some for garnish.
Smoked paprika: This adds warmth without heat. Regular paprika works but won't give you that subtle smokiness that makes these fritters more interesting.
How to Make Corn and Zucchini Fritters
Step 1: Salt and drain the zucchini. Grate zucchini using the large holes of a box grater into a colander. Sprinkle with salt and let it stand for 15 minutes. The salt draws out moisture that would otherwise make your fritters soggy.
Step 2: Squeeze out the liquid. After 15 minutes, press the zucchini firmly with clean hands, a spatula, or the back of a spoon. You want it as dry as possible. I usually get about two tablespoons of liquid out.
Step 3: Mix the wet ingredients. Add drained zucchini to a large bowl with eggs, minced garlic, dried chives, onion powder, smoked paprika, salt, and pepper. Stir to combine everything evenly.
Step 4: Add the dry ingredients. Fold in flour and baking powder until just combined. Don't overmix or your fritters will be tough. A few lumps are fine.
Step 5: Fold in the corn. Gently fold in corn kernels. The batter should be thick but scoopable. If it seems too wet, add another tablespoon of flour.
Step 6: Fry the fritters. Heat olive oil in a skillet over medium-high heat. Use about a quarter cup of batter per fritter, dropping it onto the heated skillet and flattening slightly with the back of your spoon. Don't crowd the pan.
Step 7: Cook until golden. Cook for 3-4 minutes per side until golden brown. The edges should look set before you flip. Transfer to a paper-lined wire rack while you cook the remaining batter.
Tips for the Best Fritters
Don't skip the salting step. I know it adds time, but this is what separates crispy fritters from soggy ones. The salt draws out moisture from the zucchini that would otherwise steam inside the fritter.
Get the oil hot enough. If your oil isn't hot, the fritters will absorb it and turn greasy. Test with a small drop of batter. It should sizzle immediately.
Don't press down while cooking. Let them cook undisturbed. Pressing squeezes out moisture and makes them dense.
Use a wire rack. Placing cooked fritters on a paper-lined wire rack keeps the bottoms from getting soggy while you finish the batch.
Air Fryer Method
These fritters work well in the air fryer with a few adjustments. Line your air fryer basket with perforated parchment paper. Spray both the paper and the tops of the fritters lightly with cooking oil.
Air fry at 390°F for 8-12 minutes, flipping halfway through. Cooking time depends on how thick you make them. They won't get quite as golden as pan-fried, but they're lighter and you can skip the stovetop splatter. For more air fryer ideas, check out my best frozen foods for air fryer roundup.
Serving Suggestions
I serve these warm with a dollop of Greek yogurt or sour cream. A squeeze of lemon brightens everything. For something with more kick, try a chipotle mayo or sriracha yogurt sauce.
These make a great side for tacos (they'd pair well with my chickpea tacos) or as part of a mezze spread. They're also good tucked into sandwiches or served alongside a simple salad for a light lunch.
For a bigger brunch spread, add them to your breakfast side dishes lineup alongside eggs and fresh fruit.
How to Store and Reheat
Refrigerator: Store cooled fritters in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.
Freezer: Freeze in a single layer on a baking sheet until solid, then transfer to a freezer bag. They'll keep for up to 2 months.
Reheating: For best results, reheat in a 350°F oven for 8-10 minutes or in the air fryer at 370°F for 5-6 minutes. The microwave works in a pinch but won't give you crispy edges.
Frequently Asked Questions
Why are my zucchini fritters falling apart?
The most common reason is too much moisture in the zucchini. Make sure you salt and drain it for the full 15 minutes, then squeeze out as much liquid as possible. Another culprit is flipping too early. Wait until the edges look set and the bottom is golden before turning.
Can I make these fritters ahead of time?
Yes. You can mix the batter up to 4 hours ahead and refrigerate it. The fritters are best eaten fresh, but you can make them a day ahead and reheat in the oven. They reheat better than most fritters because of the corn, which stays tender.
What can I use instead of all-purpose flour?
For gluten-free fritters, a 1:1 gluten-free flour blend works. I've also tested rice flour with decent results, though the texture is slightly grittier. Chickpea flour doesn't work well here because its flavor competes with the corn.
Do I have to use fresh corn?
No. Frozen corn is a great year-round option. The key is thawing it completely and patting it very dry before adding to the batter. Fresh corn gives slightly sweeter flavor and crispier edges, but frozen is what I use most of the year.
Can I bake these instead of frying?
You can, but they won't be as crispy. To bake, drop spoonfuls onto a parchment-lined baking sheet, flatten slightly, and bake at 400°F for 12-15 minutes per side. Brush with oil before baking to help with browning.
More Zucchini Recipes
If you're looking to use up summer zucchini, try these recipes:
More Vegetarian Brunch Recipes
These fritters fit right into a weekend brunch spread. Here are more ideas:
recipe card
Ingredients
- 2 cups grated zucchini
- 1 ½ cups corn kernels fresh or frozen, thawed and patted dry
- 2 garlic cloves minced
- 2 large eggs
- 1 cup all-purpose flour + 1 tbsp
- 1 ½ teaspoon dried chives
- 1 teaspoon baking powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon olive oil
Instructions
- Grate zucchini using a box grater into a colander. Sprinkle with salt and let it stand for 15 minutes.
- Press the zucchini with clean hands or a spatula or spoon to remove excess liquid.
- Add zucchini to the bowl with eggs and spices. Stir to combine.
- Fold in flour and baking powder until just combined.
- Finally, fold in the corn.
- Heat olive oil in a skillet over medium-high heat. Scoop the batter and drop it onto the heated skillet.
- Cook the fritters for 3-4 minutes per side.
- Transfer the fritters onto the paper-lined wire rack while you cook the remaining.
- Serve fritters warm with some Greek yogurt or desired condiment on the side.
Notes
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