Zucchini Corn Fritters

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These crispy zucchini corn fritters are an easy way to add seasonal veggies to your summer meal. Perfect as an appetizer, side or snack.

Four zucchini corn fritters stack on top of eachother. The top fritter has a dollop of Greek yogurt and basil.

Oh, I am so ready for summer recipes! My favorite southern recipes come out during the summertime. Coleslaw, all things barbecue, crispy zucchini corn fritters…

Zucchini corn fritters are great to share at gatherings with family and friends. They are great as a healthy snack, side or appetizer!

Add corn to zucchini fritters for extra crunch

Zucchini fritters are great, but why not try out zucchini corn fritters? Sweet corn adds a pop of flavor and texture to these soft-yet-crispy fritters.

Fresh produce like zucchini and corn is bountiful and inexpensive in the summertime, and easily accessed frozen or canned the rest of the year.

How do I shred zucchini?

Use a box grater (also known as a cheese grater) to shred zucchini. Use the side with medium holes for coarsely shredded zucchini.

Try to avoid finely shredded zucchini, as this will make the mixture more water-y. The goal is zucchini the size of hashbrown shreds or farm-style shredded cheese.

Coarsely grated zucchini in a plastic colander.

Left image shows ingredients for zucchini corn fritters in a glass bowl. Right photo shows wooden spoon mixing the ingredients together.

How to remove excess moisture from zucchini

Line a colander or fine mesh strainer with shredded zucchini. Sprinkle with 1/2 teaspoon salt and toss to combine. Let rest for 10 minutes, then use paper towels or clean hands to push water out through the strainer.

Excess water is removed from the zucchini to keep these fritters from falling apart while cooking. If your zucchini is still quite moist you can add additional flour to hold things together. Some zucchinis are just juicier than others!

Gold fork piercing a bite-sized piece of zucchini fritter. The baked inside of the fritter is visible.

Zucchini Corn Fritter Recipe Notes

These fritters are easy to make and require only a few ingredients, but there are few things to keep in mind while cooking:

  • Use flax seed to make vegan or an egg if that’s what you have on hand. Add 1 egg instead of 1 tablespoon flax seed + 1 tablespoon water. You will still want to let the mixture rest for 5 minutes after mixing.
  • Although best enjoyed immediately, you can refrigerate or freeze for later. When ready to use, reheat fritters on a skillet over medium heat until crispy on both sides.
  • To avoid fritters falling apart, don’t flip them until completely browned. Re-oil pan as needed if you find that they aren’t browning well.
  • Make gluten free by replacing all-purpose flour with a gluten-free all-purpose flour blend.
  • Kick things up a notch by adding 1/4 cup shredded parmesan or mozzarella cheese to the fritter batter. This makes them extra crispy and flavorful!

Overhead view of zucchini corn fritters on a gray plate.

Looking for more summer-approved recipes?

Zucchini Corn Fritters

Crispy, savory zucchini and corn fritters are vegan and easy to make.

  • Prep Time 10 mins
  • Cook Time 6 mins
  • Resting Time 15 mins
  • Total Time 31 mins

Servings: 8 fritters

Calories: 74kcal


  • 2 cups coarsely shredded zucchini (from 1 pound zucchini, or 2 medium zucchinis)
  • 1/2 teaspoon coarse salt
  • 1 cup sweet corn kernels
  • 2 cloves garlic minced
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon fresh ground black pepper
  • 1 tablespoon fresh chopped basil
  • 1 tablespoon ground flax seed
  • 1 tablespoon water
  • 1 tablespoon olive oil


  • Layer zucchini in a single layer in a colander or fine mesh strainer. Sprinkle with 1/2 teaspoon salt and toss to combine. Let rest for 10 minutes. After 10 minutes, pat with a paper towel or clean hands to push excess water through the strainer.
  • In a medium mixing bowl, stir together all ingredients EXCEPT olive oil, until a batter forms. Let rest for 5 minutes.
  • Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Use an ice cream or cookie scoop to portion out fritters onto the hot oil (or use a 1/4 cup measure if you don’t have a scoop). Pat the fritters with the back of a spatula to flatten.
  • Cook until browned (about 2-3 minutes), then flip and cook the other side until browned. Don’t flip until one side is truly browned or the fritters may not hold together.
  • Top with your choice of dairy or vegan sour cream or Greek yogurt. Sprinkle with additional paprika and basil for presentation.

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