These Zucchini Corn Fritters combine shredded zucchini and sweet corn kernels in a lightly seasoned batter, pan-fried until golden and crisp on the outside.

The corn adds little pops of sweetness against the savory batter, and together the two vegetables give these a texture that’s crisp at the edges and tender in the middle.

I make these in the summer when corn and zucchini are both at their best, though frozen corn works fine the rest of the year. They’re a good side dish for a backyard dinner or a light lunch with a salad on the side. Serve a few next to a southwest corn salad or pair them with an orzo salad with feta for a full summer spread.

If you’re into easy summer sides made with fresh produce, these are worth bookmarking too:

Ingredients You’ll Need

Fresh corn cut straight off the cob gives the best flavor and crunch, but frozen corn (thawed and patted dry) works well too.

Squeezing the shredded zucchini dry keeps the batter from getting watery, the same rule applies here as with any zucchini fritter.

Ingredients

2 cups shredded zucchini, squeezed dry
1 cup corn kernels (fresh, frozen and thawed, or canned and drained)
2 large eggs
1/2 cup all-purpose flour
1/4 cup grated parmesan cheese
2 tablespoons chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon black pepper
Vegetable oil, for frying

Directions

Toss the shredded zucchini with a pinch of salt and let it sit in a colander for 10 minutes.
Squeeze firmly in a clean kitchen towel afterward to remove as much liquid as possible, this keeps the batter from getting watery.
In a large bowl, whisk the eggs, then stir in the squeezed zucchini, corn, flour, parmesan, chives, salt, and pepper.
Mix until everything is evenly combined and the batter holds together when pressed with a spoon.
Heat about 2 tablespoons of oil in a large skillet over medium heat until shimmering.
Scoop about 2 tablespoons of batter per fritter into the skillet, flattening each gently with the back of a spoon.
Cook for 3 to 4 minutes per side, until deep golden brown and crisp at the edges.
The corn kernels can make these a little more delicate to flip than a plain zucchini fritter, so use a thin spatula and go slow.
Transfer the cooked fritters to a paper towel-lined plate to drain briefly.
Work in batches, adding more oil to the pan as needed, and avoid crowding the skillet so they crisp instead of steam.
Repeat with the remaining batter, adjusting the heat down slightly if the fritters brown too fast before cooking through.
It’s not the quickest process working in batches, but it’s what keeps every fritter evenly crisp.
Serve warm and enjoy!

Important Recipe Notes

Squeeze the zucchini well. This step still matters even with the corn added, extra moisture keeps the fritters from crisping up properly.
Pat frozen corn dry. If using thawed frozen corn, blot it with a paper towel first, extra water from thawed corn can thin out the batter.
Use a thin spatula to flip. The corn kernels make these slightly more delicate than a plain zucchini fritter, a thin metal spatula slides underneath more cleanly than a thick one.
Storage. Store in an airtight container in the fridge for up to 3 days. These lose some crispness over time, which is expected.
Reheating. A few minutes in a hot skillet or air fryer brings back more crispness than the microwave.
Freezing. These freeze well for up to 2 months, cooked and cooled first, then reheated straight from frozen in a hot skillet.

How to Serve, Store & Customize This Recipe

Serving:

Serve warm, straight from the pan, with a dollop of sour cream or a squeeze of lime on top. These work well as a side with grilled chicken or fish, or on their own with a simple green salad.

Storage:

Keep in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet rather than the microwave to bring back some crispness.

Variation:

Add diced jalapeno for some heat, or swap the chives for cilantro and a squeeze of lime for a different flavor direction. Crumbled feta or cotija cheese folded into the batter adds a nice salty contrast to the sweet corn.

Zucchini Corn Fritters

Course: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

2 cups shredded zucchini, squeezed dry
1 cup corn kernels (fresh, frozen and thawed, or canned and drained)
2 large eggs
1/2 cup all-purpose flour
1/4 cup grated parmesan cheese
2 tablespoons chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon black pepper
Vegetable oil, for frying

Directions

Salt shredded zucchini and let sit 10 minutes, then squeeze dry.
Whisk eggs, then stir in zucchini, corn, flour, parmesan, chives, salt, and pepper.
Heat oil in a skillet and scoop fritters, flattening gently.
Cook 3-4 minutes per side until golden and crisp.
Drain on paper towels.
Repeat in batches without crowding the pan.
Serve warm and enjoy!

Notes

Squeeze as much moisture as possible from the shredded zucchini to keep the fritters crisp.
Fresh, canned, or frozen corn can be used; drain well if using canned or frozen corn.
Cook over medium heat so the fritters become golden and crisp without burning.
Leftovers can be refrigerated for up to 3 days and reheated in a skillet, oven, or air fryer.
Approximate Nutrition — Per Serving
Calories: 150 kcal
Carbohydrates: 18 g
Protein: 5 g
Fat: 7 g
Saturated Fat: 1 g
Fiber: 2 g
Sugar: 3 g
Sodium: 250 mg