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Zucchini Corn Fritters

By Amy Flanigan

Updated May 13, 2026

Read 4 Reviews

Prep 15 minutes mins

Cook 15 minutes mins

Servings 20 fritters

By Amy Flanigan

Updated May 13, 2026

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These Zucchini Corn Fritters are the perfect combination of two summer favorites, with a crispy exterior and soft inside. Served with a wonderful sour cream lime dipping sauce. Great as an appetizer or snack!

Crispy Zucchini Corn Fritters Recipe

Let me just say for the record that moving forward, all summers at my house will include Zucchini Corn Fritters. I made up a batch of these and they were gone in minutes. So good!

The corn and zucchini flavors in these fritters are apparent, yet subtle, making them great for people who love these ingredients…and for people who don’t. They’re like a super food. Lol.

Helpful Tips & Variations

• Remove excess moisture. Squeeze out any excess liquid from the grated zucchini. If there’s too much moisture, the batter can be watery and the fritters won’t get crispy.
• Use a cookie scoop for uniformity. Use a tablespoon sized cookie scoop when portioning them into the hot pan. This helps them be uniform in size and cook at the same rate.
• Press to flatten. Once you scoop them into the pan, press the fritters down to flatten slightly. This allows for quicker and more even cooking.
• Don’t flip too soon. Give them enough time to cook before flipping. I know, I’m impatient too. But you want them to be perfectly golden before turning or you’ll end up with raw fritters.
• Pay attention to the oil and heat setting. If your fritters start to burn, adjust your temperature, cooking time, and/or change out your oil for a clean amount.
• Replace the Zucchini. Shredded carrot in place of the zucchini would be delicious!
• Fresh vs. Canned Corn. Nothing is like sweet fresh summer corn, but when corn isn’t in season, canned (drained) corn is totally fine! This way you can enjoy fritters all year round.
• Jalapeño pepper. I used some finely diced jalapeño pepper in these fritters, but if you want them spicier, you could use a habanero instead. Or you can simply omit the pepper entirely.
• Try a different cheese. I used shredded cheddar cheese in mine, but you could easily swap that out for other types of cheese – a Mexican blend would be great, or Parmesan, or Pepper Jack for a kick.

5 from 4

Zucchini Corn Fritters

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Servings: 20 fritters

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These Zucchini Corn Fritters are the perfect combination of two summer favorites, with a crispy exterior and soft inside. Served with a wonderful sour cream lime dipping sauce. Great as an appetizer or snack!

Ingredients 

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For the Dipping Sauce

• ▢ ¾ cup sour cream
• ▢ 1 tablespoon lime juice
• ▢ 2 scallions, diced

For the Fritters

• ▢ 1 cup all-purpose flour
• ▢ 1½ teaspoons baking powder
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon cayenne pepper
• ▢ 1 large egg, lightly beaten
• ▢ ½ cup whole milk
• ▢ 1 tablespoon unsalted butter, ,
• ▢ 1 cup shredded zucchini, squeezed of any excess liquid
• ▢ ¾ cup fresh sweet corn kernels, (about 1 ear corn on the cob)
• ▢ 1 tablespoon finely diced jalapeño pepper
• ▢ ½ cup shredded cheddar cheese

For Frying

• ▢ 3 tablespoons vegetable oil, (plus more, if needed)

Instructions 

• Preheat oven to 300 degrees F. Line a large baking sheet with a double layer of paper towels.
• In a small serving bowl, mix together the sour cream, lime juice, and scallions. Place in the refrigerator until ready to use.
• In a large bowl, whisk together the flour, baking powder, salt, and cayenne pepper. Add in the egg, milk, butter, zucchini, corn, jalapeño, and cheese; stir to combine.
• Warm the oil in a large cast iron skillet or nonstick fry pan over medium heat. When the oil sizzling, working in batches, spoon rounded tablespoons of the mixture into the pan (I use a cookie scoop for this!), making sure they don’t touch each other. Flatten slightly –  they should be about 2-3 inches in diameter.
• Fry until golden brown, about 2 minutes on each side. (If they start to burn, adjust your cooking time and/or change out your oil for a clean amount.)
• Transfer the fritters to the lined baking sheet to drain, sprinkle with a tiny bit of salt, and place in the oven to keep warm until all are cooked.
• Serve immediately with the dipping sauce and enjoy!

Video

Nutrition

Serving: 1fritter | Calories: 70kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 19mg | Sodium: 99mg | Potassium: 94mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 168IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 0.4mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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How to Make Zucchini Corn Fritters

1. Combine ingredients. Whisk together 1 cup flour, 1½ tsp baking powder, ½ tsp salt, and ¼ tsp cayenne pepper. Add in 1 large beaten egg, ½ cup milk, 1 tbsp melted butter, 1 cup shredded zucchini (all moisture squeezed out), ¾ cup corn kernels, 1 tbsp diced jalapeño, and ½ cup shredded cheddar cheese; stir to combine.
2. Fry in batches. Warm 3 tbsp vegetable oil in a large cast iron skillet or nonstick fry pan over medium heat. When the oil sizzling, working in batches, spoon rounded tablespoons of the mixture into the pan, making sure they don’t touch each other. Flatten slightly – they should be about 2-3 inches in diameter. Fry until golden brown, about 2 minutes on each side.
3. Drain off the grease and keep warm. Transfer the fritters to a paper towel-lined baking sheet to drain, sprinkle with a tiny bit of salt, and place in a 300F oven to keep warm until all are cooked.
4. Serve with the dipping sauce. Combine the ¾ cup sour cream, 1 tbsp lime juice, and 2 diced scallions. Serve immediately with the fritters and enjoy!

What to Serve with Corn Fritters

These are fantastic served with our Tzatziki sauce or Remoulade sauce for dipping!

Proper Storage

• Leftovers. Any cooked leftovers should be stored in the fridge in an airtight container for up to 3 days.
• Freeze. These corn fritters freeze quite well, too, for up to 1 month. To enjoy after being frozen, thaw in the refrigerator overnight or set out on the counter and bring to room temperature for about 1 hour. Then reheat.
• Reheat. Reheat in a 400 degree oven until warm and crisp, about 5-10 minutes.

More Favorite Corn Recipes:

• Mexican Street Corn Salad
• Corn Chowder
• Homemade Cornbread
• Creamy Corn Salad
• Creamy Cornbread Casserole

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!