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!
Let me just say for the record that moving forward, all summers at my house will include Zucchini Corn Fritters.
Ever since Trevor busted his teeth and had to have root canal, he can’t have corn on the cob. And, well, Haley’s currently got braces. So… not a whole lot of corn has been consumed at our house these past few months. It’s practically a travesty with fresh corn being in season. Much sadness.
Another wrench is that neither of my kids like zucchini. They both love broccoli, brussels sprouts, and asparagus. But not zucchini. WHAT THE HECK. It’s like the most versatile green vegetable ever. They’re killing me.
Apparently Zucchini Corn Fritters are a great solution to my woes. Because I made up a batch of these and they were gone in minutes. Made another batch the next day.
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.
Tips for making zucchini corn fritters
1. Squeeze out any excess liquid from the grated zucchini. If there’s too much moisture, the fritters won’t get crispy.
2. 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.
3. Once you scoop them into the pan, press the fritters down to flatten slightly. This allows for quicker and more even cooking.
4. 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.
5. If your fritters start to burn, adjust your temperature, cooking time, and/or change out your oil for a clean amount.
What substitutions can I make?
The 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.
The zucchini. Shredded carrot in place of the zucchini would be delicious!
The 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.
Can I use canned corn?
Yes! Nothing is like sweet fresh summer corn, but when corn isn’t in season, canned (drained) corn would totally be fine! This way you can enjoy fritters all year round. I guarantee these would be a hit if you’re having friends over to watch a football game.
How to Store Corn Fritters
Any cooked leftovers should be stored in the fridge in an airtight container for up to 3 days. Reheat in a 400 degree oven until warm and crisp, about 5 minutes.
These zucchini 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. Reheat in a 400 degree oven until warm and crisp, about 10 minutes.
Other ZUCCHINI recipes we love!
- Chocolate Chip Zucchini Scones
- Skillet Zucchini Matchsticks
- Zucchini Ricotta Pancakes
- Mini Chocolate Zucchini Cakes
Other CORN recipes we love!
- Creamy Corn Salad
- Corn and Zucchini Saute
- Creamy Cornbread Casserole
- Shrimp Fajitas with Corn and Feta
watch the video for zucchini corn fritters
Zucchini Corn Fritters
For the Dipping Sauce
- 3/4 cup sour cream
- 1 tablespoon lime juice
- 2 scallions , diced
For the Fritters
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1 large egg , lightly beaten
- 1/2 cup whole milk
- 1 tablespoon unsalted butter , melted
- 1 cup shredded zucchini , squeezed of any excess liquid
- 3/4 cup fresh sweet corn kernels (about 1 ear corn on the cob)
- 1 tablespoon finely diced jalapeño pepper
- 1/2 cup shredded cheddar cheese
- 3 tablespoons vegetable oil (plus more, if needed)
- 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!