Zucchini and Corn Fritters

These Zucchini and Corn Fritters are a quick and flavorful way to enjoy summer vegetables, with just a handful of wholesome ingredients. Crispy on the outside and tender on the inside, they make a perfect light meal, side dish, or savory snack.

Gluten Free, Nut Free, Soy Free

Zucchini and Corn Fritters are one of those magical recipes that strike the perfect balance between nutritious and satisfying. AKA exactly what food should be!

These Fritters made with fresh summer produce, come together in under 30 minutes, and have that irresistible crispy texture and sweet yet savory flavor, that keeps you coming back for more.

Whether you’re trying to use up garden zucchini, craving a plant-forward meal, or just want something simple and nourishing, this recipe delivers. Plus, with minimal ingredients and a quick cooking time, these fritters are a go-to for busy weeknights or lazy weekend brunches. It will be on repeat all summer long – perfect for entertaining, but also easy enough for weeknight dinners.

These Zucchini and Corn Fritters are:

• Easy to make
• Great for entertaining
• Made with fresh ingredients
• Allergy-friendly
• Delicious!

Ingredients Used to Make These Zucchini and Corn Fritters

You’ll only need 7 ingredients to make these fritters. Here’s a breakdown of what you’ll need:

1. Zucchini is the base of the fritters, along with corn. To ensure the best texture, make sure to remove as much water as possible to avoid sogginess. Wrap the shredded zucchini in a cheesecloth or clean dish towel and squeeze out as much moisture as possible.
2. Corn adds sweetness and texture to these fritters. Fresh or frozen corn will both work well in this recipe.
3. Green onions add a mild onion flavor that pairs perfectly with the veggies. You could swap in chopped sweet yellow onion too.
4. Oat flour or whole wheat flour binds everything together while keeping things fiber-rich and wholesome. Oat flour is naturally gluten-free, if you need a gluten-free option.
5. An egg acts as the binder to hold the fritters together. If you want a 100% plant-based recipe you could try substituting a flax egg, but I haven’t tested it and they may not hold together as well (and may need a little more flour too).
6. Baking powder gives the fritters a light and slightly fluffy texture.
7. Olive oil helps get that golden, crispy crust. You could also use avocado oil.

Kitchen Tools Needed to Make Zucchini and Corn Fritters

Before you get started, make sure you have:

• Grater (box grater or food processor) – you’ll use the largest setting for this recipe
• Mixing bowl
• Clean kitchen towel or cheesecloth (to squeeze zucchini)
• Measuring cups and spoons
• Skillet or nonstick frying pan
• Fish spatula – I know this may sound weird, but it’s so much easier to gently flip these delicate fritters with the fish spatula versus a regular one (although a regular one works if you don’t have one)

How to Make These Zucchini and Corn Fritters

First, make the fritter batter

In a medium bowl, combine the grated and squeezed zucchini, corn, green onions, oat or whole wheat flour, egg, baking powder, salt, and pepper. Mix until everything is well incorporated and forms a thick batter.

Next, pre-heat the oil in the pan

Heat a large skillet over medium heat. Make sure the pan is super hot before adding oil and cooking the fritters!

Cook the fritters until golden brown

When the pan is hot, spray with nonstick oil spray. Scoop about 1/4 cup of the batter into the pan and gently press down to form a patty. Cook each fritter for about 3 minutes per side, or until golden brown and crisp. Work in batches if needed to avoid overcrowding the pan, re-spraying in between batches.

FAQs About This Recipe

Can I make these fritters dairy-free or gluten-free?
Yes! This recipe is naturally dairy-free, and using oat flour keeps it gluten-free as long as your oats are certified gluten-free.

What’s the best way to squeeze water out of zucchini?
Place the grated zucchini in a clean kitchen towel or cheesecloth, then twist and squeeze firmly over the sink until most of the liquid is out. This prevents soggy fritters.

Can I bake instead of pan-fry them?
Definitely! Preheat your oven to 400°F, place the fritters on a parchment-lined baking sheet, lightly brush with oil, and bake for 15–20 minutes, flipping halfway through.

How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster oven for best texture and crispy exterior.

Can I freeze these fritters?
Yes. Freeze them in a single layer, then transfer to a freezer-safe bag or container. Reheat from frozen in a skillet or oven until warmed through and crispy.

These Zucchini & Corn Fritters are proof that simple ingredients can come together to create something truly crave-worthy. Give them a try, and enjoy a taste of summer in every bite!

Other summer recipes you’ll love:

• Double Chocolate Chip Zucchini Bread
• Watermelon Avocado Salad
• Shrimp Corn and Avocado Salad
• No Bake S’mores Bars
• Best Balsamic Grilled Chicken

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