by Caroline's Cooking
These zucchini corn fritters combine two summer favorites into an easy, delicious appetizer or side. Crisp on the outside, soft inside, they're flavor-packed little bites.
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I'll be honest, zucchini (or courgette as we call it in the UK) is not a vegetable I really liked as a child. In fairness to my childhood self, I did eat pretty much everything from as young as I remember. And I did still eat zucchini, just more reluctantly.
I found out a few years later that it was just the way my mum used to cook it that made it a bit bitter (to her credit, she has changed these days).
These days, I love it as grilled and marinated zucchini in the summer, then roasted or pan-fried in the winter. They're also a versatile ingredient for both sweet treats like my meyer lemon zucchini muffinsandchocolate zucchini muffins and savory dishes likelemon risottoand grilled butternut squash, zucchini and steak with chimichurri sauce.
My kids, meanwhile, are following in my footsteps and are still a bit skeptical of zucchini. My older one will take it grilled, sometimes, but the younger one is having none of it. So I figured I'd try mixing it with some other favorites to see if I had better luck.
Because who can resist a crisp little bite filled with cheese and corn? They're great as a snack, or you can serve them as a side to various mains. Things like chimichurri marinated steak, grilled pork steaks and burgers like an asparagus parmesan burger would all be good.
These fritters don't have too many ingredients, and are easy to make. However there are a few points you should keep in mind to make sure they turn out the best.
Tips for perfect zucchini corn fritters
- Coarsely, rather than finely grate the zucchini and onion - it will give abetter texture.
- Make sure you squeeze out excess liquid from the onions and zucchini - there's more water than you might think, and if left in the fritters will be very soft and won't crisp up.
- Once you spoon mixture into the pan, press the fritters with the back of a spatula to help the mixture hold together well.
- Don't be tempted to turn them too soon - wait until you can see a little browning underneath, they will flip more easily if browned enough.
Ways to change up these fritters
I used a mixture of mozzarella and parmesan in there - mozzarella for texture, and parmesan for a rounder flavor - but you can experiment with different cheeses. You can also add some light fresh or dried herbs, for example dried thyme, fresh basil or dill.
These are easy to make gluten free by switching to a gluten free four. A blend should work well but I also hope to try these with chickpea flour as I feel like they should come out well, similar to pakora.
These zucchini corn fritters are a great way to use up that mound of sumer produce in tasty little bites that everyone will enjoy. Great as a side or appetizer, give them a try and enjoy!
Looking for more summer sides? Try these!
- Easy white bean salad
- Panzanella salad
- Grilled artichokes
- Pineapple chow (similar to salsa)
- Plus get more seasonal inspiration in my summer recipes archives. And for corn and fritter fans, try some Thai corn fritters as well.
Print Recipe
5 from 15 votes
Zucchini corn fritters
These zucchini corn fritters combine two summer favorites into an easy, delicious appetizer or side.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Appetizer/Starter, Side Dish
Cuisine: American
Servings: 16 fritters, approx - serves roughly 4 people as side/app
Calories: 47kcal
Author: Caroline's Cooking
Ingredients
- 11 ½ oz zucchini (approx 2 medium zucchini
- ½ onion
- 1 pinch salt
- 1 cup corn from approx 1 ear of corn
- ½ cup grated mozzarella (½ cup approx 2oz)
- ⅓ cup grated parmesan (⅓ cup approx ¾oz0
- 1 egg
- ⅓ cup all purpose flour plain flour
- 1 teaspoon baking powder
- 1 pinch pepper
- olive oil for frying
- sour cream and paprika to serve (optional)
US Customary - Metric
Instructions
Trim the end off the zucchini, peel the onion then coarsely grate both. Put them into a colander and sprinkle over some salt. Toss and leave while you prepare the rest.
If using fresh corn, peel and remove the kernels from the cob. If using frozen/can make sure it is defrosted and well drained.
Coarsely grate the mozzarella and grate the parmesan relatively finely.
Squeeze as much liquid as you can from the zucchini and onion and discard the liquid. Put the drained zucchini and onion in a bowl with the corn, mozzarella, parmesan, egg, flour, baking powder and pepper. Mix well so well combined and ingredients seem pretty evenly distributed, without breaking up the zucchini too much.
Warm a thin layer of olive oil in a medium skillet/frying pan over a medium heat (you can do more/less at once in a smaller/bigger skillet, as you find easier to manage). Put spoonfuls of the mixture into the skillet and press them down with a spatula/fish slice to gently flatten.
Leave the fritters to cook a couple minutes (around 3, but will depend a little on pan/heat) until you can see the underside starting to brown. Turn over and cook a couple more minutes on the other side. Remove from the pan and set aside, ideally covered, while you cook further batches.
Suggest serving with a little sour cream and paprika on top or just as they are.
Video
Nutrition
Calories: 47kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Cholesterol: 14mg | Sodium: 62mg | Potassium: 122mg | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 4.5mg | Calcium: 60mg | Iron: 0.3mg
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Get more ideas to use zucchini, the theme for today's Foodie Extravaganza:
- Zucchini Sandwich Bread from Karen's Kitchen Stories
- Grilled Zucchini Summer Salad from Food Lust People Love
- Zucchini Frittata from Culinary Adventures with Camilla
- Greek Inspired Breakfast Casserole from A Day in the Life on the Farm
- Sugar-Free Bread and Butter Zucchini Pickles from Palatable Pastime
- Zucchini Pizza Rounds from Our Good Life
- Zucchini Stir Fry from Sneha's Recipe
- Chocolate Zucchini Cupcakes from Jolene's Recipe Journal
- Double Chocolate Zucchini Bread from Cookaholic Wife
Remember to pin for later!
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Reader Interactions
Comments
Rene Homan
Can these be frozen please. Either before cooking or after
Reply
Caroline's Cooking
I haven't tried myself but I think these should work freezing after cooking. Just cook, let them cool completely then freeze in single layers (separate with parchment or put in a freezer bag in single layers). When ready to use, defrost in the fridge and then warm through in the oven.
Reply
Kylie
Absolutely the best corn and zucchini fritters I've ever tasted! I accompanied mine with crispy bacon and a salsa made of homegrown tomatoes, red onion, capsicum, avocado and a dash of olive oil. Outstanding!Reply
Caroline's Cooking
So glad to hear you enjoyed, and that salsa to go with them sounds yummy, too!
Reply
Veronica
I tried this recipe last night.
The texture was great.
Will definitely be making these again.
I really like the fact that only a small amount of flour is used.
Thank you!Reply
Caroline's Cooking
Glad to hear you enjoyed! Yes, I find you don't need too much flour and it lets you enjoy all the flavors more.
Reply
Ed parkinson
These were great. Nice texture, I used fontina cheese only because I was out of mozzarella.Reply
Caroline's Cooking
Glad to hear you enjoyed! And yes, I can see fontina working in there too.
Reply
Melissa
I was looking for a corn and zucchini recipe and stumbled upon this one and I am so happy I did they are so good I can’t stop eating them. I put dollops with sour cream and horseradish. Yum
Reply
Caroline's Cooking
I'm so glad to hear you enjoyed! Sounds great with the sour cream and horseradish.
Reply
Suseth
I made this recipe solely because of the reviews and I gotta say it's delicious! So glad I chose this recipe.Reply
Caroline's Cooking
So glad to hear you enjoyed (and that's fantastic that the reviews encouraged you to try them!)
Reply
Mary Bragg
Would these keep for a picnic brunch if I make them the night before? Or would they be not as good cold and not crispy?Reply
Caroline's Cooking
You could make them ahead, though personally I think they wouldn't be quite as good as yes, any crispness will likely go and you lose that slight stringiness in the cheese. But the flavor will be there.
Reply
JoAnne Jenkins
I’ve tried several different zucchini fritter recipes recently, and yours is tops!!Reply
Caroline's Cooking
I'm so glad to hear you enjoyed it so much!
Reply
Victory
this looks fab.Can i use wholemeal flour or quinoa instead of all purpose flour.Please suggest what can make a more healthy version .
Reply
Caroline's Cooking
I haven't tried, but there' no reason why you couldn't use another flour in these, just bear in mind different flours react and taste a little different. I have found whole wheat pastry flour to be a good substitute in many cases as it's very similar to all purpose. Regular whole wheat may taste a little denser. Quinoa may well be good, or else you could try rice flour since it's very neutral flavor-wise, but you may need to adjust the quantity for these.
Reply
Rush
Made these - absolutely delicious and low carb and vegetarian
Reply
Caroline's Cooking
Glad to hear you enjoyed!
Reply
Gio
I made these tonight. They smell divine. My only criticism, is that one egg is not enough of a binder. I will try them again, with two eggs.
Reply
Caroline's Cooking
Glad to hear you enjoyed! I haven't found it to be too little egg myself, but then I always use a large egg (not sure if you were?) and I find they soon stick as the cheese melts too. But if you feel you need more then certainly, add part of an egg or another.
Reply
Carolyn AUS
These were delicious, easy to make and we will definitely make them again. Added spring onion instead of onion and worked perfectly. Thank youReply
Caroline's Cooking
So glad to hear you enjoyed, and yes spring onion works well, too.
Reply
Sally
Yum! And my partner, who hates zucchini and isn’t a fan of vegetables in general, has just polished off three of them with a side of bacon. Winning!
Reply
Caroline's Cooking
Fantastic! Well, bacon always helps, I think, but agree these are great for general non-veg fans and so glad to hear it worked for you!
Reply
Jan Nunes
These look delicious! They remind me of the corn fritters my mother would make for Fat Tuesday. Thanks so much for sharing this recipe... I can't wait to to try it for supper one night.Reply
Caroline's Cooking
Thanks, hope you enjoy!
Reply
linda spiker
I adore fritters! Those look perfectly crunchy!Reply
Caroline's Cooking
Thanks, these do have a nice slight crisp on the outside but they are also soft. A nice combination!
Reply
Gabi @ Leanjumpstart
I've just received a giant zucchini from my mother in law's garden. Now I now what to do with at least a quarter of it;) I love that you combine the fritters with corn. Yummy!Reply
Caroline's Cooking
Ha, don't you love homegrown presents?! Hope you give these a try and enjoy.
Reply
Lucy Parissi
These fritters look addictive. The addition of mozzarella for a cheesy hit sounds perfect.Reply
Caroline's Cooking
Thanks, the cheese is definitely worth having in there!
Reply
Danielle
This is a great way to use up a glut of courgette. We love eating them with a poached egg on top.Reply
Caroline's Cooking
Thanks, that sounds a great way to enjoy them!
Reply
Alanah
Never made fritters but love eating them. I tried this recipe today and it was the best fritter I've ever had. I served with rocket and baby spinach and a spicy yoghurt dipping sauce. Went perfectly with my baked beans for breakfast. This will be a regular for me from now on. Thanks for sharing.Reply
Caroline's Cooking
So glad to hear you enjoyed them! That dipping sauce sounds yummy too 🙂
Reply
Natalie
These look so delicious and addictive! Corn and zucchini is such a great combo!Reply
Caroline's Cooking
Thanks, I agree they go together so well.
Reply
Karen
These look amazing! I totally can't wait to try them!
Reply
Caroline's Cooking
Thanks, enjoy!
Reply
Jolene
Yum, this is like August on a plate!
Reply
Caroline's Cooking
Thanks, indeed it is!
Reply
Wendy Klik
What a perfect summer side or Meatless Monday meal.
Reply
Caroline's Cooking
Thanks, it makes a delicious side.
Reply
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