These zucchini and corn fritters transform humble summer vegetables into crispy, golden bites of joy. The combination of sweet corn and tender zucchini creates a fantastic texture, while clever additions ensure they stay crisp outside and fluffy inside. These versatile Zucchini and Corn Fritters are a quick, impressive fix for any meal.
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Why You’ll Love This Zucchini and Corn Fritters
Versatile serving: Perfect for breakfast, lunch, or as a crowd-pleasing appetizer.
Perfect texture: Crispy golden exterior with a soft, fluffy interior.
Summer bounty solution: A delicious way to use up zucchini and corn.
Quick to make: Ready in about 30 minutes from start to finish.
Ingredients & Tools
- 500 g zucchini (about 2 medium), coarsely grated
- 1 tsp fine sea salt, plus extra for seasoning
- 1 large ear of corn, kernels cut off (or 150g frozen/thawed corn)
- 2 spring onions, finely sliced
- 1 large egg, lightly beaten
- 60 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp smoked paprika
- 1/4 tsp freshly ground black pepper
- 60 g feta cheese, crumbled
- 2 tbsp fresh parsley or dill, finely chopped
- 4-5 tbsp neutral oil (like vegetable or grapeseed), for frying
Tools: Box grater, clean kitchen towel or cheesecloth, large mixing bowls, measuring spoons/cups, large non-stick skillet.
Notes: Don’t skip salting the zucchini—it draws out excess water for crisp fritters. The feta melts into pockets of salty, creamy goodness.
Nutrition (per serving)
| Calories: | 185 kcal |
| Protein: | 6 g |
| Fat: | 11 g |
| Carbs: | 16 g |
| Fiber: | 2 g |
Serves: 4 (makes about 8-10 fritters) | Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the salting step. Zucchini is over 90% water, and if you don’t draw it out, you’ll end up with a watery batter that steams instead of fries. Salting is non-negotiable for the perfect crisp texture.
- What’s the best way to grate the zucchini? Use the large holes of a box grater. You want substantial shreds that will still be detectable in the final fritter, not a mushy puree. And remember, you’ll be squeezing them, so they can handle a coarser grate.
- Can I use frozen corn? Absolutely! Just make sure to thaw it completely and pat it dry with a paper towel before adding it to the mix. You want to minimize any extra moisture sneaking in.
- Why add baking powder? It’s our little leavening agent hero! It gives the fritters a slight lift, making them lighter and fluffier on the inside while still achieving that crispy crust.
- Get your mise en place ready. Have your oil heated, a plate lined with paper towels ready for draining, and your mixing bowl prepped. Fritter-making moves quickly once you start frying, so being organized is key.
How to Make Zucchini and Corn Fritters
Step 1: Prepare and salt the zucchini. Coarsely grate your zucchini into a colander set over a bowl or in the sink. Sprinkle the grated zucchini evenly with one teaspoon of fine sea salt and toss it gently with your hands to coat. Let it sit for at least 10 minutes—this gives the salt time to pull the water out. You’ll notice a small pool of liquid forming underneath, which is exactly what you want.
Step 2: Squeeze out all the water. This is the most important step! Grab handfuls of the salted zucchini and squeeze them tightly over the sink. You’ll be amazed at how much liquid comes out. I like to do this a second time using a clean kitchen towel, twisting it tightly to wring out every last drop. Your zucchini should look noticeably drier and feel quite compact. This ensures a crisp result, I promise.
Step 3: Combine the fritter mixture. In a large mixing bowl, add your thoroughly squeezed-dry zucchini. To this, add the fresh corn kernels, sliced spring onions, beaten egg, flour, baking powder, smoked paprika, and black pepper. Use a fork to mix everything together until just combined. The mixture will be thick and shaggy. Finally, gently fold in the crumbled feta and chopped herbs. Be careful not to overmix; a few dry streaks of flour are perfectly fine.
Step 4: Heat the oil correctly. Pour about 4 tablespoons of a neutral, high-heat oil (like vegetable or grapeseed) into a large, non-stick skillet. Heat it over medium heat until it shimmers. To test if it’s ready, drop a tiny bit of the batter into the oil—if it sizzles immediately, you’re good to go. The right oil temperature is crucial for a golden, non-greasy fritter.
Step 5: Form and fry the fritters. Using a 1/4-cup measuring cup or a large spoon, drop portions of the batter into the hot oil. Gently press down with the back of your spoon to flatten them into patties about 1/2-inch thick. Don’t overcrowd the pan—cook in batches to maintain the oil temperature. Fry for 2-3 minutes per side, until they’re deeply golden brown and crisp. You’ll hear a confident sizzle.
Step 6: Drain and season. As each batch finishes cooking, transfer the fritters to a plate lined with paper towels to drain any excess oil. While they’re still piping hot, sprinkle them with a tiny pinch of flaky sea salt. This little final seasoning makes all the difference, enhancing every single flavor in the fritter. Serve them warm and enjoy that incredible crispy-soft texture.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 3 days.
- Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.
- Reviving: Reheat in a 375°F oven or toaster oven until hot and crisp.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just lemon juice and olive oil cuts through the richness of the fritters beautifully.
- Garlicky yogurt dip — A cool, creamy dip made from Greek yogurt, minced garlic, lemon zest, and fresh mint is the perfect creamy counterpart to the crispy fritters.
- Grilled lemon-herb chicken — For a fuller meal, these fritters make a fantastic starchy side next to simply grilled chicken, creating a complete and satisfying plate.
Drinks
- A crisp Sauvignon Blanc — The wine’s bright acidity and citrus notes are a fantastic palate cleanser that complements the sweet corn and salty feta.
- A cold, hoppy IPA — The bitterness of the beer stands up wonderfully to the fried, savory elements, making for a really refreshing combination.
- Sparkling water with lime — A non-alcoholic option that provides the bubbles and acidity needed to cut through the oil and refresh your palate between bites.
Something Sweet
- Lemon sorbet — After a savory, fried dish, a scoop of intensely tart and clean lemon sorbet is the ultimate refreshing finish.
- Fresh berry pavlova — The soft, sweet meringue and juicy, sharp berries provide a lovely textural and flavor contrast to end the meal on a light note.
- Stone fruit galette — A rustic, free-form peach or apricot tart feels special but is easy to make, offering a warm, fruity end to your fritter feast.
Top Mistakes to Avoid
- Mistake: Not squeezing the zucchini enough. This is the number one reason fritters turn out soggy. You really have to be ruthless—squeeze until your hands hurt and you’re convinced there couldn’t possibly be any water left. There always is.
- Mistake: Overmixing the batter. Stir the ingredients until they are *just* combined. A few lumps and dry patches are fine! Overmixing develops the gluten in the flour, which can make your fritters tough and dense instead of light.
- Mistake: Frying at the wrong temperature. If the oil isn’t hot enough, the fritters will absorb oil and become greasy. If it’s too hot, the outside will burn before the inside cooks through. That sizzle test is your best friend.
- Mistake: Crowding the pan. Adding too many fritters at once causes the oil temperature to plummet, leading to steaming and soggy results. Give them plenty of space to sizzle freely for the best crust.
Expert Tips
- Tip: Use a cookie scoop for uniformity. A spring-loaded ice cream or cookie scoop (about 1/4 cup size) is perfect for portioning the batter. It ensures all your fritters are the same size, so they cook evenly and look professional.
- Tip: Keep the first batch warm. As you fry in batches, keep the finished fritters warm and crisp by placing them on a wire rack set over a baking sheet in a 95°C (200°F) oven. This prevents the steam from making the bottom soggy.
- Tip: Add a textural crunch. For an extra layer of texture, fold in a tablespoon or two of panko breadcrumbs into the final batter. They’ll stay suspended in the mix and create little delightful crunchy bits.
- Tip: Make a big batch for the freezer. These fritters freeze beautifully! After frying and cooling completely, lay them in a single layer on a parchment-lined baking sheet to freeze solid, then transfer to a freezer bag. Reheat in a 190°C (375°F) oven until hot and crisp.
FAQs
Can I make these fritters ahead of time?
You can absolutely prepare the batter ahead of time! Mix everything up (after squeezing the zucchini, of course), cover the bowl tightly with plastic wrap, and refrigerate for up to 4 hours. The baking powder will still be active. I don’t recommend leaving it longer, as the zucchini will continue to release water and the salt will break it down, making the batter too wet. Fry just before serving for the best texture.
Can I bake these instead of frying?
You can, though the texture will be different—more like a vegetable patty than a classic crispy fritter. To bake, brush both sides of the formed patties with oil and place them on a parchment-lined baking sheet. Bake at 200°C (400°F) for about 20-25 minutes, flipping halfway through, until golden. They’ll be softer but still delicious, a great lighter option.
My fritters are falling apart in the pan. What did I do wrong?
This usually points to one of two issues: not enough binder (egg/flour) or the oil wasn’t hot enough. Make sure you’re using a large egg and the correct amount of flour. Also, let the fritter cook undisturbed for a full 2-3 minutes on the first side—a proper crust will form that allows you to flip it cleanly. If you flip too early, it will fall apart.
What are some good herb substitutions?
The recipe is very flexible! If you don’t have parsley or dill, fresh chives, basil, or even a teaspoon of dried oregano would work wonderfully. Chives would add a lovely mild onion flavor, while basil would bring a sweet, aromatic note that pairs beautifully with the corn and zucchini.
Are these fritters gluten-free?
Yes, they can be easily adapted! Simply swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. I’ve had great success with blends that contain a bit of xanthan gum, as it helps with binding. The rest of the recipe remains exactly the same, and you’ll get the same delicious, crispy result.
Zucchini And Corn Fritters
Make crispy, golden Zucchini and Corn Fritters in just 30 minutes! Perfect for breakfast, lunch, or a crowd-pleasing appetizer. Get the easy recipe now!
Ingredients
For the Ingredients & Tools
-
500 g zucchini (about 2 medium, coarsely grated)
-
1 tsp fine sea salt (plus extra for seasoning)
-
1 large ear corn (kernels cut off (or 150g frozen/thawed corn))
-
2 spring onions (finely sliced)
-
1 large egg (lightly beaten)
-
60 g all-purpose flour
-
1 tsp baking powder
-
1/2 tsp smoked paprika
-
1/4 tsp freshly ground black pepper
-
60 g feta cheese (crumbled)
-
2 tbsp fresh parsley or dill (finely chopped)
-
4-5 tbsp neutral oil (like vegetable or grapeseed, for frying)
Instructions
-
Prepare and salt the zucchini. Coarsely grate your zucchini into a colander set over a bowl or in the sink. Sprinkle the grated zucchini evenly with one teaspoon of fine sea salt and toss it gently with your hands to coat. Let it sit for at least 10 minutes—this gives the salt time to pull the water out. You’ll notice a small pool of liquid forming underneath, which is exactly what you want.01
-
Squeeze out all the water. This is the most important step! Grab handfuls of the salted zucchini and squeeze them tightly over the sink. You’ll be amazed at how much liquid comes out. I like to do this a second time using a clean kitchen towel, twisting it tightly to wring out every last drop. Your zucchini should look noticeably drier and feel quite compact. This ensures a crisp result, I promise.02
-
Combine the fritter mixture. In a large mixing bowl, add your thoroughly squeezed-dry zucchini. To this, add the fresh corn kernels, sliced spring onions, beaten egg, flour, baking powder, smoked paprika, and black pepper. Use a fork to mix everything together until just combined. The mixture will be thick and shaggy. Finally, gently fold in the crumbled feta and chopped herbs. Be careful not to overmix; a few dry streaks of flour are perfectly fine.03
-
Heat the oil correctly. Pour about 4 tablespoons of a neutral, high-heat oil (like vegetable or grapeseed) into a large, non-stick skillet. Heat it over medium heat until it shimmers. To test if it's ready, drop a tiny bit of the batter into the oil—if it sizzles immediately, you’re good to go. The right oil temperature is crucial for a golden, non-greasy fritter.04
-
Form and fry the fritters. Using a 1/4-cup measuring cup or a large spoon, drop portions of the batter into the hot oil. Gently press down with the back of your spoon to flatten them into patties about 1/2-inch thick. Don’t overcrowd the pan—cook in batches to maintain the oil temperature. Fry for 2-3 minutes per side, until they’re deeply golden brown and crisp. You’ll hear a confident sizzle.05
-
Drain and season. As each batch finishes cooking, transfer the fritters to a plate lined with paper towels to drain any excess oil. While they’re still piping hot, sprinkle them with a tiny pinch of flaky sea salt. This little final seasoning makes all the difference, enhancing every single flavor in the fritter. Serve them warm and enjoy that incredible crispy-soft texture.06
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