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Cooked fritters on a wire rack on a baking sheet.

Corn and zucchini fritters

Author: Louisa Clements
4.34 from 3 votes
These corn and zucchini fritters made with fresh corn, shredded zucchini, cheddar cheese and green onions. The perfect summer side dish or savoury breakfast that is crispy on the outside and fluffy on the inside.
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Prep: 10 minutes
Cook: 32 minutes
Total: 42 minutes
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Servings: 4


  • 2 medium zucchini, grated
  • ¾ tsp salt, divided
  • 2 eggs
  • ½ cup all purpose flour
  • 2 green onions, thinly sliced
  • ½ cup grated cheddar cheese
  • 2 ears corn, kernels sliced off the cob
  • 8 tsp canola oil


  • Combine the grated zucchini with ½ tsp salt in a colander and let stand for 10 minutes.
  • In a medium bowl, whisk eggs with flour, cheddar cheese, green onions and remaining ¼ tsp of salt.
  • Squeeze zucchini very well, discarding as much liquid as possible. Stir zucchini and corn into egg mixture. The batter may seem like it's too thick, but continue stirring until combined.
  • Heat a large pan over medium heat, add 2 tsp of canola oil, and drop three, ¼ cup portions into the skillet. Gently press down with the back of the spoon or measuring cup–they should be about 3 inches wide. Cook until golden, about 4 minutes per side.


  1. These fritters freeze very well. Freeze them in a single layer on a parchment lined baking sheet before transferring to a freezer bag. The easiest way to heat them up is in a toaster!
  2. If you’re looking for fritters that are a little more on the spicy side, you can add some minced jalapeno.
Did you try this recipe?Leave a comment + rating and let me know what you think!