Two classic summer veggies are made better together! You’ll love 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.
This recipe was originally published on July 30, 2012 and updated on August 7, 2022.
Why this recipe works
With just seven ingredients, made in one bowl and ready in 45 minutes, these are truly fuss-free fritters. The eggs and cheese work as binding agents so you won’t need to worry about your fritters falling apart.
- Fresh zucchini. You’ll want to look for medium sized zucchinis that are even in size without any blemishes or bruising. The larger zucchinis are woodier.
- Fresh corn is the way to go for this recipe, they’ll burst in your mouth.
- All purpose flour helps to create the batter, you could also use whole wheat flour if that’s all you have on hand.
- Green onions add a nice subtle onion flavour and they cook quickly, so you don’t have to worry about any raw onion leftover.
- Eggs help to bind the fritters together.
- Cheddar I like to use a nice aged cheddar, but you could also use mozzarella or another melting cheese. Not only does it add a nice savoury touch, but it also helps to bind them together.
- Salt is not only key for adding flavour, but it also helps to draw out the water from the zucchini while it’s straining.
- Canola oil or vegetable oil for frying.
Step by step instructions
- Combine two grated zucchini with ½ tsp salt in a colander and let stand for 10 minutes.
- 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.
- 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 patties with the back of the spoon or measuring cup–they should be about 3 inches wide. Cook until golden, about 4 minutes per side.
- Repeat with remaining batter, you’ll end up with twelve corn zucchini fritters.
- Be sure to squeeze out as much liquid from the zucchini as possible. If you have watery zucchini, you will likely end up with soggy instead of crispy fritters.
- To help your fritters cook properly (without falling apart!) make sure your pan is hot before adding the oil. When you add the batter, let it cook cook for the full four minutes before flipping, you want the bottom to form a crust so that it lifts easily from the pan.
- If you’re looking for fritters that are a little more on the spicy side, you can add some minced jalapeno.
- 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!
Delicious zucchini and corn recipes
If you’re looking for more recipes to use zucchini and corn, I love making a super easy, one-pot couscous with zucchini, corn and shrimp. It screams summer and is so delicious! I also love to make a grilled zucchini salad or an avocado corn salad.
Frequently asked questions
They are soggy because there is too much moisture in the batter. This is why it’s important to squeeze out as much liquid from the zucchini as possible. Strain zucchini with salt in a strainer for 10 minutes, before squeezing out liquid.
Firstly, the binding agents (eggs and cheese) are key. The other challenge may be with the cooking method, if they are getting stuck to the pan. Make sure you heat up your pan before adding the oil. You’ll want to add the batter to a hot, oiled pan and allow them to cook for about four minutes before flipping. This allows a crust to form and the fritters should release from the pan very easily.