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Home » side dish » Corn and Zucchini Fritters

Corn and Zucchini Fritters

Published: Aug 7, 2022 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

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.

Cooked fritters on a wire rack on a baking sheet.
Jump to Recipe
42 minutes minutes 4 Comments

Sweet fresh corn, savoury cheddar cheese, shredded zucchini and green onions make for a perfect savoury summer bite. These would go perfectly with grilled salmon and a traditional Greek salad.

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.

Ingredients for zucchini corn fritters.

Ingredient notes

  • 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 photo instructions for how to make the fritters.

Step by step instructions

  1. Combine two grated zucchini with ½ teaspoon salt in a colander and let stand for 10 minutes.
  2. Whisk eggs with flour, cheddar cheese, green onions and remaining ¼ teaspoon of salt.
  3. Squeeze zucchini very well, discarding as much liquid as possible. Stir zucchini and corn into egg mixture.
  4. Heat a large pan over medium heat, add 2 teaspoon 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.
  5. Repeat with remaining batter, you’ll end up with twelve corn zucchini fritters.
Shredded zucchini in a strainer.

Expert tips

  1. 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.
  2. 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.
  3. If you’re looking for fritters that are a little more on the spicy side, you can add some minced jalapeno.
  4. 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!
A stack of cooked fritters on a wire rack on a baking sheet.

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

Why are my zucchini fritters soggy?

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.

Why are my fritters falling apart?

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.

Cooked fritters on a wire rack on a baking sheet.

Corn and zucchini fritters

Author: Louisa Clements
4.36 from 14 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.
Pin Print
Prep: 10 minutes minutes
Cook: 32 minutes minutes
Total: 42 minutes minutes
Servings: 4

Ingredients

  • 2 medium zucchini, grated
  • ¾ teaspoon 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 teaspoon canola oil

Instructions

  • Combine the grated zucchini with ½ teaspoon 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 teaspoon 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 teaspoon 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.

Notes

  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!
Filed Under: Appetizer, breakfast, Dinner Recipes, lunch, quick recipes, side dish, Summer, vegetarian
Nutrition Facts
Corn and zucchini fritters
Amount Per Serving
Calories 236 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 96mg32%
Sodium 569mg25%
Potassium 331mg9%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 3g3%
Protein 9g18%
Vitamin A 517IU10%
Vitamin C 19mg23%
Calcium 135mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.

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4.36 from 14 votes (14 ratings without comment)

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Comments

  1. Ms. Greer

    June 10, 2024 at 7:05 pm

    HI LOU, JUST FOUND YOU ON TWITTER....LOVED THE LOOK OF YOUR ICE CREAM....ALSO CHECKED OUT YOUR CORN FRITTERS..... CAN I GET COUPLE OF QUESTIONS ANSWERED.....? WHAT IS THE PURPOSE OF ADDING VODKA TO YOUR ICE CREAM? I ASSUME THEN THIS IS FOR ADULTS ONLY EH? ALSO WHAT CAN YOU USE WHEN YOU MAKE THE CORN FRITTERS, I DO NOT CARE FOR ZUCCHINI EXCEPT IN A CAKE.....? THANKS,
    Reply
    • Louisa Clements

      July 01, 2024 at 9:20 am

      Hi there, the vodka is optional, it helps it keep a creamier consistency once it's frozen. For the fritters, you could also try using grated potato instead, you could also add extra corn and omit the zucchini completely. I hope you enjoy!
      Reply
  2. Alexan

    June 18, 2018 at 9:36 am

    Could you sub the plain yogurt for Greek yogurt? Not for a taste or nutrient thing, I just already have a whole tub of Greek!
    Reply
    • Lou

      June 20, 2018 at 7:42 pm

      Hi Alexan, yes you can. I hope you enjoy!
      Reply

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Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 14 years.
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