Table of Contents
  1. Need a new way to use up zucchini and sweet corn?
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. You'll love these other side dish recipes.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Zucchini & Corn Fritters Recipe

A quick and simple zucchini and corn fritter is the perfect way to use up the best of the late summer season. An easy-to-make batter is mixed together, and small pancake-shaped fritters are fried on the stovetop. When paired with a chipotle sauce, these are a scrumptious side dish!

Need a new way to use up zucchini and sweet corn?

Growing zucchini every year often means I have extra zucchini. Never wanting to waste, I usually make the zucchini fritters my grandma would make. Originally these would not have had the fresh sweet corn. The corn adds a hint of sweetness to the fritters. Zucchini is a chameleon that can hold onto numerous flavors. This is not about masking zucchini or hiding it but bringing it front and center. The high zucchini ratio gives the moisture needed to bind the fritters and soaks in the spices. Next time you find someone giving away extra zucchini, you may be more excited to take them to make these fritters.

Hand holding wooden spatula scooping up one fried zucchini and corn fritter off of metal cooling rack filled with fritters all on white countertop.

Everything you’ll need to make this recipe.

  • Sweet corn adds little pockets of sweetness along with great texture to these fritters. It’s best to find locally grown sweet corn so you know it was picked fresh and has all of its sugar content intact. Make sure to see how to freeze your own sweet corn!
  • Zucchini can take on a lot of flavors, so it’s the perfect way to add the moisture needed but also soak in the spices and balance out the sweetness of the corn. Zucchini should be picked when it’s small to medium in size. If using a large zucchini, make sure to remove the seeds.
  • Flour will bind together the high-moisture content of the zucchini with the sweet corn. Just a small amount is needed to create these pancake-like fritters.
White countertop filled with ingredients needed to make zucchini and corn fritters including corn, zucchini, Parmesan cheese, spices, eggs, and more.

Here’s how to make this recipe.

  1. Prepare the vegetables. To a bowl, add the eggs and whisk them to break up the yolks. Separately, using a grater, grate the zucchini and add this to the eggs in the bowl. Chop up the onion and add it directly to the bowl. Slice the sweet corn from the cob (or use canned corn) and add directly to the bowl as well. Mix the vegetables together to coat them with the eggs.
  2. Add in the dry ingredients and mix. To the vegetable and egg mixture, add the garlic powder, cayenne pepper, black pepper, flour, salt, baking powder, and Parmesan cheese. Mix all of the ingredients together until everything is well-mixed and resembles a cohesive batter.
  1. Fry the fritters on the stove. To a skillet heated over medium heat, add two tablespoons of ghee or a high-heat oil, such as avocado oil. Let the ghee (or oil) melt fully, and then using a scoop (or two spoons), add fritters to the pan. I can usually fit four fritters in my skillet (is there a size, Kaleb?) comfortably. Once all four fritters are in the pan, press each fritter out slightly using a spatula or spoon. This ensures that each fritter will cook evenly. When the bottom of the fritter turns brown, flip it to brown on the other side. Once fully browned, remove each fritter and let them cool on a rack.

What is ghee?

Ghee is clarified butter, meaning all of the milk solids have been removed. This allows for higher heat uses without browning as quickly, making it a terrific alternative to butter.

  1. Prepare the chipotle sauce. In a small bowl, combine the mayonnaise, chipotle powder, Mexican oregano, crushed garlic clove, and lime juice. Mix all ingredients until everything is smooth and creamy.
  2. Serve the fritters with the sauce. Top each fritter (or stack or fritters) with a dollop of the chipotle sauce and a sprinkling of cilantro, if desired. Add some freshly grated Parmesan cheese, and enjoy!

These pro tips will make this recipe a success.

  • If you have a very large zucchini, either in your garden or from the store, cut it in half. Then scoop out the seeds from the inside so that there is not as much water content. If the seeds from a large zucchini are used, it could affect the texture of the fritter.
  • Leave the zucchini skin on or take it off. This is a personal preference. Personally, I leave the zucchini skin intact as I do not notice a difference in the final texture of the fritter. However, if you have a very large zucchini, you may want to remove the skin as it can be tough when that size.
  • When frying the fritters, do not crowd the pan. If there are too many fritters in the pan at once, they will steam rather than cook, which means they won’t get the crispy exterior that’s desirable.
  • To ensure your fritters do not get cold while you’re frying the rest of them, place them on a rack in a 200°F degree oven. This will keep them warm and crispy and prevent them from getting soggy.
White bowl filled with three fried zucchini and corn fritters topped with chipotle mayonnaise sauce with cilantro sprinkled on top with more fritters cooling in background.

Frequently asked questions about this recipe.

Is this a side dish or a main dish?

It can be either! This would be a great side dish and served with fish tacos or taco squares. It could also be served alongside a salad. I would suggest pairing it with classic taco salad.

For the chipotle mayonnaise, is there something that can be used to add less spice?

Sure! In place of the chipotle powder, you can use smoked paprika. This will add the same amount of smoky flavor without any heat.

If there are leftovers, how should these fritters be reheated?

I often have leftovers and store them in the refrigerator. To reheat them, I find that two options work best. 1) Heat them in a non-stick skillet until the edges have become crispy again. 2) Lay them on a rack fitted in a baking dish and place in a 425°F oven until the fritter is crisped.

Watch how to make this recipe.

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your dessert table. Leave a comment and share a star rating so you let others know how much you love this recipe. This helps show others that this is a recipe they too can make, enjoy, and love!

Zucchini & Corn Fritters

5 from 11 votes
A quick and simple zucchini and corn fritter is the perfect way to use up the best of the late summer season. An easy-to-make batter is mixed together, and small pancake-shaped fritters are fried on the stovetop. When paired with a chipotle sauce, these are a scrumptious side dish!
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 18 fritters

Ingredients

  • 2 large eggs
  • 2 cups shredded zucchini
  • cup diced onion
  • 2 cups sweet corn
  • ¾ tsp garlic powder
  • ¼ tsp cayenne pepper
  • ½ tsp black pepper
  • 1 cup all-purpose flour
  • 1 tsp salt
  • ½ tsp baking powder
  • cup grated Parmesan cheese

For the chipotle sauce

  • 1 cup mayonnaise
  • 1 tsp chipotle powder
  • 1 tsp Mexican oregano
  • 1 clove garlic crushed
  • 2 tsp lime juice

Instructions
 

  • In a large bowl, beat the eggs until broken and combined. Add the shredded zucchini, onion, and sweet corn, and mix to combine all the ingredients. Add the garlic powder, cayenne pepper, black pepper, flour, salt, baking powder, and Parmesan cheese. Fold the dry ingredients into the wet to form a wet batter.
    2 large eggs, 2 cups shredded zucchini, ⅓ cup diced onion, 2 cups sweet corn, ¾ tsp garlic powder, ¼ tsp cayenne pepper, ½ tsp black pepper, 1 cup all-purpose flour, 1 tsp salt, ½ tsp baking powder, ⅓ cup grated Parmesan cheese
  • Heat 2 tbsp of neutral oil (or ghee) over medium heat in a 12-inch skillet. Once the oil is hot, scoop 1-ounce (or 2 tbsp) dollops of batter into the skillet. Press the batter out into roughly 3-inch round fritters, leaving at least 1-inch between each fritter. Pan fry the fritters, flipping once until they are golden brown on both sides, 3-4 minutes per side.
  • Once the fritters are finished, place them on a baking rack fitted into a baking sheet. To keep them warm, place them in a 200°F oven between making batches of fritters. Serve with the chipotle sauce.

For the chipotle sauce

  • Combine the mayonnaise, chipotle powder, Mexican oregano, minced garlic, and lime juice. Whisk until smooth and serve with fritters.
    1 cup mayonnaise, 1 tsp chipotle powder, 1 tsp Mexican oregano, 1 clove garlic, 2 tsp lime juice

Notes

  • If you have a very large zucchini, either in your garden or from the store, cut it in half. Then scoop out the seeds from the inside so that there is not as much water content. If the seeds from a large zucchini are used, it could affect the texture of the fritter.
  • Leave the zucchini skin on or take it off. This is a personal preference. Personally, I leave the zucchini skin intact as I do not notice a difference in the final texture of the fritter. However, if you have a very large zucchini, you may want to remove the skin as it can be tough when that size.
  • When frying the fritters, do not crowd the pan. If there are too many fritters in the pan at once, they will steam rather than cook, which means they won’t get the crispy exterior that’s desirable.
  • To ensure your fritters do not get cold while you’re frying the rest of them, place them on a rack in a 200°F degree oven. This will keep them warm and crispy and prevent them from getting soggy.

Nutrition

Serving: 1fritter | Calories: 55kcal
Course Side Dish
Cuisine American
Difficulty Intermediate
Method Cooking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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12 Comments

  1. These look Amazing and I can’t wait to make them. Just a quick question, do you blanch the corn or cook it before taking it off the cob or is it raw? I am so enjoying your site, so fun to see what you get up to. 😊

  2. Tried a lot of your recipes, my husband said your macaroni salad is the best he ever had. Like he would even eat at breakfast. He said he just can’t stop eating it, just delicious.

  3. 5 stars
    Made these fritters last night. Amazing, will be making this recipe all summer. Thank you for sharing your yummy recipes.

  4. Delicious! Fixed ours with fresh garden tomatoes and summer salsa. So good! Next time I may add some of my fresh herbs. Would be good in the winter with homemade tomato basil soup. Thank you! Truly enjoy your videos!

  5. 5 stars
    I made these for dinner tonight to go with Parmesan chicken and they are delicious! I live with a very picky eater who asked for these again! Winner!!!

    Can they be frozen?

  6. 5 stars
    Truly in love with this recipe. I’ve made it numerous times now and everyone that has tried them has said how amazing they are. My husband is addicted and said they’re his favorite food lol. The sauce also tastes like blooming onion dip and I like to use that for other things too!