BEST Zucchini Fritter Recipe

For the fritters: – 2 cups coarsely shredded zucchini ~2 medium zucchini – ½ teaspoon plus ¼ teaspoon salt divided – 1 cup frozen sweet corn kernels thawed – ⅓ cup scallions or yellow onion small dice, about 1/2 small onion – 1 cup all-purpose flour – 1 teaspoon sea salt – ½ teaspoon fresh ground black pepper – 1 Tablespoon fresh chopped dill or fresh basil – ¾ cup milk nut or dairy, I used unsweetened almond milk – 1 large egg whisked – 1-2 Tablespoons olive oil for frying – For the sauce: – 1 cup mayonnaise – 1 Tablespoon sweet and sour sauce or Sriracha sauce – 1 Tablespoon rice wine vinegar or freshly squeezed lemon or lime juice – sour cream or Greek yogurt (optional, for topping) – 1 Tablespoon chopped fresh mint


White Scribbled Underline

Cook time: 0 min

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vegetarian, appetizer

prep Time

20 mins


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Looking for the BEST Zucchini Fritter Recipe? Zucchini and Corn Fritters are a favorite way to combine some of summer’s delicious flavors. Serve them with the flavorful and spicy dipping sauce. These crispy fritters are irresistible served with the spicy sauce. Totally freezer friendly, this recipe is vegetarian, dairy-free and optionally gluten free.

Can you make this fritter recipe vegan? Yes, you can! Simply make a flax egg by whisking together 1 tablespoon ground flaxseed with 3 tablespoons of water. After you whisk it together, let it rest 5 minutes (it thickens up). Then add it to the fritter batter.

Yield: You'll get about 12 servings from this recipe – Storage: If you're making this for meal prep, store in an airtight container for up to 3 days. – Make ahead: Make the fritters and the sauce ahead of time. You could make the dressing even 3 days before.


Can you freeze cooked zucchini fritters? Yes! As long as you let them cool completely, just place them in a flat layer in a zipped lock freezer bag or an airtight storage container. They’ll stay fine for 2-3 months. Heat before serving.


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