These Zucchini and Corn Fritters are a favorite way to combine some of summer's delicious flavors. These crispy fritters are irresistible served with the spicy sauce. Totally freezer friendly, this recipe is vegetarian, dairy-free and optionally gluten free. Ready in under 30 minutes, these fritters will make a wonderful side dish, appetizer, or even as a snack!
You might also like: Easy Marinated Zucchini or Easy Crustless Zucchini Cheese Quiche
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Why you'll love these zucchini fritters?
- Crispy on the outside, tender in the center. The pan-fry-then-bake method delivers both textures at once without deep frying.
- Ready in 30 minutes from start to finish.
- Kid-friendly. These disappear off the plate the moment they cool down enough to touch.
- The spicy mayo sauce is incredibly good and takes 60 seconds to make.
- Freezer-friendly. Make a double batch and freeze half for a nearly instant snack another day.
Every summer when we go to Italy, my mother-in-law Teresa makes fritters. It is something she has always done, usually with zucchini from the garden that my father-in-law Domenico would pick that same morning. The last summer we were there after losing him, Teresa, still deep in mourning, was not cooking much. But she made fritters. Almost every other day there were fritters, and I understood completely. Some recipes carry people with them.
When I came back home, I had no garden full of zucchini and no bouquet of zucchini flowers (if you have them, use them in place of the zucchini and you will be very lucky indeed).
But I did have zucchini from the store, a can of corn, and the very clear memory of what those fritters tasted like. This recipe is mine, inspired by Teresa's. Serve them with the spicy mayo sauce and alongside a big insalata mista for a complete summer meal.
The secret to getting them properly crispy is squeezing every drop of liquid out of the shredded zucchini before mixing the batter. That single step is the difference between a crispy fritter and a soggy one. Everything else is easy.
What ingredients are in these fritters?
- Zucchini: You may be fortunate to have some in your garden out back. You'll be needing total 1 cup of grated zucchini, so that's about 2 medium or 1 large zucchini. It's important to grate it on the larger hole (if you're using a box grater).
- Corn: I use canned sweet corn kernels, but frozen sweet corn kernels are fine. Just be sure to thaw prior to using. If using canned corns, be sure to drain them well.
- Dill: Fresh dill is so lovely with the zucchini and corn. Fresh basil or thyme would also work really well.
- Flour: I used all-purpose flour.
- Sea salt: You could use sea salt or kosher salt.
- Freshly ground pepper: Add as much or as little as you like, to your taste. But I used ½ teaspoon (which was a few grinds).
- Milk: I used unsweetened coconut milk, but you could use whatever nut milk or use whole milk.
How to Make Zucchini and Corn Fritters
First, use a box grater (or you could use a food processor with the coarse blade) to shred the zucchini. Let it rest for 10 minutes to sweat.
Second, use a tea towel or paper towels to squeeze the liquid out of the zucchini. Keep squeezing and trying to get as much liquid out as you can.
Third, in a large bowl, mix the GF flour (or AP regular flour) salt and pepper; set aside.
Fourth, in medium bowl, whisk the milk (I used unsweetened almond milk but use regular whole milk if you like) and egg; set aside.
Fifth, in a large mixing bowl, add the flour mixture, milk mixture, shredded zucchini and corn. Mix it until combined.
Sixth, heat oil in a large skillet. Once the oil is heated, scoop about ¼-1/3 cup portions of the zucchini batter and into the pan. Fry for about 3-4 minutes on each side.
Next, once all the fritters are pan fried, transfer them to a parchment lined sheet pan and bake for about 10-15 minutes 350F oven. Baking is optional, but helps crisp the fritters further and they're all ready to serve warm at once. IF you do not bake them, cook them up longer on each side (7-8 minutes).
Last, while they're in the oven, prep the sauce or even this avocado mayo.
When they're ready, enjoy with the dipping sauce. Mom whipped up the dipping sauce and did two versions. One was with some sweet and sour sauce and the other version was the spicy one with sriracha. You could make it spicy or sweet, and if you like it spicy, adjust to make it even hotter with a splash of hot sauce!
Yes, it could be done. Just 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.
As I mentioned above, yes, you can! I have made them with a 1-1 gluten-free flour and it does need to say longer in the oven to crisp up. The batter will be different than when you're using regular AP flour. It just is a matter of crisping them longer in the oven (or even turning oven off and leaving them in hot oven, like I did (totally by mistake, but was what did the trick!).
The trick is to thoroughly dry the zucchini. Once you shred it, you have really squeeze out ALL of the water. They have to be dry shreds. Also, make sure the oil is hot enough and do not flip them until 3-4 minutes (until gets some golden color on one side), or you won't be able to flip them.
Yes, this recipe can easily be doubled. To cook up the fritters faster, use two large skillets instead of one.
Yes, if you have yellow squash on hand, use that in place of the zucchini.
Variations
- Cheesy fritters: Stir in ½ cup of shredded mozzarella, cheddar, or pepper jack into the batter. Use dairy-free cheese if needed.
- Spicy fritters: Add 1 finely diced jalapeño, ¼ teaspoon cayenne pepper, or 1 teaspoon hot sauce to the batter.
- Grated carrot instead of zucchini: If you are not a zucchini fan, grated carrot is an excellent substitute. Squeeze it dry the same way.
- Zucchini flowers: If you are lucky enough to have fresh zucchini flowers from the garden, use them in place of the zucchini. Tear them into pieces, skip the salting step, and proceed with the recipe. This is how Teresa makes hers in Italy.
- Herb variations: Swap the dill for fresh thyme, fresh chives, or a mix of basil and mint. Any soft fresh herb works beautifully.
Serving Suggestions
These fritters work as a side dish, a starter, a snack, or a light lunch. Serve with the spicy mayo, a bowl of sour cream or Greek yogurt, or alongside the avocado mayo from the blog. They are also great topped with a fried egg for breakfast.
For a full summer meal, serve with the corn and cucumber salad and a side of easy marinated zucchini. No oven required for either side dish.
Storage and Freezing
Fritters are best eaten immediately after cooking when they are at their crispiest. Leftovers will soften slightly in the refrigerator but are still very good. Store in an airtight container for up to 3 days. Reheat on a parchment-lined baking sheet at 350 degrees for 10 to 15 minutes, or in a skillet over medium heat until warmed through. Avoid the microwave as it makes them soggy.
Some other zucchini recipes to enjoy:
To freeze: let the fritters cool completely, then arrange in a single layer in a zip-lock freezer bag or airtight container. Freeze for up to 3 months. Reheat from frozen in a 350-degree oven for 15 to 20 minutes until heated through and re-crisped.
- Easy Marinated Zucchini
- Zucchini Poppy Seed Bread
- Easy Crustless Zucchini Cheese Quiche
- Roasted Eggplant, Tomato and Zucchini Pasta
I hope you enjoy this simple and delicious fritter recipe - leave a review or comments below...it makes me smile to read them!
Lora XX
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Zucchini and Corn Fritters Recipe (with Dipping Sauce)
Ingredients
- 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 or canned corn, drained
- ⅓ cup scallions or yellow onion small dice, about ½ 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
- 1 large egg whisked
- ¾ cup milk nut or dairy, I used unsweetened almond milk
- 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)
Instructions
- Grate zucchini: Use a box grater or food processor with coarse blade and grate the zucchini.
- Heat the oven: While the zucchini is resting, heat the oven to 350F. Line a baking sheet with parchment paper.
- Drain the zucchini: Working in batches, wrap the zucchini with a clean tea towel and squeeze letting it drain over a large bowl (in case you spill some of the zucchini). Keep on pressing and gently twisting to get out as much liquid as you can. Transfer the zucchini to a large mixing bowl.
- Prep the batter: Add in the corn, flour, scallions (or onion), salt, pepper, fresh dill. With a large spoon, combine the dry ingredients together.
- Wet ingredients: Add in the egg and milk and stir until it's all incorporated. Let the batter rest for 5 minutes.
- Heat the skillet: If you are frying the fritters, heat the oil in a large skillet over medium heat. As soon as the oil is hot and shimmering, use an ice-cream scooper (or a ¼ measuring cup or a spoon)and scoop in portions of the batter (I did 4 at a time nicely spaced out). With the spatula, gently flatten slightly. Cook 3-4 minutes per side (until they get a little golden).
- Bake fritters: (Optional cooking method without frying)If you are baking the fritters, line up the fritters on the baking sheet. Bake for about 15 minutes, using a spatula to carefully flip them halfway through baking time, or until the edges get nice and crispy (be sure to not get them over brown).
- Gently flatten: With the spatula, gently flatten slightly. Fry the fritter, flipping halfway through, about 3-4 minutes a side, or until the outside is golden brown. Don't flip until one side it is beginning to brown or the fritters may not hold together when you flip it.
- Fry remainder of fritters: Working in batches and watching carefully, fry the remainder of the fritters until browned and the middle is cooked through, transferring each to a paper towel-lined plate to drain as they finish.
- Make the spicy sauce: While the fritters are cooking up, make the sauce
- Finish off in oven: Next, once all the fritters are pan fried, transfer them to a parchment lined sheet pan and finish cooking them by baking for about 10-15 minutes 350F oven. The additional baking after frying is optional, but helps crisp the fritters further and they're all ready to serve warm at once. IF you do not bake them, pan fry them up longer on each side (7-8 minutes).
- Serve: Enjoy immediately with our spicy mayo. Or top with your choice of dairy or vegan sour cream or Greek yogurt. (OPTIONAL) Sprinkle with additional paprika and fresh herbs for serving.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Zucchini: 1 medium zucchini usually yields ~1 cup shredded zucchini. Shred zucchini to hashbrown size using a box grater. Removing excess water from the zucchini is key to a crispy fritter. It also prevents them from falling apart during the cooking process.
- Corn: I used canned sweet corn and I drained it before using. If you use frozen sweet corn, let it thaw out for at least 30 minutes before using. Fresh corn also works great.
- Batter: When you mix all the batter ingredients together, the batter should be relatively wet and easily scoopable.
- How to cook: 3 different ways to cook them: Partially fry up the fritters and bake the rest of the way. You could fry them all the way through (without baking at the end). OR you could bake them the whole way through (and skip the frying part).
- Leftovers: Fritters are best as soon as they're cooked up. But any leftovers will keep well in the fridge for a few days in an airtight container (or zipped lock bag). Reheat on a baking sheet in the oven for 15 minutes at 350F or in a skillet on medium heat until warm all the way through.
- Freezing: Completely cool down the fritters and place in airtight container or a zipped lock freezer bag. Can freeze for up to 3 months and can be reheated in the oven or pan (as noted above).
Nutrition
FAQ'S
Yes. Replace the egg with a flax egg: mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes until it becomes gel-like. Use a plant-based milk and vegan mayonnaise for the sauce.
Yes. Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The fritters will be slightly less crispy when pan-fried, but there is a trick: after baking, turn off the oven and leave the fritters inside for an additional 20 to 30 minutes.
Almost always it comes down to too much moisture in the batter or flipping too early. Squeeze the zucchini as dry as you possibly can before adding it to the batter. Then, do not flip the fritters until the bottom side is clearly golden brown.
Absolutely. The batter doubles easily and the extra fritters freeze beautifully, so it is worth making a large batch. Cook in batches on the stovetop as usual, then finish in the oven in one or two sheet pans. Cool the extras completely before freezing.
Yes, yellow summer squash is a direct substitute and works equally well. The flavor is slightly milder and the color is more golden in the finished fritter. Prepare it exactly the same way: grate, salt, and squeeze as dry as possible before adding to the batter.
I'm sorry, but the recipe instructions are a bit confusing to me. Do you pan fry AND bake these for 15 minutes or is baking an alternate way to cook them? What should the oven temp be for 15 minutes of baking?
Hi Deb-Yes, there are 3 ways to cook these up. Partially pan fry and then finish off baking in the oven. Totally pan fry the whole cooking time. OR, you could bake them entire cooking time (skipping the partial frying). I did partial fry (just til they're golden both sides)and finish off baking in the oven. Finishing in the oven makes them nice and crispy on the edges. See the recipe card for times and details. Hope that helps!
Just love these fritters! Really easy to make! Great sauce, too!