Whether served as buffet fare, a light vegetarian dinner, or brunch topped with an egg, zucchini and corn fritters are hard to resist. Below is a clear, user-friendly guide to making them perfectly every time.
Why we love this recipe
These fritters are an excellent way to use lots of zucchini, and they’re something I make often. They are:
- Packed with vegetables
- Slightly indulgent yet satisfying
- Popular with both kids and adults
- Vegetarian, with a simple gluten-free option
This recipe is a refined version of the first Crisper Whisperer post I contributed to Serious Eats in 2009; it’s been updated for clarity and ease of use.
What you’ll need
Here’s a quick look at the ingredients and key choices that make this dish work.
- Any zucchini or summer squash will do. Smaller zucchini tend to be sweeter and more tender.
- For fresh corn in season, use about three ears; good frozen corn is an excellent substitute.
- Yellow onion or shallot is recommended, but white or red onion can be used instead.
- Scallions and cilantro add fresh brightness. Other soft herbs such as basil, dill, or tarragon can work well too.
- Use freshly grated parmesan or pecorino for best flavor; pecorino is tangier and saltier, parmesan is slightly sweeter. Crumbled feta is a tasty variation.
- Choose a neutral oil with a high smoke point, such as safflower, canola, sunflower, peanut, or corn oil, for pan-frying.
- A small amount of baking powder helps keep the fritters light.
How to make it
Below is an overview of the essential steps to make crisp, tender zucchini and corn fritters. The full recipe and quantities follow in the recipe card.
- Shred the zucchini, then drain, salt, and squeeze out excess moisture.
- In a large bowl, lightly scramble the eggs and add the corn, onion, scallions, cilantro, flour, baking powder, cheese, pepper, and squeezed zucchini.
- Mix until evenly combined.
- Pan-fry the batter in batches until golden brown and cooked through, then drain briefly on paper towels or a wire rack.
Expert tips and FAQs
Yes. Substitute a measure-for-measure gluten-free flour blend for the all-purpose flour.
Fritters are crispiest right after cooking but are still good at room temperature. You can prepare them earlier the same day or a day ahead and re-crisp in the oven on a wire rack over a rimmed baking sheet. Store leftovers tightly wrapped in the refrigerator for up to a week or freeze for longer storage.
More favorite fritters
- Latkes
- Sweet potato latkes
- Colcannon cheddar skillet cakes
- Spinach, fava bean, and quinoa cakes
- Falafel
Zucchini and Corn Fritters
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Ingredients
- 4 cups (about 530 g) shredded zucchini (from 2–3 medium)
- 1 teaspoon fine sea salt
- 3 large eggs
- 2 cups (about 340 g) corn kernels (frozen or from ~3 ears)
- 1 small yellow onion or 2 medium shallots, diced small
- 3 scallions, white and light green parts thinly sliced
- 1/2 cup (30 g) chopped cilantro
- 3/4 cup (90 g) all-purpose flour (or a 1:1 gluten-free blend)
- 1 teaspoon baking powder
- 1/2 cup (40 g) grated parmesan or pecorino
- 1/4 teaspoon freshly ground black pepper
- Safflower or other neutral high‑smoke‑point oil, for pan-frying
- Sour cream, for serving (optional)
Instructions
- Shred the zucchini using a food processor shredding disc or the large holes of a box grater.
- Place the shredded zucchini in a colander and sprinkle with the salt. Toss and let it drain while you prepare the other ingredients.
- Lightly scramble the eggs in a large mixing bowl.
- Cut the kernels from the corn cobs if using fresh corn and add them to the bowl with the diced onion or shallots, sliced scallions, chopped cilantro, flour, baking powder, grated cheese, and black pepper.
- Squeeze the shredded zucchini in small handfuls to remove as much liquid as possible; this step is important for crisp fritters.
- Add the squeezed zucchini to the bowl and mix thoroughly to combine.
- Pour oil into a large frying pan to a depth of about 1/4 inch and heat over medium-high until hot but not smoking.
- Drop batter by 1/4-cupfuls into the pan and press lightly to form discs.
- Cook in batches without crowding—about 3 or 4 at a time depending on pan size—until the undersides are golden brown (about 2 minutes). Flip and cook until the second side is golden and the centers are cooked through. Adjust heat as needed so they brown without burning.
- Transfer fritters to paper towels or a wire rack to drain. Add more oil between batches if necessary.
- Serve warm or at room temperature with sour cream if you like.
Notes
- Smaller zucchini are sweeter and more tender; use any summer squash you prefer.
- Yellow onion or shallot is recommended, but white or red onion works too.
- Substitute or combine other soft herbs—tarragon, basil, or dill—for different flavor profiles.
- Pecorino adds tang and saltiness; parmesan is slightly sweeter. Feta is a delicious alternative.
- Use a neutral, high-smoke-point oil for frying, such as safflower, canola, sunflower, peanut, or corn oil.
- For a gluten-free version, use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Fritters are best right after cooking but reheat well on a wire rack in the oven to restore crispness.
- Store leftovers tightly wrapped in the refrigerator for up to a week, or freeze for longer storage.
Nutrition
Nutrition information is calculated automatically and should be used as an estimate.