Healthy Corn and Zucchini Fritters are a quick and easy way to add vegetables to your dinner rotation. This flavor-packed recipe comes together in less than 30 minutes and is a delicious appetizer or side. Top with Greek yogurt, fresh basil, and roasted corn for extra flavor and texture!
These fritters have the perfect blend of sweet and savory ingredients with lots of texture. The fritter batter is also well-balanced with dry and wet ingredients. This results in fritters that are moist and tender on the inside and crispy on the outside.
Corn and zucchini fritters are a fun and tasty side for so many main dishes, like Buttery Fish with Crispy Skin, Broiled Garlic Flank Steak, and BBQ Baked Chicken Thighs. Make these delicious fritters all year long with frozen or canned corn. Top the fritters with Greek yogurt, pan-roasted corn, and fresh basil for a delicious touch!
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About Zucchini Corn Fritters
- Taste - The combination of fried panko, corn, and zucchini is uniquely delicious. We add a little Greek yogurt or creme fraiche for a lightly sweet accent.
- Texture - The outside is crunchy and the inside is soft with little chunks of corn and zucchini.
- Effort - This easy recipe has a few simple steps. First, you need to extract the moisture from the zucchini and shred it. Then you need to make the fritter batter and fry the balls of batter.
- Time - It takes about 15 minutes to prep the fritters then about 15 minutes to cook them.
What are Corn Zucchini Fritters?
Corn and Zucchini Fritters are a mixture of corn, zucchini, breadcrumbs, egg, flour, and seasoning that is fried until crispy. Fritters were originally created by Native Americans and are now enjoyed throughout the Americas as a snack or side. We love them as a weeknight side because they are healthy and taste great with so many dishes!
Ingredients
- Avocado oil - Avocado oil has a high smoke point, making it perfect for frying the fritters. You can also use grapeseed oil, vegetable oil, or any other oil with a high smoke point.
- Corn - Fresh corn off the cob has sweet and buttery flavor.
- Zucchini - Zucchini is a summer squash with a lightly sweet flavor.
- Shallot - Shallot has the flavor of a mild onion without the strong bite.
- Panko - Panko breadcrumbs give the fritters texture and weight. No baking powder necessary!
- Flour - Flour binds the ingredients together.
- Parmigiano-reggiano - Use Parmigiano-reggiano or parmesan cheese to add sharpness to the fritters.
- Egg - Egg binds the ingredients together and provides structure.
- Garlic powder - Garlic powder adds the quintessential flavor.
- Basil - Basil adds a bright and earthy flavor to the fritters.
- Greek yogurt, creme fraiche, or sour cream - All of these make a delicious accent to the fritters. We prefer Greek yogurt because it is healthier that creme fraiche and sour cream, but doesn't sacrifice flavor.
See recipe card for quantities.
Substitutions
- Frozen or canned corn - You can use thawed frozen corn or canned corn if you don't have fresh corn off the cob.
- Breadcrumbs - Use regular or Italian breadcrumbs instead of Panko.
- Onion - Replace shallot with onion or onion powder for a stronger and more pungent onion flavor.
- Gluten free - If you want to make this recipe gluten free, use gluten free panko instead of regular panko and gluten free flour instead of regular flour.
- Whole wheat flour - Use whole wheat flour instead of regular flour for a healthier alternative.
- Yellow squash - This recipe is also delicious with yellow squash or a mix of both yellow squash and zucchini.
Variations
- Spicy - Add red chili pepper flakes or paprika to make these fritters spicy.
- Green onions - Add green onions for a mild finishing touch.
- Spring onions - Spring onions will add a slightly stronger finishing touch than green onions, but still less than a normal onion.
- Cilantro - Top the fritters with cilantro for a fresh and vibrant accent.
Instructions
- Shred zucchini and remove moisture - Place shredded zucchini in a colander in the sink and sprinkle with a pinch of kosher salt. Allow the zucchini to sit for about 10 minutes to release moisture. Gently press the remaining moisture out of the zucchini. This prevents the fritters from getting soggy. (Photo 1)
- Add ingredients - Add grated zucchini, corn kernels, shallot, panko, flour, parmigiano-reggiano, garlic powder, a pinch of black pepper, a pinch of salt, and basil to a large mixing bowl. (Photo 2)
- Mix ingredients - Mix ingredients until combined. (Photo 3)
- Add egg - Beat an egg in a small bowl and fold into the mixture until well combined. (Photo 4)
- Cook the fritters - Heat a large pan, braiser, or skillet over medium high heat and add oil. (Photo 5)
- Scoop and fry - Scoop about a quarter cup of batter and form each scoop into patties. Place the patties in the pan and cook for about 2-4 minutes on each side until both sides are golden. (Photo 6)
- Blot oil - Line a plate with a paper towel and transfer the fritters to the plate. This will blot the excess oil from the fritters. (Photo 7)
- Serve - Serve the corn zucchini fritters with Greek yogurt, creme fraîche, or sour cream and sprinkle with basil and roasted corn. (Photo 8)
Pro tip: Make sure the pan isn't too hot or the fritters will burn. If you notice your pan starting to smoke before you cook them or in between batches, let it cool down.
What to Serve with Corn and Zucchini Fritters
This easy fritters recipe is a simple and flavorful weeknight side or appetizer. Serve it with our favorite dinner dishes like BBQ Baked Chicken Thighs (Baked in Oven), Bavette Steak (Broiled Garlic Flank Steak), Buttery fish, or a Pear and Prosciutto Rocket Salad. They are also delicious on their own as a snack with Greek yogurt or Greek Yogurt Ranch Dressing.
Recipe FAQs
Yes, all of the ingredients in these fritters are somewhat healthy. The only ingredient that isn't healthy is the Parmigiano-Reggiano. In order to make this recipe healthier, you can omit it.
The main reason that the fritters fall apart is not enough flour. Double check that you are using enough before you cook them. The fritters can also fall apart if they get stuck to the pan because you didn't use enough oil.
This can happen if the oil is not hot enough. Make sure you cook the fritters over medium heat and only place them in the oil when it is shimmery. Fritters can also get soggy from too much moisture. Make sure you the water from the zucchini before you add it to the batter.
The fritters are done after they have cooked in the oil for 2-4 minutes and they are golden brown on the outside. The center of the outside of the fritters will be a darker brown.
If you want to make the batter ahead of time, we recommend you only make it 1 day before you use it to ensure it is fresh.
Equipment
This zucchini and corn fritters recipe requires a few kitchen essentials, all of which can be used for many other common recipes. You will need a colander, food processor, knife, cutting board, mixing bowl, measuring cups, tongs or silicone baking spatula, and a non-stick skillet or braiser.
Storage
Store leftover sweet corn and zucchini fritters in an air-tight container in the refrigerator for up to 3 days. You can also freeze these fritters for up to 3 months in a sealed freezer bag or container. To reheat leftovers in the oven, heat oven to 350°F and place the fritters on a baking sheet then bake in the oven for 10 minutes.
To reheat the fritters on the stovetop, add a drizzle of olive oil to a skillet over low-medium heat. Place the fritters in a single layer in the skillet and cook until warm, or about 5 minutes.
Cooking tips
- Cook the fritters in a high heat neutral oil. If you use butter or olive oil, it may burn.
- Don't flip the fritters until you see some browning underneath or they could crumble.
- Be sure to press the moisture out of the zucchini so they don't get soggy.
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Healthy Corn and Zucchini Fritters
Equipment
Ingredients
Healthy Corn and Zucchini Fritters
- 1 medium zucchini shredded, about 2 cups
- 2 pinches kosher salt divided
- 1 cup corn kernels about 1 ear of sweet corn
- 1 shallot minced
- ½ cup panko
- ¼ cup flour
- ½ cup parmigiano-reggiano cheese grated
- 1 large egg
- 1 teaspoon garlic powder
- 1 pinch freshly ground black pepper
- ¼ cup basil chiffonade, plus more for serving
- 1 tablespoon avocado oil or neutral cooking oil, divided
- Greek yogurt, creme fraiche, or sour cream
Pan-Roasted Corn (for serving)
- 1 tablespoon avocado oil or neutral cooking oil, divided
- 2 tablespoon corn kernels
- 1 pinch kosher salt
Instructions
- Shred zucchini and remove moisture - Use a hand grater or a food processor with a grater disc to grate the zucchini. Place shredded zucchini in a colander in the sink and sprinkle with a pinch of kosher salt. Allow the zucchini to sit for about 10 minutes to release moisture. Gently press the remaining moisture out of the zucchini. This prevents the fritters from getting soggy.1 medium zucchini, 2 pinches kosher salt
- Mix ingredients - Add zucchini, corn kernels, shallot, panko, flour, parmigiano-reggiano, garlic powder, a pinch of black pepper, a pinch of salt, and basil to a large mixing bowl. Toss until combined. Beat an egg in a small bowl and fold into the mixture until well combined.2 pinches kosher salt, 1 cup corn kernels, 1 shallot, ½ cup panko, ½ cup parmigiano-reggiano cheese, 1 large egg, 1 teaspoon garlic powder, 1 pinch freshly ground black pepper, ¼ cup basil, ¼ cup flour
- Cook the fritters - Heat a large pan or braiser over medium high heat and add oil. Scoop about 3-4 tablespoons of batter and form each scoop into 8-10 patties. Cook the patties in batches as to not overcrowd the pan. Place the patties in the pan and cook for about 3-4 minutes on each side until both sides are golden. Line a plate with a paper towel and transfer the fritters to the plate to blot the excess oil from the fritters.1 pinch freshly ground black pepper, ¼ cup basil, 1 tablespoon avocado oil, Greek yogurt, creme fraiche, or sour cream
- Pan roast corn (optional) - Pan roast corn while the fritters cook for an additional topping. In a separate skillet, heat oil over medium heat. Add corn and cook for about 8-10 minutes, stirring occasionally. Use a splatter screen if available, as the corn can heat and pop out of the pan otherwise. Once the corn turns golden brown, stir in salt and remove from heat.1 tablespoon avocado oil, 2 tablespoon corn kernels, 1 pinch kosher salt
- Serve - Serve with Greek yogurt, creme fraiche, or sour cream and sprinkle with basil and roasted corn.¼ cup basil, Greek yogurt, creme fraiche, or sour cream
Notes
- Cook fritters in a neutral oil that can tolerate high heat. If you use butter or olive oil, it will likely burn.
- Don't flip the fritters until you see some browning underneath or they could crumble.
- Be sure to press the moisture out of the zucchini so they don't get soggy.
- Make sure the pan isn't too hot or the fritters will burn. If your pan starts to smoke in between batches, let the pan cool down.
- Use a quarter cup measuring cup to scoop the batter. This results in uniform patties that will have the same thickness and cook evenly.
Spillt User
These were really good. No pictures because mine were not the most photogenic 😳 The corn added a good crunch and they just tasted really fresh, summery, and not too heavy.
Kathleen Higashiyama
So happy to hear you liked the fritters!