Skip to Content

Zucchini Corn Fritters

Enjoy the bounty of summer veggies with this scrumptious appetizer for Zucchini Corn Fritters. These sweet corn fritters are loaded with healthy, fresh vegetables, in a simple buttermilk batter, briefly fried and finished in the oven. They are light, easy and you can make them gluten free.

These Zucchini Corn Fritters are chock full of Colorado Olathe Sweet Corn, fresh garden zucchini, red peppers, jalapeno and green onions. Perfect as an appetizer or as a vegetarian main dish!

If you are a fan of using fresh veggies in your cooking, try these reader faves; Barbacoa Beef Street Tacos with all the toppings, or this Blackberry Chicken Salad, or perhaps this easy Easy Tomato Bruschetta.

Zucchini Corn Fritters main image, three zucchini corn fritters stacked on one another with fresh veggies behind and cilantro beside.

I went to our local farmer’s market this week and bought some of our state famous Olathe Sweet Corn. Firm, crisp, sweet and tender, perfect as the star of this sweet corn fritter! I am sure you have a local corn that is just as delicious! Support your local farmers!

Pair these zucchini corn fritters with this light, bright, full of more fresh herbs Buttermilk Ranch Dressing! I could easily make an entire meal from this fresh appetizer, but are also a delicious side for Shish Kebabs!

Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.

I have had so much fun this week making fresh Farmer’s Market inspired recipes, you might enjoy my other recipes showcased this week; Watermelon Slush and Heirloom Tomato Pie.

Ingredients

I hope you are ready for a little chopping, it’s so worth it with all these fresh veggies! And remember the quantities are in the recipe card.

Ingredient shot for Zucchini COrn Fritters L-R chopped green onion, eggs, buttermilk, fresh corn, flour, jalapeno, grated zucchini, parmesan cheese, baking powder, salt, smoked paprika and red pepper.

  • Unbleached AP Flour | I use organic flour, but have also made gluten free corn fritters by using GF AP Flour.
  • Baking Powder, Kosher Salt, Smoked Paprika | gives it even more flavor
  • Eggs | large eggs, used to bind ingredients and to provide puff when cooking 
  • Buttermilk | Adds a tangy richness to the batter for zucchini corn fritters
  • Fresh Cut Corn | Purchase fresh corn from your local store, farmer’s market or garden
  • Fresh Grated Zucchini | everyone’s garden is bursting right now, if you don’t have one, ask for one!
  • Red Pepper | or orange, or yellow, I dice them small so they aren’t so noticeable
  • Scallions | also called green onions
  • Jalapeno | finely minced, so nobody gets a super hot bite, adds a touch of heat
  • Parmesan Cheese | just a little bit of grated parm, adds flavor

Instructions

Ready to make this super simple, filling, easy appetizer?

Zucchini Corn Fritters process shots mixing all of the dry ingredients together and mixing all of the wet ingredients together.

In a large batter bowl, mix together the AP Flour, baking powder, salt, and paprika. In a smaller bowl, mix together the buttermilk and beaten eggs

HINT: Grate your zucchini* first and lay on a couple of paper towels so that some of the moisture will pull out of them.

Add the mixed liquid ingredients to the dry ingredients for the zucchini corn fritter batter, whisking or stirring well until smooth and combined (it’s okay to have a few lumps). Then gently fold in the sweet corn.

Zucchini Corn Fritters adding all the veggies to the batter mixture and second image of final corn fritter batter mixture.

Add the rest of the chopped veggies (red pepper, chopped onion, jalapeno and shredded zucchini*. Gently fold together until batter and veggies are distributed.

Process shots for zucchini corn fritters first image of fritters in pan of hot oil and second image is after flipping fritters crisping on the second side in a pan with hot oil.

Heat a 10-12 inch skillet over medium-high heat with oil, this is my favorite skillet. You don’t need to submerge the zucchini corn fritters in oil, but enough for them to get a good crisp; try 2-3 tablespoons to start.

Using a medium cookie scoop or a tablespoon carefully place the corn fritter batter into the hot oil. Carefully (flip away from you so you avoid splatter) flip sweet corn fritters after about 2 ½ minutes until crisp and golden, remove and set on sheet pan.

Facebook image of zucchini corn fritters on an oval plate with ranch dressing.

Working in batches, fry up all fritters (or as many as you need, the batter will hold for about 6 hours in fridge) and finish up by baking in a preheated 350 degree oven. Bake until slightly puffed, about 10-15 minutes.

Reheating Zucchini Corn Fritters

To reheat zucchini fritters, place on sheet pan and reheat in a preheated 300 degree oven for about 10 minutes.

Substitutions

  • Gluten Free Corn Fritters | Easily make these scrumptious fritters gluten free, by substituting the AP flour with Gluten Free AP Flour, my favorites are King Arthur and Bob’s Red Mill.
  • No Buttermilk? Replace with regular milk, I have also made these with whole milk.
  • Replace the Cheese | Instead of parmesan try using sharp white cheddar cheese or any other melty cheese.

Variations for Zucchini Corn Fritters

This recipe is loaded with delicious veggies, but maybe you want to make it a bit simpler or just change it up, try these variations below:

  • Spicy Corn Fritters | Add a few dashes of cayenne pepper to the corn fritter batter
  • Kid Friendly | While many of these veggies are hidden in this recipe, you may want to omit the red peppers and jalapeno, and either reduce or omit the green onions.
  • Mexican Sweet Corn Cakes | These already side on the Mexican tasting side, but you could also add a ¼ cup chopped cilantro, use white cheddar cheese instead of parm and about 2 tablespoons of lime juice.

Tips for the best Sweet Corn Fritters

  • Batter can be made ahead and stored in the fridge for 4-6 hours before making the sweet corn fritter.
  • Prechop all of your veggies, the recipe will come together quickly.
  • Make sure the oil is hot before frying; use a mild, high heat vegetable oil (I use Avocado or Grapeseed oil, both heart healthy choices).
  • I love this recipe with fresh, sweet corn, however; you may use thawed frozen corn and canned as well (reduce the salt if using canned).
  • Adding oil as needed and allowing it to heat up is important, this will avoid soggy fritters.

Delicious zucchini corn fritters stacked and sitting on a cutting board with some ranch dressing in a bowl behind.

Equipment

  • Skillet | A heavy skillet works best for this recipe, I love using my cast iron pan for these fritters.
  • Knife | A good sharp knife will make quick work of all that chopping!
  • Bowl | Since I might make the batter ahead of time, I love this batter bowl with a lid.
  • Medium Cookie Scoop | A cookie scoop will help make the most even corn cakes.

Storage Tips

Batter may be made ahead of time and stored in the fridge up to 6 hours. Store leftover over corn fritters in airtight container in fridge, up to 7 days, may be frozen up to 3 months.

Zucchini Corn Fritters on cutting board with ranch dressing for dipping.

Frequently Asked Questions

Why are my fritters soggy!

 

It’s mostly likely the consistency of the batter and the temperature of the oil! If your batter is too runny, add a touch more flour, if too thick add a little cold water. The batter should not run off a spoon when scooped up, but mound slightly. Make sure your oil is plenty hot, test the batter in the hot oil, it should sizzle immediately. Do not overcrowd the pan, work in batches.

 

How do you know when fritters are done?

 

Getting a great golden crispy sear on both sides will just about ensure that the middle of the fritter is not doughy, but I highly recommend you do not skip the step of placing them in the oven for a few minutes, this will finish the cooking process without compromising the crispness.

 

Can I freeze zucchini corn fritters?

 

YES! This recipe makes about 20 decent sized fritters and if that is too many, simple allow to cool completely on a wire rack and then place in an airtight container and freeze up to 3 months.

 

Sweet Corn Fritter Topping Suggestions

  • Buttermilk Ranch Dressing | would be my favorite dipping sauce for these fritters (linked in the recipe)
  • Sour Cream, Bacon and Chives | just a little dab of each of them brings out all the flavor.
  • Avocado Lime Dressing | would be fantastic, this is in my Barbacoa street tacos post
  • Your favorite bottled, ranch, blue cheese dressing
  • Honey! Some folks like these to be a bit sweeter, drizzle with your favorite local honey or hot honey!

Hand dipping a zucchini corn fritter into some fresh ranch dressing with other fritters on the plate.

TOP TIP

Lay out the grated zucchini on a couple of paper towels while prepping the rest of the ingredients, this will pull some of the water out of the zucchini, which will ultimately give you a more crisp corn fritter.

More Great Zucchini & Corn Recipes

Easy Zucchini Corn Fritters sitting on a cutting board with a small bowl of ranch dressing nearby.
Yield: 18-22 fritters

Zucchini Corn Fritters

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Enjoy the bounty of summer veggies with this scrumptious appetizer for Zucchini Corn Fritters. These sweet corn fritters are loaded with healthy, fresh vegetables, in a simple buttermilk batter, briefly fried and finished in the oven. They are light, easy and you can make them gluten free.

Ingredients

Serve with Buttermilk Ranch Dip

Instructions

    HINT: Grate your zucchini first and lay on a couple of paper towels so that some of the moisture will pull out of them.

  1. In a large batter bowl, mix together the AP Flour, baking powder, salt, and paprika. In a smaller bowl, mix together the buttermilk and beaten eggs.
  2. Add the mixed liquid ingredients to the dry ingredients for the zucchini corn fritter batter, whisking or stirring well until smooth and combined (it's okay to have a few lumps). Then gently fold in the sweet corn. Add the rest of the chopped veggies (red pepper, chopped onion, jalapeno and shredded zucchini*. Gently fold together until batter and veggies are distributed.
  3. Heat a 10-12 inch skillet over medium-high heat with oil, this is my favorite skillet. You don't need to submerge the zucchini corn fritters in oil, but enough for them to get a good crisp; try 3-4 tablespoons to start.
  4. Using a medium cookie scoop or a tablespoon carefully place the corn fritter batter into the hot oil. Carefully (flip away from you so you avoid splatter) flip sweet corn fritters after about 2 ½ minutes until crisp and golden, remove and set on sheet pan. *Fritter batter should mound slightly, not falling off the spoon, see notes for tips if too runny or too thick.
  5. Working in batches, fry up all fritters (or as many as you need, the batter will hold for about 6 hours in fridge) and finish up by baking in a preheated 350 degree oven. Bake until slightly puffed, about 10-15 minutes.

Notes

Storing | Batter may be made ahead of time and stored in the fridge up to 6 hours. Store leftover over corn fritters in airtight container in fridge, up to 7 days, may be frozen up to 3 months.

Reheating Zucchini Corn Fritters | To reheat zucchini fritters, place on sheet pan and reheat in a preheated 300 degree oven for about 10 minutes.

Substitutions

  • Gluten Free Corn Fritters | Easily make these scrumptious fritters gluten free, by substituting the AP flour with Gluten Free AP Flour, my favorites are King Arthur and Bob's Red Mill.
  • No Buttermilk? Replace with regular milk, I have also made these with whole milk.
  • Replace the Cheese | Instead of parmesan try using sharp white cheddar cheese or any other melty cheese.


Tips for the best Corn Fritters

  • Batter can be made ahead and stored in the fridge for 4-6 hours before making the sweet corn fritter.
  • Prechop all of your veggies, the recipe will come together quickly.
  • Make sure your oil is hot before frying; use a mild, high heat vegetable oil (I use Avocado or Grapeseed oil, both heart healthy choices)
  • I love this recipe with fresh, sweet corn, however; you may use thawed frozen corn and canned as well (reduce the salt if using canned).
  • Adding oil as needed and allowing it to heat up is important, this will avoid soggy fritters.

Why are my fritters soggy?

It's mostly likely the consistency of the batter and the temperature of the oil! If your batter is too runny, add a touch more flour, if too thick add a little cold water. The batter should not run off a spoon when scooped up, but mound slightly. Make sure your oil is plenty hot, test the batter in the hot oil, it should sizzle immediately. Do not overcrowd the pan, work in batches.

    Nutrition Information:

    Yield:

    22

    Serving Size:

    2

    Amount Per Serving: Calories: 86Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 150mgCarbohydrates: 12gFiber: 1gSugar: 2gProtein: 3g

    The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc. Nutritional information will change based on used ingredients, quantities used, etc.

    Did you make this recipe?

    Go ahead, MAKE MY DAY! PIN on Pinterest and Comment on the blog!

    Here’s more Farmer’s Market Week Recipes

    Breakfast Recipes

    Starters and Sauce Recipes

    Side Dishes Recipes

    Main Dish Recipes

    Dessert Recipes

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Michaela Kenkel

    Sunday 22nd of August 2021

    We loved this recipe!! So delicious!

    Kathleen

    Monday 23rd of August 2021

    So glad you loved it, thanks for commenting!

    Nikki

    Friday 20th of August 2021

    These were delicious. I had some fresh zucchini and made these to go with a white chili for dinner last night!

    Kathleen

    Sunday 22nd of August 2021

    Love it, sounds like a great combination!!

    Debi

    Friday 13th of August 2021

    These were delicious. I had some zucchini from the garden to use up and these made great use of it. I used frozen corn (cause I'm lazy), and the buttermilk added a nice tang to them.

    Kathleen

    Friday 13th of August 2021

    Perfect so glad it turned out so nicely!

    Amy

    Monday 9th of August 2021

    These fritters look fantastic! I love that they have jalapeno in them and I'm totally trying your suggestion of dipping them in honey!

    Kathleen

    Wednesday 11th of August 2021

    Right, so perfect!!

    Lisa Kerhin

    Sunday 8th of August 2021

    I'll take that whole stack! These look amazing!

    Kathleen

    Monday 9th of August 2021

    You and me both!

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Skip to Recipe