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29 Comments

Zucchini Corn Fritters

Kathleen

by Kathleen Pope Jul 28, 2023

Jump to Recipe

Pin for Zucchini Corn Fritters, healthier and with gluten free option, 3 stacked fritters on a cutting board with fresh cilantro.
Pin with hand holding a zucchini corn fritter above a bowl of buttermilk ranch dressing dip with plate of fritters below.
Healthy Zucchini Corn Fritters with hand holding a fritter that's been dipped in homemade ranch dressing.
Easy Corn Zucchini Fritters with hand holding fritter piece and dipping into ranch dressing with other fritters on a plate.
Healthy and delicious zucchini corn fritters on a plate with a bowl of ranch dressing for dipping.
Long pin with three images, zucchini corn fritters on a plate, bottom Left is corn fritter batter with veggies ready to mix in, second image is fresh corn going into fritter batter.
Delicious Zucchini Corn Fritters with top image of plate of fried zucchini corn fritters and bottom image of a stack of three corn fritters with ranch dressing.

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.
This post may contain affiliate links. Read my disclosure & privacy policy.

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

  • Healthier Snickerdoodle Zucchini Bread
  • Easy Corn Casserole (without Jiffy)
  • Rich Chocolate Zucchini Cake and Cupcakes
  • Lemon Zucchini Bread

Recipe Card
Easy Zucchini Corn Fritters sitting on a cutting board with a small bowl of ranch dressing nearby.

Zucchini Corn Fritters

5 from 5 readers
Author: Kathleen • The Fresh Cooky © 2021
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 18 -22 fritters
Print Pin SaveSaved!
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.

Equipment

  • OXO Good Grips Medium Cookie Scoop
  • Batter Bowl,2qt W/Pl.Lid,Glass
  • Lodge Cast Iron Pan with Lid

Ingredients 

  • [1 cup all-purpose flour | I use organic unbleached AP may use GF AP Flour]
  • 1 teaspoon baking powder
  • 1-1 ½ teaspoons kosher salt
  • 1 teaspoon smoked paprika
  • 2 large eggs beaten
  • ⅔ cup buttermilk may sub with regular milk or plant based milk
  • 2-2 ½ cups fresh cut corn kernels sub with frozen, thawed corn
  • 1 ½ - 2 cups zucchini shredded and drained
  • ½ cup diced red bell pepper or yellow or orange
  • 2-3 green onions | AKA scallions minced fine
  • ¼ cup parmesan cheese grated | or sub with cheddar cheese or other melty cheese
  • ½ jalapeno seeded and minced fine
  • [2-3 tablespoons of Avocado oil for frying or other high heat oil]

Serve with Buttermilk Ranch Dip

  • [Recipe for Buttermilk Ranch Dip]
Get Recipe Ingredients

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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

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

    Serving: 21 serving | Calories: 86kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 150mg | Fiber: 1g | Sugar: 2g
    Easy Zucchini Corn Fritters sitting on a cutting board with a small bowl of ranch dressing nearby.
    Did you make my Zucchini Corn Fritters?Show it off! Share on Instagram, tag @thefreshcooky, and use the hashtag #thefreshcooky!
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    Here’s more Farmer’s Market Week Recipes

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    • Glazed Peach Scones by Our Good Life
    • Peach Pancakes by Life Love and Good Food

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    • Raspberry Lemonade Limoncello Cocktail by Books n’ Cooks
    • Strawberry Pesto Brie Bites by Kate’s Recipe Box
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    • Zucchini Nachos by Magical Ingredients

    Side Dishes Recipes

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    • Diner-Style Breakfast Potatoes and Onions by Family Around the Table
    • Honeyed Carrots with Citrus Basil Gremolata by Jolene’s Recipe Journal
    • Southwestern Potato Salad by The Freshman Cook
    • Twice Baked Potatoes by Hostess At Heart
    • Zucchini Corn Fritter by The Fresh Cooky

    Main Dish Recipes

    • Eggplant and Chickpea Fritters w/ Herb Yogurt Sauce by Savory Moments
    • Philly Style Pepper Steak by A Kitchen Hoor’s Adventures
    • Sheet Pan Lemon Garlic Shrimp with Asparagus by Blogghetti
    • Steak and Bell Pepper Salad by The Redhead Baker

    Dessert Recipes

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    • Corn Ice Cream by House of Nash Eats
    • Homemade Peach Ice cream by SueBee Homemaker
    • Peach Pie with Bourbon Caramel Sauce by Lemon Blossoms

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    Summer Recipes

    Kathleen Pope

    Meet Kathleen

    Recipe Innovator | Food Photographer | Food Writer

    Hi, Iโ€™m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

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    Comments

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    1. Michaela Kenkel

      Sun, Aug 22, 2021 at 9:13 pm

      We loved this recipe!! So delicious!

      Reply
      • KathleenKathleen

        Mon, Aug 23, 2021 at 1:57 pm

        So glad you loved it, thanks for commenting!

        Reply
    2. Nikki

      Fri, Aug 20, 2021 at 6:55 am

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

      Reply
      • KathleenKathleen

        Sun, Aug 22, 2021 at 11:47 am

        Love it, sounds like a great combination!!

        Reply
    3. Sandra Shaffer

      Mon, Aug 16, 2021 at 3:02 am

      5 stars
      These came out fantastic, and were eaten as soon as I cooked them us! I used regular milk, which worked fine. Love the idea of freezing these, but so far no leftovers!

      Reply
    4. Debi

      Fri, Aug 13, 2021 at 7:05 am

      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.

      Reply
      • KathleenKathleen

        Fri, Aug 13, 2021 at 4:51 pm

        Perfect so glad it turned out so nicely!

        Reply
    5. Amy

      Mon, Aug 9, 2021 at 11:20 pm

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

      Reply
      • KathleenKathleen

        Wed, Aug 11, 2021 at 12:31 pm

        Right, so perfect!!

        Reply
    6. Lisa Kerhin

      Sun, Aug 8, 2021 at 8:02 am

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

      Reply
      • KathleenKathleen

        Mon, Aug 9, 2021 at 7:39 pm

        You and me both!

        Reply
    7. Ashley Lecker

      Sat, Aug 7, 2021 at 2:16 pm

      I love zucchini fritters and I love the addition of the corn. I can’t wait to try these!

      Reply
      • KathleenKathleen

        Mon, Aug 9, 2021 at 7:40 pm

        They are so yummy! Thanks!

        Reply
    8. Amy (Savory Moments)

      Fri, Aug 6, 2021 at 7:13 pm

      I love these fritters full of fresh summer vegetables. Great idea to add a bit of jalapeno, too, for a tiny bit of a kick!

      Reply
      • KathleenKathleen

        Mon, Aug 9, 2021 at 7:43 pm

        Just a bit of heat, thank you so much!

        Reply
    9. Jolene

      Thu, Aug 5, 2021 at 6:20 am

      These look so crispy and delicious and I’ve got some hot honey that would be great drizzled on!

      Reply
      • KathleenKathleen

        Thu, Aug 5, 2021 at 12:32 pm

        Thanks Jolene, they are so crispy and delicious! Hot honey would be fabulous on these! I am actually working on a recipe for that!

        Reply
    10. Rebecca

      Thu, Aug 5, 2021 at 4:44 am

      5 stars
      I love that these only take 30 min to make and the ingredients are so fresh and delicious! My two favorite things…deep frying and veggies!

      Reply
    11. Kathy

      Thu, Aug 5, 2021 at 1:47 am

      5 stars
      I love corn fritters and this recipe makes me so happy! The addition of zucchini is genius and adds moisture and great texture. Excellent recipe with step by step directions. What could be better than that!!?

      Reply
    12. The Freshman Cook

      Wed, Aug 4, 2021 at 6:32 pm

      These are sure to be the first thing to disappear from the table! They look so tasty and full of flavor!

      Reply
      • KathleenKathleen

        Thu, Aug 5, 2021 at 12:34 pm

        Thank you!

        Reply
    13. Terri Steffes

      Wed, Aug 4, 2021 at 5:50 pm

      Oh yummy. I konw I will like these, zucchini fritters are so delicious and this kicks it up a notch.

      Reply
      • KathleenKathleen

        Thu, Aug 5, 2021 at 12:34 pm

        They are so stuffed full of veggies!

        Reply
    14. Jennifer

      Wed, Aug 4, 2021 at 5:27 pm

      Love all the fresh ingredients in these fritters. Can’t wait to try them.

      Reply
      • KathleenKathleen

        Thu, Aug 5, 2021 at 12:34 pm

        And I hope you love them!

        Reply
    15. Hezzi-D

      Wed, Aug 4, 2021 at 3:05 pm

      I make zucchini fritters and I make corn fritters but I’ve never combined them! Genius!

      Reply
      • KathleenKathleen

        Thu, Aug 5, 2021 at 12:35 pm

        Haha! Not sure it’s genius, but I figured the same, I like corn fritters and I like zucchini fritter, why not!

        Reply
    16. Julie Menghini

      Wed, Aug 4, 2021 at 8:55 pm

      5 stars
      This is my kind of fingerfood! I am a dipper, and the sweetness of fresh corn and the moisture from the zucchini made them delicious!

      Reply
    17. Sheila Thigpen

      Wed, Aug 4, 2021 at 2:13 pm

      5 stars
      What a great summer appetizer! Crispy and fresh, just absolutely delicious!

      Reply

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    Kathleen Pope

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    Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic!

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