Enjoy the bounty of summer veggies with this scrumptious appetizer: 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.
⭐️⭐️⭐️⭐️⭐️ Reenie Raved, “Love this recipe! Sooo tasty….highly recommend that you also make the buttermilk ranch dip; it’s fabulous as well.”
The Fritters That Fooled My Own Kids
Growing up, my mom made corn fritters all the time. I loved those nights. I could eat my weight in them, easy.
When it was my turn in the kitchen, I bumped things up a bit and sneaked in more veggies. Zucchini, red peppers, jalapeño, green onions. My boys never even noticed how much was hiding in there. They just devoured them, plate after plate. Now these zucchini corn fritters made it onto their often-requested list too.
I hit up our local farmer’s market this week and grabbed some of our state-famous Olathe Sweet Corn. Firm, crisp, sweet, tender, it’s the star of this fritter, no contest. If your area has a local corn just as good, use it. Support your local farmers; they deserve it!
Pair these fritters with a light, bright Buttermilk Ranch Dressing full of fresh herbs. Honestly, I could make a whole meal out of this appetizer alone, but it’s also a great side for Shish Kebabs!
I’ve had so much fun this week putting together Farmer’s Market-inspired recipes. Check out a couple more from this week: Watermelon Slush and Heirloom Tomato Pie.
Simple Ingredients
- 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
Get the full recipe in the recipe card below.
How to make zucchini corn fritters
Ready to make this super simple, filling, easy appetizer?
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, place in a colander, and sprinkle with salt. Let sit for 10 minutes, then squeeze out the excess water before adding to the batter. This pulls out way more moisture than paper towels alone and helps avoid soggy fritters
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) and the parmesan cheese. Gently fold until the batter and veggies and cheese are evenly 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 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.
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.
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.
Frequently Asked Questions
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.
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.
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
- Green Goddess Dressing
- Sour Cream, Bacon and Chives | just a little dab of each of them brings out all the flavor.
- Try my Yum Yum Sauce, because it’s YUMMY!
- Your favorite bottled ranch or my homemade blue cheese dressing
- Honey! Some folks like these to be a bit sweeter; drizzle with your favorite local honey or hot honey!
HINT: Grate your zucchini first, place in a colander, and sprinkle with salt. Let sit for 10 minutes, then squeeze out the excess water before adding to the batter. This pulls out way more moisture than paper towels alone and helps avoid soggy fritters.
More Great Zucchini & Corn Recipes
- Healthier Snickerdoodle Zucchini Bread
- Easy Corn Casserole (without Jiffy)
- Rich Chocolate Zucchini Cake and Cupcakes
- Lemon Zucchini Bread
Equipment
Ingredients
- 1 cup unbleached all purpose flour may use all purpose gluten-free flour too
- 1 teaspoon baking powder
- 1-1 ½ teaspoons kosher salt plus a little more for salting the zucchini
- 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 red bell pepper minced or yellow or orange
- 2 – 3 green onions 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 vegetable oil I used avocado oil, but other high heat oils work great too
- 1 recipe Buttermilk Ranch Dip
Instructions
- Start by grating your zucchini and placing in a sieve, toss with some kosher salt, then drain for 10 minutes in the sink. Press gently with paper towels before using in the recipe.1 ½ – 2 cups zucchini
- 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.1 cup unbleached all purpose flour, 1 teaspoon baking powder, 1-1 ½ teaspoons kosher salt, 1 teaspoon smoked paprika, 2 large eggs, ⅔ cup buttermilk
- 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, whisking until smooth and combined (a few lumps are fine). Gently fold in the sweet corn, then add the rest of the veggies (red pepper, green onion, jalapeño, drained zucchini) and the parmesan cheese. Gently fold together until everything is evenly distributed. The batter should be thick.2-2 ½ cups fresh cut corn kernels, ½ cup red bell pepper, 2 – 3 green onions , ¼ cup parmesan cheese, ½ jalapeno
- 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.2 – 3 tablespoons vegetable oil
- Using a medium cookie scoop or a tablespoon carefully place corn fritter batter into hot oil. Fry for about 2 ½ minutes and carefully (flip away from you so you avoid splatter) and cook until crisp and golden, about another 2 minutes. remove and set on a cooling rack over a sheet pan. *Fritter batter should mound slightly, not falling off the spoon, see tips in the post to fix.
- 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.
- Serve with buttermilk ranch dip for the ultimate snack.1 recipe Buttermilk Ranch Dip
Notes
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. Or make your own buttermilk by placing 2 tablespoons of lemon juice or white vinegar in a 1 cup liquid measuring cup, then fill with milk, stir and allow to sit for 7 minutes.
- Replace the Cheese | Instead of parmesan try using sharp white cheddar cheese or any other melty cheese.
Nutrition
Here’s more Farmer’s Market Week Recipes
Breakfast Recipes
- Glazed Peach Scones by Our Good Life
- Peach Pancakes by Life Love and Good Food
Starters and Sauce Recipes
- Air Fried Zucchini Fries by West Via Midwest
- Bacon Wrapped Pickles by Take Two Tapas
- Chilled Cucumber Melon Soup by Cookaholic Wife
- Easy Refrigerator Dill Pickles by Cheese Curd In Paradise
- Raspberry Lemonade Limoncello Cocktail by Books n’ Cooks
- Strawberry Pesto Brie Bites by Kate’s Recipe Box
- Watermelon Rind Pickles by Palatable Pastime
- Zucchini Nachos by Magical Ingredients
Side Dishes Recipes
- Air Fryer Brussel Sprouts by Devour Dinner
- 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
- Apple Squash Quick Bread by Hezzi-D’s Books and Cooks
- Corn Ice Cream by House of Nash Eats
- Homemade Peach Ice cream by SueBee Homemaker
- Peach Pie with Bourbon Caramel Sauce by Lemon Blossoms
Reenie
Love this recipe! Sooo tasty….highly recommend that you also make the butter milk ranch dip, it’s fabulous as well
My only comment is that the recipe still does not tell you when to add the cheese….I added it to the dry
Thank you Reenie, you add it with all the veggies. I’ll go in and make that change to the recipe card now!
Dania
Only thing missing in instructions is when to add Parmesan cheese. I ended up adding after mixing all veggies in.
So happy you loved them Dania! I’ll go adjust that. And yes you just add with everything else!! Sorry about that!
Michaela Kenkel
We loved this recipe!! So delicious!
So glad you loved it, thanks for commenting!
Nikki
These were delicious. I had some fresh zucchini and made these to go with a white chili for dinner last night!
Love it, sounds like a great combination!!
Sandra Shaffer
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!
Debi
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.
Perfect so glad it turned out so nicely!
Amy
These fritters look fantastic! I love that they have jalapeno in them and I’m totally trying your suggestion of dipping them in honey!
Right, so perfect!!
Lisa Kerhin
I’ll take that whole stack! These look amazing!
You and me both!
Ashley Lecker
I love zucchini fritters and I love the addition of the corn. I can’t wait to try these!
They are so yummy! Thanks!
Amy (Savory Moments)
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!
Just a bit of heat, thank you so much!
Jolene
These look so crispy and delicious and I’ve got some hot honey that would be great drizzled on!
Thanks Jolene, they are so crispy and delicious! Hot honey would be fabulous on these! I am actually working on a recipe for that!
Rebecca
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!
Kathy
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!!?
The Freshman Cook
These are sure to be the first thing to disappear from the table! They look so tasty and full of flavor!
Thank you!
Terri Steffes
Oh yummy. I konw I will like these, zucchini fritters are so delicious and this kicks it up a notch.
They are so stuffed full of veggies!
Jennifer
Love all the fresh ingredients in these fritters. Can’t wait to try them.
And I hope you love them!
Hezzi-D
I make zucchini fritters and I make corn fritters but I’ve never combined them! Genius!
Haha! Not sure it’s genius, but I figured the same, I like corn fritters and I like zucchini fritter, why not!
Julie Menghini
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!
Sheila Thigpen
What a great summer appetizer! Crispy and fresh, just absolutely delicious!