Sweet Corn Zucchini Fritters

These crisp and golden fritters combine sweet corn and fresh zucchini for a seasonal treat that is perfect as an appetizer or a light side. Every bite delivers a great balance of savory herbs and subtle sweetness making it a crowd-pleaser when summer veggies fill the kitchen. I keep them on my weeknight rotation because they are easy to whip up and never fail to impress guests.

I first tried these fritters after coming home from our local farmer’s market absolutely loaded down with fresh zucchini and corn. Since then my daughter always asks if we can make these whenever she sees the basket on the counter. They go fast so I always double the batch.

Ingredients

• Zucchini: Use a medium fresh zucchini grate it and squeeze out extra water for the best texture Bright green and firm means the zucchini is fresh
• Sweet corn kernels: Choose fresh cut from the cob for peak summer flavor or use high quality frozen corn simply thaw first Kernels should be plump and juicy
• Green onions: Provide subtle savor and freshness Look for crisp stalks and vibrant color
• All purpose flour: Helps bind and lighten texture Unbleached flour with no clumps works best
• Cornmeal: Adds subtle crunch and extra corn flavor Go for finely ground for the best results
• Baking powder: Essential for lift Fritters puff slightly and stay tender inside
• Salt and black pepper: Brings out the sweetness of the veggies Always use fresh ground black pepper and sea salt for richer flavor
• Eggs: Work as a binder ensuring fritters hold together Choose large eggs with bright yolks
• Grated Parmesan cheese: Optional for extra savor Select a wedge and grate fresh if possible Adds nutty depth and richness
• Fresh parsley or chives: Herbs add color and flavor Use flat leaf parsley or snipped chives that are fragrant and green
• Vegetable oil: For frying Use a neutral flavor oil like sunflower or canola Choose high smoke point and freshness for crisp results

Instructions

Prep the Zucchini:

Grate the zucchini on the large side of a box grater Place it in a clean kitchen towel and wring out as much moisture as you can This step is key to keeping your fritters crispy Be patient here and squeeze well

Mix the Vegetables and Herbs:

Transfer your dry zucchini to a large mixing bowl Add sweet corn green onions and chopped parsley or chives Toss gently to combine so everything is evenly distributed

Blend the Dry Ingredients:

In another bowl whisk together all purpose flour cornmeal baking powder salt and pepper The baking powder should be evenly incorporated so your fritters puff in the pan

Combine Dry and Wet Mixtures:

Pour the dry ingredients over the veggie mixture and toss again You want the flour mix to coat all the vegetables lightly

Add Eggs and Cheese:

Stir in the beaten eggs and Parmesan cheese if using Work gently and mix just until the batter comes together Overmixing can make fritters tough so stop when everything is just combined

Heat the Oil:

Set a large nonstick skillet over medium heat Add two tablespoons oil and preheat until a shred of batter sizzles on contact The oil needs to be hot enough or fritters will soak it up

Form and Cook the Fritters:

Drop heaping tablespoons of batter into the skillet Flatten each slightly with the back of the spoon Aim for quarter to half inch thick rounds Do not overcrowd Fry for two to three minutes per side allow to brown fully before flipping Work in batches and add more oil if needed

Drain and Serve:

Once golden and crisp transfer your fritters to a plate lined with paper towels Letting them sit a minute removes excess oil Serve warm with your favorite dip sour cream or a zippy salsa brings out their flavor

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These fritters make me appreciate just how good simple summer produce can be Zucchini is definitely my favorite ingredient here because it soaks up flavors and browns beautifully My fondest memory is making a giant batch for a family picnic and watching everyone reach for seconds before I could even set the sauce down

Storage Tips

Cool leftover fritters completely and pack between layers of parchment in an airtight container They keep well in the fridge for up to three days Reheat in a pan or toaster oven to crisp them up again If you freeze them wrap tightly and thaw overnight before reheating or crisp from frozen in a toaster oven

Ingredient Substitutions

Swap chives in for parsley or add dill for a more herbal flavor For gluten free fritters a one to one gluten free baking mix works perfectly Use feta instead of Parmesan if you like more tang or omit cheese altogether for dairy free fritters

Serving Suggestions

Serve with tangy dips like Greek yogurt lemon aioli or tomato salsa For brunch top with a poached egg or pair with a crisp salad Squeeze a little lime over the top before serving for a bright finish

Cultural Notes

Fritters have roots in American country cooking but nearly every culture makes a version of vegetable pancakes Corn and zucchini are classic garden staples in the Midwest and southern United States where these fritters often star at potlucks and summer cookouts

Seasonal Adaptations

Replace corn with diced bell pepper when corn is out of season Try squash blossoms or yellow squash instead of zucchini in late summer Mix in shredded carrot for a touch of sweetness and color

Success Stories

Many friends have asked for this recipe after trying it at my house even folks who claim they dislike zucchini Trotting these out at summer parties always earns compliments and the kids get excited seeing the golden pile hit the table

Freezer Meal Conversion

Make and cool fritters completely then arrange in a single layer to freeze Once frozen move to a zip top bag They reheat beautifully without losing crispness which makes them perfect for last minute snacks or light lunches

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Enjoy these fritters warm for the best flavor and texture They are sure to be a favorite every summer when zucchini and corn are at their peak

Frequently asked questions about this recipe

→ How do I prevent soggy fritters?

Squeeze excess moisture from grated zucchini before mixing for a crisp texture.

→ Can I make these gluten-free?

Yes, substitute all-purpose flour with a gluten-free blend and ensure other ingredients are gluten-free.

→ What dips pair well with fritters?

Serve with sour cream, Greek yogurt, or fresh tomato salsa for extra flavor.

→ Can I bake instead of fry?

Yes, bake at 400°F on a lined tray for 15–20 minutes, flipping halfway for even browning.

→ Should I thaw frozen corn before using?

Thaw frozen corn and pat dry to avoid extra moisture in the batter.

→ Is Parmesan cheese necessary?

Parmesan adds flavor, but you can omit it for a dairy-free version. Try nutritional yeast as a substitute.