Crispy Zucchini Corn Fritters – Made with a short list of simple ingredients, these fried delights bursting with zucchini and sweet corn with a crispy exterior and a soft interior.
I absolutely adore these Zucchini and Corn Fritters. Who am I kidding, I love fritters of any kind, and zucchini is one of my favorite vegetables to cook with, so it was a no brainer to combine the two!
I’m always looking for different ways to make the typical zucchini patty a little more interesting and to add some new texture and flavor. I thought corn would be perfect to pair with zucchini, and I was right! This is a great recipe to get your little ones to eat some veggies!
Itsy bitsy teeny weeny yellow polka dot zucchini
As a kid I used to hate zucchini, but now I absolutely love it! I have made so many recipes with zucchini, I can’t even begin to count how many times I’ve used it while I am cooking. There’s stuffed zucchini, zucchini crisps, zucchini loaf, zucchini muffins, even in soups and salads – you name it, i’ve probably made it with zucchini.
These patties have a crispy, crunchy texture on the outside, but when you bite into them, you’ll get bursts of corn and zucchini spiced with cayenne and fresh dill – perfection.
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Zucchini – shredded.
- Corn Kernels – fresh or frozen, if using frozen make sure the corn is completely defrosted and drained.
- Flour – all-purpose flour.
- Breadcrumbs – any type will do.
- Eggs – large.
- Dill – freshly chopped.
- Cayenne Pepper – for a little spice.
- Salt & Pepper – to taste.
- Oil – for frying, such as vegetable oil.
How to make zucchini corn fritters
- Prep Zucchini: Shred the zucchini, and toss it in a mixing bowl. I usually try and soak up some of the liquid from the zucchini with paper towels, so I place the zucchini on about 3 or 4 paper towels and squeeze the liquid from it.
- Add Ingredients: Add corn to the bowl. Add in the flour, breadcrumbs, eggs, dill, cayenne pepper, salt, pepper and mix well. If the mixture is too watery add more flour as needed.
- Heat Oil: In a skillet, heat about a quarter cup of oil over medium heat. You want the oil to be about 1/4 inch deep.
- Fry: When the skillet is ready, but not smoking, use a spoon to scoop out the mixture, and then place it in the hot oil. Allow it to cook for 2-3 minutes, until it is golden brown. Turn it over, and cook on the other side until golden, another 2 to 3 minutes. Place the cooked fritters on a plate lined with paper towels to soak up the oil, and repeat with the remaining batter.
Can I bake these?
Of course when they’re fried, these are delicious. They’re also great baked, here’s how:
- Follow all steps listed until frying. Preheat oven to 400F and place patties on a greased baking sheet. Bake 10 to 12 min on the first side, flip and bake for another 10 to 12 minutes or until golden brown.
How to serve
I like to serve these fritters as a starter or appy. My preference is to enjoy them plain, as is, but they’d be delicious paired with a ranch dip, or even a sweet chili sauce!
Leftover fritters
Make sure your fritters have fully cooled down to room temperature before storing! Transfer to an airtight container or large sealable bag. They will last in the fridge up to 3 days.
Reheating
You can enjoy them cold, or reheat the zucchini and corn fritters one of two ways:
- Microwave: Microwave at 10-20 second intervals until heated through, or your can reheat them in the oven to retain crispiness.
- Oven: Preheat your oven to 375F. Place the fritters on a sheet pan and bake them for 10-15 minutes, or until completely heated through.
Freezing
Let the fritters fully cool down to room temperature before freezing!
Place the fritters on a parchment paper lined baking sheet, cover with plastic wrap, and freeze for 1-2 hours or until solid. Transfer them to an airtight container or freezer bag and store them in the freezer for up to 3 months.
Did you like this recipe? Try these!
- Apple Fritters
- Potato Croquettes
- Zucchini Potato Bake
- Cheesy Chicken Fritters
- Easy Crab Cakes
- Zucchini Bread
- Fried Sausage Balls
- Mini Corn Dogs
- Fried Pickles
- Baked or Fried Pizza Balls
- Air Fryer Corn On The Cob
Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram
Zucchini and Corn Fritters
Ingredients
- 2 large zucchini shredded
- 1 cup corn kernels
- 1 cup all-purpose flour
- 1/4 cup breadcrumbs
- 2 eggs
- 1/4 cup dill chopped
- 1/2 teaspoon cayenne pepper
- salt and pepper to taste
- vegetable oil for frying
Instructions
- Prep Zucchini: Shred the zucchini, and toss it in a mixing bowl. I usually try and soak up some of the liquid from the zucchini with paper towels, so I place the zucchini on about 3 or 4 paper towels and squeeze the liquid from it.
- Add Ingredients: Add corn to the bowl. Add in the flour, breadcrumbs, eggs, dill, cayenne pepper, salt, pepper and mix well. If the mixture is too watery add more flour as needed.
- Heat Oil: In a skillet, heat about a quarter cup of oil over medium heat. You want the oil to be about 1/4 inch deep.
- Fry: When the skillet is ready, but not smoking, use a spoon to scoop out the mixture, and then place it in the hot oil. Allow it to cook for 2-3 minutes, until it is golden brown. Turn it over, and cook on the other side until golden, another 2 to 3 minutes. Place the cooked fritters on a plate lined with paper towels to soak up the oil, and repeat with the remaining batter.
Recipe Notes
- Recipe yields 24 zucchini corn fritters.
- Transfer to an airtight container or large sealable bag. They will last in the fridge up to 3 days.
Can you do this in an air fryer
Absolutely! I haven’t tried myself but probably 5 min per side at 350, or until golden brown.
So very yummy! I was looking for something to make for a snack. I used frozen mexican corn and dried dill and it turned out wonderful!! My husband doesn’t like zucchini but he loved it too! Another great and easy recipe.
I had a chuckle when I saw this recipe, as I had made this a few weeks ago after I saw the potato latkes recipe email. I chose to brown up the corn in a pan with some crushed red chillies then added the zucchini to partially cook, then mixed in the rest of the ingredients. They were so awesome! I guess great minds think a like lol. Keep up the great work.
This was great. I actually baked rather than friend and they were tasty! I also added a little grated cheese, 🙂
These were such a great idea. We ate ours with salsa, it greatly improved them for us. I’m glad I tried it, and I can’t wait to try some of your other zucchini recipes!
These look like perfect finger food for both little and big people in this house…maybe with a little less cayenne, though. If I’m not using fresh dill, how much would the 1/4 equate to of the dry variety? So much for the beautiful weather! brrrr….keep warm and thanks for the recipe. 🙂
Hi Christin,
I’d use about 1 tbsp of the dry dill if you have it. Yes, so it’s snowing here today, not so beautiful. 🙂
Thanks very much. I can’t wait to try them.
they look like burgers! awesome