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Zucchini and Corn Fritters

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 8
Author: Joanna Cismaru


  • 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 tsp cayenne pepper
  • salt and pepper to taste
  • oil for frying


  • 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 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.
  • In a skillet, heat about a quarter cup of oil over medium heat. You want the oil to be about 1/4 inch deep.
  • When the skillet is ready, but not smoking, use a spoon to scoop out the mixture, or alternatively you could use your hands to make a patty and then place it in the hot oil. Allow it to sit there and 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.