Save to Pinterest These crispy yet tender zucchini and corn fritters are my favorite way to celebrate that glorious late summer stretch when gardens overflow with fresh produce. Whether you are looking for a crowd-pleasing appetizer or a satisfying vegetarian meal prep, these fritters spotlight summer’s bounty with their golden crunch and bursts of sweetness.
I started making this fritter recipe a few years back when the garden kept giving zucchini faster than we could make bread. Now my family looks forward to late August just for these crispy bites. They never last past dinner.
Ingredients
- Zucchini: I recommend firm small to medium zucchini for less water and a sweeter flavor Grate by hand for the best texture
- Fresh corn kernels: They provide bursts of sweetness Frozen corn works if you thaw and pat dry
- Egg: Holds everything together and keeps the fritters fluffy Use pasture raised if possible for extra vibrant color
- All purpose flour: Binds the batter for crispy edges You can swap with chickpea flour for a gluten free option
- Scallions or chives: Brings a gentle onion flavor plus a pop of color Fresh herbs are ideal
- Feta cheese: for salty tanginess but cotija or goat cheese work beautifully too
- Salt and pepper: Essential for highlighting the veggie flavors Use flaky sea salt for finishing if you like
- Vegetable oil or light olive oil: Ideal for pan frying Choose one with a high smoke point
Instructions
- Prep the Zucchini:
- Grate zucchini using the large holes of a box grater then place in a clean kitchen towel Squeeze out as much liquid as possible to ensure crisp fritters This step is crucial so be thorough
- Mix the Batter:
- In a large mixing bowl combine the squeezed zucchini with corn kernels chopped scallions crumbled feta and cracked egg Sprinkle flour salt and pepper over the veggies then stir everything together until just combined The mixture should be sticky but not runny and you should see big colorful specks throughout
- Heat the Pan:
- Pour oil into a large nonstick skillet to cover the bottom and heat over medium until shimmering Test with a drop of batter if it sizzles the pan is ready
- Shape and Fry the Fritters:
- Scoop about two tablespoons of batter per fritter and gently flatten in the hot oil Do not crowd the skillet Cook in batches for best results Fry each side for about three to four minutes or until deep golden brown Flip carefully with a thin spatula and fry the other side
- Drain and Serve:
- Transfer fritters to a wire rack or paper towel lined plate to drain excess oil Sprinkle with a pinch of sea salt while hot Serve immediately with yogurt dip or your favorite sauce
Save to Pinterest I never skip the feta because it brings a lovely briny depth but you can play with seasoning My kids once counted how many fritters everyone ate because they were sure their stack kept shrinking These are true end of summer gold.
Storage Tips
Cool any leftover fritters to room temperature before refrigerating in an airtight container They stay crispest if reheated at 400 degrees for about ten minutes on a baking sheet For longer storage wrap well and freeze layers between parchment paper To serve from frozen reheat directly from the freezer until hot
Ingredient Substitutions
Yellow squash works in place of zucchini and you can add grated carrot for color Crumbled goat cheese or even shredded cheddar provide new flavor twists If you need gluten free try chickpea or rice flour and add a pinch of baking powder for a fluffier result
Serving Suggestions
Serve fritters warm with a yogurt lemon dip or spicy aioli They make a stunning topping for green salads and pair well with soft poached eggs For brunch I sometimes layer them with smoked salmon and fresh dill
Cultural and Seasonal Context
Vegetable fritters are found everywhere from Indian pakoras to Greek kolokithokeftedes Summer produce naturally inspires cooks the world over Zucchini and corn peak at the same time and their pairing brings sunshine to the table
Seasonal Adaptations
Use fresh garden herbs like basil parsley or even a little mint for late summer brightness Stir in a handful of diced sweet peppers or a minced jalapeño for gentle heat Try adding a pinch of smoked paprika to the batter for extra warmth
Success Stories
My neighbor borrowed this recipe during zucchini season and soon started bringing plates of fritters to our block parties Each year more people ask for the recipe and a new round of summer memories is made
Freezer Meal Conversion
Layer uncooked shaped fritters between parchment on a baking sheet and freeze solid Once frozen transfer to a bag or container To cook from frozen reduce heat slightly and add a minute or two per side until cooked through
Save to Pinterest These fritters bring out the best of summer produce in every bite Make a big batch and let everyone grab seconds while they’re hot and crisp.
Answers to Recipe Questions
- → How do I prevent soggy fritters?
Remove excess moisture from the zucchini by grating and squeezing it with a clean towel before mixing. This helps fritters stay crisp.
- → What oil is best for frying?
Use a neutral oil with a high smoke point like canola, vegetable, or sunflower oil for golden, crispy results.
- → Can I bake instead of fry?
Yes, you can bake fritters on a lined sheet at 425°F (220°C) until golden, flipping halfway for even browning.
- → Which herbs pair well?
Fresh dill, chives, or parsley add vibrant flavor and complement the zucchini and corn beautifully.
- → Can fritters be made ahead?
Yes. Prepare and chill or freeze cooked fritters, then reheat in a hot oven or skillet to restore crispness before serving.