These zucchini corn fritters are delicious, crispy on the edges and soft in the center. They’re packed with flavor delivered by parmesan cheese, garlic, herbs, and corn.
Ingredients
Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.
Here´s what you need to make these easy zucchini corn fritters:
- zucchini
- seasonings – Italian seasoning (or your other favorite herbs), fresh garlic (you can also use garlic powder)
- parmesan cheese – you could also try adding pecorino cheese
- eggs – binds the batter
- canned corn – it´s also a great recipe to use up leftover corn on the cob – try this Instant Pot Corn on the cob or Baked corn on the cob
- flour – for zucchini fritters that are not too soft and soggy
- clarified butter – for frying the fritters, you can also use vegetable oil but clarified butter provides the best flavor, it can be a little pricey but it´s also very easy (and cheap) to make at home
- baking powder – a small amount – makes the fritters more fluffy and delicate, it can be omitted
Step by step instructions
STEP 1: Grate the zucchini on the large holes of a box grater. Sprinkle with 1 teaspoon of salt and set aside for at least 15 minutes but better 30 minutes. This will help extract extra moisture from the zucchini.
STEP 2: Meanwhile, prepare the remaining ingredients. Add the grated parmesan, eggs, minced garlic, Italian seasoning, flour, and baking powder to a large bowl. Whisk to combine.
STEP 3+4: Place the zucchini in a kitchen towel / cheesecloth and wring out the water. You can discard the liquid.
STEP 5+6: Add the zucchini and corn to the bowl with the remaining ingredients, season to taste with salt and pepper. Stir with a spatula/spoon until combined.
STEP 7+8: Heat the clarified butter or oil in a non-stick pan over medium heat (sadly, the more butter/oil the more delicious/crispy they will be).
Scoop about 1 heaped tablespoon of batter per each fritter. Cook until golden brown then turn over and cook until golden brown and crispy on the other side.
Transfer to a wire rack or a plate and repeat with the remaining batter.
Enjoy!
Storage
These fritters taste best right after cooking them – they are crispy. When they are cooled, they are also very tasty, but not crispy anymore. You can reheat them in a dry non-stick pan until warm on both sides, or add a small amount of butter to the pan. You can store the fritters for up to 3-4 days in the fridge, but I wouldn´t keep them longer than a day (they will get very soft and mushy).
I don´t recommend freezing these fritters.
Top tips for success
- salt the zucchini to release water then drain well – this will keep your fritters from getting too soft and mushy
- cook the batter immediately – seasoning the batter with salt with cause the zucchini to release even more water, making it harder for the fritters to get crispy
- don´t flip them too early – they should be cooked longer on the first side and then briefly on the other side
- lower the heat if they get too dark too soon
- use clarified butter to cook the fritters – it provides absolutely the best flavor
Recipe FAQ´s
Possible reasons why zucchini fritters are falling apart: not enough flour, zucchini was not drained properly from excess water (the batter is too wet), you have tried to flip them over too soon (they are sticking to the pan and not ready to be flipped over).
Too much water in the zucchini (not squeezed out well enough), too little flour, the frying pan is not hot enough.
Cook the batter immediately. Squeeze out excess water from the zucchini really well. Place them on a wire rack after they have been cooked.
I love serving zucchini fritters with sunny-side-up eggs or poached eggs! Other great options are: tzatziki dip, garlic lemon yogurt dip, guacamole.
More zucchini recipes for you to enjoy
- zucchini fritters with dill and feta (the recipe is coming soon)
- Mexican Zucchini Boats
- Baked Parmesan Zucchini
- Zucchini Gratin
- Zucchini Quesadilla
- Chicken Zucchini Pasta
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Zucchini Corn Fritters
Ingredients
- 1 1/2 pounds (675g) zucchini 2 medium
- 1/4 cup (25g) grated Parmesan cheese
- 2 eggs
- 3 cloves garlic pressed/minced
- 1 teaspoon Italian seasoning
- 1/2 cup (62g) flour spooned and leveled
- 1/2 teaspoon baking powder
- 1/2 cup (80g) corn
- salt and pepper to taste
- clarified butter or vegetable oil for frying the fritters
Instructions
- Grate the zucchini on the large holes of a box grater. Sprinkle with 1 teaspoon of salt and set aside for at least 15 minutes but better 30 minutes. This will help extract extra moisture from the zucchini.
- Meanwhile, prepare the remaining ingredients. Add the grated parmesan, eggs, minced garlic, Italian seasoning, flour, and baking powder to a large bowl. Whisk to combine.
- Place the zucchini in a kitchen towel / cheesecloth and wring out the water. You can discard the liquid.
- Add the zucchini and corn to the bowl with the remaining ingredients, season to taste with salt and pepper. Stir with a spatula/spoon until combined.
- Heat the clarified butter or oil in a non-stick pan over medium heat (sadly, the more butter/oil the more delicious/crispy they will be).
- Scoop about 1 heaped tablespoon of batter per each fritter. Cook until golden brown then turn over and cook until golden brown and crispy on the other side.
- Transfer to a wire rack or a plate and repeat with the remaining batter.
- Enjoy!
1 Comment
Monika
12 March 2023 at 18:23I have been doing this recipe but with carrots as corn (especially in the US is fille with GMOs) all veggies I used are what we call bio in Europe ie no pesticides no conservatives etc. And I use emmental cheese for binding it is low carbs and excellent it does taste a bit like placzki ziemniaczane even my husband who is really picky loves them.