I recently tried making zucchini corn fritters and was amazed at how fresh and flavorful they turned out. They’re the perfect way to make the most of summer vegetables with a cheesy, golden crust that’s hard to resist.

Zucchini Corn Fritters

Why You’ll Love This Recipe

I love how these fritters balance the tender bite of zucchini with sweet corn kernels and gooey cheese. They’re light, full of herbs, quick to prepare, and so versatile. I enjoy them as a side dish, a meatless main, or even tucked inside a bun with a dollop of sauce. Plus, they store and reheat like a dream, which makes them a great make-ahead option.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups packed shredded zucchini
1 cup corn kernels (fresh or thawed frozen)
2 large eggs
1 tablespoon light mayonnaise
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon dried dill weed
½ cup all-purpose flour
3 oz shredded 2% milk mozzarella cheese
1 oz finely shredded Parmesan cheese
2 tablespoons olive oil

directions

I start by shredding the zucchini and squeezing out as much moisture as possible using paper towels. It’s important to get them as dry as I can for the best texture.
Then I mix the zucchini with corn, eggs, mayo, fresh herbs, seasonings, flour, and both cheeses in a large bowl until everything’s evenly combined.
I heat 1 tablespoon of olive oil in a skillet over medium heat. I scoop out ¼-cup portions of the batter and flatten them into patties in the pan.
I cook each fritter for about 3–4 minutes per side, until they’re golden and cooked through. Then I transfer them to a plate and repeat with the remaining batter, adding more oil as needed.
I serve them warm with dipping sauce or as a main dish with a side salad.

Servings and timing

Servings: Makes about 14 fritters
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

Variations

I sometimes swap the mozzarella for cheddar or Gruyère for a bolder flavor.
If I’m out of certain herbs, I substitute with dill, green onions, or cilantro.
To make them gluten-free, I use chickpea flour or a gluten-free all-purpose blend.
For extra texture, I stir in a bit of cornmeal.
I also like adding lemon zest or smoked paprika for a different flavor twist.

storage/reheating

Refrigerate: I store leftover fritters in an airtight container in the fridge for up to 4 days.
Freeze: After letting them cool completely, I freeze them in a single layer before transferring to a freezer bag. They keep well for up to 2 months.
Reheat: I reheat them in an air fryer or skillet to bring back that crispy exterior. The oven works too if I’m reheating a larger batch.

FAQs

What can I serve with these fritters?

I usually serve them alongside grilled meats, in a sandwich, or with a dollop of sour cream or aioli on top. They pair well with salads too.

Can I make these fritters gluten-free?

Yes, I replace the flour with a gluten-free blend or chickpea flour. I just add a little more if the batter seems too loose.

How do I keep the fritters from falling apart?

The key is squeezing out the moisture from the zucchini. The eggs, mayo, cheese, and flour also help bind everything together.

Can I freeze these fritters?

Definitely. I let them cool, freeze them on a tray, and then transfer to a freezer bag. They reheat beautifully in the air fryer or oven.

Can I bake these instead of frying?

Yes, I bake them at 375°F on a greased baking sheet, flipping halfway through. They come out slightly less crispy but still delicious.

Conclusion

These zucchini corn fritters are a fantastic way to enjoy summer veggies in a fun and flavorful way. I love how easy they are to make and how well they store. Whether I’m serving them as a side, a main, or a snack, they always satisfy. I hope you enjoy making them as much as I do!