Zucchini and Corn Fritters are a quick, family-friendly weeknight dinner made from simple ingredients. These vegetarian fritters are light, satisfying and pair perfectly with a side salad or steamed vegetables.
If you have a zucchini hiding in the crisper, these Zucchini and Corn Fritters are a great way to use it. Fritters are one of my go-to meals when I want to add extra vegetables to dinner without fuss. This version combines shredded zucchini with sweet corn, onion and cheddar for a tasty, quick meal the whole family will enjoy.
They’re simple to make with pantry staples and cook in just minutes. Serve with a fresh salad, roasted vegetables or a spoonful of yogurt or salsa for extra flavor.
Why you’ll love this recipe…
- Quick and easy: Ready in about 30 minutes.
- Everyday ingredients: Uses common pantry and fridge items.
- Healthy option: A light vegetarian dinner that’s family-friendly.
WHAT YOU’LL NEED
Full measurements appear in the recipe card below, but here are the main ingredients:
- Zucchini
- Egg
- Fresh or frozen corn kernels
- Onion
- Cheddar cheese
- Salt and pepper
- Self-raising flour — or use 3/4 cup plain/all-purpose flour plus 2 teaspoons baking powder
- Olive oil for frying
HOW TO MAKE ZUCCHINI AND CORN FRITTERS – STEP BY STEP
Grate the zucchini into a colander, sprinkle with a little salt and let it sit for 10 minutes to draw out moisture. Transfer the shredded zucchini to a clean bowl and squeeze out excess water with your hands until mostly dry.
Add the egg, corn, finely diced onion, grated cheddar and a pinch of salt and pepper to the bowl. Stir to combine.
Sprinkle the flour evenly over the mixture and gently fold until just combined. The batter should be thick enough to hold its shape on a spoon; add a little more flour if it seems too loose.
Heat enough oil to cover the base of a frying pan over medium heat. Drop heaping tablespoons of the mixture into the pan and flatten slightly with the back of a spatula. Cook 3–4 minutes per side until golden and crisp. Work in batches so the pan isn’t overcrowded — about 3–4 fritters per batch depending on pan size. Serve hot.
Troubleshooting – why are my fritters soggy?
Common causes of soggy fritters are oil that isn’t hot enough and a batter that’s too thin. Make sure the oil is heated before adding fritters so they crisp rather than absorb oil. If the batter spreads too much in the pan, add a little more flour until it holds its shape. When in doubt, fry a single test fritter first and adjust heat or flour as needed.
What to serve with your fritters
These fritters are delicious on their own or paired with a salad or simple sides. Try mashed potatoes, a crisp green salad, or a dollop of yogurt or salsa for extra brightness.
Can you freeze cooked fritters?
Yes. Cool the fritters completely, wrap them individually in cling film and place in an airtight container or freezer bag. Freeze for up to one month. Thaw in the refrigerator overnight before reheating.
How to reheat fritters
Preheat the oven to 180°C (350°F). Arrange fritters on a baking tray lined with parchment or a silicone mat and warm for about 10 minutes, or until heated through and crisp again.
Tips for cooking great fritters
- Squeeze out as much moisture from the zucchini as possible — this prevents sogginess.
- The batter should be thick enough to hold its shape on a spoon. Add more flour if needed.
- If you don’t have self-raising flour, use 3/4 cup plain/all-purpose flour plus 2 teaspoons baking powder.
- Use enough oil to cover the pan bottom and ensure it’s hot before frying so the fritters crisp quickly.
- Cook in batches (about 3–4 at a time) to avoid overcrowding and maintain temperature; add a little more oil between batches if the pan dries out.
More fritters to try
- Zucchini and Halloumi Fritters
- Pumpkin Fritters
- Corned Beef Fritters
- Greek Zucchini Fritters
- Pea and Feta Fritters
- Pea and Sweet Corn Fritters
- Gluten-Free Zucchini Fritters
If you make these Zucchini and Corn Fritters, I’d love to hear how they turned out — leave a comment and a star rating below.
RECIPE
Zucchini and Corn Fritters
8
15 minutes
15 minutes
30 minutes
Zucchini and Corn Fritters are a quick and easy weeknight dinner option the whole family will enjoy. These vegetarian fritters are made from healthy, everyday ingredients and are perfect served with veggies or a side salad.
Ingredients
- 1 zucchini
- 1 egg
- ¾ cup fresh or frozen corn kernels
- ½ brown or yellow onion, finely diced
- ¼ cup grated cheddar cheese
- Salt and pepper, to taste
- ¾ cup self-raising flour (see notes)
- Olive oil for frying
Instructions
- Grate the zucchini into a colander, sprinkle with salt and leave for 10 minutes to drain. Squeeze out excess moisture and transfer to a clean bowl.
- Add the egg, corn, onion, cheese, salt and pepper, and stir to combine.
- Sprinkle flour evenly over the mixture and fold until just combined. The batter should be thick enough to hold its shape.
- Heat oil in a frying pan over medium heat. Drop heaping tablespoons of batter into the pan and flatten slightly with a spatula.
- Cook 3–4 minutes per side until golden and crispy. Fry in batches without overcrowding the pan. Serve immediately.
Notes
- Squeeze excess moisture from the zucchini to prevent soggy fritters.
- If the batter is too thin, add a little more flour so it holds its shape.
- No self-raising flour? Use ¾ cup plain/all-purpose flour plus 2 teaspoons baking powder.
- Make sure the oil is hot before frying so fritters crisp instead of absorbing oil.
- Cook in batches (about 3–4 at a time) and add oil between batches if needed.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 104Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 210mgCarbohydrates: 14gFiber: 1gSugar: 2gProtein: 4g