Zucchini Corn Fritters

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Zucchini fritters are a moisture-management exercise disguised as lunch. The vegetable will happily release enough water to turn a promising batter into something that fries like swamp paste, so the first instruction—squeeze the grated zucchini bone-dry—is the one that determines whether the rest of the recipe gets to have a nice day.

Once dry, the zucchini joins sweet corn, flour, Parmesan, eggs, green onion, garlic, salt, and pepper. Drop small portions into a hot skillet and flatten them gently so the centers cook before the outsides get too dark. Three minutes per side is the target, but the real cue is a deep golden crust that releases cleanly from the pan.

Drain the fritters on a wire rack rather than paper towels so steam can escape instead of softening the bottom. Serve with sour cream while the edges are still crisp. They are vegetables, technically. They are also fried with Parmesan, which is how vegetables build bipartisan support.

Prep20 minutes

Cook25 minutes

Total45 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

2 cups grated zucchini, squeezed dry
1 cup corn kernels
1/3 cup all-purpose flour
1/4 cup grated Parmesan cheese
2 eggs
2 green onions, sliced
1 clove garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons olive oil or butter, for frying
Sour cream, for serving

Instructions

1Grate the zucchini and squeeze it in a clean towel until bone-dry.
2Mix zucchini, corn, flour, Parmesan, eggs, green onions, garlic, salt, and pepper.
3Heat olive oil in a large skillet over medium heat.
4Drop about 2 tablespoons of batter per fritter into the skillet. Flatten gently with a spatula.
5Cook 3 minutes per side until golden brown and crispy.
6Drain on a wire rack. Serve with sour cream.

Nutrition Information

Estimated per serving: 1 of 4 servings.

180Calories

9 gProtein

23 gCarbohydrates

6 gTotal Fat

2 gSaturated Fat

3 gFiber

7 gTotal Sugars

440 mgSodium

100 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Squeezing the zucchini dry is the single most important step. Wet zucchini means soggy fritters.
Don't press them too flat — a little thickness means a crispy outside and soft inside.
A wire rack keeps the bottoms crispy. Paper towels make them steam and go soft.

Substitutions

zucchini → yellow squash Same technique, similar flavor.

Parmesan → cheddar or feta Both add different savory notes.

all-purpose flour → chickpea flour for gluten-free Chickpea flour adds protein and a slightly nutty flavor.

Storage Instructions

Refrigerate for up to 2 days. Reheat in a skillet or oven — microwaving makes them soggy.

Make Ahead

Mix the batter and refrigerate for up to 4 hours. Fry fresh.

Freezing

Yes. Cool the cooked fritters completely, freeze them in a single layer until firm, then pack them airtight. Reheat with dry heat in the oven or air fryer so the browned surfaces can crisp again.

Frequently Asked Questions

Can I make this ahead of time?

Grate and thoroughly squeeze the zucchini, prep the corn, green onions, garlic, Parmesan, and dry ingredients ahead, but mix in the eggs and flour and fry the batter close to serving. A mixed zucchini batter gets wetter as it sits.

How do I store the leftovers?

Refrigerate for up to 2 days. Reheat in a skillet or oven — microwaving makes them soggy.

Can I freeze it?

Yes. Cool the cooked fritters completely, freeze them in a single layer until firm, then pack them airtight. Reheat with dry heat in the oven or air fryer so the browned surfaces can crisp again.