These zucchini and corn fritters are crunchy on the outside, soft on the inside, and packed with sweet corn in every bite. Refreshing and crunchy, this flavorful vegetable snack is ready in 20 minutes.
When it comes to summer snacks, corn and zucchini fritters are the way to go. Zucchini and corn go together amazingly and make a great side dish for breakfast, like in a vegetable-packed frittata or vegan brunch recipe.
Just like these air fryer frozen zucchini fries and air fryer squash, they’re also a great after-school snack for your kids. Mild, crunchy and packed with veggies, it’s a win-win for parents and kids.
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I squeeze the water out of the zucchini. It’s the same technique you use to make zucchini or pumpkin fritters in the air fryer. This makes these fritters crispy instead of mushy.
Fresh corn in the summer adds a sweetness to fritters that you can’t get from frozen corn. But I’ve made it many times in January with frozen corn and it’s still delicious. It is enough to dry the corn well.
Ingredient memo
See recipe card below for exact quantities and complete instructions.
Zucchini: Use a box grater for large holes. If you cut it into thin strips, there will be too much water and the dough will become wet. 2 cups of grated zucchini equals 1 large zucchini or 2 small zucchini.
Corn grains: Fresh corn is the first choice during the summer. It will be sweeter, the texture will be better, and the edges will be a little crispier. Freezing can be used year-round, but it must be completely thawed and pat dry with paper towels. Excess moisture will cause the fritters to become steamy instead of crispy.
Eggs: Two large eggs tie everything together and add structure. This recipe is vegetarian, but not vegan.
All-purpose flour: I tested whole wheat flour (too dense) and chickpea flour (no corn flavor). It is versatile and gives the lightest texture. One cup and one tablespoon is best.
Dried chives: I prefer dried chives here because they distribute evenly throughout the dough. Fresh chives may lose their bright color during cooking. If you want to use fresh, add 2 tablespoons and reserve some for garnish.
Smoked Paprika: Adds warmth without adding heat. Regular paprika is fine, but you won’t get the subtle smokiness that makes these fritters more interesting.
How to make corn and zucchini fritters
Step 1: Salt the zucchini and drain. Grate the zucchini into a colander using the large holes of a box grater. Sprinkle with salt and leave for about 15 minutes. Salt draws out the moisture that makes the fritters soggy.
Step 2: Squeeze out the liquid. After 15 minutes, press the zucchini firmly with clean hands, a spatula, or the back of a spoon. You want to keep it as dry as possible. Usually about 2 tablespoons of liquid will come out.
Step 3: Mix wet ingredients. Place the drained zucchini in a large bowl and add the eggs, minced garlic, dried chives, onion powder, smoked paprika, salt, and pepper. Stir to mix everything evenly.
Step 4: Add dry ingredients. Mix flour and baking powder. Do not over mix. Over-mixing will make the fritters tough. Some lumps are okay.
Step 5: Fold in the cone. Gently fold in the corn kernels. The dough should be thick and easy to scoop. If it seems too wet, add another tablespoon of flour.
Step 6: Fry the fritters. Add olive oil to a frying pan and heat over medium heat. Use about 1/4 cup of batter per fritter, drop into the heated skillet and flatten slightly with the back of a spoon. Do not overcrowd the pot.
Step 7: Cook until golden brown. Cook for 3-4 minutes on each side until golden brown. The edges should appear set before you flip them. Transfer to a paper-lined wire rack while the remaining dough cooks.
Tips for making the best fritters
Don’t skip the salting step. I know it’s time consuming, but it’s what separates crispy fritters from soggy fritters. Salt will draw out the moisture from the zucchini, which will cause steam to rise inside the fritters.
Make sure the oil is warm enough. If the oil is not hot, the fritters will absorb the oil and become oily. Test by dropping a small amount of dough. It should start to sizzle right away.
Do not press while cooking. Cook undisturbed. Pressing removes moisture and increases density.
Use a wire rack. Placing the cooked fritters on a paper-lined wire rack will prevent the bottoms from getting soggy while you complete the batch.
Air fryer method
These fritters work well in the air fryer with a few adjustments. Line the air fryer basket with parchment paper with holes. Lightly spray both the paper and the top of the fritters with cooking oil.
Air fry at 390°F for 8-12 minutes, flipping halfway through. Cooking time varies depending on the thickness you want to make. It won’t be as golden brown as pan-frying, but it’s lighter and avoids stovetop splatter. For more air fryer ideas, check out our best frozen foods air fryer roundup.
offer suggestions
I eat these warm with Greek yogurt or sour cream. A squeeze of lemon brightens everything up. For something more exciting, try chipotle mayo or sriracha yogurt sauce.
These are great as a taco garnish (they go great with my chickpea tacos) or as part of a mezze spread. It’s great on sandwiches or served with a simple salad for a light lunch.
For a more substantial brunch, add it to your breakfast side dish lineup with eggs and fresh fruit.
Storage and reheating methods
Refrigerator: Store cooled fritters in an airtight container for up to 3 days. Place parchment paper between the layers to prevent sticking.
Freezer: Freeze in a single layer on a baking sheet until solid, then transfer to freezer bags. Stored for up to 2 months.
Reheat: For best results, reheat in the oven at 350°F for 8-10 minutes or in the air fryer at 370°F for 5-6 minutes. You can use the microwave in a pinch, but the edges won’t get crispy.
FAQ
Why do my zucchini fritters fall apart?
The most common reason is too much water in the zucchini. Be sure to salt and drain for 15 minutes, squeezing out as much liquid as possible. Another cause is switching too quickly. Wait until the edges are set and the bottom is golden before turning.
Can I make these fritters in advance?
yes. You can mix the dough up to 4 hours in advance and refrigerate it. Although fritters are best eaten fresh, they can also be made a day in advance and reheated in the oven. They are easier to reheat than most fritters because the corn stays soft.
What can I use instead of all-purpose flour?
For gluten-free fritters, a 1:1 blend of gluten-free flours works well. I also tested rice flour, and although the texture was a little grainy, I got decent results. Chickpea flour won’t work here because the flavor will compete with the corn.
Should I use fresh corn?
No, frozen corn is a great option year-round. The key is to thaw it completely and pat it dry before adding the dough. Fresh corn has a slightly sweeter flavor and crispier edges, but I use frozen corn most of the year.
Can I bake it without frying it?
You can, but it won’t be as crispy. To bake, drop spoonfuls onto a baking sheet lined with parchment paper, flatten slightly, and bake at 400°F for 12 to 15 minutes on each side. Brush it with oil before baking to make it easier to brown.
See more zucchini recipes
If you want to use up your summer zucchini, try this recipe.
See more vegetarian brunch recipes
These fritters are perfect for weekend brunch. Other ideas include:
recipe card
Quantity: 8 fritter
Grate the zucchini into a colander using a box grater. Sprinkle with salt and leave for about 15 minutes.
Press the zucchini with clean hands or a spatula or spoon to remove excess liquid.
Add the zucchini to the bowl with the eggs and spices. Stir to combine.
Mix flour and baking powder.
Finally, fold in the cone.
Add olive oil to a frying pan and heat over medium heat. Scoop the batter and drop it into the hot skillet.
Cook fritters for 3-4 minutes on each side.
While the rest cooks, transfer the fritters to a paper-lined wire rack.
Serve warmed fritters with Greek yogurt or your favorite seasonings.
Fresh and dried chives: In this recipe, I used dried chives because they are mixed into the dough. While fresh chives can lose some of their bright color during cooking, dried chives are evenly distributed throughout the fritters and add a mild onion flavor. You can use fresh chives if you like. Use 2 tbsp.
Air fryer cooking: Can be made in the air fryer. Be sure to line your air fryer basket with perforated baking paper. Lightly spraying both the cookie sheet and the fritters with cooking oil will prevent them from sticking and will help them brown evenly. Air fry fritters at 390°F for 8-12 minutes, flipping halfway through. Cooking time depends on the thickness of the fritters.
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