I love making these corn zucchini fritters because they are crispy, tasty, and perfect for a quick snack or side dish. They remind me of warm summer days when fresh veggies are everywhere. I hope you enjoy making and eating them as much as I do!
Most of the ingredients for this recipe are easy to find in your kitchen or local store. If you don’t usually have parmesan cheese or green onions at home, you might want to pick those up at the supermarket. Parmesan adds a nice cheesy flavor, and green onions give a fresh, mild onion taste that really brightens the fritters.

Ingredients For Corn Zucchini Fritters Recipe
Corn kernels: Sweet and juicy, fresh or frozen corn works well here.
Grated zucchini: Adds moisture and a mild flavor; be sure to squeeze out excess water if it’s very wet.
All-purpose flour: Helps bind the fritters together.
Grated parmesan cheese: Gives a salty, nutty flavor that makes the fritters extra tasty.
Egg: Acts as a binder to hold everything in place.
Chopped green onions: Adds a fresh, mild onion flavor that complements the other ingredients.
Technique Tip for Perfect Fritters
One of the trickiest parts of making these corn zucchini fritters is getting them to cook up golden brown and crispy without falling apart. Here’s a simple way to handle that when you’re cooking them in the skillet:
- Use a good amount of olive oil in the pan — not too little, or the fritters might stick and break, but not so much that they’re swimming in it. About enough to cover the bottom of the skillet works well.
- When you scoop the batter into the pan, don’t just drop it in and leave it. Use a spatula to gently press each mound down so it’s a flat little pancake shape. This helps the fritter cook evenly and get that nice crispy edge.
- Cook them over medium heat. If the heat is too high, the outside will burn before the inside cooks through. Too low, and they’ll be soggy. Medium heat gives you that perfect balance.
- Let them cook without moving them around too much. Give each side about 2 to 3 minutes to get that golden color. If you try flipping too soon, they might fall apart.
Doing these steps makes the fritters hold together better and taste amazing — crispy on the outside, tender on the inside. When I first made these, I was impatient and flipped them too early, and some of the fritters broke apart in the pan. After that, I learned to wait and be gentle, and it made a big difference. Also, I like to keep a paper towel handy to drain the fritters right after cooking so they don’t get greasy. That little step keeps them light and tasty every time.
Suggested Side Dishes
Alternative Ingredients
corn kernels - Substitute with frozen peas: Frozen peas provide a similar texture and sweetness to the fritters.
corn kernels - Substitute with diced bell peppers: Diced bell peppers add a different but complementary crunch and flavor.
grated zucchini - Substitute with grated carrots: Grated carrots offer a similar texture and a slightly sweet flavor.
grated zucchini - Substitute with grated sweet potato: Grated sweet potato adds a unique sweetness and maintains the fritter's structure.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour provides a healthier option with more fiber.
all-purpose flour - Substitute with chickpea flour: Chickpea flour is gluten-free and adds a nutty flavor.
grated parmesan cheese - Substitute with grated cheddar cheese: Grated cheddar cheese offers a similar texture with a sharper flavor.
grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast is a vegan option that provides a cheesy flavor.
egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed + 3 tablespoon water) is a vegan alternative that helps bind the ingredients.
egg - Substitute with applesauce: Applesauce can be used as a binder and adds a slight sweetness.
chopped green onions - Substitute with chopped chives: Chopped chives offer a similar mild onion flavor.
chopped green onions - Substitute with chopped leeks: Chopped leeks provide a slightly stronger onion flavor and a bit of texture.
Other Alternative Recipes Similar to This One
How to Store or Freeze Your Fritters
- Allow the corn zucchini fritters to cool completely before storing. This prevents condensation, which can make them soggy.
- Place the fritters in a single layer on a baking sheet lined with parchment paper. This step is crucial to avoid them sticking together.
- Once the fritters are frozen solid, transfer them to an airtight container or a resealable plastic bag. Label the container with the date for easy tracking.
- To reheat, preheat your oven to 375°F (190°C). Arrange the frozen fritters on a baking sheet and bake for 10-15 minutes, or until they are heated through and crispy.
- Alternatively, you can reheat them in a skillet over medium heat. Add a small amount of olive oil to the skillet and cook the fritters for 2-3 minutes per side, or until they are warmed through and crispy.
- For short-term storage, place the fritters in an airtight container and refrigerate for up to 3 days. Reheat them in a skillet or oven as described above.
- If you prefer, you can also freeze the uncooked batter. Scoop the batter into portions on a baking sheet and freeze until solid. Transfer the frozen batter portions to an airtight container or resealable plastic bag. When ready to cook, thaw the batter in the refrigerator overnight and proceed with the cooking instructions.
How to Reheat Leftovers
Oven Method: Preheat your oven to 375°F (190°C). Place the corn zucchini fritters on a baking sheet lined with parchment paper. Bake for about 10-12 minutes, flipping halfway through, until they are heated through and crispy.
Skillet Method: Heat a small amount of olive oil in a skillet over medium heat. Add the fritters and cook for 2-3 minutes on each side until they are warmed through and regain their crispiness.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the fritters in a single layer in the air fryer basket. Cook for 5-7 minutes, flipping halfway through, until they are hot and crispy.
Microwave Method: Place the fritters on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure they are heated evenly. Note that this method may not retain the crispiness as well as the others.
Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the fritters on the toaster oven tray and heat for 8-10 minutes, flipping halfway through, until they are thoroughly warmed and crispy.
Essential Tools for Making Fritters
Large bowl: Use this to combine the corn, zucchini, flour, parmesan, egg, and green onions.
Grater: Essential for grating the zucchini and parmesan cheese.
Measuring cups: Needed to measure out the corn kernels, grated zucchini, and flour accurately.
Measuring spoons: Useful for measuring the chopped green onions and any additional seasonings.
Whisk: Handy for beating the egg before adding it to the mixture.
Spatula: Use this to flatten the batter mounds in the skillet and to flip the fritters.
Large skillet: Necessary for cooking the fritters until they are golden brown and crisp.
Paper towels: Place these on a plate to drain the excess oil from the fritters after cooking.
Plate: Use this to transfer the cooked fritters from the skillet to the paper towel-lined plate.
Scoop: Helpful for portioning out the 2-tablespoon mounds of batter into the skillet.
Olive oil: Needed for cooking the fritters in the skillet.
How to Save Time on Making Fritters
Prep ingredients ahead: Grate the zucchini and chop the green onions the night before to save time.
Use frozen corn: Opt for frozen corn kernels instead of fresh to cut down on prep time.
Batch cooking: Double the batter and freeze extra fritters for a quick meal later.
Non-stick skillet: Use a non-stick skillet to reduce the need for excessive oil and make cleanup easier.
Preheat skillet: Preheat the skillet while mixing the batter to streamline the cooking process.

Corn Zucchini Fritters Recipe
Ingredients
Main Ingredients
- 1 cup corn kernels
- 1 cup grated zucchini
- 0.5 cup all-purpose flour
- 0.25 cup grated Parmesan cheese
- 1 egg, beaten
- 2 tablespoon chopped green onions
- Salt and pepper to taste
- Olive oil for frying
Instructions
- In a large bowl, combine corn, zucchini, flour, Parmesan, egg, and green onions. Season with salt and pepper.
- Heat olive oil in a large skillet over medium heat.
- Scoop 2-tablespoon mounds of batter into the skillet. Flatten slightly with a spatula.
- Cook until golden brown and crisp, about 2-3 minutes per side.
- Transfer to a paper towel-lined plate to drain. Serve warm.
Nutritional Value
Keywords
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