Sweet Corn Zucchini Fritters

Sweet Corn and Zucchini Fritters are my go-to solution when summer vegetables are overflowing my kitchen counter. Crispy yet tender these fritters deliver sweet and savory flavor in every bite and always draw a crowd as a party appetizer or a light lunch.

Every July my cousins and I pick corn from the farm and make these together for our neighborhood cookout. Kids come running as soon as they spot the fritters coming out of the pan.

Ingredients

• Zucchini: about one cup grated and moisture removed this keeps fritters crisp rather than soggy choose firm zucchini with glossy skin
• Sweet corn kernels: the star ingredient delivers bursts of flavor use fresh from the cob if available or well thawed frozen corn
• Green onions: add mild sharpness and color select bunches with upright greens
• All-purpose flour: ensures the fritters hold together opt for unbleached if possible
• Cornmeal: gives crunch and boosts the corn flavor stoneground cornmeal offers the best texture
• Baking powder: helps fritters puff as they cook check freshness for guaranteed lift
• Salt: brings out all flavors use kosher for gentler savoriness
• Black pepper: adds a subtle bite freshly ground is best
• Eggs: bind everything together farm eggs will lighten the batter beautifully
• Parmesan cheese: optional for umami and richness look for wedges to grate fresh
• Parsley or chives: add summer freshness snip straight from the garden if possible
• Vegetable oil: for frying choose high-smoke-point oils like sunflower or canola for best results

Instructions

Prep the Zucchini:

Finely grate zucchini then wrap in a clean kitchen towel and twist tightly to squeeze out every drop of water. Taking time here makes all the difference for crisp fritters.

Mix the Vegetables and Herbs:

In a large bowl combine the squeezed zucchini corn kernels sliced green onions and fresh herbs. Toss gently so the herbs coat every vegetable bit.

Prepare the Dry Ingredients:

In a second bowl whisk together all-purpose flour cornmeal baking powder salt and black pepper. The whisking helps the baking powder distribute for an even rise.

Combine Dry and Wet:

Pour the dry ingredients into the vegetable mixture and toss together. This coats your veggies and prepares them for the next binding step.

Bring the Batter Together:

Add the lightly beaten eggs and Parmesan cheese into the bowl. Stir just until everything starts to combine. Overmixing may make fritters dense.

Heat the Oil:

Set a nonstick skillet on medium heat. Add two tablespoons of vegetable oil and let it shimmer before cooking.

Shape and Fry the Fritters:

Drop heaping tablespoons of batter into hot oil flattening each gently with the back of a spoon. Leave space for even cooking. Fry about two to three minutes per side until crisp and golden.

Drain and Serve:

Lift fritters onto a plate lined with paper towels. Serve warm with dips like sour cream Greek yogurt or tomato salsa for extra zing.

Save Pin

My favorite part is using just-picked sweet corn. Last summer my nephew begged for seconds and we ended up inventing a spicy version together by tossing a pinch of cayenne in the batter. These fritters have sparked so many memories at our family table.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days. Reheat in a toaster oven or skillet to revive crispiness never just microwave. For longer storage freeze the fritters in a single layer then transfer to a sealed bag.

Ingredient Substitutions

Swap flour for a gluten free blend if needed for dietary preferences. Omit cheese for dairy free diets and try nutritional yeast for the savory hit. Chives work well if you have no parsley and onions can substitute green onions in a pinch.

Serving Suggestions

Pair fritters with a bright tangy dip like Greek yogurt whipped with lemon zest or a roasted red pepper sauce. Serve alongside a green salad for brunch or as a burger alternative at your next barbecue.

Cultural Connections

Sweet corn and zucchini are classic summer crops in the US Midwest. Fritters were a staple during harvest season because they stretch simple ingredients into something delicious for a crowd and kids love their fun shape and crispy edge.

Seasonal Adaptations

In spring swap zucchini for young tender spinach plus fresh dill. Come autumn try sweet potato instead of corn with sage folded into the batter. For winter serve fritters with a warm black bean salad and cumin yogurt drizzle.

Save Pin

Last Fourth of July these were the first snack gone at our backyard party. My friend brought homemade salsa to dunk each fritter and the combo was such a hit people asked for the recipe. They hold up perfectly for potluck tables.

Recipe Questions & Answers

→ How do I keep fritters crisp?

Drain on paper towels after frying and serve immediately for maximum crispness. Don't overcrowd the skillet.

→ Can I use canned corn?

Yes, but drain well and pat dry before mixing into the batter to avoid excess moisture.

→ What dipping sauce pairs well?

Try sour cream, Greek yogurt, fresh tomato salsa, or a zesty aioli for tasty accompaniments.

→ How do I make this gluten-free?

Substitute all-purpose flour with a gluten-free blend for a tasty gluten-free alternative.

→ Can fritters be made ahead?

Fritters taste best fresh, but you can reheat in a hot oven to restore crispness if preparing in advance.