Pin it
Crispy zucchini corn fritters are the answer when you want something quick and satisfying any night of the week These golden bites are packed with sweet corn and fresh zucchini making them ideal for late summer or whenever you find a crisper full of veg I have made these for backyard brunches and holiday dinners and every time they disappear from the platter in minutes
I first tried these as a way to save an overflowing bag of garden zucchini and now they are a go to snack on busy evenings and lazy weekends alike
Ingredients
- Grated zucchini: Squeeze out as much water as possible for crisp fritters Choose small firm zucchini for better flavor
- Butter: Helps create a rich base and adds a little toasty taste Use unsalted for control over seasoning
- Chopped onion: Onion brings a mellow sweetness as it cooks Go for yellow onions that are firm and not sprouting
- Fresh or frozen corn: Corn gives bursts of juicy sweetness If using frozen make sure to thaw and pat dry
- Minced garlic: Essential for fragrance and punch Fresh garlic is best but jarred works in a pinch
- All purpose flour: This gives structure to the fritters Make sure it is fresh and free of lumps
- Cornmeal: Adds a lovely crunch and toothsome bite Buy stone ground for extra texture
- Cornstarch: Makes the batter light and holds things together smoothly
- Salt: Brings all the flavors forward Use kosher or fine sea salt for best integration
- Ground pepper: Adds just a little background heat Freshly cracked will always taste brighter
- Grated cheddar cheese: Melts into gooey pockets of flavor Sharp cheddar packs the most punch
- Large egg: Binds everything together and adds richness Use farm fresh if possible
- Milk: Thins the batter to the perfect scoopable consistency Whole or two percent both work
- Oil for cooking: Use a neutral oil with a high smoke point like canola or sunflower
Step-by-Step Instructions
- Prepare the Zucchini:
- Grate the zucchini using a box grater and spread it over a double layer of paper towels Cover with another layer then press down firmly to draw out every bit of moisture Let it rest for ten minutes The more liquid you remove the crispier your fritters will be
- Sauté the Vegetables:
- Melt the butter in your frying pan over medium heat Add the chopped onion corn and garlic Cook them together for about three to five minutes until everything is soft the onion is translucent and the garlic smells fragrant This simple step builds a deep savory base for your fritters
- Mix the Dry Ingredients:
- In a big bowl whisk together the flour cornmeal cornstarch salt and pepper A good whisk ensures no pockets of dry flour later
- Make the Batter:
- Scrape in the squeezed zucchini then add the cooked vegetables and garlic cheese egg and milk Gently mix with a spatula just until everything comes together The batter will be thick and chunky
- Fry the Fritters:
- Wipe out your pan and pour in enough oil so it covers the bottom by about a quarter inch Heat to medium Use a quarter cup scoop for each fritter sliding them into the hot oil Gently flatten with your spoon if needed Cook for three to four minutes per side until both are golden brown and crisp Adjust your heat to avoid burning
- Drain and Serve:
- Lay the fritters on paper towels when they are done so excess oil can drain off Serve right away for maximum crunch and melty cheese
Pin it
I love how the corn adds sweetness and pops next to the creamy cheese Making these always reminds me of my grandmother who made a double batch for us every family picnic
Storage Tips
Once cooled you can stash leftover fritters in an airtight container in the refrigerator for up to three days They stay crisp when reheated on a baking sheet uncovered at 400 degrees for about eight minutes For longer storage freeze them in a single layer then stack with parchment layers in a freezer bag A quick trip in the oven or toaster brings them back to life
Ingredient Substitutions
No cornmeal on hand Swap in additional flour or try fine polenta for a crunchier bite If you like a little heat a pinch of cayenne or smoked paprika would be perfect Feel free to use pepper jack cheese instead of cheddar for added zing If dairy is an issue substitute a non dairy butter and milk along with a plant based cheese
Serving Suggestions
Fritters shine as a main dish with a yogurt or sour cream dollop and a fresh side salad They also feel right at home next to a bowl of tomato soup Garnish with fresh herbs like cilantro or dill if you have them Leftovers work great in packed lunches and make a savory breakfast reheated with an egg on top
Cultural and Historical Context
Fritters appear in nearly every cuisine often as a way to use seasonal produce or stretch smaller amounts of meat The zucchini corn combo takes inspiration from summer harvests in the American Midwest where gardens overflow in July and August Similar recipes with variations show up in Mediterranean cooking and Caribbean households as a communal snack to share
Pin it
Frequently Asked Questions
- → How do I prevent fritters from getting soggy?
Be sure to squeeze out as much moisture as possible from the grated zucchini. This helps the fritters hold together well and stay crisp while frying.
- → Can I use frozen corn?
Yes, thaw frozen corn before mixing it in so it blends evenly and does not add extra moisture to the batter.
- → What oil works best for frying?
Use a neutral oil such as canola or vegetable oil. These withstand medium-high heat and don’t overpower the flavor of the fritters.
- → How can I make these fritters gluten-free?
Swap regular flour with a gluten-free flour blend. Confirm the cornmeal and cornstarch are certified gluten-free as well.
- → What are the best serving suggestions?
Serve hot with a dollop of sour cream, fresh herbs, or a squeeze of lemon for extra flavor.