These pan-fried corn and zucchini fritters are an easy recipe combining two delicious vegetables and cheddar. The patties are perfect as an appetizer or a light vegetarian main meal.
I love pan-frying fresh zucchini, and this corn and zucchini fritter recipe is just another version of the pan-fried veggies - a totally delicious and cheesy one. It's soft on the inside and crisp on the outside, and it's served with addictive garlic and Greek yogurt dip.
This simple recipe uses just three main ingredients (plus pantry ingredients) and takes about 30 minutes to make.
Ingredients: 9 + spices (including the dip)
Preparation time: 10 minutes
Cooking time: 20 minutes
And if you like this kind of patties, you might want to try the Crispy Cabbage Fritters or the Falafel; they are delicious and so easy to make.
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Recipe ingredients
- Zucchini: about 1 lb/ 450 g – 500 g. I had two small ones, one yellow and one green. The yellow one was nice looking; otherwise, it tasted exactly like the green one, so you are OK with using only green zucchini.
- Corn: pre-cooked sweet corn on the cob. I had two small cobs; after cutting the corn off them, I had about 2 cups/ 8 oz/ 230g corn.
- Cheese: Cheddar cheese is perfect. Otherwise, you can use Gouda, Parmesan, feta cheese, or a mixture of mozzarella and Parmesan.
See the recipe card for full information on ingredients and quantities.
How to make corn and zucchini fritters?
- Step #1: Grate the zucchini in the large holes of a box grater. Place in a sieve, mix with ½ teaspoon fine sea salt and let stand for about 10-15 minutes. Cut the corn kernels off the cobs. Place in a large bowl.
- Steps #2,3: Squeeze well to remove the excess water before adding to the fritter mixture.
- Step #4: Add the shredded zucchini, grated cheese, onion, eggs, oregano, paprika, grated garlic, flour, salt, and pepper.
- Step #5: Combine well. You should have a thick batter.
- Step #6: Take spoonfuls of the fritter batter and place the dollops into the hot pan. Flatten them with a spoon. Fry for about 3 minutes on medium-low heat, checking after two minutes to ensure that the corn and zucchini fritters are not getting too dark on the underside. If so, reduce the heat even more.
- Step #7: Flip, press gently again, and cook on the other side for 2 minutes. They should be golden brown and cooked through.
- Add a little more oil to the pan and fry the remaining batches. Place the cooked corn zucchini fritters on paper towels after pan-frying to remove the excess fat.
Tips
Squeeze the zucchini very well to remove all excess moisture. There are two ways of doing that. Either squeeze them in your hand, by the handful. Or place them all in a clean kitchen cloth, close the material around the zucchini to make a bundle, and squeeze well over the sink.
Cook the fritters in batches; I had 3 batches. My pan has a 30 cm/ 12 inches diameter so that I can cook 5-6 patties per batch. Add a little extra oil between the batches, not too much.
How to store?
Refrigerate leftovers in an airtight container for 3-4 days. You could reheat the cooked fritters in the pan, but that is unnecessary. Serve the leftovers on slices of bread or in burger buns, and add some sauce, coleslaw, or sliced veggies like cucumbers, tomatoes, and onions.
Freeze: The corn and zucchini fritters can be frozen for up to 3 months in an airtight container. Defrost them at room temperature and reheat them in a skillet until crispy on both sides and heated through.
How to serve?
- You can serve the zucchini fritters immediately or cool.
- They are great as appetizers, served with the yogurt dip or another dip you like, for instance, this Best Hummus without Garlic. Sweet chili or hot chili sauce is great as well.
- To make a whole meal, serve with rice, bread or potatoes, a dip, and a salad.
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📖 Recipe
The Best Corn and Zucchini Fritters
Ingredients
Corn zucchini fritters:
- 1 lb zucchini 500 g
- ½ teaspoon fine sea salt
- 2 pre-cooked corn on the cob about 2 cups after cutting off the cob (Note 1)
- 1 small onion
- 2 garlic cloves
- 2 eggs
- 2 teaspoons dried oregano
- 1 teaspoon sweet paprika
- ½ teaspoon hot paprika
- ¾ cups flour 3.5 oz/100 g
- 1 cup grated Cheddar 4 oz/ 115 g, Note 2
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- about 3 tablespoons vegetable oil as needed
Yogurt dip:
- 2 cups Greek yogurt 1 lb/ 450 g
- 2 garlic cloves
- ¼ teaspoon sweet paprika
- 2 teaspoons dried mint
- red chili flakes to taste
- fine sea salt and black pepper
Instructions
Fritters:
- Zucchini: Grate the zucchini on the large side of a box grater. Place in a sieve, mix with ½ teaspoon fine sea salt and let stand for about 10-15 minutes. Squeeze well before adding to the fritter mixture. You can either squeeze by handful or place it in a clean cloth, make a bundle, and squeeze.1 lb zucchini / 450 g + ½ teaspoon fine sea salt
- Corn and onions: Cut the corn off the cobs. Grate the onion on the fine side of the box grater.2 pre-cooked corn on the cob + 1 small onion
- Batter: Place squeezed zucchini, corn, onions, grated cheese, eggs, oregano, paprika, grated garlic, flour, salt, and pepper in a large bowl. Don't add too much salt to the batter; the zucchini were already salted. Start with ¼ teaspoon (less if using table salt) and add more to taste. The batter should be thick.2 garlic cloves + 2 eggs + 2 teaspoons dried oregano + 1 teaspoon sweet paprika + ½ teaspoon hot paprika + ¾ cups flour / 100 g + 1 cup grated Cheddar / 110 g + ¼ teaspoon fine sea salt + ¼ teaspoon ground black pepper
- Fry: Heat 1-2 tablespoons vegetable oil in a large non-stick pan. Take spoonfuls of the batter and place the dollops into the pan. Flatten them with the spoon. Fry for about 3 minutes on medium-low heat, checking after two minutes to ensure that the fritters are not getting too dark on the underside. If so, reduce the heat even more.about 3 tablespoons vegetable oil, divided
- Flip, press gently again and cook on the other side for another 2 minutes or until golden and cooked through. Add a little more oil to the pan and fry the remaining batches.
Dip:
- Combine the yogurt, grated garlic, paprika, mint, and chili in a small bowl. Add salt and pepper to taste.2 cups Greek yogurt / 500 g + 2 garlic cloves + ¼ teaspoon sweet paprika + 2 teaspoons dried mint + red chili flakes + fine sea salt and black pepper
Notes
- Corn: Make sure you use pre-cooked corn. Canned and drained or frozen, defrosted, and drained corn can be used instead.
- Cheese: You can use another sort of cheese instead, such as Gouda, Swiss cheese, Parmesan, or a mixture of mozzarella and a more robust-tasting cheese.
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