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zucchini corn fritters stacked on a plate
5 from 49 votes
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Zucchini and Corn Fritters

A tasty side dish using seasonal zucchini and corn
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Servings: 14 fritters
Calories: 56kcal
Author: Sula


  • 1 pound zucchini shredded (about 2 medium)
  • cup corn kernels fresh or frozen, thawed
  • ¾ cup flour
  • 1 egg
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup Parmesan cheese
  • 2 tablespoons neutral cooking oil like canola


  • Combine all ingredients (except oil) in a mixing bowl and mix well to combine.
  • Allow batter to sit for at least 5 minutes. (Note: if batter seems especially wet, add up to ¼ cup more flour)
  • Heat oil in a large skillet on medium heat.
  • Using an ice cream scoop or a ⅓ cup measure place batter into skillet. A 10-inch skillet will hold 4-5 patties. Flatten each patty to a uniform thickness.
  • Cook for 3-5 minutes per side, until golden brown. Once the patties are brown, flip carefully and brown the other side.
  • Remove cooked patties to a paper towel lined plate. Repeat until all batter is gone.



Do not rush the cooking by turning up the heat, as you will have crispy outsides but under done insides. Medium heat provides the best results.
For the crispiest patties, flatten the batter to very thin. They will look slightly less attractive but, in my opinion, this will create tastier patties. You could also pretreat the shredded zucchini by salting, letting it sit and then squeezing out the excess water before adding to the bowl. If you do this, decrease flour to ½ cup.


Calories: 56kcal | Carbohydrates: 10g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 235mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 1mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.