These Zucchini Fritters are golden-brown, crisp on the outside and tender inside, packed with fresh zucchini and sweet corn. Serve them with a cool cilantro-lime Greek yogurt for a bright, creamy contrast—perfect as a summer appetizer, snack, or a light vegetarian main.
As the seasons change, my cravings shift too. Early spring brings asparagus and peas; by summer I’m all about berries, tomatoes and summer squash. Zucchini is one of my favorite summer vegetables because it’s versatile and mild, pairing well with both sweet and savory preparations.
I use zucchini in everything from muffins to crispy chips and classic ratatouille. These Zucchini Fritters are a recipe I return to again and again in the warmer months. They come together quickly, fry up in minutes, and are delicious straight from the skillet or warmed later.
They’re also easy to adapt: swap the flour for a gluten-free alternative to make them gluten-free, use frozen or grilled corn, and adjust the heat in the yogurt to your taste.
Why you’ll love this recipe:
- Golden, crispy zucchini and corn fritters with a fresh, tangy cilantro-lime Greek yogurt for contrast.
- Versatile: serve as an appetizer, side dish, or vegetarian main.
- Simple to make and easy to adapt for gluten-free diets with a single flour swap.
Recipe ingredients
This recipe has two components: the fritters and the cilantro-lime Greek yogurt. The yogurt is optional but adds a lovely creamy, tangy note with a little jalapeño heat if you like some spice.
- Zucchini: Grate and salt the zucchini to draw out moisture, then squeeze it dry so the fritters aren’t soggy. You can prep grated zucchini a day ahead and keep it refrigerated.
- Corn: Fresh grilled corn is ideal, but thawed frozen corn works well—just blot dry.
- Oil: Use a high-heat oil like avocado or grapeseed for frying.
- Flour: Regular all-purpose flour or swap for brown rice flour or a gluten-free 1:1 blend for a gluten-free version.
- Cornmeal: Adds a pleasant cornbread texture and flavor.
- Greek yogurt: Can be substituted with sour cream or a non-dairy yogurt if preferred.
- Herbs and citrus: Lime, cilantro and jalapeño brighten the yogurt and balance the fritters.
The full ingredient list with quantities is included in the recipe card below.
How to make zucchini and corn fritters
These fritters are straightforward to prepare. A small bit of advance prep—grating the zucchini and removing excess moisture—saves time and improves texture.
Pro tip: Grate and salt the zucchini and let it drain in a cheesecloth-lined sieve for 10 minutes, or prep up to a day in advance and refrigerate.
- Grate the zucchini, toss with a pinch of salt, and let it drain over a cheesecloth-lined sieve for 10 minutes. Squeeze out any excess liquid.
- Whisk together the dry ingredients (flour, cornmeal, baking soda, salt, pepper).
- Whisk egg and buttermilk, then stir in the drained zucchini, corn and sliced green onion.
- Fold the dry ingredients into the wet just until combined; don’t overmix.
- Heat 1–2 tablespoons oil in a skillet over medium heat. Cook fritters in batches for about 2–3 minutes per side until golden and crisp.
- Mix the Greek yogurt with jalapeño, cilantro, lime zest, lime juice and salt to taste. Serve alongside warm fritters.
Recipe FAQs
Prep the grated zucchini and squeeze out the liquid a day ahead. Store it refrigerated until you’re ready to mix the batter—this saves time and gives a firmer texture.
Whisk dry ingredients in one bowl, combine the wet ingredients and vegetables in another, then fold the dry mixture into the wet until just combined.
They can fall apart if flipped too soon or if they stick to the pan. Use enough oil for a shallow fry and wait until they are golden brown before turning.
Yes. Substitute all-purpose flour with brown rice flour or a gluten-free 1:1 flour blend.
You can, but they lose some crispness. Re-crisp them briefly in a hot pan with a little oil or in an air fryer before serving.
Serving suggestions
These fritters work well at any meal and are especially nice for summer gatherings:
- Serve as an appetizer with the cilantro-lime Greek yogurt, sour cream, or your favorite dip.
- Pair as a side with grilled or roasted proteins such as chicken or salmon.
- Make a vegetarian main by adding a simple green salad or coleslaw on the side.
Recipe Tips
- Make ahead: Grate and drain zucchini up to a day before to speed prep and ensure crisp fritters.
- Gluten-free: Use gluten-free 1:1 flour or brown rice flour in place of all-purpose flour.
- Frozen corn: Thaw and blot dry before using.
- Storage: Refrigerate leftover fritters in an airtight container for up to 3 days and reheat to restore crispness.
- Yogurt: Leftover cilantro-lime yogurt keeps in the fridge for up to 3 days.
More zucchini recipes you’ll love!
- Air fryer zucchini fries
- Chicken parmesan zucchini boats
- Roasted zucchini and mushrooms
- Zucchini lasagna
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media to share your results.
Zucchini Fritters Recipe
Ingredients
For the fritters:
- 1/4 cup oil, for frying, divided
- 1 teaspoon kosher salt, divided
- 2 medium zucchini, about 1 lb., grated
- 1/2 cup grilled corn or thawed frozen corn
- 1 large green onion, thinly sliced
- 1/4 cup all-purpose flour (or gluten-free substitute)
- 1/4 cup cornmeal
- 1/2 teaspoon baking soda
- 1 large egg
- 2 tablespoons buttermilk or milk
- Freshly ground black pepper, to taste
For the Greek yogurt:
- 1/2 cup plain Greek yogurt
- 1 small jalapeño, seeded and finely chopped
- 1 tablespoon chopped cilantro
- 1 teaspoon lime zest
- 1 tablespoon lime juice (about 1/2 lime)
- 1/2 teaspoon salt, or to taste
Instructions
Prepare the fritters:
- Line a colander with cheesecloth and set over a bowl. Toss grated zucchini with 1/2 teaspoon kosher salt, place in the lined colander, let stand 10 minutes, then squeeze out excess liquid.
- In a small bowl, whisk together flour, cornmeal, baking soda, remaining 1/2 teaspoon salt and pepper.
- Whisk egg and buttermilk together in a medium bowl. Add zucchini, corn and green onion and stir to combine.
- Add the dry mixture to the wet ingredients and stir until just combined.
- Heat 1–2 tablespoons oil in a skillet over medium heat. Cook fritters in batches for 2–3 minutes per side until golden brown, adding more oil as needed. Keep cooked fritters warm while cooking the rest.
Prepare the Greek yogurt:
- Combine yogurt, jalapeño, cilantro, lime zest, lime juice and salt in a small bowl. Taste and adjust seasoning.
- Serve the warm fritters with the cilantro-lime yogurt and enjoy.
Notes
- Heat control: If the pan gets too hot, lower to medium-low so the outside doesn’t brown before the inside cooks. Aim for 2–3 minutes per side.
- To make gluten-free, substitute the all-purpose flour with gluten-free 1:1 flour or brown rice flour.
- Thaw and blot frozen corn before using.
- Store leftovers refrigerated up to 3 days and re-crisp in a hot pan or air fryer.
- Greek yogurt will keep up to 3 days refrigerated.
Nutrition
Serving: 1 fritter • Calories: 77 kcal • Carbohydrates: 11 g • Protein: 3 g • Fat: 3 g • Sodium: 300 mg
Nutrition is estimated and intended as a guideline only.
**This post was originally published in May 2014. I’ve updated the recipe and photos; the instructions and tips above reflect the current version.