Zucchini Fritters that are golden brown, crisp on the outside and tender inside—with sweet corn folded in—make a perfect summer appetizer or a light vegetarian main. They’re especially delicious served with a cool cilantro-lime Greek yogurt for a bright, tangy contrast.
When summer arrives I find myself reaching for market tomatoes, berries and summer squash. Zucchini is one of my favorite seasonal vegetables because it’s so adaptable: it works in sweet bakes like oatmeal muffins, crisp baked chips, hearty ratatouille and these crispy fritters.
These zucchini and corn fritters are a go-to in my kitchen during zucchini season. The batter comes together quickly, the fritters pan-fry in minutes, and they’re irresistible whether served on their own or with the cilantro-lime yogurt. If you have a lot of zucchini, doubling the recipe is a great idea—these disappear fast.
Why you’ll love this recipe:
- Golden, crispy fritters with sweet corn and fresh scallions make a satisfying bite.
- Versatile: serve them as an appetizer, side dish or a vegetarian main course.
- Easily made gluten-free by swapping all-purpose flour for brown rice flour or a 1:1 gluten-free flour.
Recipe ingredients
This recipe includes two parts: the zucchini-corn fritters and a simple cilantro-lime Greek yogurt. The yogurt is optional but adds creaminess, acidity and a touch of heat from jalapeño.
- Zucchini: Grate the zucchini, sprinkle with salt and let it rest in a cheesecloth-lined sieve for 10 minutes, then squeeze out the excess moisture. This prevents watery, limp fritters. You can prep this step a day ahead and refrigerate the drained zucchini.
- Corn: Fresh grilled corn is lovely here, but thawed frozen corn works well—just blot dry.
- Oil: Use a neutral, high-heat oil such as avocado or grapeseed for frying.
- Flour: All-purpose flour works, but brown rice flour or a 1:1 gluten-free blend will make these gluten-free.
- Cornmeal: Adds texture and a subtle cornbread flavor.
- Greek yogurt: Can be swapped for sour cream or a dairy-free yogurt if desired.
- Herbs and citrus: Cilantro, lime juice and zest brighten the yogurt and complement the fritters perfectly.
See the recipe card below for exact quantities and the full method.
How to make zucchini and corn fritters
The method is straightforward and quick if you prepare the grated zucchini in advance. The basic steps are:
Pro tip: Grate the zucchini and remove the excess liquid a day ahead to speed up assembly.
- Grate zucchini, salt and let it drain in a cheesecloth-lined sieve for 10 minutes, then squeeze out all excess liquid.
- Whisk together dry ingredients: flour, cornmeal, baking soda, salt and pepper.
- Whisk egg and buttermilk together. Stir in the drained zucchini, corn and sliced green onion.
- Add the dry ingredients to the zucchini mixture and stir gently until combined—do not overmix.
- Fry spoonfuls of batter in a skillet with a shallow layer of oil, cooking about 2–3 minutes per side until golden and crisp.
- Whisk together the Greek yogurt with chopped jalapeño, chopped cilantro, lime zest, lime juice and a pinch of salt to taste.
Recipe FAQs
Prepare the grated and drained zucchini up to a day in advance and store it in the refrigerator. The batter itself only takes a few minutes to assemble when you’re ready to cook.
Properly drained zucchini, the right amount of flour and cornmeal, and a single egg help bind the fritters. Avoid overmixing and be sure each fritter browns well on the first side before flipping.
Use enough oil to prevent sticking, don’t flip too soon, and maintain medium heat so the outside crisps while the inside cooks through.
Yes—substitute all-purpose flour with brown rice flour or a gluten-free 1:1 flour blend.
Serving suggestions
- Offer the fritters as an appetizer with the cilantro-lime yogurt, a tangy ranch-style dip or sour cream.
- Serve as a side with grilled or pan-seared proteins such as chicken or salmon.
- Make them the centerpiece of a vegetarian meal with a crisp green salad or coleslaw on the side.
Recipe Tips
- Prep ahead: Drain the zucchini a day ahead to save time.
- Use a neutral high-heat oil for frying.
- If using frozen corn, thaw and pat dry before adding to the batter.
- Store leftover fritters in an airtight container in the refrigerator for up to three days; re-crisp in a hot skillet or air fryer before serving.
- Leftover cilantro-lime yogurt will keep in the fridge for up to three 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 brown rice / 1:1 GF flour)
- 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. Mix the grated zucchini with 1/2 teaspoon salt and place in the cheesecloth-lined colander. Let sit 10 minutes, then squeeze out excess liquid.
- Whisk the flour, cornmeal, baking soda, remaining 1/2 teaspoon salt and pepper in a small bowl.
- Whisk the egg and buttermilk together in a medium bowl. Add the drained zucchini, corn and sliced green onion and stir to combine.
- Add the dry ingredients to the wet ingredients and stir gently until just combined.
- Heat 1–2 tablespoons oil in a skillet over medium heat. Drop spoonfuls of batter and cook in batches for 2–3 minutes per side, until golden and crisp. Add more oil as needed and adjust heat if the pan becomes too hot.
- Transfer cooked fritters to a plate and keep warm while you finish the rest.
Prepare the Greek yogurt:
- Combine the Greek yogurt, jalapeño, cilantro, lime zest, lime juice and salt in a small bowl. Adjust seasoning to taste.
- Serve the warm fritters with the cilantro-lime yogurt and enjoy.
Notes
- If the pan gets too hot, lower the heat so the outside doesn’t brown before the inside cooks through. Aim for 2–3 minutes per side.
- Use brown rice flour or a gluten-free 1:1 blend to make the fritters gluten-free.
- Thawed frozen corn works—just blot dry first.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and re-crisp before serving.
Nutrition
Serving: 1 fritter • Calories: 77 kcal • Carbs: 11 g • Protein: 3 g • Fat: 3 g • Sodium: 300 mg
Note: This post was originally published in May 2014. The recipe and photos have been updated; the content reflects the current version of the recipe.