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+ servings
Four cooked fritters stacked with toddler grabbing one.

Zucchini and Corn Fritters

These zucchini corn fritters are a delicious way to enjoy two iconic summer vegetables! Perfect as an appetizer, snack, or side dish.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 6 fritters
Calories 79kcal


  • 1 cup grated zucchini (100g weighed after squeezed)
  • 1 cup corn (150g)
  • ¼ cup cheese (25g)
  • cup all purpose flour (40g)
  • 1 egg, beaten
  • ½ teaspoon baking powder
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • 1 teaspoon lemon juice
  • Olive oil for cooking


  • Heat oil in a cast iron or non-stick skillet over medium-high heat.
  • Working in batches, drop heaping tablespoons of batter into the skillet. Flatten slightly with the back of a spoon.
  • Cook about 2 minutes on each side, until golden. Gently press down to help the mixture to bind.


  • Be sure to squeeze out as much excess liquid from the zucchini as possible.
  • Don't overcrowd the pan.
  • Don't flip too early. Wait until the fritter is cooked completely through on the bottom.
  • Lower the heat If the fritters get too dark. You are looking for a golden brown color.
  • For best storage suggestion, refer to the "storage" section above.


Calories: 79kcal | Carbohydrates: 12g | Protein: 4g | Fat: 2g | Fiber: 1g | Sugar: 2g | Calcium: 57mg | Iron: 1mg