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These Zucchini Corn Fritters are a wholesome and easy-to-make summer classic! Versatile and delicious, they can be enjoyed as the perfect appetizer, snack, or side dish.

Four cooked fritters stacked with toddler grabbing one.
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Zucchini Corn Fritters (perfect for babies)

Have an abundance of corn and zucchini and wondering what to do with it all? Learn how to transform these fresh ingredients into delightful zucchini corn fritters that your babies and toddlers will love!

Making nutritious food for babies and toddlers doesn’t have to be a chore. These delightful baby corn fritters are packed with veggies so they’re a great way to work more veggies into your child’s diet.

These fritters are soft and easy for little hands to grasp, making them an excellent choice for baby-led weaning or as a finger food for toddlers.

If you still have more zucchini to use up, you MUST make these zucchini cookies (baby-friendly) and carrot zucchini muffins. I will also link more zucchini recipes at the bottom of the post!


All the ingredients laid out on a white background.

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

  • Fresh zucchini – shredded and squeezed
  • Corn – You can use fresh sweet corn or frozen corn. Be sure to thaw if using the latter and pat dry.
  • Cheese – cheddar cheese will be most delicious but you can use whatever you wish.
  • Flour – you can use all purpose, whole grain, or 1:1 gluten free baking flour. Chickpea flour also works well too.
  • Spices – I like to use a combination of cumin and oregano but feel free to use whatever you wish! You can also add in some fresh herbs!
  • Lemon juice – adds a lovely brightness.

How to Prep Zucchini and Corn

squeezed grated zucchini with excess liquid in a bowl.

Use a food processor with a grating attachment or a box grater to shred the zucchini. If using the latter, be sure to use the side with the larger round holes to get coarsely shredded zucchini.

Pro tip: While you are at it, grate extra to easily add to any of these quick breakfast and lunch ideas.

Next, you need to squeeze out as much excess water as you can from the zucchini.

  1. Place shredded zucchini in the center of a clean kitchen towel or cheesecloth.
  2. Wrap the towel around it to look like a coin purse shape.
  3. Place a bowl underneath and using your hands, squeeze the water out.
  4. And save this juice to add to smoothies and sauces.

As for the corn, if you are using frozen, first be sure to thaw completely. Then pat dry to remove any moisture.

Step-by-Step Instructions

All the ingredients added to a large glass bowl.

Step 1: Add prepped zucchini, corn, and the rest of the ingredients in a large mixing bowl.

All the fritter ingredients combined well in a glass bowl.

Step 2: Combine until well-incorporated.

A corn fritter in a frying pan.

Step 3: Cook the fritters – Heat oil in a skillet. Drop heaping tablespoons of batter into the skillet, taking care not to overcrowd the pan. Flatten slightly with the back of a spoon.

A fritter cooked in a pan until golden brown.

Step 4: Flip and enjoy!

Recipe Tips

  • 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.

Serving Suggestions

sliced fritters with white beans and applesauce pouch in a stainless steel lunch box.

These are delicious by themselves as a simple snack or as a side.

You can top with yogurt, ricotta, sour cream, pizza sauce, or even hummus.

You can also serve alongside these foods to round out the meal.

These zucchini fritters pack well for lunch boxes too. I actually add them straight from the fridge without reheating. They won’t be crispy, but your child may enjoy the softer texture, like my toddler.

Note: corn kernels are a choking hazard for babies so I would hold off on serving these fritters until after 1 year of age.


A fritter topped with yogurt with a piece forked on the side.

Let the cooked fritters cool completely. Then transfer to an airtight container and store in the refrigerator for up to 4 days.

To freeze: Once the fritters are cooled completely, place them in a single layer on a lined baking sheet. Freeze for a couple of hours until solid. Transfer to a freezer-safe bag and freeze for up to 3 months.

To reheat, you can cook in a skillet over medium heat, in the toaster oven at 350°F, or the air fryer. I do not recommend microwaving as the fritters will get too soggy.

Frequently Asked Questions

Why are my zucchini fritters soggy?

There is too much moisture. Be sure to remove as much juice from the zucchini as possible and pat the thawed corn.

Can I bake these fritters?

Absolutely! Drop a heaping tablespoon of the batter onto a lined baking pan (I love this parchment paper and silicone baking mat) and bake at 400°F for 10-12 minutes on each side.

Why are my fritters falling apart?

If your fritters are falling apart, it could be due to a few common issues:
Excess moisture – make sure to squeeze as much liquid out of the zucchini, as mentioned.
Binding ingredients – Make sure you’re using the suggested binding ingredients like eggs, cheese and flour in the batter. These help hold the fritters together.
Cooking Temperature – Make sure the skillet is properly preheated. If the temperature is too low, the fritters may not hold their shape well.
Patience – Allow the fritters to cook undisturbed for a few minutes before flipping. Flipping too soon can cause them to break apart. Let them form a nice crust before flipping.

More Zucchini Recipes

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

5 from 23 votes

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.
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings: 6 fritters
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  • 1 cup grated zucchini (120g weighed after squeezed)
  • 1 cup corn (150g)
  • 1/4 cup cheese (25g)
  • 1/3 cup all purpose flour (40g)
  • 1 egg, beaten
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cumin
  • 1/2 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
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

5 from 23 votes (12 ratings without comment)

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Recipe Rating


  1. 5 stars
    I was a little worried serving these to my 21 month old as she won’t eat straight zucchini. However, she gobbled up half the batch!! I used frozen roasted corn from Trader Joe’s which gave it an extra dimension.

  2. 5 stars
    This is a great and quick recipe! I didn’t have time to shred zucchini but I had frozen mashed cauliflower from Trader Joe’s and it worked great and tasted very good! This will work great with leftover veggies from dinner.