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Crispy, golden, and packed with fresh summer flavors—these zucchini and corn fritters are a family favorite. Ready in under 20 minutes, they’re perfect as a snack, light lunch, or easy side dish.
Table of Contents
Why You’ll Love this Recipe
These zucchini and corn fritters are everything you want in a quick, family-friendly recipe—crispy on the outside, soft on the inside, and packed with flavor.
They’re a fantastic way to use up summer’s bounty of corn and zucchini while adding more veggies to your child’s meals in a fun and approachable way.
With their soft texture and easy-to-grasp shape, these corn fritters are the perfect finger food for babies and toddlers!
Plus, they’re ready in under 20 minutes, freezer-friendly, and endlessly versatile with simple swaps and add-ins.
Have extra zucchini? Try these healthy zucchini oatmeal cookies and healthy carrot zucchini muffins (baby and kid-friendly) for more veggie-packed, kid-approved recipes. You’ll find even more zucchini inspiration linked at the bottom of this post!
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Fresh zucchini – The main ingredient, bringing moisture and a soft bite. Squeezing out excess liquid is key for a crispy result
- Corn – Adds natural sweetness and a pop of texture. Fresh sweet corn works best, but frozen corn is just as good—just make sure to thaw and pat it dry. Canned corn is another option; simply drain it well before using.
- Cheese – Cheddar cheese gives the fritters the best flavor, but feel free to use parmesan, mozzarella, or any cheese you love.
- Flour – Creates structure and a golden crust. You can use all-purpose, whole grain, or 1:1 gluten free baking flour. Chickpea flour also works well too.
- Egg – Essential for binding the ingredients together.
- 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
Use a food processor with a grating attachment or a box grater to shred the zucchini. If using a box grater, choose the side with larger round holes to get coarsely shredded zucchini—perfect for these fritters.
Pro tip: Grate extra zucchini while you’re at it—it’s an easy way to add veggies to your little one’s day with recipes like Favorite Healthy Toddler Breakfast Ideas and Easy School Lunch Ideas for Toddlers.
Next, you need to squeeze out as much excess water as you can from the zucchini to keep these baby corn fritters crispy.
- Place shredded zucchini in the center of a clean kitchen towel or cheesecloth.
- Wrap it up like a coin purse, hold it over a bowl, and use your hands to squeeze out the liquid.
- Don’t toss this zucchini juice—you can add it to smoothies, sauces, or soups for extra nutrients.
For the corn, if using frozen, thaw it completely and pat dry with a paper towel to remove excess moisture. Fresh or canned corn should also be well-drained before adding to the batter.
Step-by-Step Instructions
Step 1: Add prepped zucchini, corn, and the rest of the ingredients in a large mixing bowl.
Step 2: Combine until well-incorporated.
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.
Step 4: Flip and enjoy!
Expert Tips
- Don’t skip squeezing the zucchini! It’s the #1 step for crispy fritters.
- Press gently while cooking – Use a spatula to flatten fritters slightly for even browning.
- Cook in batches – Overcrowding the pan will cause steaming instead of crisping.
- 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.
Variations
Want to put a twist on these fritters?
- Spicy Kick – Add ½ teaspoon chili flakes or a finely chopped jalapeño.
- Herby Fritters – Mix in fresh herbs like parsley, cilantro, or dill for extra flavor.
- Baby Corn Fritters – Make mini, bite-sized fritters using 1 teaspoon of batter per fritter—perfect for baby-led weaning or appetizers.
Serving Suggestions
These zucchini and corn fritters are delicious on their own as a simple snack or served as a side dish. Try topping them with:
- Yogurt (see Best Yogurt for Babies for a guide)
- Ricotta
- Sour cream
- Pizza sauce (try this Sugar Free Pizza Sauce)
- Hummus (try this Broccoli Hummus Dip)
- Tahini sauce
These zucchini fritters also pack perfectly into lunchboxes. I like to add them straight from the fridge without reheating—while they won’t be crispy, the softer texture is often preferred by younger kids (including my toddler). For more ideas, check out Ultimate Lunch Box Ideas for Kids (Healthy and Easy).
Note: Corn kernels can be a choking hazard for babies under 1 year, so I recommend waiting to serve these fritters until after their first birthday. For safe options, see Top Foods for 8 Month Old Baby.
Storage
Let the cooked fritters cool completely before storing. Transfer them to an airtight container and store in the refrigerator for up to 4 days.
To freeze: Once cooled, place the fritters in a single layer on a lined baking sheet and freeze for 1-2 hours until solid. Then transfer to a freezer-safe bag and freeze for up to 3 months.
To reheat: Warm in a skillet over medium heat, in the toaster oven at 350°F, or in an air fryer until heated through. Avoid microwaving, as it can make the fritters soggy.
Frequently Asked Questions
There is too much moisture. Be sure to remove as much juice from the zucchini as possible and pat the thawed corn.
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. Flip halfway!
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!
Zucchini and Corn Fritters
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
I made these this morning – I love them. I am 70 yeas old – so way past the feeding children stage however I am finding Min’s recipes perfect for me as an ‘oldie’. They are easy and nutritious and are an enormous help in ensuring I stay healthy – and there is so much recipe variety that I don’t get bored eating the same thing. A terrific find.
Hi Paula! That means the world to me—thank you for sharing! I love hearing that the recipes are helpful for you, no matter the season of life. Nourishing ourselves well is important at every age, and I’m so glad these meals are bringing you ease and variety. Grateful to have you here!
Thanks for sharing this recipe. I’ve always had trouble with my fritters falling apart but this recipe was foolproof! And loved by all!
Yay! so happy to hear that!
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.
Woohoo!! And i will definitely need to try with roasted corn!
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.