Zucchini Corn Fritters

November 09, 2020

Zucchini Corn Fritters

How delicious are corn fritters? These guys are perfect for so many things. Great with salads, in a sandwich, on their own as a snack and even for breakfast! A great way to get some extra veggies into your day. They're also a quick and easy option for a grab-and-go when you're in a pinch.


Zucchini Corn Fritters

Author: Cassidy Reeser



  • 2 cups coarsely shredded zucchini (from 1 pound zucchini, or 2 medium zucchinis)
  • 1/2 teaspoon coarse salt
  • 1 cup sweet corn kernels
  • 2 cloves garlic minced
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon fresh ground black pepper
  • 1 tablespoon fresh chopped basil
  • 1 tablespoon ground flax seed
  • 1 tablespoon water
  • 1 tablespoon olive oil



  1. Layer zucchini in a single layer in a colander or fine mesh strainer. Sprinkle with 1/2 teaspoon salt and toss to combine. Let rest for 10 minutes. After 10 minutes, pat with a paper towel or clean hands to push excess water through the strainer.
  2. In a medium mixing bowl, stir together all ingredients EXCEPT olive oil, until a batter forms. Let rest for 5 minutes.
  3. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Use an ice cream or cookie scoop to portion out fritters onto the hot oil (or use a 1/4 cup measure if you don't have a scoop). Pat the fritters with the back of a spatula to flatten.
  4. Cook until browned (about 2-3 minutes), then flip and cook the other side until browned. Don't flip until one side is truly browned or the fritters may not hold together.
  5. Top with your choice of dairy or vegan sour cream or Greek yogurt. Sprinkle with additional paprika and basil for presentation.

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