Golden, veggie-packed bites the whole family will love
These Crispy Sweet Zucchini Corn Fritters are the ultimate way to get more veggies on your plate—with everyone (kids and parents alike) fighting over seconds. The sweet corn adds a pop of flavor, the zucchini brings moisture and nutrition, and a little shredded cheese ties it all together into golden-brown fritters that are crispy on the outside and tender in the middle.
They’re perfect as a snack, side dish, or even a light lunch paired with a fresh salad. Kids love dipping them in ranch, and grown-ups will love how easy they are to make. Bonus: you can prep them ahead and reheat for busy weeknights or lunchboxes.
Why You’ll Love These Zucchini Corn Fritters
- Crispy + Flavorful – Perfect golden crust every time.
- Veggie-Packed – A delicious way to add more vegetables to your day.
- Kid-Approved – Sweet corn and cheese make them a family favorite.
- Versatile – Serve as an appetizer, side dish, or snack.
Ingredients (makes ~10 fritters)
- 1 cup shredded zucchini (excess liquid squeezed)
- 1 cup corn kernels (fresh or frozen)
- ½ cup flour
- 1 egg
- 1 tsp baking powder
- ½ tsp salt
- ⅓ cup milk
- ⅓ cup shredded cheese
- ½ tsp garlic powder
- Avocado oil (for cooking)
- For serving: ranch, sliced green onions
Instructions
- Mix the batter – In a large bowl, combine zucchini, corn, flour, egg, baking powder, salt, milk, cheese, and garlic powder. Stir until well mixed.
- Heat the skillet – Warm a thin layer of avocado oil in a large skillet over medium heat.
- Cook the fritters – Scoop about 2 tablespoons of batter per fritter into the skillet, pressing gently to flatten. Cook 2–3 minutes per side, until golden brown and crispy.
- Drain and serve – Transfer fritters to a paper towel–lined plate to drain excess oil. Serve warm with ranch and sliced green onions.
Ingredients
Method
- Mix the batter – In a large bowl, combine zucchini, corn, flour, egg, baking powder, salt, milk, cheese, and garlic powder. Stir until well mixed.
- Heat the skillet – Warm a thin layer of avocado oil in a large skillet over medium heat.
- Cook the fritters – Scoop about 2 tablespoons of batter per fritter into the skillet, pressing gently to flatten. Cook 2–3 minutes per side, until golden brown and crispy.
- Drain and serve – Transfer fritters to a paper towel–lined plate to drain excess oil. Serve warm with ranch and sliced green onions.
Nutrition Info (per fritter)
~95 calories, 6 g fat (2 g saturated), 8 g carbs (1 g fiber, 2 g sugar), 3 g protein.
Storage & Reheating Tips
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze cooked fritters in a single layer, then transfer to a freezer bag for up to 2 months.
- Reheat: Crisp them back up in a skillet or air fryer for best results.
Variations & Add-Ins
- Cheese Swap – Try feta, cheddar, or pepper jack for different flavors.
- Herby Twist – Add fresh parsley, basil, or chives to the batter.
- Spicy Kick – Stir in chopped jalapeños or a pinch of cayenne pepper.
- Gluten-Free – Use a 1:1 gluten-free flour blend.
FAQs
Do I need to squeeze the zucchini?
Yes! Excess moisture can make your fritters soggy. You can use a clean kitchen towel or paper towel to press out as much liquid as possible, but I’ve found that cheesecloth or a nut milk bag work the best if you have either on hand.
Can I use canned corn?
Yes—just drain it well and pat dry before adding to the batter. Frozen and thawed corn works too!
What’s the best oil for frying fritters?
Avocado oil is great for its high smoke point, but cold-pressed canola or light olive oil also work.
How do I keep fritters crispy?
Make sure the pan starts HOT – I use cast iron and allow it to heat until the oil is very runny and shimmering. Don’t overcrowd the pan, and let them cook undisturbed until the edges are golden before flipping.
More Prep-Ahead Meals You’ll Love
If you enjoyed this Sweet Corn & Zucchini Fritters recipe, here are a few more easy, make-ahead meals to try:
- Crispy Sheet Pan Black Bean Tacos
- Slow Cooker Apple Pie Overnight Oats
- Healthy Fall Pasta Bowls with Butternut Squash and Lemon-Pepper Tofu
Perfect for busy weeknights or smoother mornings when you want nourishing meals with minimal stress!
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