Zucchini Corn Fritters

Two summer produce favorites star in these vegetarian fritters, tasty little pan-fried pancakes seasoned with garlic and green onion. Baking powder and egg in the batter help them puff into vegetable-studded pillows as they fry. Shreds of parmesan cheese melts in the batter as the fritters cook and creates wonderful browned spots with toasted cheese flavor (like the edge of a grilled cheese sandwich).

Enjoy them piping hot out of the pan for a simple late summer supper that requires a modest amount of cooking. Or pair them with an heirloom tomato salad and strawberry watermelon slush for the ultimate summer dinner. They’re just as tasty come winter and can be made using frozen corn and supermarket zucchini. A dose of summery flavor at the ready when you need it.

Ingredients for Zucchini Corn Fritters

EMILY DAVIS for Taste of Home

• All-purpose flour: All-purpose flour helps to bind the fritter batter. You may substitute a gluten-free flour mix instead if you like.
• Baking powder: This is the rising agent that helps these fritters puff up. Make sure your baking powder is fresh for the best results.
• Garlic powder: A little garlic powder in the batter seasons it with savory flavor. You can substitute a minced clove of fresh garlic, if you prefer.
• Eggs: Beaten eggs bind the batter together. Bring them to room temperature for best results. As a shortcut, place cold eggs in a bowl of hot water to warm them up quickly.
• Milk: Our recipe calls for 2% milk, which gives the batter a mild flavor. You can use full-fat, nonfat milk or dairy-free milk alternatives, such as almond milk. Buttermilk would add a pleasant tang (and you can make an easy buttermilk substitute).
• Zucchini and corn: Two summer favorites, shredded zucchini and either fresh or frozen corn kernels, are the stars of these fritters. Shred zucchini using a box grater or the grating disc of a food processor.
• Parmesan cheese: A little shredded cheese adds lots of flavor to these fritters. You can substitute pecorino, Grana Padano or any other firm, dry grating cheese.
• Chopped green onions: A small amount of chopped green onion adds savory pungency to the mix of vegetables in these fritters.
• Oil: A spoonful of oil in the batter helps these fritters brown. Plan to have a good quantity of your preferred high heat-tolerant oil on hand for shallow-frying them.

Directions 

Step 1: Mix the batter

EMILY DAVIS for Taste of Home

In a large bowl, combine the flour, salt, baking powder and garlic powder. In a separate bowl, whisk together eggs, milk and oil; stir into the dry ingredients just until moistened. Fold in the zucchini, corn, Parmesan and green onion.

Step 2: Fry the fritters

EMILY DAVIS for Taste of Home

In a large cast-iron or other heavy skillet, heat 1/4-inch frying oil over medium heat. Work in batches and drop 2 tablespoonfuls of batter into hot oil. Fry until golden brown, for one to two minutes on each side, carefully turning once. Drain on paper towels. Serve hot.

Zucchini Corn Fritter Variations

• Play with the proportions: Adjust the ratios of zucchini to corn. As long as you’ve got about three cups of shredded zucchini and corn combined you can adjust the mixture based on what you’ve got on hand and this recipe will still work.
• Swap in summer squash: Substitute the zucchini for patty pan or yellow crookneck squash; any type of summer squash will work.
• Add fresh herbs: Swap the proportion of green onions for chopped fresh herbs to make a version of these zucchini corn fritters flecked with green. Try dill, cilantro, basil, parsley or any other fresh and tender herb.
• Spice them up: Add additional spice to the batter along with the garlic powder. Curry, ground cumin and cayenne would all make tasty additions.

How to Store Zucchini Corn Fritters

Store leftover zucchini corn fritters in an airtight container in the refrigerator for up to three days once cooled. Rewarm them in a skillet over medium heat or in an air fryer. You likely won’t need to add additional oil, especially if you’re using a nonstick skillet. Alternatively, reheat them in a 350°F oven for 15 to 20 minutes to crisp them back up.

Can you make zucchini corn fritters ahead of time?

Yes. Though zucchini corn fritters will have the most crisp texture immediately out of the pan they’re still perfectly delicious even once they have cooled to room temperature. They will soften slightly as they sit.

Can you freeze zucchini corn fritters?

Yes you can freeze cooked and cooled fritters on a baking sheet lined with parchment paper. You can also use silicone baking mat and once frozen solid, transfer them to an airtight freezer bag. Make sure you squeeze out as much air as possible. Lay several fritters out on a baking sheet in a single layer and warm them in a low oven to reheat.

Zucchini Corn Fritter Tips

EMILY DAVIS for Taste of Home

What’s the best oil to use for fritters?

We suggest peanut or vegetable oil for frying most types of fritters. They’re two of the best oils for frying in general. They have a neutral flavor and a high smoke point and can be safely heated to a higher temperature.

Can you make zucchini corn fritters in a deep fryer?

You can absolutely make zucchini and corn fritters in a deep fryer. The resulting fritters will be more rounded and shaped like hush puppies than pancakes.

How do you prevent fritters from falling apart?

If your batter mixture is too wet it can dilute the binding action of the flour and eggs. If your zucchini or corn are particularly juicy, wring them out before adding them to the batter mixture. Also, make sure the oil in the pan is hot before adding the batter! Putting fritters into a pan of oil that isn’t adequately heated which will result in loose or pale fritters that are more likely to crumble as you turn them.