Zucchini Corn Fritters
User Reviews
5
Zucchini Corn Fritters
Description
Zucchini Corn Fritters combine shredded zucchini drained of excess moisture and sweet corn kernels folded into a batter of all-purpose flour, baking powder, and buttermilk, seasoned with smoked paprika and salt. The addition of diced red bell pepper, green onions, minced jalapeño, and Parmesan cheese contributes brightness, mild heat, and savory richness. This batter is pan-fried in hot oil just enough for a crisp crust and tender interior without deep frying.
The fritters work well as a vegetable-packed side or appetizer, pairing nicely with a buttermilk ranch dip for cooling contrast. The combination delivers varying textures from crispy edges to juicy corn bursts and soft zucchini. They suit use with fresh, frozen, or canned corn.
Batter can be made ahead and refrigerated up to six hours. The fritters reheat well in a 300°F oven to restore crispness. Adjust batter thickness and oil temperature to avoid sogginess. Gluten-free flour substitutions and cheese swaps are possible, offering flexibility for dietary preferences.
Ingredients
- all-purpose flour unbleached AP may use GF AP Flour, organic, 1 cup
- 1 teaspoon baking powder
- 1-1 ½ teaspoons kosher salt
- 1 teaspoon smoked paprika
- 2 egg beaten, large
- ⅔ cup buttermilk may sub with regular milk or plant based milk
- 2-2 ½ cups corn sub with frozen, thawed corn, fresh cut kernels
- 1 ½ - 2 cups zucchini shredded and drained
- ½ cup red bell pepper or yellow or orange, diced
- 2-3 green onions minced fine, AKA scallions
- ¼ cup Parmesan Cheese grated | or sub with cheddar cheese or other melty cheese
- ½ jalapeño seeded and minced fine
- avocado oil or other high heat oil, 2-3 tablespoons for frying
Serve with Buttermilk Ranch Dip
- [Recipe for Buttermilk Ranch Dip]
Instructions
- HINT: Grate your zucchini first and lay on a couple of paper towels so that some of the moisture will pull out of them.
- In a large batter bowl, mix together the AP Flour, baking powder, salt, and paprika. In a smaller bowl, mix together the buttermilk and beaten eggs.
- Add the mixed liquid ingredients to the dry ingredients for the zucchini corn fritter batter, whisking or stirring well until smooth and combined (it's okay to have a few lumps). Then gently fold in the sweet corn. Add the rest of the chopped veggies (red pepper, chopped onion, jalapeno and shredded zucchini*. Gently fold together until batter and veggies are distributed.
- Heat a 10-12 inch skillet over medium-high heat with oil, this is my favorite skillet. You don't need to submerge the zucchini corn fritters in oil, but enough for them to get a good crisp; try 3-4 tablespoons to start.
- Using a medium cookie scoop or a tablespoon carefully place the corn fritter batter into the hot oil. Carefully (flip away from you so you avoid splatter) flip sweet corn fritters after about 2 ½ minutes until crisp and golden, remove and set on sheet pan. *Fritter batter should mound slightly, not falling off the spoon, see notes for tips if too runny or too thick.
- Working in batches, fry up all fritters (or as many as you need, the batter will hold for about 6 hours in fridge) and finish up by baking in a preheated 350 degree oven. Bake until slightly puffed, about 10-15 minutes.
Notes
- The batter can be prepared and refrigerated up to 6 hours before frying.
- Leftover fritters store refrigerated up to 7 days, and freeze well for up to 3 months.
- Reheat fritters in a 300°F oven on a sheet pan for about 10 minutes to restore crispness.
- Adjust batter thickness by adding flour or cold water to achieve a moundable consistency.
- Use high heat oil such as avocado or grapeseed oil, and do not overcrowd the pan to maintain oil temperature and prevent soggy fritters.
- Make gluten-free by substituting regular flour with gluten-free all-purpose blends.
- Replace parmesan cheese with sharp cheddar or other melty cheeses as preferred.
- Fresh, frozen, or canned corn may be used; reduce salt if canned corn is used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18-22 fritters
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Serving | 21 serving | |
| Calories | 86kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 18mg | 6% |
| Sodium | 150mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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