Whether your garden is overflowing with fresh zucchini or you picked up some from the farmer’s market and looking for a way to incorporate them into your summer meals, this recipe is for you.
If you’ve made Zucchini and Corn Fritters in the past, and had them fall apart in your pan, this recipe is for you! Two simple hacks help these cook up firm and crispy around the edges, perfect for a light summer dinner or appetizer. These are gluten-free and low-carb!
Flavorful, Crispy Zucchini Fritters
Zucchini and Corn Fritters cooking on a Sharp Induction Cooktop (Model # SCH3043GB).
I have wanted to post the perfect Zucchini and Corn Fritters recipe for a couple of years, but my previous attempts (while delicious) resulted in more of a “zucchini and corn scramble,” with fritters that fell apart as I flipped them or ended up with a mushy center.
This summer, I tested this recipe until they came out perfect every time – lightly golden brown, bursting with fresh summer flavor, with a light crisp texture around the edges – and firm enough to flip and then pile on a plate without crumbling!
This recipe also nails the fresh summer flavor I was looking for. Green onions and a little parmesan cheese provide the perfect flavor contrast to the sweet and juicy corn.
Whether you’re looking for a light summer dinner or a fun side dish, your family will love this recipe!
I made these on my Sharp Induction Cooktop. The Induction cooktop has two burners that can be set to “bridge,” so large oval Dutch ovens or griddle pans can be used. This is a great way to have pancakes or zucchini fritters ready for the whole family at once!
It’s this handy feature plus so many more that make me love my Sharp kitchen appliances.
What You’ll Need
- Zucchini
- Sea Salt
- Fresh Sweet Corn (cut off corn on the cobb)
- Green Onions
- Eggs
- Almond Flour
- Arrowroot
- Parmesan Cheese (or a sharp cheddar would also work!)
- Baking Powder
- Black Pepper
- Cayenne Pepper (optional)
- Avocado Oil (or olive oil) for frying
Tips Before Getting Started
Tip #1: Drain the zucchini of excess moisture
Zucchini has a high water content, and zucchini fritters are mostly zucchini! By shredding the zucchini, sprinkling it with salt, and allowing it to sit for 10 minutes, a lot of the water is released.
Then, squeeze out any excess liquid with a cheesecloth or a thin kitchen towel. From 1 1/2 pounds of zucchini, I can drain off about 1 – 1 1/2 cups of water.
Tip #2: Use a lid over the pan to cook the egg in the centers
Cover your skillet with a lid so the egg sets in the middle of the fritters. Think about letting an omelet cook. It will cook on the bottom and around the sides of the pan before the center sets.
Once the first side is golden brown, the centers will be cooked enough to flip them. Continue cooking the 2nd side without the cover, so the edges brown and crisp up instead of steaming.
How to Make Zucchini Corn Fritters
Step 1: Shred zucchini with a box grater or with a food processor attachment. I recommend using a larger grate, but finely grated zucchini also works.
Step 2: Add the shredded zucchini to a bowl, and sprinkle with 1 teaspoon of salt. Allow to sit for 10 minutes to allow water to be released.
Step 3: Add zucchini to a cheesecloth or thin dish towel, and squeeze to release excess water. I was able to squeeze out about 1 1/2 cups of water.
Step 4: Into a large bowl, add the zucchini, sweet corn kernels, green onions, and egg. Mix to coat the vegetables in the egg.
Step 5: In a medium bowl, add the almond flour, arrowroot, parmesan cheese, baking powder, and the remaining 1/2 teaspoon of salt. Mix well.
Step 6: Stir the dry ingredients into the bowl with the zucchini mixture, and stir to evenly mix in.
Step 7: Heat a skillet over medium heat. Drizzle to coat with avocado oil. Scoop the zucchini and corn batter into a 1/2 cup measuring cup, packing it in tight. Add the batter onto the hot skillet.
Step 8: As the batter begins to cook, press down lightly with a spatula, so that the tops are flattened but the fritters still are about 3/4 of an inch thick. Cook for about 10 minutes, until browned, and then flip to cook the other side for about 10 minutes. I find these cook the best when in a skillet with a lid for the first 10 minutes, to allow the egg to start to firm up.
Step 9: Serve with sour cream on the side, if desired.
FAQ, Variations, and How to Store Fritters
How to Store Leftover Zucchini and Corn Fritters
Once the fritters have cooled, store them in the fridge in an airtight container for up to 4 days.
Alternately, separate them with pieces of parchment paper, place in an airtight container, and freeze up to 3 months.
To reheat leftovers, heat a skillet over medium heat, and drizzle with olive oil. Add fritters to the pan, and allow to cook until crisp on both sides. Frozen fritters will take about 12 minutes on the first side, and 8 minutes to crisp up after flipped.
Zucchini and Corn Fritters without Cheese
These fritters will still cook and crisp up without cheese! Omit the cheese, and add an additional 1/4 teaspoon of sea salt.
If you’d like to add additional flavor, try 2 tablespoons of nutritional yeast, and add in additional herbs, like 1/4 cup chopped Italian parsley or cilantro, or 1-2 tablespoons finely chopped jalapeño peppers.
Can I make Zucchini Corn Fritters in an Air Fryer?
Unfortunately, these will not work in an air fryer. The batter would stick to the air fryer basket.
Can I make Zucchini Corn Fritters without Almond Flour?
Yes, if you are not looking to make a lower-carb version, you can substitute 1/2 cup all-purpose flour or gluten-free all-purpose flour in place of the almond flour.
Zucchini and Corn Fritters
Follow these simple tips to make the perfect Zucchini and Corn Fritters! This mindful recipe makes firm fritters that are crisp around the edges. The perfect light summer meal or appetizer!
Ingredients
- 1 1/2 pounds zucchini
- 1 1/2 teaspoons sea salt
- 2 eggs beaten
- 1 cup corn (cut off the cob, about 1 large ear)
- 1/2 cup green onions finely chopped
- 1/2 cup almond flour
- 1/2 cup parmesan cheese (or sub sharp cheddar cheese)
- 2 tablespoons arrowroot powder
- 1 teaspoon baking powder
- 1/4 teaspoon cayenne pepper
- black pepper to taste
- avocado oil or olive oil, for frying
Instructions
Shred zucchini with a box grater or with a food processor attachment. I recommend using a larger grate, but finely grated zucchini also works.
Add the shredded zucchini to a bowl, and sprinkle with 1 teaspoon of salt. Allow to sit for 10 minutes to allow water to be released.
Add zucchini to a cheesecloth or thin dish towel, and squeeze to release excess water. I was able to squeeze out about 1 1/2 cups of water.
Into a large bowl, add the zucchini, sweet corn kernels, green onions, and egg. Mix to coat the vegetables in the egg.
In a medium bowl, add the almond flour, arrowroot, parmesan cheese, baking powder, and remaining 1/2 teaspoon of salt. Mix well.
Stir the dry ingredients into the bowl with the zucchini mixture, and stir to evenly mix in.
Heat a skillet over medium heat. Drizzle to coat with avocado oil. Scoop the zucchini and corn batter into a 1/2 cup measuring cup, packing it in tight. Add the batter onto the hot skillet.
As the batter begins to cook, press down lightly with a spatula, so that the tops are flattened but the fritters still are about 3/4 of an inch thick. Cook for about 10 minutes, until browned, and then flip to cook the other side for about 10 minutes. I find these cook the best when in a skillet with a lid for the first 10 minutes, to allow the egg to start to firm up.
Serve hot with sour cream on the side, if desired.
