Pan-fried corn and zucchini fritters, an easy recipe combining two late summer vegetables and cheddar. The fritters are perfect as an appetizer or as a light vegetarian main meal.
I love pan-frying zucchini in any way and these corn and zucchini fritters are just another version of pan-fried zucchini. A totally delicious and cheesy one. Soft on the inside and crisp on the outside and served with an addictive garlic and Greek yogurt dip.
What do you need?
- Zucchini: about 450 g – 500 g/ 1 lb. I had two small ones, one yellow and one green. The yellow one was nice looking, otherwise, it tasted exactly like the green one, so you are fine with using only green zucchini.
- Corn: pre-cooked corn on the cob. Canned and drained or frozen and thoroughly defrosted and drained corn can be used instead. I had to small cobs, after cutting the corn off them, I had about 230g/ 8 oz/ 2 cups corn.
- Cheese: Cheddar cheese is perfect. Otherwise, you can use Gouda, Parmesan, or a mixture of mozzarella and Parmesan. Using only mozzarella might make the fritters too bland. Or use any other kind of cheese you would use for such a dish. I always buy cheese in pieces and grate it myself, I think the quality and taste are far better than those of already grated cheese.
- Other ingredients: onion, eggs, dried oregano, sweet and hot paprika, garlic, flour, and oil for pan-frying the zucchini corn fritters.
- Ingredients for the dip: Greek yogurt, garlic, chili, sweet paprika, dried mint, salt, and pepper.
What could you add?
- You can add fresh herbs to the batter. I often add chopped chives, dill, or parsley. Actually whatever I happen to have. If I don’t have fresh herbs, dried oregano, thyme, summer savory or even mint are perfect.
- Add more spices. You can make the fritters hotter by adding a finely chopped chili or dried chili flakes.
- You can replace the fresh garlic with 1 teaspoon garlic powder.
How to make corn and zucchini fritters?
- Grate the zucchini on the large side of a box grater. Place in a sieve, mix with ½ teaspoon fine sea salt, and let stand for about 10-15 minutes. Squeeze well before adding to the fritter mixture.
- Cut the corn off the cobs. Place in a bowl.
- Add the squeezed zucchini, grated cheese, grated onion, eggs, oregano, paprika, grated garlic, flour, salt, and pepper. The batter should be thick.
- Heat 1-2 tablespoons vegetable oil in a large non-stick pan.
- Take spoonfuls of the batter and place the dollops into the pan. Flatten them with the spoon.
- Fry for about 3 minutes on medium-low heat, checking after two minutes to make sure that the corn and zucchini fritters are not getting too dark on the underside. If so, reduce the heat even more.
- Flip, press gently again and cook on the other side for another 2 minutes. They should be golden brown and cooked through.
- Add a little more oil to the pan and fry the remaining batches.
Squeeze the zucchini very well. There are two ways of doing that. Either squeeze them in your hand, by the handful. Or place them all in a clean kitchen cloth, close the cloth around the zucchini to make a bundle, and squeeze well over the sink.
If using frozen corn, make sure it is defrosted and drained.
Grating onions is not an enjoyable task, but I do it when making fritters. The cooking time is not long and chopped onion will not have the time to get soft. Using grated onions makes sure that you will not bite on pieces of rather raw onion. Use the fine side of a box grater for this task.
Don’t add too much salt to the batter, the zucchini are already salted. Add about ¼ teaspoon sea salt (less if using table salt), and adjust as needed.
If you think that the batter is too wet, you might add a teaspoon or two of extra flour. However, I never need to do it, I do squeeze the zucchini well.
Fry the zucchini in batches, I had 3 batches. My pan has a diameter of 30 cm/ 12 inches, so I was able to cook 5-6 fritters per batch.
Add a little extra oil between the batches, not too much.
Place the cooked corn zucchini fritters on kitchen paper after pan-frying, to remove the excess fat.
How to serve?
You can serve the zucchini fritters immediately or cooled.
They are great as appetizers, served with the yogurt dip or another dip you like. Sweet chili or hot chili sauce are a good fit as well.
Leftovers keep well in the fridge, in an airtight container, for 3-4 days. You could reheat them in the pan, but that is not really necessary.
Serve them on slices of bread or in burger buns, add some sauce, coleslaw or sliced veggies like cucumbers, tomatoes and onions.
More zucchini recipes:
- Corn zucchini fritters:
- 500 g/ 1lb zucchini
- ½ teaspoon fine sea salt
- 2 pre-cooked corn on the cob (about 2 cups after cutting off cob) (Note 1)
- 1 small onion
- 2 garlic cloves
- 2 eggs
- 2 teaspoons dried oregano
- 1 teaspoon sweet paprika
- ½ teaspoon hot paprika
- 100 g/ 3.5 oz/ ¾ cups flour
- 115 g/ 4 oz/ 1 cup grated Cheddar (Note 2)
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- about 3 tablespoons vegetable oil, as needed
- Yogurt dip:
- 450 g/ 1 lb/ 2 cups Greek yogurt
- 2 garlic cloves
- ¼ teaspoon sweet paprika
- 2 teaspoons dried mint
- red chili flakes, to taste
- fine sea salt and black pepper
- Grate the zucchini on the large side of a box grater. Place in a sieve, mix with ½ teaspoon fine sea salt, and let stand for about 10-15 minutes. Squeeze well before adding to the fritter mixture. You can either squeeze by handful or place in a clean cloth, make a bundle, and squeeze.
- Cut the corn off the cobs. Grate the onion on the fine side of the box grater. Place both in a bowl.
- Add the zucchini, grated cheese, eggs, oregano, paprika, grated garlic, flour, salt, and pepper. Don't add too much salt to the batter, the zucchini were already salted. Start with ¼ teaspoon (less if using table salt) and add more to taste. The batter should be thick.
- Heat 1-2 tablespoons vegetable oil in a large non-stick pan. Take spoonfuls of the batter and place the dollops into the pan. Flatten them with the spoon. Fry for about 3 minutes on medium-low heat, checking after two minutes to make sure that the fritters are not getting too dark on the underside. If so, reduce the heat even more.
- Flip, press gently again and cook on the other side for another 2 minutes or until golden and cooked through. Add a little more oil to the pan and fry the remaining batches.
- Combine the yogurt, grated garlic, paprika, mint, and chili in a small bowl. Add salt and pepper to taste.
- Make sure you use pre-cooked corn. Canned and drained or frozen, defrosted and drained corn can be used instead.
- You can use another sort of cheese instead, for instance, Gouda, Swiss cheese, Parmesan, or a mixture of mozzarella and stronger tasting cheese.
Nutrition Information:Yield: 16 Serving Size: 1 fritter
Amount Per Serving: Calories: 135Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 172mgCarbohydrates: 13gFiber: 1gSugar: 3gProtein: 7g
Nutritional information is not always accurate.