Little Broken

Food recipes from real ingredients

  • Home
  • Meet Katya
    • FAQ
  • Recipe Index
    • Appetizers
    • Breakfast
    • Salads
      • Dressings
    • Main Dish
    • Soups
    • Side Dish
    • Sweets
    • Sauces and Condiments
  • Lifestyle
  • Contact

Home » Recipes » Appetizers

Zucchini and Corn Fritters

August 10, 2017 By Katya 12 Comments

Jump to Recipe·Print Recipe

Light, yet packed with so much flavor, these zucchini corn fritters are a must in the summer time! So easy to make with simple farmers market ingredients.

https://www.littlebroken.com/wp-content/uploads/2017/08/Zucchini-and-Corn-Fritters-14.jpgThis post may contain affiliate links. Please read our disclosure policy.

Zucchini Corn Fritters

Last month my sister hosted a little sprinkle for me and she served zucchini fritters, topped with slice of tomato and fresh herbs. They were so simple but insanely delicious and light.

So this recipe was totally inspired by her fritters.

Except these zucchini corn fritters are made with fresh sweet corn, mozzarella cheese, and dried basil for an added punch of flavor.

I absolutely love how easy they are to make with simple ingredients that are now at their peak!

We love these fritters with sour cream but you can enjoy them as is warm or even cold. They do well in the refrigerator for a couple of days or so.

Ingredients for Zucchini and Corn Fritters

  • Fresh sweet corn
  • Zucchini
  • Mozzarella cheese
  • White onion
  • Egg
  • Flour – all-purpose
  • Baking powder
  • Basil

Ingredients for zucchini and corn fritters

How to Make Fresh Corn Fritters:

  • Using a box grater, grate the zucchini. Squeeze out excess moisture using your hands or few sheets of paper towels. Add the zucchini to a large bowl. Next, using the same box grater, grate the onion. Add to the zucchini.
  • Combine the zucchini and onion with corn, egg, and cheese. Then stir in the flour, baking powder, salt, and basil.
  • Heat olive oil in a large non-stick skillet over medium heat. Once hot, spoon the zucchini mixture by a tablespoon. (I used a regular eating tablespoon to measure out the mixture). Flatten the tops with a spatula and cook until golden brown, about 3-4 minutes per side. Transfer to a paper towel-lined plate and repeat with the rest of the mixture.

Step by step instructions on how to make fresh corn fritters

Serving Suggestions

These zucchini corn fritters make a great addition to brunch, lunch, or as a light snack. They taste delicious with sour cream. Or serve fritters with crispy bacon, fresh tomato slices, or fried egg.

Enjoy them warm or cold.

Close up view of zucchini corn fritters on white platter

More Corn Recipes to Try:

  • Fresh Corn and Zucchini Chowder
  • Creamy Zucchini Corn Salad
  • Greek Corn Salad with Avocado
  • Creamy Corn Pasta with Shrimp

If you try Zucchini Corn Fritters, don’t forget to leave feedback and a rating.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Zucchini and Corn Fritters - light, yet loaded with SO much flavor! Made with sweet summer corn and zucchini | littlebroken.com @littlebroken

Zucchini and Corn Fritters

★★★★★ 4.5 from 6 reviews
  • Author: Katya
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 12-14 fritters 1x
  • Category: Appetizer
  • Method: Saute
  • Cuisine: American
Print Recipe
Pin Recipe

Description

Light, yet packed with so much flavor, these zucchini corn fritters are a must in the summer time! So easy to make with simple farmers market ingredients.


Ingredients

Scale
  • 1 pound zucchini, shredded and drained*
  • 1/2 cup grated white onion
  • 1 cup fresh sweet corn**
  • 1 large egg
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup + 2 Tbsp. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 1/2 tsp. dried basil (or 1 Tbsp. fresh)
  • olive oil, for cooking

Instructions

  1. In a large bowl, combine the zucchini, onion, corn, egg, and cheese. Then stir in the flour, baking powder, salt, and basil.
  2. Heat olive oil in a large non-stick skillet over medium heat. Once hot, spoon the zucchini mixture by a tablespoon. (I used a regular eating tablespoon to measure out the mixture). Flatten the tops with a spatula and cook until golden brown, about 3-4 minutes per side. Transfer to a paper towel lined plate and repeat with the rest of the mixture.
  3. Serve warm fritters as is or with sour cream. These are also delicious topped with a thin slice of tomato and fresh herbs of your choice.

Notes

*Make sure to squeeze out as much of excess moisture from the zucchini before mixing in with the rest of the ingredients. I did this by using my hands. You can also use couple layers of paper towels, cheese cloth, or a dish towel.
**You can use frozen corn but thaw/drain really well before mixing in with the rest of the ingredients.

Keywords: seasonal, summer, easy, farmers market

Did you make this recipe?

Tag @littlebrokenblog on Instagram and hashtag it #littlebrokenblog

 

 

 

Filed Under: Appetizers, Recipes Tagged With: basil, corn, mozzarella, zucchini

« Breakfast Power Smoothie
What I Ate Wednesday #5 {Postpartum} »

Comments

  1. Emma says

    December 15, 2020 at 8:01 PM

    I made these today and they tasted nice 🙂. I just used slightly less zucchini (about 50grams less) and I used cheddar cheese instead of mozzarella.

    I served them with tomato relish.

    Thank you for sharing your recipe.

    ★★★★

    Reply
  2. Kelsey says

    November 4, 2019 at 2:56 PM

    Not sure I made these right – mine weren’t flavourful enough and very flimsy with the addition of the corn. Might try again another time.

    ★★★

    Reply
    • Katya says

      November 5, 2019 at 11:49 AM

      They are supposed to be soft with crisp edges.

      Reply
  3. Christina says

    May 29, 2019 at 10:59 PM

    Hi
    Can I substitute the Zucchini with another veggie ? Like frozen broccoli ?

    Reply
    • Katya says

      May 30, 2019 at 1:15 PM

      I think broccoli could work. But I would use fresh instead of frozen as you don’t want any moisture in these fritter.

      Reply
  4. DP says

    March 27, 2019 at 1:03 AM

    My family loves zucchini fritters, the addition of corn is a great way to incorporate more vegetables into these meatless fritters. My kids are die hard corn fans (like they will have a bowl of corn for dinner). So I know they will absolutely love these zucchini and corn fritters.

    ★★★★★

    Reply
    • Katya says

      March 27, 2019 at 10:18 AM

      Thank you!

      Reply
  5. NatD says

    March 26, 2019 at 4:35 PM

    I am so happy summer farmers markets are around the corner. I have never tried using corn in zucchini fritters, I will give this recipe a try. I love the veggies in this dish.

    ★★★★★

    Reply
    • Katya says

      March 27, 2019 at 10:17 AM

      Thank you!

      Reply
  6. Valerie says

    March 25, 2019 at 11:26 AM

    Adding corn to classic zucchini fritters is genius! I love the added flavor the corn gives. Thanks for the step-by-step photos, so helpful.

    ★★★★★

    Reply
  7. Jules says

    March 25, 2019 at 5:18 AM

    These zucchini and corn fritters look like the summer itself! I love a touch of mozzarella in your recipe. I am sure it makes them extra delicious and savoury!

    ★★★★★

    Reply
  8. Diadiana says

    July 11, 2018 at 9:27 PM

    Loved, loved, loved these fritters!!! I made them the same exact day you posted on insta stories. Made them with almond flour- Deliciousness!!! I am thinking to make them next time in the waffle maker, hopefully my super picky eater would want to nibble (fingers crossed)

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  • Facebook
  • Instagram
  • Pinterest
  • RSS

Welcome

Hello and Welcome! I’m Katya. I believe life is too short to eat bad food and wear boring shoes. I'm glad you're here! Learn more...

Are you an insider?

subscribe to get my latest recipes delivered to your inbox

Popular Posts

Close up of chicken stew in dutch oven

One-Pot Chicken Stew

close up summer corn chowder in a bowl

Zucchini Corn Chowder

Chicken Mushroom and Spinach Lasagna - made with shredded chicken, fresh spinach, mushrooms, and light sauce | littlebroken.com @littlebroken

Chicken Mushroom and Spinach Lasagna

Close up side view of cod in tomato herb butter

Cod with Tomato and Herb Butter

Copyright & Disclosure

The content found on Little Broken may be shared, so feel free to Pin, Tweet, Facebook & Share away with a link back to www.littlebroken.com. All images and content are copyright protected so please do not copy or claim my work as your own.
  • Facebook
  • Instagram
  • Pinterest
  • RSS

Recent Recipes

stuffed shells with sausage
cauliflower pilaf rice
thai red curry noodle soup
salmon egg salad
avocado tuna salad
sesame chicken wings
Copyright © 2021 · LITTLE BROKEN · PRIVACY POLICY · DISCLOSURE · Log in