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stack of zucchini corn fritters
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5 from 11 votes

Zucchini corn fritters

These zucchini corn fritters combine two summer favorites into an easy, delicious appetizer or side. 
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer/Starter, Side Dish
Cuisine: American
Servings: 16 fritters, approx - serves roughly 4 people as side/app
Calories: 47kcal
Author: Caroline's Cooking


  • 11 ½ oz zucchini 325g courgette, approx - 2 medium zucchini
  • ½ onion
  • 1 pinch salt
  • 1 cup corn 155g, from 1 ear of corn
  • ½ cup grated mozzarella 60g/ 2oz
  • cup grated parmesan 20g/ ¾oz
  • 1 egg
  • cup all purpose flour 45g plain flour
  • 1 teaspoon baking powder
  • 1 pinch pepper
  • olive oil for frying
  • sour cream and paprika to serve (optional)


  • Trim the end off the zucchini, peel the onion then coarsely grate both. Put them into a colander and sprinkle over some salt. Toss and leave while you prepare the rest.
  • If using fresh corn, peel and remove the kernels from the cob. If using frozen/can make sure it is defrosted and well drained. 
  • Coarsely grate the mozzarella and grate the parmesan relatively finely. 
  • Squeeze as much liquid as you can from the zucchini and onion and discard the liquid. Put the drained zucchini and onion in a bowl with the corn, mozzarella, parmesan, egg, flour, baking powder and pepper. Mix well so well combined and ingredients seem pretty evenly distributed, without breaking up the zucchini too much.
  • Warm a thin layer of olive oil in a medium skillet/frying pan over a medium heat (you can do more/less at once in a smaller/bigger skillet, as you find easier to manage). Put spoonfuls of the mixture into the skillet and press them down with a spatula/fish slice to gently flatten.
  • Leave the fritters to cook a couple minutes (around 3, but will depend a little on pan/heat) until you can see the underside starting to brown. Turn over and cook a couple more minutes on the other side. Remove from the pan and set aside, ideally covered, while you cook further batches. 
  • Suggest serving with a little sour cream and paprika on top or just as they are.



Calories: 47kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Cholesterol: 14mg | Sodium: 62mg | Potassium: 122mg | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 4.5mg | Calcium: 60mg | Iron: 0.3mg