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Zucchini Corn Fritters are full of tender zucchini, fresh herbs, and sweet corn kernels. The batter is mixed up in one bowl and they are easily pan fried (no deep frying needed!) to a crispy result.

Fritters are great as an appetizer with sour cream or lemon aioli for dipping. They’re also great as a side to entrees like grilled chicken kabobs or grilled tri tip.

Fritters in a stack on a plate with a dish of creamy white sauce and a spoon.
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Why We Love This Recipe

  • Simple Ingredients – You likely have a lot of the ingredients already!
  • Use Up Zucchini – When zucchini season comes around, I’m always looking for new ways to use it up!
  • Crispy – Perfectly crispy on the outside and tender on the inside.


  • Fresh Zucchini – Look for a medium size (6-7 inches) in length; larger ones may contain too much water.
  • Sweet Yellow Onion – If you don’t have on hand, you can omit or substitute with minced green onion. 
  • Egg
  • Corn Kernels – You can use either fresh cut or frozen, thawed corn kernels. 
  • Minced Garlic – Fresh is best, but the kind in a jar works too in a pinch.
  • Lemon Zest
  • Minced Fresh Herbs – Chives and Dill
  • All-Purpose Flour
  • Cornmeal
  • Butter or Oil for pan frying

How To Make Zucchini Corn Fritters

See the recipe card below for full, detailed instructions

Zucchini Corn Fritters can be mixed up in one bowl and then easily pan fried (no deep frying!).

Shredded zucchini in a food processor.

Prep Zucchini – Start by shredding the zucchini either using a box grater or the shredding blade of your food processor. Use a tea towel or cheesecloth to squeeze out as much liquid as possible.

Shredded zucchini, corn and cornmeal batter in a large bowl.

Mix Fritter Batter – In a large mixing bowl, stir together the zucchini, shredded onion, and egg. Mix in the corn kernels, garlic, lemon zest, fresh herbs, and salt. Mix in the flour and cornmeal, and you should have a thick batter.

Fritters in a skillet before frying.
Fried zucchini fritters in a skillet.

Pan Fry Fritters – Heat a thin layer of oil in a skillet and fry in batches until golden brown and crispy on both sides. Drain on paper towels and season with salt.

Recipe FAQs

How do you keep corn fritters from falling apart?

Using a hot skillet is important so that the fritters start cooking once they hit the pan. A crust is formed that keeps the corn fritters from falling apart.

Why are my fritters not crispy?

If the batter is too thin or the pan is not hot enough then the fritters will not get crispy. The pan should be hot and the batter should be thick.

What pairs well with zucchini fritters?

These Corn and Zucchini Fritters are amazing served with sour cream, ranch, or even dipped in marinara sauce.

Should fritter batter be thick?

Fritter batter should be thick to help keep the fritters from getting soggy and falling apart. Try to squeeze as much liquid from the zucchini as you can. If you still find your batter to be thin, you can add a little bit more flour.


Refrigerator Cool completely, then store in an airtight container or resealable plastic bag for up to 3 days.

Freezer – Cool completely, then store in a freezer bag for up to 3 months.

Reheating – There are a few ways to reheat the fritters:

  • Heat a table of oil in a skillet over medium heat. Pan fry, covered, until heated through and crispy.
  • Bake on a sheet pan in a 350℉ until warmed through.
  • Air fry at 350℉ for 4 minutes, or until crispy and warmed through.

Leftovers will keep in the fridge for up to 3 days, or can be wrapped and frozen for up to 3 months. To reheat – pan fry, covered, over medium heat, bake in a 350℉ oven until heated through, or air fry at 350℉ until crispy, about 4 minutes.

Zucchini corn fritter, split in half to show the inside.

Helpful Tips

  • Squeeze Liquid From Zucchini – It is important to squeeze the liquid from the zucchini, otherwise your batter can be too liquidy. If this is the case, you can add more flour, to correct the consistency.
  • Fresh Herb Swaps – Herbs can be swapped out for what you have on hand. Parsley, tarragon, basil, or thyme would all be delicious in this recipe.
  • Cornmeal vs Flour – The cornmeal gives the fritters a little crunch and texture. If you’d prefer a more smooth texture, you could swap this out for an equal amount of flour. 

More Zucchini Recipes

Fritters in a stack on a plate with a dish of creamy white sauce and a spoon.

Zucchini Corn Fritters

Zucchini Corn Fritters have tender zucchini, fresh herbs, and sweet corn mixed with a cornmeal batter and pan fried for a crispy exterior.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings


  • 3/4 pound medium zucchini shredded
  • 1/2 cup sweet onion diced
  • 1 cup corn kernels thawed if frozen
  • 1 egg lightly scrambled.
  • 2 cloves garlic minced
  • 1 teaspoon lemon zest
  • 2 teaspoons fresh chives minced
  • 2 teaspoons fresh dill minced
  • 1 teaspoon salt
  • 1/2 cup all purpose flour
  • 1/4 cup cornmeal
  • Canola oil or vegetable oil for frying
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  • Using the large holes on a box grater or using a shredding blade on a food processor to shred the zucchini. Place zucchini in a tea towel or piece of cheesecloth and squeeze out as much liquid as possible, twisting the towel to help ring out the liquid.
  • Shred the onion with the box grater or food processor.
  • Add zucchini, onion, corn, and egg to a large mixing bowl. Mix well to fully combine.
  • Add garlic, lemon zest, chives, dill, and salt to the zucchini mixture and stir to combine.
  • Stir in the flour and cornmeal. Mix well to form a thick batter.
  • Heat a large skillet over medium high heat, and add enough oi to just coat the bottom of the pan.
  • Spoon heaping tablespoons of batter into the hot skillet, making sure not to crowd the pan. Fry on one side until golden brown, about 3-4 minutes; flip and cook for another 3 minutes.
  • Transfer to a paper towel lined baking sheet and sprinkle with salt. Serve warm.


Make sure to squeeze the liquid from the zucchini, or the batter could wind up being too thin. If it is too thin, add more flour, but know that this could alter the taste and texture.
Leftovers should be refrigerated for up to 3 days, or wrapped and frozen for up to 3 months.
To reheat, pan fry in a little bit of oil, covered, at medium heat. Or bake or air fry at 350℉ for 4-5 minutes or until heated through.


Calories: 149kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 27mgSodium: 460mgPotassium: 248mgFiber: 2gSugar: 3gVitamin A: 183IUVitamin C: 12mgCalcium: 21mgIron: 1mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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