Cheesy Corn Zucchini Fritters
These cheesy zucchini corn fritters are the perfect easy snack and make a delicious breakfast/brunch served with bacon and eggs.
Ingredients and Substitutions
- Zucchini. Courgette/baby marrow. Summer squash can be substituted.
- Corn. I used frozen and thawed corn but fresh or canned will also work.
- Cheese. I used cheddar but Parmesan cheese or Gruyere will also work.
- Flour.
- Baking powder.
- Salt.
- Sugar.
- Eggs.
- Milk.
- Fresh herbs. I used chives and basil but fresh dill, parsley, green onions and mint can also be used. Other flavorings like fresh garlic/garlic powder can also be used.
- Olive oil.
How to make zucchini fritters
- Cook the zucchini: Dice the zucchini and cook in a hot skillet or pan until golden brown. Season to taste.
- Make the batter: Combine all the batter ingredients in a bowl and mix well. Ad zucchini, corn, cheese and herbs.
- Cook the fritters: Heat a pan over medium-high heat and add a splash of oil. Add tablespoons of the batter and allow to fry for 1-2 minutes per side until golden brown and crisp. Remove and allow to drain on paper towels. Serve with lemon wedges for squeezing.
Can I make this ahead?
The batter can be made the night before and kept in an airtight container in the refrigerator. Cooked fritters can be refrigerated for up to 3 days. Reheat the fritters in a warm pan or air fryer for the best texture. Freeze the fritters for up to 3 months and thaw before reheating.
What to serve with zucchini corn fritters
- Serve for brunch/breakfast with poached eggs and crispy bacon.
- These fritters are a delicious side dish to grilled chicken.
- Serve as a snack/appetizer with Tzatziki sauce or a Greek yogurt/sour cream dipping sauce.
Servings: 6
Calories: 251kcal
Ingredients
- 2 cups zucchini cubed
- 2 cups corn kernels
- 1 cup grated cheese
- 2 tbsp chives finely chopped
- 2 tbsp basil finely chopped
- 1½ cups flour
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp sugar
- 2 eggs
- ½ cup milk
- 1 tbsp olive oil
Instructions
- Dice the zucchini and saute in a small splash of oil over medium-high heat until golden and cooked through. Season with salt and pepper.
- Combine the flour, sugar, salt and baking powder in a bowl and whisk well. In a separate bowl, whisk together the eggs, oil and milk.
- Pour the wet ingredients into the dry and mix until just combined. Add the zucchini, corn, cheese and herbs and fold in.
- Heat approximately 1cm of oil in a pan set over medium heat.
- Add spoonfuls of the batter and allow to cook for 1-2 minutes per side until golden brown and crisp.
- Remove and allow to drain on paper towels. Serve with lemon slices.
Video
Notes
- You can also grate zucchini on the large holes of a box grater but I prefer the texture of diced zucchini. If using shredded zucchini, I would still suggest sautéing to get rid of as much liquid as possible. Alternatively, squeeze the moisture out in a kitchen towel.
Nutrition
Calories: 251kcal | Carbohydrates: 38g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 639mg | Potassium: 354mg | Fiber: 2g | Sugar: 5g | Vitamin A: 346IU | Vitamin C: 9mg | Calcium: 156mg | Iron: 2mg
Tried this recipe?Let us know how it was!
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They are delicious. A pop of freshness. Something different to try. Will definitely be making them again!
I made these and they were fantastic!!
Yay! Thanks for your comment 🙂