these Corn fritters with zucchini are filled with juicy corn, cheddar cheese, fresh zucchini, and fried to golden, crispy perfection!
Get ready for a super delicious and easy zucchini recipe!
This is an easy side dish for any weeknight, made with some of our favorite fresh seasonal vegetables. Corn and zucchini!
Corn fritters with zucchini
A frying pan and a bowl are enough to concoct these delicious summer donuts. No need to turn on the oven! Shredded zucchini and fresh (or frozen) corn are the heart and soul of these fritters, with the addition of delicious cheddar cheese and a little cornmeal to add texture.
Here are the basics of what you’ll need to make these donuts. The full list is still listed in the recipe card below!
- Courgette – shredded with grater box
- But – fresh or frozen
- Onion – sweet variety such as yellow or white
- All purpose flour
- Salt pepper
- cheddar cheese
- Oil – vegetable or rapeseed
How to Make Zucchini and Corn Fritters
It’s a quick and easy way to make donuts in under 20 minutes!
PREPARE THE ZUCCHINI grate and spread the zucchini on a flat paper towel-lined surface. This is the fastest way to remove excess moisture from zucchini. Spread another layer of paper towels over the zucchini and press down to absorb as much moisture as possible. Leave to rest for 10 minutes on absorbent paper. Put aside.
COMBINE THE DRY INGREDIENTS in a mixing bowl, combine the cornmeal, all-purpose flour, cornstarch, salt and pepper.
SAUTÉ ONION AND CORN in a skillet, melt the butter and cook the onion, corn and minced garlic over medium heat until the onion is translucent and the corn is tender, about 5 minutes.
COMBINE THE INGREDIENTS in the bowl of dry ingredients, combine the zucchini, cooked corn and onion mixture (does not need to be chilled first), milk and egg.
COOK DONUTS by heating a large skillet over medium heat with about 1/4 inch of oil in the bottom. Pour about 1/4 cup donut batter into skillet and smooth into a disk.
Cook 3-4 donuts at a time to ensure even cooking, for 3-4 minutes on each side. Makes 8-10 donuts. Serve hot !
PRO TIP – use a ice cream scoop with trigger to facilitate the removal and placement of the dough in the mould.
Tips and variations for corn fritters with zucchini
This recipe is so good because it can easily be modified to suit your taste preferences. Here are some tips and variations to try…
- Use different types of cheese for a unique flavor! Our favorites are cheddar, gouda, parmesan or gruyère.
- Milk and an egg bind these donuts together, but for a milk-free or egg-free version, you can use a plant-based milk and egg substitute. The texture may be different.
- TOPPINGS! There are so many great options here. Bacon pieces, sour cream, aioli sauces, Greek yogurt or Tzatziki sauceor some fresh herbs like parsley or chives for an elegant finish.
- TO ADVANCE ? – Yes! You can make them ahead and reheat them quickly in a frying pan, air fryer, or oven—no oil needed—to maintain the crispness.
More Amazing Zucchini Recipes
Do you need zucchini recipes? We eat a lot of it in the summer! Here are some options for you…
Corn fritters with zucchini
These zucchini corn fritters are filled with juicy corn, cheddar cheese, fresh zucchini, and crispy fries to golden perfection!
Course: Aperitif, Accompaniment
calories: 163 calories
- 2 cups Grated zucchini, with excess moisture wicked away
- 1 Teaspoon butter
- ¼ Chopped off chopped onion
- 1½ cups fresh or frozen (thawed) corn
- 1 Teaspoon chopped garlic
- ½ Chopped off all purpose flour
- ½ Chopped off cornmeal
- 2 Soup spoons cornstarch
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- ½ Chopped off grated cheddar cheese
- 1 Egg, big
- ½ Chopped off Milk
- cooking oil
Prepare the zucchini by grating them and spreading them on a flat surface covered with paper towel. Place another layer of paper towel over zucchini and squeeze excess moisture out. Let stand 10 minutes and set aside.
In a skillet over medium heat, melt the butter and sauté the onions, corn and minced garlic, 3 to 5 minutes, until soft.
In a bowl, whisk together the flour, cornstarch, salt and pepper.
Add zucchini, onion and corn mixture, cheese, egg and milk. Mix until you get a thick paste.
In the same frying pan (wiped out), heat the oil (about ¼ inch deep) over medium heat. Drop ¼ cup batter at a time into pan. Cook 3-4 donuts at a time for 3-4 minutes on each side until golden brown.
Place on paper towel to drain excess oil and serve hot.
If using frozen corn, make sure it is completely thawed and excess moisture is drained off, just like zucchini.
To freeze, cool completely and freeze in an airtight container for up to 3 months.
calories: 163calories | Carbohydrates: 23g | Protein: 6g | Fat: 6g | Saturated fat: 3g | Polyunsaturated fats: 1g | Monounsaturated fat: 1g | Cholesterol: 32mg | Sodium: 363mg | Potassium: 222mg | Fiber: 2g | Sugar: 3g | Vitamin A: 297UI | Vitamin C: 8mg | Calcium: 74mg | Iron: 1mg
Keywords: Corn fritters with zucchini, zucchini fritters, zucchini recipe
The everyday cookbook
I Wash You Dry’s top favorite recipes are now available in a hardcover, spiral-bound book that’s beautiful and perfect for everyday use.
PIN THIS IMAGE TO SAVE THE RECIPE: