Summertime is coming to a close, which is a little sad. But we are bidding the season goodbye with these amazing Zucchini-Corn Fritters, which definitely makes me happy!
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Six Zucchini-Corn Fritters on a black and white speckled plate set on a striped dish towel.


What’s in Zucchini-Corn Fritters: 

Not much! There’s the obvious: zucchini, corn, flour and egg, but I also add sea salt, freshly ground pepper, chives and lemon zest to bump up the flavor.

The Key To Avoiding a Soggy Fritter: 

No one wants a soggy fritter. So how do you avoid that? By salting your grated zucchini allowing that salt to draw out the water, then you press the excess water out in a dish towel or even a paper towel. Super simple!

Zucchini-Corn Fritters on white plate garnished with tomatoes and arugula


The Perfect BBQ Side Dish!

Serving these alone is a great option, but they also make a great side dish to my BBQ Tri-Tip or BBQ Chicken Breasts!

A close up photo of sliced tri-tip garnished with caramelized onions and chives

Top view of Zucchini-Corn Fritters with sour cream and tomatoes served on arugula,


To make these Zucchini-Corn Fritters gluten free, I have a couple of recommendations. Not all gluten free flours are created equal. I recommend Jovial Gluten Free Pastry Flour for GF baking. The grains aren’t just gluten free, they are soaked for easier digestion! If you prefer a grain free option I recommend Otto’s Cassava Flour. Cassava flour looks like flour made from wheat, it cooks like flour made from wheat and holds together like flour made from wheat but it is completely grain and nut free! Cassava flour is made from 100% yuca root and is the best option I have run across for people that need to avoid gluten and grains!

The Recipe: Zucchini-Corn Fritters

You will need: A food processor or box grater to grate zucchini. I use microplane to zest the lemon. As always you need a good knife, I love Wusthof 8″ classic chef’s knives.

Zucchini-Corn Fritters
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Delicious crispy vegetable fritters that are great alone or as a side dish!

Course: Side Dish
Cuisine: American
Keyword: Corn fritters, fritters, zucchini fritters
Servings: 8 fritters
Author: Linda Spiker
  • 4-4 1/2 cups shredded zucchini (3-4 small to medium zucchini squash)
  • 1 teaspoon sea salt
  • 1 ear of sweet yellow or white corn
  • 1 large egg
  • 1/4 cup flour of your choice (see gluten and grain free options above)
  • 1 tablespoon cornstarch
  • 1/2 teaspoon freshly ground pepper
  • 4 tablespoons chives, chopped and divided
  • zest of one large or two small lemons
  • 3 tablespoons olive olive oil, butter, or ghee
Optional: dip in ranch or mustard dip, or garnish with tomatoes, arugula, creme fraiche or sour cream.
  1. Using a box grater or food processor, grate zucchini and place in colander. Sprinkle with sea salt and stir well. Place colander in sink and allow to sit for 10 minutes.

  2. While zucchini sits, prepare other ingredients:

  3. Shave corn off cobb, whisk the egg in a small bowl, chop the chives, and zest the lemon.

  4. After zucchini rests, place between several layers paper towels and squeeze out excess moisture (or wring out in a clean dish towel) The more moisture you eliminate the crispier your fritter will be, so squeeze!

  5. Place zucchini in a large bowl, add corn and toss. Add egg, your choice of flour, cornstarch, pepper, lemon zest and 3 tablespoons of chives (reserving one 1 Tablespoon for garnish). Mix well.

  6. Heat a pan on high heat for one minute. Add 1 Tablespoon butter or olive oil, coat pan evenly. When butter or oil is very hot add zucchini patties. Turn heat to medium high.

  7. Take a third of a cup at a time and form into patties with hands

  8. Cook until golden brown (about 4-5 minutes) gently turn. Cook second side until golden brown. (turn down heat if needed)

  9. If your pan is too small for 8 fritters, work in batches, carefully wiping down pan in between and adding more olive oil or butter for next batch. Garnish with chives and serve warm!


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