CRISPY & CHEESY Corn And Zucchini Fritters

Name: Corn And Zucchini Fritters
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 400 g zucchini (approx 2 medium, grated); 2 tsp salt; 75 g (1/2 cup) self raising flour; 420 g corn kernels (tinned, drained); 40 g (1/2 cup) parmesan (finely grated); 1 egg (whisked); 2 tsp minced garlic (optional); salt and pepper (to season); 2 tbs oil (for frying (canola, vegetable or olive oil))

Jump to Recipe

Cheesy corn and zucchini fritters made using 6 basic ingredients and panfried until golden and crispy on the outside.

Have them on the table in less than 30 minutes, served on their own or with your choice of sour cream, chutney or sauce.

A stack of corn and zucchini fritters with a dollop of sour cream on top.

These cheesy corn & zucchini fritters are so versatile and can be served for brunch, lunch or as a light dinner.

I personally love to serve them with crispy bacon, rocket and a dollop of sour cream and relish for a lazy weekend brunch!

These fritters are especially cheap to make when zucchinis are in season. Plus any extras can be frozen for a quick and easy midweek meal.

Why not try my cheesy corn fritters, healthy zucchini fritters, or quinoa and sweet potato fritters for other yummy variations!

Why You're Going To Love These Fritters

Whether you're making fritters for brunch, lunch, dinner, or for easy lunch box snacks, they're always a hit!

Kid friendly - veggie fritters are guaranteed to be a hit with even the fussiest of eaters. With the sweetness of corn, and the taste of cheese, these fluffy and light corn and zucchini fritters are full of flavour.
Healthy vegetarian meal - packed with zucchini and corn, these fritters are a great way to smuggle some veggies in without anyone knowing....
Cheap to make - especially when its zucchini season! The perfect time to stock up the freezer with plenty of inexpensive meals using zucchinis.
Versatile meal - whether it's to pack in a lunch box, or for a light weekend lunch, or for those busy weeknights, these corn and zucchini fritters are delicious and quick.
Freezer friendly - mealtime is even easier if you have a batch or two in the freezer, ready to go!

A half eaten corn and zucchini fritter on a plate with a fork.

What You Need

Simple zucchini and corn fritters are a one bowl recipe and take less than half an hour to have on the table.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!

Zucchini - two medium sized zucchinis. Also known as courgettes.
Salt - used to draw the moisture out of the grated zucchini.
Self raising flour - if you only have plain flour you can make your own self raising by adding 2 teaspoon baking powder to every 1 cup of plain flour.
Corn kernels - I use canned corn kernels for convenience and they're inexpensive to purchase, but just make sure to drain them well. Alternatively, you can use frozen corn kernels and in this case, defrost the kernels before using and drain well too.
Parmesan - grated. I keep a block of parmesan in the fridge and prefer to grate this fresh, but for convenience, store bought grated parmesan is fine to use in this recipe.
Egg - I recommend using a large 60g egg.
Garlic - use store bought minced garlic or fresh cloves crushed.
Salt & pepper - to taste.
Oil - for frying. Use a mild oil such as canola, vegetable or a light olive oil.

The ingredients set out on a marble bench top.

Equipment Required

To cook fritters that are soft on the inside and crispy on the outside, it's so important to remove as much liquid from the grated zucchini, as well as draining the corn kernels well too.

The equipment you will need for these cheesy zucchini and corn fritters is:

Sieve or strainer - used to squeeze the moisture from the zucchini;
Mixing bowl;
Frypan.

Sour cream on top of a half eaten corn fritter.

Step By Step Instructions

It takes just three easy steps to prepare and cook these crispy fritters!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!

Step 1 - Grate The Zucchini

Grate the zucchini and place in a strainer or sieve, then sprinkle with salt. Stir the salt through and then leave to stand for 10 minutes.

Squeeze ALL of the excess liquid from the zucchini, and then place it into a bowl.

TIP: Use your hands to squeeze ALL of the liquid out of the zucchini (this will take a minute or two) and discard the liquid.

Step 2 - Mix All Together

Drain the corn kernels well, and add to the grated zucchini with along with the self-raising flour, parmesan, egg and garlic.

Drained corn kernels and flour added to the bowl.

Season with salt and pepper, and stir until well combined.

Corn and zucchini mixture in a white mixing bowl.

Step 3 - Cook The Fritters

Heat the oil in a frying pan over medium-high heat. Place tablespoons of the mixture into the pan.

Flatten the fritters out with a spatula and cook for 2 minutes or until golden and crispy on the base, then turn and cook the other side for 2 minutes as well.

Place cooked fritters onto a plate lined with paper towel while you cook the remaining fritters.

A fork holding up part of a corn and zucchini fritter.

Expert Tips

For 'crispy on the outside, fluffy on the inside' fritters, it's most important to remove as much liquid from both the zucchini and the corn kernels. Salt helps to release the liquid from the grated zucchini, and then a good squeeze with your hands does the trick! Discard the liquid.
Drain corn kernels well if using canned corn, or if you're using frozen corn kernels, then defrost them and pat dry with a paper towel.
Don't be tempted to turn the fritters too soon. Cook for approximately 2 minutes, or until golden and crispy on the base before you flip them to cook the other side for the same time. This will help them to hold together better.
Store corn and zucchini patties in an airtight container in the fridge for up to 5 days.
To freeze cooked fritters, place them in an airtight container with a sheet of baking paper between each layer of fritters. Freeze for up to 3 months.

A close up of a stack of veggie patties with sour cream on top.

FAQs

Is a courgette the same as a zucchini?

Yes, they are the same summer squash, however courgettes are usually picked smaller and zucchinis tend to be grown larger. Zucchini (Italian) is the common term used in American English speaking countries, while courgette (French) is the more common term among French and British English speaking people.

What do you serve zucchini and corn fritters with?

For a lazy weekend brunch, or a light dinner, I love to serve these zucchini and corn fritters with a serve of crispy bacon, some spinach or rocket leaves, and a dollop of sour cream on top. Add a little relish or chutney on the side, or a drizzle of sweet chilli sauce!
You could also serve these fritters as a side dish with kebabs or any BBQ meat or chicken for a more substantial meal.

How about some variations....

If you want to spice these fritters up a little, you could add some chilli flakes, smoked paprika or cayenne pepper, or try adding some fresh (or dried) herbs such as parsley, thyme, basil or coriander for a fresh change.

Zucchinis are a favourite summer veggie, but these days you can find them almost all year around. There are so many ways to use them, both sweet and savoury!