The College Housewife » Recipes » appetizers » Zucchini and Corn Fritters

Zucchini and Corn Fritters

These Zucchini and Corn Fritters are colorful, crispy, crunchy and ultra-fresh thanks to summer zucchini squash and fresh sweet corn that get topped with a seriously addicting dipping sauce.

It’s an easy and healthy fritter recipe that celebrates the gorgeous produce of the warm weather season to serve as an appetizer, side or snack with friends.

summer zucchini and corn fritters topped with creamy sauce and chives

I love the summer season for the weather, outdoor activities and endless amount of margs. But one of my favorite things about June, July and August is the vegetables!

Super fresh, vibrant and incredibly delicious, there is nothing like fresh summer produce. And zucchini and corn are always at the top of my list. They are like the quintessential summer veggies.

When there is an endless supply of zucchini and corn, there is only one method of preparation – fritters!

All I have to do is shred, squeeze, mix it with a cheesy batter and cook until crisp and golden. Topped with a creamy-salty-spicy dipping sauce that tastes just like Raising Cane’s and you have an appetizer, side dish or snack that is the ultimate summer recipe.

 

 

Ingredients

The ingredients for zucchini corn fritters are broken down into two categories – the dipping sauce and the fritters.

shredded zucchini, corn kernels, old bay seasoning, parm cheese, salt, pepper, garlic powder, jalapeno, chives, eggs, ketchup, mayo, measuring cups and teaspoons

Dipping Sauce

This sauce tastes just like the famous dipping sauce they serve with chicken fingers at Raising Cane’s restaurants. You will need:

  • mayonnaise
  • ketchup
  • worcestershire sauce
  • black pepper
  • garlic powder
  • old bay or cajun seasoning

Fritters

And for the vegetable fritters, gather together:

  • zucchini
  • kosher salt
  • shallot
  • corn kernels
  • chives
  • jalapeno (optional)
  • eggs
  • all-purpose flour
  • parmesan cheese
  • garlic powder
  • black pepper
  • olive oil

How to make zucchini and corn fritters

I suggest starting with the dipping sauce first so the ingredients have time to mingle together and chill in the fridge. Once that’s ready, all you have to do is shred, squeeze, mix and pan-fry your way to fritter heaven. Simply:

whisking dipping sauce in bowl, shredded zucchini in tea towel, zucchini corn batter mix in bowl, vegetable fritters in cast iron skillet

  1. Make the sauce. Whisk together the mayonnaise, ketchup, worcestershire sauce, black pepper, garlic powder and old bay seasoning until combined. Cover and refrigerate for 1-2 hours to let the flavors come together.
  2. Prep zucchini. Shred the zucchini on the medium holes of a box grater. (Alternatively, use the shredding blade of a food processor.) Place in a bowl and sprinkle the zucchini shreds with ½ teaspoon kosher salt. Allow the salt to draw out some of the moisture from the zucchini for 5-10 minutes. Transfer to a tea towel or cheesecloth and squeeze out any excess moisture. 
  3. Mix batter. In a large bowl, mix together the shredded zucchini, shallot, corn kernels, chives, jalapeno, eggs, all-purpose flour, parmesan cheese, garlic powder, ½ teaspoon kosher salt and black pepper until smooth.
  4. Preheat skillet. Heat a medium nonstick or cast iron skillet over medium-high heat with a generous layer of olive oil (about ¼ cup).
  5. Scoop and pan-fry. Drop a large spoonful of fritter batter into the skillet and flatten with the back of the spatula. Be careful not to overcrowd the pan. Cook in batches, if necessary. Fry each fritter for 2 minutes, or until golden brown. Flip and finish frying the backside until golden, another 2 minutes.
  6. Serve. Top with dipping sauce and extra chives before serving.

Variations

These fritters are delicious as is, but you can also get creative or adjust the recipe based on any dietary needs.

  • Fresh Herbs. Add 1-2 tablespoons fresh herbs like parsley, dill, basil or thyme.
  • Cheese. Add a combo of parm and mozzarella, pecorino, manchego or whatever your favorite cheese.
  • Gluten-Free. Replace the all-purpose flour with an equal amount of gluten-free flour blend or chickpea flour. A touch or two of cornmeal would really highlight the fresh corn flavor.

zucchini corn fritters on parchment paper topped with dipping sauce and chives

The best appetizer or snack for a party

This recipe makes 10-12 medium fritters. I usually account for 2-3 per person whenever I make these as an appetizer or snack for a party, so this recipe easily serves 4 people. All I have to do is double or triple the recipe depending on how many people I am going to serve.

Since I have to make the fritter batter in batches, I can keep the zucchini corn cakes warm in a 200 degree F oven set on a wire rack over a baking sheet while I work on the rest of the batter.

All I have to do right before my friends arrive is place them on a serving platter, top with the sauce and sprinkle with chives. 

Make-ahead and freezing instructions

If you’re looking to get ahead, you can even make the entire recipe from start-to-finish, cool completely and freeze for later use. Follow one of two options to freeze for up to 1 month:

  • Airtight Container: Place the zucchini fritters in an airtight container with squares of parchment between each layer, seal, label and date.
  • Plastic Storage Bag: Place all the fritters in a large plastic freezer storage bag, push out all the air (being careful not to squash the fritters), seal tight, label, date and lay flat in your freezer.

When ready to reheat, place on a parchment-lined baking sheet and bake in a preheated 350 degree F oven for 10-12 minutes, or until warmed through. Serve with freshly made dipping sauce alongside.

easy vegetable fritters topped with creamy dipping sauce and chives

Recipe tips:

  • Squeeze out as much moisture as possible. Excess water and moisture within the zucchini (there is more than you think!) will prevent the fritters from getting crispy. Make sure to squeeze out as much liquid as possible.
  • Pan-fry in batches. The best way to achieve a crispy, golden-brown crust is to cook the fritters with enough space between each. I had to cook my fritters in two batches. It takes some extra time, but it is well worth it.
  • Don’t flip too soon. The corn fritters are easier to flip when browned all over. As soon as you see browning around the edges, they are ready to go.
  • Use a splatter guard, if necessary. The corn kernels have a tendency to pop in the hot oil. I like to place a splatter guard on top to prevent corn kernels from flying out of the pan.

More summer vegetable recipes you’ll love!

If you make this Zucchini and Corn Fritters recipe, be sure to tag me on Pinterest and Instagram!

I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!

Print
summer zucchini and corn fritters topped with creamy sauce and chives

Zucchini and Corn Fritters

  • Author: Elizabeth Van Lierde
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 10-12 medium fritters 1x
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

These Zucchini and Corn Fritters are crispy, crunchy and ultra-fresh thanks to summer zucchini and sweet corn for an incredible appetizer, side or snack.


Scale

Ingredients

For dipping sauce:

½ cup mayonnaise

¼ cup ketchup

½ teaspoon worcestershire sauce

½ teaspoon black pepper

1 teaspoon garlic powder

½ teaspoon old bay or cajun seasoning

For fritters:

2 large zucchini

1 teaspoon kosher salt, divided

1 shallot, grated

1 cup corn kernels

1 tablespoon chopped chives + more for serving

1 jalapeno, finely diced (optional)

2 large eggs

⅔ cup all-purpose flour

⅓ cup shredded parmesan cheese

½ teaspoon garlic powder

½ teaspoon cracked black pepper

olive oil


Instructions

For dipping sauce: 

  1. Whisk together the mayonnaise, ketchup, worcestershire sauce, black pepper, garlic powder and old bay seasoning until combined. Cover and refrigerate for 1-2 hours to let the flavors come together.

For the fritters:

  1. Prep the zucchini: Shred the zucchini on the medium holes of a box grater. Place in a bowl and sprinkle the zucchini shreds with ½ teaspoon kosher salt. Allow the salt to draw out some of the moisture from the zucchini for 5-10 minutes. Transfer to a tea towel or cheesecloth and squeeze out any excess moisture. 
  2. For the batter: In a large bowl, mix together the shredded zucchini, shallot, corn kernels, chives, jalapeno, eggs, all-purpose flour, parmesan cheese, garlic powder, ½ teaspoon kosher salt and black pepper until smooth.
  3. Heat a medium nonstick or cast iron skillet over medium-high heat with a generous layer of olive oil (about ¼ cup). 
  4. Drop a large spoonful of fritter batter into the skillet and flatten with the back of the spatula. Be careful not to overcrowd the pan and cook in batches, if necessary.
  5. Fry each fritter for 2 minutes, or until golden brown. Flip and finish frying the backside until golden, another 2 minutes.
  6. Top with dipping sauce and extra chives before serving.

Notes

Frozen Corn: Use an equal amount of frozen corn kernels that have been thawed and thoroughly patted dry with paper towels.

Gluten-Free: Replace the flour with an equal amount of gluten-free blend or chickpea flour.

Keywords: summer, cripy, dipping sauce

1 Comment

  1. Kevin Van Lierde
    July 23, 2020 / 9:38 pm

    I think I can tackle this one.

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