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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


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.



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


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.


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