Go Back
+ servings
zucchini fritters on a plate topped with yogurt

Zucchini Fritters Recipe

These Zucchini Fritters are golden brown, crispy, and packed with zucchini and corn! They're served with a creamy, flavorful cilantro lime Greek yogurt for an easy summer appetizer or vegetarian main dish

Leave a Review »


For the fritters:

  • 1/4 cup oil for frying, divided
  • 1 teaspoon kosher salt divided
  • 2 medium zucchini about 1 lb., grated
  • 1/2 cup grilled corn or use thawed frozen corn
  • 1 large green onion thinly sliced (light and dark green parts onion)
  • ¼ cup all purpose flour see the notes below for gluten-free option
  • ¼ cup cornmeal
  • ½ teaspoon baking soda
  • 1 large egg
  • 2 tablespoons buttermilk or substitute with your favorite milk
  • freshly ground black pepper to taste

For the Greek yogurt:

  • ½ cup plain Greek yogurt
  • 1 small jalapeño seeded and finely chopped
  • 1 tablespoon chopped cilantro
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice about 1/2 lime
  • 1/2 teaspoon salt or to taste


Prepare the fritters:

  • Line a colander with cheesecloth and set over a bowl. Mix the grated zucchini with 1/2 teaspoon of the kosher salt and place in the cheesecloth lined sieve. Let stand 10 minutes then squeeze excess liquid.
    2 medium zucchini
  • While the zucchini sits, whisk the flour, cornmeal, baking soda, remaining 1/2 teaspoon salt and pepper in a small bowl and set aside.
    1 teaspoon kosher salt, ¼ cup all purpose flour, ¼ cup cornmeal, ½ teaspoon baking soda, freshly ground black pepper
  • Whisk the buttermilk and egg together in a medium bowl. Place the zucchini, corn and scallion in the bowl with the buttermilk and egg mixture and stir until incorporated.
    1 large green onion, 1 large egg, 2 tablespoons buttermilk, 1/2 cup grilled corn
  • Add the flour mixture to the wet ingredients, stirring just until combined.
  • Heat 1-2 tablespoons oil in a skillet over medium heat.  Cook the fritters in batches (about 3 or 4 at a time) for 2-3 minutes per side or until golden brown, adding more oil if the pan becomes dry.  If the pan becomes too hot, reduce the heat to medium low.
    1/4 cup oil
  • Place the cooked fritters on a plate and cover loosely with foil to keep warm. Cook the remaining fritters, adding oil and adjusting the temperature as needed.

Prepare the Greek yogurt:

  • Place the yogurt in a small bowl. Add the jalapeño, cilantro, lime juice, lime zest and salt to taste.
    ½ cup plain Greek yogurt, 1 small jalapeño, 1 tablespoon chopped cilantro, 1 teaspoon lime zest, 1 tablespoon lime juice, 1/2 teaspoon salt
  • Serve with the warm fritters and enjoy!


  • Pro tip: If at any time the pan gets too hot, be sure and lower the heat to medium low are the outside will brown before the inside is done cooking.  Maintain steady heat and cook for 2-3 minutes per side or until golden brown -- just like a pancake -- and you'll be good to go.
  • Use gluten-free 1 to 1 flour or brown rice flour in place of the all purpose flour for a gluten-free option.
  • Frozen corn may be used...simply thaw and blot excess moisture.
  • Store leftover fritters in an air tight container in the fridge for up to 3 days.  Heat and serve!
  • Leftover Greek yogurt will keep in an air tight container in the fridge for up to 3 days.


Serving: 1fritter, Calories: 77kcal, Carbohydrates: 11g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Cholesterol: 17mg, Sodium: 300mg, Fiber: 1g, Sugar: 3g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!