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!
I marvel at the way my cravings shift when a new season is about to start. For a time I couldn’t get enough asparagus, peas and radishes, and now I’m having fierce cravings for market berries, tomatoes and summer squash.
Zucchini is one of my favorite summer veggies — it’s as delicious as it is versatile. I love that I can incorporate it into sweet recipes like my healthy zucchini muffins, or savory dishes like my baked zucchini chips and ratatouille.
The sky is truly the limit!
This Zucchini Fritters recipe is something I make time and time again each summer. They’re easy to make and completely addictive as-is, or served with a dollop of cool, creamy cilantro lime Greek yogurt.
This is a fun, unique way to utilize the abundance of summer zucchini. The recipe comes together in a flash, the fritters fry up quickly, and they disappear just as fast.
Doubling the recipe is always a good idea. 🙂
Why you’ll love this recipe:
- Zucchini and corn fritters are golden brown, crispy, and served with a cool, creamy cilantro lime Greek yogurt for the ultimate bites.
- This recipe is extremely versatile and may be served as an appetizer, side dish or vegetarian main dish.
- The fritters are easy to make (and quite fun!), and they may be made gluten-free with one simple ingredient swap.
Recipe ingredients
There are two components involved in this zucchini fritters recipe — the fritters themselves and a delicious cilantro lime Greek yogurt which is served alongside.
The yogurt is completely optional, but it adds a creamy component to the dish as well as a tangy, fresh flavor with a kick of heat from the jalapeño.
Ingredient notes
- Zucchini. The zucchini has a lot of moisture, so once it’s grated it’s important to salt it and allow it to stand in a cheesecloth lined sieve for 10 minutes. From there, squeeze out the excess liquid to prevent the fritters from becoming soggy. This may be done up to a day or so in advance and stored in the refrigerator until you’re ready to use it.
- Corn. I love using leftover grilled corn for this recipe, but frozen corn works just as well. Simply thaw and blot dry before using.
- Oil. For best results, use a high heat oil such as avocado, grape seed or coconut oil as they’re more suitable for frying.
- Flour. I’ve substituted the flour with brown rice flour to make the fritters gluten-free. You may also use gluten-free 1 to 1 flour.
- Cornmeal. The cornmeal gives the zucchini fritters a cornbread flavor that takes them over the top!
- Greek yogurt. The Greek yogurt may be substituted with sour cream or your favorite dairy or non-dairy yogurt.
- Herbs, citrus and flavorings. Flavor the yogurt with your favorite citrus, herbs, chili peppers or spices to make it your own.
How to make zucchini and corn fritters
This zucchini fritters recipe is very easy to make. There are a few components involved, but some may be done in advance to make prep go even faster.
Pro tip: Grate the zucchini and remove excess liquid a day or so in advance and store in the refrigerator until you’re ready to make the fritters.
See the recipe card below for full detailed instructions.
- Grate and salt the zucchini, then let stand over a cheesecloth lined sieve for 10 minutes. Squeeze out excess liquid.
- Whisk together the dry ingredients.
- Combine the wet ingredients.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not over mix.
- Fry the fritters in batches for about 2-3 minutes per side or until golden brown and crispy.
- Combine the yogurt ingredients.
Recipe FAQs
It’s so much easier to make zucchini fritters by prepping the grated zucchini and squeezing out the excess liquid up to a day ahead. Store in an air tight container until you’re ready to make the fritters! From there, the batter comes together in minutes.
Once the zucchini is grated and prepped, the batter for the fritters comes together in minutes. Simply whisk the dry ingredients together in a medium bowl, then combine the wet ingredients, zucchini, corn and scallions in a large bowl. Stir the dry ingredients into the zucchini mixture just until combined, and the batter is ready!
The fritters will fall apart if they stick to the pan, or if they’re flipped before they develop a golden brown, crispy crust. Make sure the pan has a shallow layer of oil to prevent sticking, and that the fritter has browned properly before flipping.
Fritters may be made gluten-free very easily. Simply substitute the the all purpose flour for brown rice flour or gluten-free 1 to 1 flour.
You can certainly make zucchini fritters in advance, however they will lose their crispness. To re-crisp, fry lightly in a pan with oil or in the air fryer for a few minutes.
Serving suggestions
This zucchini fritters recipe is extremely versatile and may be served any time of day.
- They make a great appetizer or snack for summer gatherings. Serve with the cilantro lime Greek yogurt, Greek yogurt ranch dressing, sour cream or your favorite dip.
- Fritters are a fun side dish served with air fryer chicken breast or blackened salmon.
- Serve as a vegetarian main dish with a side of butter lettuce salad or classic oleslaw.
Recipe Tips
- Pro tip: Grate the zucchini and remove excess liquid a day or so in advance and store in the refrigerator until you’re ready to make the fritters.
- 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.
More zucchini recipes you’ll love!
- Chocolate zucchini muffins
- Roasted zucchini by The Modern Proper
- Zucchini boats
- Zucchini oatmeal bread
- Zucchini lasagna
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Zucchini Fritters Recipe
Ingredients
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
Instructions
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!
Notes
- 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.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This post was originally published in May 2014. I’ve updated the recipe and photos, but the text remains the same.
54 Comments on “Zucchini Fritters Recipe”
Now I’m totally in the mood for zucchini fritters! I’m definitely going to make these this summer!
I hope you love them Nicole!!
Just discovered this recipe & already made them twice in 1 week! Love how the roasted corn kernels pop with sweetness as you bite into these fritters. The sauce is delicious too and I’d put it on a lot of other things! Thanks for this easy, delicious recipe to help me use all the summer zucchini & corn!
I’m so glad you enjoyed these Mad, they’re one of my favorite summer recipes! I appreciate the feedback friend! 😘
I hope you had a wonderful vacation Puja! Thanks so much and enjoy the rest of your summer!
These sound yummy.I see agave syrup is mentioned in the directions for the yogurt, but is not listed What amount did you use?
Sorry about that Karen! I meant to omit the agave syrup because I just don’t think it’s necessary any longer. I’ll remove it from the directions also…thank you for letting me know!
I am thrilled you updated this post, Marcie, because somehow I missed it the first time around. And that’s a shame!! Zucchini and corn are two of my favorites during summer, so these fritters are screaming my name! Combined with that cilantro-jalapeno dip, these are summer grubbing at it’s finest! Pinning! Cheers!
Thanks Chey! This was a pretty old post so it was high time for an update! 🙂
Such gorgeous fritters, Marcie! Corn and zucchini is definitely one of my favorite summer duos and I can only imagine how INCREDIBLE these taste fried up all crispy and topped with that gorgeous greek yogurt!
Thank you so much Sarah — I can’t get enough of these fritters!
Oh these fritters look SO good, Marcie! I’ve never had ones with zucchini before. Sounds perfect with that dipping sauce. And definitely a great idea since I have so much zucchini in the summer!
I’m pretty hooked on these and have been making them weekly! Thanks Gayle! 🙂
This batter is super easy, Tashiana — I had no issues whatsoever keeping them together. The “trick” is making sure the first side is nice and golden brown before flipping. I sure hope you try them…you got this! 🙂
Hi Marcie!!
Thanks so much for sharing this at our Best Of The Weekend Party last Friday eve! I am featuring this tonight when the party goes live at 8PM EST. Happy Memorial Day Weekend! xo
Claire
Hi, Claire! Thank you so much for featuring these, and the pleasure is all mine coming to your Best of the Weekend Party. Thanks so much for hosting and have a great weekend! 🙂
Oh my goodness, this looks SO good! Especially that yogurt dip! Yum!! 🙂
Thank you, Jocelyn! That dip really spiced things up! 🙂
The dip sounds amazing Marcie. Fritters are so comforting and make a great snack. We might be planting some zucchini this year – if the weather ever cooperates 🙂 I hope you had a happy Mother’s Day!!
These would be so great for snacking if I could keep them around that long. haha I wish I had a garden, but I don’t, so I’ll be frequenting farmer’s markets. Good luck with your garden, and hope you had a lovely Mother’s Day as well! 🙂
I was just checking on my zucchini plants this morning Marcie! Can’t wait to give these fritters a try!
I would love to grow my own zucchini — I can never get enough. 🙂 Thanks, Trish!
Love these fritters Marcie! I can’t wait to come home with a big basket of zucchini and corn from the farmers market and try them!
Thank you, Christin! I’m hitting the farmer’s market again tonight and can’t wait to make these again. 🙂
I hope you had a lovely Mother’s Day Marcie 😀 I too can’t believe it is May. They year seems to be passing so quickly!! I’m right with you on the frying, but a flash fry I don’t mind. These fritters look delicious! That yogurt dip sounds amazing. Pinning and making ASAP!
I hope you had a lovely Mother’s Day as well, Cindy! Before we know it, the kids will be out of school, won’t they? Time really does fly. Thanks, and have a great day! 🙂
This looks amazing Marcie – and I’m with you – I could totally polish off a lot of these. So, can you come over and make them please? Oh, and don’t forget the jalapenos! 🙂 And BTW, Happy {Belated} Mother’s Day! I didn’t make a big deal out of the day either, but it was totally glorious! If we have family, we are blessed. 🙂 Cheers my friend!
I would totally make them for you, Kristi, with some of your chicken soup on the side. haha Not sure about the combo, but they will be good eats! 🙂 Happy belated Mother’s Day to you, too, and I’m glad you had a wonderful day! 🙂