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!

zucchini fritters on a plate topped with yogurt

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. 🙂

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Zucchini fritters on a platter with a bowl of cilantro lime yogurt

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.

Zucchini fritters recipe ingredients

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.

How to make zucchini and corn fritters
  1. Grate and salt the zucchini, then let stand over a cheesecloth lined sieve for 10 minutes. Squeeze out excess liquid.
  2. Whisk together the dry ingredients.
  3. Combine the wet ingredients.
  4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not over mix.
  5. Fry the fritters in batches for about 2-3 minutes per side or until golden brown and crispy.
  6. Combine the yogurt ingredients.
Zucchini and corn fritters on a wire rack

Recipe FAQs

How do you make zucchini fritters easy?

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.

How do you make batter for zucchini fritters?

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!

Why are my zucchini fritters falling apart?

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.

Can zucchini and corn fritters be made gluten-free?

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.

Can I make fritters in advance?

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.

Cilantro lime Greek yogurt served with zucchini fritters

Serving suggestions

This zucchini fritters recipe is extremely versatile and may be served any time of day.

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.
Zucchini and corn fritters on a plate with yogurt alongside

More zucchini recipes you’ll love!

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

zucchini fritters on a plate topped with yogurt

Zucchini Fritters Recipe

Servings: 12 small fritters
Prep Time: 15 minutes
Cook Time: 18 minutes
Additional Time: 2 minutes
Total Time: 35 minutes
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
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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

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.

Course: Appetizers
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This post was originally published in May 2014.  I’ve updated the recipe and photos, but the text remains the same.

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