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.
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 coleslaw.
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
- Corn and Zucchini Salad
- Roasted zucchini by The Modern Proper
- Zucchini Boats
- Zucchini 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”
Oh my goodness, Marcie, as soon as I saw this title under Comment Luv I knew I’d be pinning it! This has my name written all over it, especially with the yogurt dip. Can’t wait to try 😀 😀 😀
I’ll swap you these for your chocolate sesame butter cookies. Deal?! 🙂
They look amazing. Love the flavors you’ve combined. Sure to be a summer favorite!
Have a terrific Tuesday!
This looks delicious! I would love for you share it on my Tasty Tuesday recipe link up here! Everything gets pinned and I would love to have you!
Last week I made sweet potato and corn fritters. Both my daughter and I loved them. I am looking forward to making these zucchini fritters and getting her to eat more vegetables.
Oh, sweet potato and corn fritters sound so good! Getting the kids to eat their veggies can be tricky, so dishes like this really do help! 🙂
These fritters look awesome Marcie! I love all the flavors in here and haha yes – this is such a great way to sneak in veggies for the rest of the people in the house 🙂 Hope you had a wonderful weekend and Mother’s Day 🙂
Thanks, Kelly! Anything that resembles a pancake makes the kids happy whether there’s veggies in them or not. haha Hope your Mother’s Day was wonderful! 🙂
I love the look of these fritters! I have a weak spot for easy stuff like this and zucchini is such a versatile veg. Adding the jalapeño sounds perfect to me. Pinning it for future use!
Thank you, Simone! I hope you enjoy! 🙂
These fritters definitely make incorporating veggies more exciting. They are the perfect summer appetizer. And they must taste incredible with that dipping sauce!
Thanks, Ashley, and that dipping sauce sure took them to a spicy, new level! 🙂
Crispy yes, greasy no! Frying just for crispness is A-OK…I’m glad you agree. Thanks, Mary Frances! 🙂
I had a wonderful Mother’s Day, Meghan, thank you! Hope you had a great weekend! 🙂
These fritters look awesome! I love corn and zucchini! I’m not the biggest fan of the heat so summer isn’t my favorite … except for all the awesome veggies and fruits! haha that part I like : ) I don’t like to fry either but this sort of frying I’ll do. Can’t wait to try these out!
I can’t stand the heat…anything over 78 degrees and I’m a grumpy old lady! I’m with you on the produce being your favorite part — it’s definitely mine too. “Sort of” frying is the only frying for me. 🙂
I love fritters! And this jalapeno sauce sounds fantastic! What an awesome flavor combination!
Thank you, Annie! This flavor combination was fresh, cool, and spicy, which I loved. 🙂
These look sooooo delicious!! My friend and I were just talking about making corn pancakes over a skillet!! These look even better!! YUM! I love corn-bread!
Cornbread is one of my favorite things — sweet or savory! These really were heavenly with a slight cornbread flavor and they really hit the spot. Thanks, Cailee! 🙂
I hate frying, too! I leave fried food to professionals – like state fair booths and fast food places. 🙂 I love fritters like this and the corn in these sounds so good.
I agree about leaving it to professionals! I don’t like the mess one bit. 🙂 Thanks, Nicole!
great looking fritters! I don’t think we have ever combined zucchini and corn..definitely should try it out!
It’s a great combo, Sarah, and I hope you get to try it soon! 🙂
Wow, there are so many flavors to love here! That yogurt dip sounds amazing, I bet it would go well on all sorts of things.
I will definitely use the yogurt dressing for more than these fritters…it was so tasty! Thanks for stopping by and have a great day. 🙂