Let me tell you about my absolute favorite way to use up that summer zucchini overflow. These Zucchini Corn Fritters are vegan, gluten free, and incredibly satisfying without weighing you down.
I first shared this recipe on August 13, 2018, and I have updated it since then to make it even better for you. Whether you need a BBQ side dish, a light breakfast, a tasty appetizer, or a simple dinner, these fritters have you covered.
They celebrate everything I love about summer cooking: fresh corn, garden zucchini, and minimal fuss. I love serving them with a dollop of pineapple mango salsa on top. The sweet and tangy salsa pairs beautifully with the savory, crispy edges of each fritter.
You can find the original recipe and more inspiration from Debra Klein’s post that started it all.
You are going to love how light yet satisfying these fritters are. They are completely vegan and gluten free, so they work for almost any dietary need. Even without eggs, they hold together beautifully thanks to the chia seed binder.
Frozen corn works just as well as fresh, which means you can make them year round. I love that you get both zucchini and corn in one bite, so you never have to choose between the two vegetables.
They suit so many occasions, from casual weeknight dinners to backyard cookouts with friends.
Ingredients and Substitutions
The beauty of this recipe is how flexible it is. Here is the full ingredient list along with smart substitutions you can make based on what you have on hand.
Ingredient
Quantity
Preparation
Chia seeds
2 Tablespoons
Mixed with ½ cup water to form a chia egg
Zucchini
2 medium sized
Shredded
Fresh corn
2 ears
Cut from the cob
Scallions
1 bunch
Greens and whites sliced thin
Fresh cilantro
¼ cup
Chopped
Garlic
2 cloves
Zested
Finely ground corn meal
¾ cup
Baking powder
2 teaspoons
Sea salt
½ teaspoon
White pepper
½ teaspoon
Avocado oil
2 Tablespoons
For frying
Now let us talk substitutions. Yellow summer squash can replace zucchini, but it generally contains more water, so you may need an extra tablespoon of cornmeal. For the corn, fresh or frozen both work.
Fire roasted frozen corn gives a more savory flavor than sweet frozen corn, while canned corn is not a good substitute at all. If you want to use leeks instead of scallions, saute them before adding to the batter.
Chia seeds bind the fritters, and a flax egg works as an alternative with similar results. Cornmeal adds that lovely corn flavor, and you can swap it for all purpose flour, gluten free flour, whole wheat flour, or chickpea flour.
Almond flour and coconut flour have very different moisture profiles, so they are not even swaps. Fresh grated garlic is best, but garlic powder works in a pinch. For the cilantro, parsley, oregano, thyme, or chives all make fine replacements.
Baking powder helps draw moisture to the surface while frying so the fritters do not get soggy. Always taste the vegan batter before adding more salt, since the cornmeal and vegetables already bring some seasoning. White pepper gives a subtle smokiness, but freshly cracked black pepper works just as well.
FRITTER FLAVOR VARIATIONS PLUS TOPPINGS:
Once you master the base recipe, you can switch things up with these four fun variations. Each one changes the personality of the fritters completely.
Sweet Corn Fritters: Omit the salt and pepper, then add 1 to 2 Tablespoons of honey or maple syrup plus ½ teaspoon cinnamon. Top with pineapple mango salsa for a summery treat.
Spicy Zucchini Fritters: Add a finely diced jalapeno or 1 to 2 teaspoons of cajun seasoning. Top with vegan sour cream mixed with 1 Tablespoon sriracha, or serve with fresh tomato salsa.
Savory Summer Fritters: Add another ¼ cup of parsley, chives, tarragon, or thyme. Fold in finely chopped sauteed mushrooms or red peppers. Top with more chives and a dollop of vegan sour cream.
Mexican Style Corn and Zucchini Fritters: Stir ½ teaspoon each of chili powder, cumin, oregano, and garlic powder into the dry ingredients. Use chipotle chili powder or a dash of cayenne for extra heat. You can also add a can of drained black beans. Top with tomatillo salsa verde, chipotle dressing, or homemade guacamole.
How to make Zucchini Corn Fritters
Getting started is simple. First, mix 2 Tablespoons of chia seeds with ½ cup of water in a small bowl and set it aside to gel while you prep everything else. Next, thinly slice the scallions using both the white and green parts.
Roughly chop the cilantro. Shuck the corn and cut the kernels off the cob by lying each ear on its side and rotating it until all sides are done. Finally, shred the zucchini using a box grater or the shredding disc of your food processor. There is no need to peel the zucchini first.
This recipe yields 12 fritters and takes about 30 minutes total, with 10 minutes of prep, 10 minutes of resting time, and 10 minutes of cooking.
What about all that liquid from the zucchini?
Here is where this recipe gets really clever. Instead of squeezing the shredded zucchini dry in a towel, which is time consuming and messy, you simply let the chia seeds and cornmeal absorb all that moisture.
If you are working with a very large zucchini or summer squash, you may need an extra 1 to 2 Tablespoons of cornmeal so the batter does not end up too soupy.
Add the corn, cilantro, scallions, and grated garlic to the shredded zucchini and mix well. Give the gelled chia egg a final stir before pouring it in, then mix to thoroughly combine. Add the cornmeal, baking powder, salt, and pepper, and mix everything together. The batter will look quite dry at first, but do not worry.
Let the batter rest for 10 minutes so the zucchini can release its moisture. Give it a good stir afterward. It should now look like a thick, pasty batter. If it is still too dry, add a couple of Tablespoons of water. If it has too much moisture, add an extra Tablespoon of cornmeal.
Pro tip: The chia egg must be fully gelled before you add it to the batter. That gel is what binds everything together without eggs.
Now it is time to cook. Heat a heavy cast iron skillet or large frying pan over medium high heat. You will know the pan is ready when you sprinkle in a few drops of water and they sizzle.
Swirl in the avocado oil. Scoop ¼ cup of batter into the hot pan and press it down slightly so it looks more like a pancake than a mound.
Cook for about 3 minutes until the underside is golden brown and the middle is beginning to set. Flip carefully and cook for another 3 minutes until the second side is golden brown too.
Transfer the finished fritters to a plate lined with a double layer of paper towels to absorb any excess oil. Continue scooping and cooking the remaining batter, adding a little more oil or cooking spray if needed to prevent sticking.
Debra’s Pro Tips
Over the years I have picked up a few tricks that make these fritters turn out perfectly every single time. Here are my top pro tips for success.
Always defrost and pat dry frozen corn before adding it to the batter. Excess moisture from frozen corn can make the fritters soggy.
Use a cast iron skillet if you have one. It retains heat beautifully and distributes it evenly. Once the pan is hot, turn the heat down to medium so the fritters cook through without burning.
Test the pan temperature by sprinkling in a few drops of water. If they sizzle and sputter, the pan is ready for the oil.
Make sure both the pan and the oil are hot before you scoop in the batter. This is the secret to crispy fritters.
Larger zucchini tend to be more watery. If your batter seems too wet after resting, add 1 to 2 extra Tablespoons of cornmeal.
Be patient and do not flip until the bottom is golden brown. Fritters that stick are not ready yet. They will release naturally when the time is right.
For appetizer sized fritters, use just a couple of Tablespoons of batter per fritter instead of the full ¼ cup.
A simple dollop of vegan sour cream on top is always a crowd pleaser.
MEAL PREP AND STORAGE
These fritters are fantastic for meal prep. You can serve them fresh from the pan with a simple side salad for a light dinner, as a veggie side dish, or as a vegan appetizer at your next gathering.
The batter can be made ahead and refrigerated for up to 24 hours before cooking.
Cooked fritters keep in an airtight container in the fridge for 5 days. Reheat them in a hot skillet or in a 375 degree preheated oven until heated through.
To freeze, scoop ¼ cup portions of batter onto a parchment lined baking sheet and press each one into an even circle about ¼ inch thick. Freeze until solid, then transfer to freezer safe bags for up to 3 months. Before cooking, let them sit at room temperature for about 30 minutes and cook as directed.
Each fritter contains approximately 82 calories, 12g carbohydrates, 2g protein, 4g fat, 3g fiber, and 1g sugar.
Categories
Vegan Recipes
Gluten Free Recipes
Side Dishes
Summer Recipes
Appetizer Recipes
Plant Based Cooking
FAQs
How do you keep zucchini corn fritters from getting soggy?
To prevent soggy fritters, do not squeeze the liquid out of the shredded zucchini. Instead, let the chia seeds and cornmeal in the batter absorb the released moisture during a 10-minute rest period. Cook the fritters in a hot cast iron skillet with avocado oil over medium heat for 3-4 minutes per side until golden brown and crispy.
Can you freeze zucchini corn fritters?
Yes, you can freeze the uncooked batter for up to 3 months by portioning it on a baking sheet and then transferring to a freezer bag. Cooked fritters can also be frozen and reheated in a 375°F oven or an air fryer at 350°F for 3-5 minutes to restore crispiness. Avoid microwaving for best texture.
What is the best way to grate zucchini for fritters?
Use a box grater or the shredding disc of a food processor to grate the zucchini without peeling it first, which should yield about 2 cups from 2 medium zucchinis. Do not squeeze out the moisture, as the chia seeds and cornmeal in the batter will naturally absorb it during the 10-minute rest. This method keeps the fritters tender and simplifies preparation.
Are zucchini corn fritters healthy?
Yes, this recipe is vegan and gluten-free, made with simple, whole-food ingredients like zucchini, fresh corn, and finely ground cornmeal. Each fritter contains approximately 82 calories, 3 grams of fiber, and only 1 gram of sugar, making them a nutritious side dish or light meal. They are cooked in avocado oil, which is a heart-healthy fat with a high smoke point.
Zucchini Corn Fritters Let me tell you about my absolute favorite way to use up that summer zucchini overflow. These Zucchini Corn Fritters are vegan, gluten free, and incredibly satisfying without weighing you down.
Total Time:30 min
Yield:12 fritters 1x
Ingredients
Scale
2 Tablespoons chia seeds 2 medium sized zucchini, shredded 2 ears fresh corn, cut from the cob 1 bunch scallions, greens and whites sliced thin 1/4 cup fresh cilantro, chopped 2 cloves garlic, zested 3/4 cup finely ground corn meal 2 teaspoons baking powder 1/2 teaspoon sea salt 1/2 teaspoon white pepper 2 Tablespoons avocado oil
Instructions
1-In a small bowl, mix 2 Tablespoons: In a small bowl, mix 2 Tablespoons chia seeds with ½ cup water. Let sit while you get started on the rest of the prep. I like the chia egg in this vegan fritter recipe, but you could also use a flax egg with similar results. 2-Use a box grater (or the shredding: Use a box grater (or the shredding disc of your food processor) to grate the fresh zucchini into a large bowl. No need to peel first. You should have about 2 cups shredded zucchini. 3-Husk the corn and then use a: Husk the corn and then use a sharp knife to cut the corn kernels off the cob. Add to the bowl. 4-Thinly slice scallions, finely chop the cilantro: Thinly slice scallions, finely chop the cilantro and add those to the bowl too. 5-Use a microplane to zest the garlic: Use a microplane to zest the garlic over the bowl and then mix well. 6-Give the chia a good mix and: Give the chia a good mix and then pour into the corn mixture and mix to thoroughly combine. 7-Add in the cornmeal, baking powder, salt: Add in the cornmeal, baking powder, salt and pepper and mix well. The batter will be quite dry. 8-Let sit for 10 minutes to allow: Let sit for 10 minutes to allow the zucchini to release its moisture. Stir well. Now it will resemble a more pasty, thick batter. If batter is still dry, add a couple Tablespoons water, if batter has too much moisture, add an additional Tablespoon corn meal. 9-Heat a large frying pan over medium: Heat a large frying pan over medium heat. I like to use a cast iron skillet because of the even heat distribution. You’ll know the pan is hot enough when you sprinkle with a couple drops of water and they sputter. Swirl in the avocado oil. 10-Scoop ¼ cup fritter batter into hot: Scoop ¼ cup fritter batter into hot pan, and press down so it’s more like a pancake than a mound. Cook for 3-4 minutes, until underside is browned and middle is beginning to cook. Flip and cook for another 3 minutes until golden brown. 11-Line large plate with a layer of: Line large plate with a layer of paper towel to soak up any excess oil. Transfer finished fritters to plate and continue scooping batter into the hot pan to cook. Add a little oil, or cooking spray if needed to keep them from sticking to the bottom of the pan. 12-Serve hot or at room temperature: Serve hot or at room temperature. Sweet corn and zucchini fritters taste best eaten right away. Leftovers can be stored in an airtight container in the fridge and reheated in a hot frying pan or in a preheated 375 oven until heated through.
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