Corn and zucchini fritters are one of those dishes that quietly become a staple once you make them a few times. They’re crisp on the outside, tender on the inside, and packed with fresh flavor that feels both comforting and bright. This version leans into sweet corn, lightly savory zucchini, and a tangy yogurt dip that pulls everything together without feeling heavy. It’s the kind of meal that works just as well for a casual weeknight as it does for a relaxed weekend lunch with friends.
What makes these fritters especially appealing is their flexibility. They’re perfect when you’re swimming in summer produce, but they’re just as satisfying in cooler months when you want something warm and pan-fried without committing to a big, complicated dish. They also fit easily into the rotation of easy dinner recipes, especially on nights when you want something vegetarian-forward that still feels hearty and complete.
If you’ve ever searched for leftover corn on the cob recipes after a backyard cookout, this is a fantastic place to land. Whether your corn started as baked corn on the cob, roasted corn on the cob, or even seasoned corn on the cob from the night before, those kernels bring extra depth and sweetness to the fritters. Fresh corn works beautifully too, especially if you’ve been experimenting with fresh corn on the cob recipes and want a new way to use it beyond butter and salt.
Golden Corn and Zucchini Fritters with Creamy Yogurt Dip
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Appetizer
Cuisine Mediterranean
Box grater or food processor For grating the zucchini. A box grater gives you more control, while a food processor is faster if you’re making a large batch.
Large Mixing Bowl You’ll need enough space to combine everything without spilling.
Clean kitchen towel or cheesecloth Essential for squeezing moisture out of the zucchini. This step is key for crisp fritters.
Measuring cups and spoons For accurate ratios, especially with flour and cornmeal.
Large skillet or cast iron pan Cast iron holds heat well and promotes even browning, but any heavy-bottomed skillet works.
Spatula A thin, sturdy spatula makes flipping easier.
Wire rack or paper towels For draining excess oil after frying.
For the Corn and Zucchini Fritters
- Fresh corn kernels – About 2 cups. You can slice these straight from fresh ears or use kernels cut from leftover corn on the cob. Corn that’s been grilled, roasted, or baked adds a slightly smoky note that makes the fritters even more interesting.
- Zucchini – 2 medium zucchini grated. Zucchini adds moisture and tenderness, balancing the sweetness of the corn.
- All-purpose flour – ¾ cup. This gives the fritters structure without making them dense.
- Cornmeal – ¼ cup. A small amount adds subtle texture and reinforces the corn flavor.
- Eggs – 2 large eggs lightly beaten. They bind everything together.
- Green onions – 3 to 4 finely sliced, both white and green parts.
- Garlic – 2 cloves minced.
- Salt – 1½ teaspoons or to taste.
- Black pepper – ½ teaspoon.
- Smoked paprika – ½ teaspoon. Optional but excellent if your corn hasn’t already been seasoned.
- Ground cumin – ¼ teaspoon for warmth and depth.
- Fresh herbs – 2 tablespoons chopped cilantro or parsley. Cilantro gives a subtle nod to flavors you might recognize from mexican street corn off the cob while parsley keeps things mild and classic.
- Neutral oil for frying – Such as avocado oil vegetable oil, or canola oil.
For the Yogurt Dip
- Greek yogurt – 1 cup full-fat or low-fat depending on preference.
- Lime juice – 1 to 2 tablespoons freshly squeezed.
- Lime zest – ½ teaspoon optional but highly recommended.
- Garlic – 1 small clove finely grated.
- Salt – ¼ teaspoon or to taste.
- Olive oil – 1 tablespoon for richness.
- Fresh herbs – 1 tablespoon chopped dill cilantro, or parsley.
Prepare the zucchini
Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth, sprinkle lightly with salt, and let it sit for about 5 minutes. This draws out excess moisture. After resting, squeeze the zucchini firmly over the sink until as much liquid as possible is removed. Don’t skip this step; excess water will prevent the fritters from crisping properly.
Prepare the corn
If you’re using fresh corn, stand the cob upright on a cutting board and slice downward to remove the kernels. If the corn was previously cooked—whether as part of a best corn on the cob recipe or simply leftover from a barbecue—make sure it’s cooled and dry before adding it to the batter. Corn that’s been roasted or grilled adds a deeper flavor that works especially well here.
Mix the batter
In a large mixing bowl, combine the squeezed zucchini, corn kernels, green onions, garlic, herbs, salt, pepper, smoked paprika, and cumin. Stir until evenly distributed. Add the eggs and mix well, then sprinkle in the flour and cornmeal. Stir just until everything comes together. The batter should be thick enough to hold its shape when scooped.
Rest the mixture
Let the batter rest for about 5 minutes. This allows the flour and cornmeal to hydrate, which improves texture and makes the fritters easier to form.
Heat the pan
Place a large skillet over medium heat and add enough oil to coat the bottom generously. Once the oil is shimmering but not smoking, it’s ready.
Cook the fritters
Scoop about ¼ cup of batter per fritter into the pan, gently flattening each one with the back of a spatula. Cook for 3 to 4 minutes per side, or until golden brown and crisp. Work in batches to avoid overcrowding the pan, which can lower the oil temperature and make the fritters greasy.
Drain and keep warm
Transfer cooked fritters to a wire rack or paper towel-lined plate. If cooking in batches, keep finished fritters warm in a low oven while you finish the rest.
Make the yogurt dip
While the fritters cook, whisk together the yogurt, lime juice, lime zest, garlic, salt, olive oil, and herbs in a small bowl. Taste and adjust seasoning as needed. The dip should be tangy, creamy, and lightly garlicky.
Serve
Serve the fritters hot, with the yogurt dip on the side or drizzled over the top.
Pairings
These corn and zucchini fritters are incredibly versatile and pair well with a wide range of sides and mains.
- Fresh salads: A simple tomato and cucumber salad with lemon vinaigrette keeps the meal light and refreshing.
- Grilled proteins: While the fritters themselves are vegetarian, they pair nicely with grilled fish or lean meats. If you’re already planning chicken breast recipes for the week, a simply grilled or roasted chicken breast works beautifully alongside these fritters.
- Summer spreads: Add them to a larger spread with hummus, sliced avocado, pickled vegetables, and warm flatbread for a casual, shareable meal.
- Mexican-inspired sides: If you enjoy flavors from mexican corn on the cob recipe styles, consider serving these with black beans, pico de gallo, or a mild salsa verde.
- Brunch-friendly plates: Top the fritters with a poached egg and extra yogurt sauce for a savory brunch option.
FAQs
1. Can I use corn that’s already been cooked?
Absolutely. This recipe is ideal for using leftover corn on the cob recipes that might otherwise go to waste. Corn that’s been baked, roasted, or grilled adds even more flavor to the fritters.
2. Do I have to peel the zucchini?
No, there’s no need to peel zucchini. The skin is tender and adds color and nutrients. Just be sure to wash it well before grating.
3. Can these fritters be baked instead of fried?
Yes. While pan-frying gives the crispiest results, baking works too. Arrange the fritters on a parchment-lined baking sheet, brush lightly with oil, and bake at 400°F until golden, flipping once.
4. Can I make the batter ahead of time?
You can prepare the batter a few hours in advance and store it covered in the refrigerator. Stir well before cooking, as moisture may settle at the bottom.
5. What’s the best way to reheat leftovers?
Reheat fritters in a skillet over medium heat or in the oven to restore some crispness. The microwave works in a pinch, but the texture will be softer.
