Sweetcorn and Zucchini Fritters
If you’re on the hunt for a versatile dish that’s perfect for brunch, lunch, or a light dinner, these Sweetcorn and Zucchini Fritters are sure to hit the spot. They’re crispy on the outside, tender on the inside, and packed with the natural sweetness of corn and the freshness of zucchini. Whether served with a dollop of sour cream, a squeeze of lemon, or a fresh salad on the side, these fritters are a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
- Quick and easy – From start to finish in about 30 minutes.
- Vegetarian-friendly – A great way to get more veggies in.
- Customizable – Add herbs, spices, cheese, or even a bit of heat.
- Freezer-friendly – Make a batch ahead and reheat as needed.
Ingredients
- 1 medium zucchini, grated
- 1 cup sweetcorn (fresh, canned, or frozen and thawed)
- 1/4 cup chopped spring onions or red onion
- 2 eggs
- 1/2 cup all-purpose flour (or chickpea flour for a gluten-free option)
- 1/4 cup grated cheese (optional – cheddar or feta work well)
- 1/2 tsp baking powder
- Salt and pepper, to taste
- 1/2 tsp chili flakes or paprika (optional)
- Olive oil or neutral oil, for frying
Instructions
- Prepare the zucchini: Place the grated zucchini in a clean tea towel or cheesecloth and squeeze out as much moisture as possible. This helps the fritters stay crispy.
- Mix the batter: In a large bowl, combine the zucchini, sweetcorn, chopped onions, eggs, flour, baking powder, cheese (if using), salt, pepper, and any spices you’re using. Stir until just combined.
- Heat the pan: Add a tablespoon of oil to a non-stick frying pan over medium heat.
- Cook the fritters: Drop spoonfuls of batter into the hot pan and flatten slightly with the back of the spoon. Cook for 3–4 minutes on each side, or until golden and crisp. Don’t overcrowd the pan – work in batches if needed.
- Drain and serve: Transfer the cooked fritters to a plate lined with paper towels to remove excess oil. Serve warm with your favorite dip or a side salad.
Serving Suggestions
- With Greek yogurt or sour cream – Add a squeeze of lemon and a sprinkle of fresh herbs.
- Stacked on toast – Topped with smashed avocado and poached eggs for a brunch upgrade.
- In wraps or sandwiches – Use as a filling with some slaw and a zesty sauce.
Tips and Variations
- Add chopped herbs like parsley, cilantro, or mint for a burst of freshness.
- Swap zucchini for grated carrot or a mix of both for extra color and flavor.
- Use chickpea flour and skip the cheese for a dairy-free, gluten-free version.
Sweetcorn and zucchini fritters are a fantastic way to use up seasonal produce in a fun, flavorful way. They’re budget-friendly, kid-approved, and endlessly adaptable. Whether you’re making a quick snack or a full meal, these golden fritters are bound to become a staple in your kitchen.
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