Why You’ll Love This Sweet Corn and Zucchini Fritters

• They’re a fantastic way to eat your veggies. Honestly, if you have a veggie skeptic in the house, these fritters are your secret weapon. The sweet corn and mild zucchini become irresistible when pan-fried to crispy perfection.
• The texture is absolutely divine. You get a delightful crunch from the seared edges, a tender bite from the zucchini, and little pops of sweetness from the corn kernels. It’s a real party in your mouth.
• They’re incredibly versatile. Serve them for breakfast with a poached egg on top, pack them for a picnic lunch, or stack them high for a simple supper. They’re the culinary equivalent of your favourite pair of jeans—they just work for any occasion.
• They come together in a flash. With just a bit of grating and mixing, you’ll have batter ready in under 15 minutes. It’s one of those recipes that feels much more impressive than the effort required, which is always a win in my book.

Ingredients & Tools

• 2 medium zucchinis (about 400g total), grated
• 1 tsp fine sea salt, plus extra for seasoning
• 1 cup (about 150g) sweet corn kernels (freshly cut from the cob or frozen and thawed)
• 2 large spring onions, finely sliced
• 1/4 cup fresh parsley or coriander, finely chopped
• 1 large egg, lightly beaten
• 1/2 cup (60g) all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp smoked paprika (optional, but lovely)
• Freshly ground black pepper
• 4-5 tbsp olive oil or avocado oil, for frying

Tools: A box grater, a large mixing bowl, a clean tea towel or several layers of paper towels, a large non-stick frying pan, and a spatula.

The real heroes here are, of course, the zucchini and corn. Using fresh, in-season produce will make a world of difference in flavour. The baking powder is our little secret for an extra-light texture—it gives the fritters a bit of a lift so they’re not too dense.

Serves: 3-4 (makes about 10-12 fritters) | Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins

Before You Start: Tips & Ingredient Notes

• Don’t skip salting the zucchini. This step is non-negotiable for perfect fritters. Zucchini is mostly water, and if you don’t draw it out, you’ll end up with a soggy batter that’s impossible to fry properly. A little patience here pays off big time.
• Fresh vs. Frozen Corn. Fresh corn cut straight from the cob is fantastic when it’s in season, offering an unbeatable sweetness. But frozen corn is a brilliant, year-round option—just make sure to thaw it completely and pat it dry with a paper towel to remove excess moisture.
• Get your herbs right. Parsley gives a fresh, clean flavour, while coriander adds a more vibrant, citrusy note. You could even use a combination of both, or throw in some fresh dill or chives. This is your chance to play around.
• Why the baking powder? It might seem like a small amount, but it acts as a leavening agent, creating tiny air bubbles in the batter. This results in a fritter that’s lighter and fluffier on the inside, rather than being leaden and stodgy.

How to Make Sweet Corn and Zucchini Fritters

Serving Suggestions

Complementary Dishes

• A simple green salad with a lemony vinaigrette — The sharp, acidic dressing cuts through the richness of the fritters beautifully and makes the meal feel complete and balanced.
• Avocado slices or a quick guacamole — The creamy, cool texture of avocado is a dream paired with the hot, crispy fritters. It adds a lovely richness.
• Crispy bacon or smoked salmon — For a more decadent brunch or lunch, the salty, smoky flavours are an absolute knockout combination with the sweet corn.

Drinks

• A crisp, dry rosé — The berry notes and acidity in a good rosé complement the sweet and savoury notes of the fritters without overpowering them.
• A citrusy pale ale or lager — The carbonation and hop bitterness are fantastic for cutting through the fried exterior, making each bite taste fresh.
• Sparkling water with a squeeze of lime — A non-alcoholic option that still provides that refreshing, palate-cleansing fizz that works so well.

Something Sweet

• Fresh berry pavlova or Eton mess — The light, airy meringue and sharp berries are a stunning contrast after the savoury fritters and feel wonderfully celebratory.
• Lemon drizzle loaf cake — You can’t go wrong with this classic. The zesty, tangy lemon is a perfect follow-up and feels homely and comforting.
• A simple bowl of ripe summer stone fruits — Think peaches, nectarines, and plums. Sometimes the simplest, most natural option is the most satisfying way to end the meal.

Top Mistakes to Avoid

• Mistake: Not squeezing the zucchini enough. This is the number one reason fritters turn out soggy. You really have to be ruthless. The drier the zucchini, the crispier your fritters will be. I’ve messed this up before too, and it’s a sad, watery situation.
• Mistake: Overmixing the batter. Once you add the flour, mix until the ingredients are *just* combined. A few lumps are fine! Overworking the gluten in the flour will make your fritters dense and chewy instead of light and tender.
• Mistake: Crowding the pan. If you put too many fritters in the pan at once, the temperature drops dramatically. This causes them to steam rather than fry, and you’ll lose that essential crispy exterior. Patience is key—cook in batches.
• Mistake: Flipping too early. Wait until the edges look set and the underside is a proper golden brown before you even think about flipping. If you try to flip too soon, they’re likely to fall apart. A little confidence goes a long way!

Expert Tips

• Tip: Use an ice cream scoop for even fritters. A medium ice cream scoop (or a cookie scoop) is perfect for portioning the batter. It ensures all your fritters are the same size, which means they’ll cook evenly and look professional.
• Tip: Keep them warm and crisp in the oven. As you cook in batches, place the finished fritters on a wire rack set over a baking sheet in a low oven (about 120°C/250°F). This keeps them warm and, crucially, prevents the bottom from getting soggy.
• Tip: Add a flavour boost with cheese. Stirring in 1/3 cup of crumbled feta or grated sharp cheddar cheese takes these fritters to a whole new level of deliciousness. The salty, tangy cheese is a phenomenal pairing.
• Tip: Make them ahead for easy meals. You can mix the dry and wet ingredients separately the night before. In the morning, just combine them and cook. You can also cook the fritters completely, let them cool, and reheat them in a toaster oven or air fryer to regain their crispness.

FAQs

Can I make these fritters gluten-free?
Absolutely! You can easily substitute the all-purpose flour with a 1:1 gluten-free flour blend. I’ve had great success with blends that contain a bit of xanthan gum, as it helps with binding. The texture might be a tiny bit different, but they’ll still be deliciously crispy. You could also experiment with chickpea flour for a nuttier flavour and extra protein.

Can I bake these instead of frying them?
You can, though the texture will be more like a vegetable pancake than a crispy fritter. If you want to try it, preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Brush the parchment generously with oil, place spoonfuls of batter on it, flatten them, and then brush the tops with more oil. Bake for 15-20 minutes, flipping halfway through, until golden.

How do I store and reheat leftovers?
Let the fritters cool completely, then store them in an airtight container in the fridge for up to 3 days. To reheat, avoid the microwave—it will make them soft. Instead, pop them in a toaster oven, a conventional oven at 180°C (350°F) for about 10 minutes, or an air fryer for 3-4 minutes until hot and crisp again.

My batter seems too wet/thin. What should I do?
If it’s too wet, you probably need a touch more flour. Different zucchinis have different water contents, even after squeezing. Add another tablespoon of flour at a time until the batter holds together when you spoon it. If it’s too dry and crumbly, add another beaten egg or a tablespoon of milk or yogurt to loosen it up.

Can I freeze these fritters?
Yes, they freeze beautifully! Cool the cooked fritters completely, then lay them in a single layer on a baking sheet and freeze until solid (this is called flash-freezing). Once frozen, transfer them to a freezer bag or container. They’ll keep for up to 3 months. Reheat from frozen in an oven or air fryer until hot and crispy—no need to thaw first.