These Zucchini and Corn Fritters are crispy on the outside and tender in the center. They're big on flavor, easy to make, and sure to be a new family favorite! The fritters are a perfect match for my son's Buffalo Ranch Sauce (recipe included), lemon garlic aioli, or serve them with my yogurt dip for a healthier option!
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Recently my sister, Beni, shared a Zucchini Fritters recipe with me. Although her Fritters looked delicious, I did what I always do...
What if I added some corn kernels? Or hey, how about a serrano for some zing? Oooh and some fresh dill!!! And before I knew it, a completely new recipe was born. 😬
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😍 Why You'll Love This Recipe
- My recipe is not only easy to prepare but actually quite healthy. Especially if the fritters are lightly fried or prepared in an air fryer.
- With delicious ingredients like fresh dill, corn, and parmesan cheese, they're sure to be devoured, even by the pickiest of eaters!
- It's a great way to make use of excess zucchini, especially during the summer months when they are overgrowing your garden.
🔖 Ingredients & Substitutions
- Zucchini: Choose blemish-free zucchini that's firm to the touch. You will need one that weighs approximately 10-12 ounces. Cut both ends off before shredding.
- Corn: This recipe calls for fresh corn but frozen or canned corn can be substituted.
- Serrano Pepper: The serrano pepper is added for some heat. If you do not like spicy food, you can either leave it out or replace it with a few tablespoons of chopped bell pepper.
- Spices: For milder fritters, you can leave out the chili pepper flakes.
- Baking Powder: Although you can skip the baking powder, I like adding it because it makes the fritters puff up more.
- Dipping Sauce: The Buffalo Ranch Dipping Sauce is totally optional, but highly recommended.
🥒 How to Make Zucchini and Corn Fritters
Step 1: Shred the zucchini and squeeze out as much liquid as you can. You can either do this through a soup bag, cloth napkin, or through a strainer.
Step 2: Add the shredded zucchini to a bowl and top with corn, parmesan cheese, flour, scallions, serrano pepper, parsley, dill, salt, black pepper, red pepper flakes, sesame seeds, and baking powder.
Step 3: Whisk one egg and pour over the mixture.
Step 4: Mix until all the ingredients are incorporated. Set aside while you heat the oil.
Cooking Instructions
To cook the fritters, you can either deep fry them or lightly fry until golden brown on both sides. This should take approximately one minute per side.
Drain on paper towels before serving.
🍽 Serving Suggestions
My son, Scotty, who I'm currently trying to convince to start his own food blog, makes this addicting Buffalo Ranch Dipping Sauce that goes great with these fritters. Or try this delicious Comeback Sauce recipe.
You only need two ingredients to make Scotty's sauce: ranch dressing, and Franks RedHot Buffalo Wing Sauce. Man, is it good!
Mix ½ of a cup of ranch dressing with 1, 2, or more tablespoons of Franks RedHot Buffalo Wing Sauce. Add one teaspoon at a time and taste it as you go, until you're satisfied.
Pro Tip: Scotty recommends at least 2 tablespoons of the hot sauce, but that might be too spicy for some. Remember, you can always add more, but once it's mixed in, it's hard to undo, unless you add more ranch dressing.
Serve the Zucchini and Corn Fritters with the Buffalo Ranch Sauce on the side for dipping.
🤷🏻♀️ Recipe FAQs
Yes, you can. Place a piece of parchment paper in the air fryer basket. Spray the paper lightly with oil to keep the fritters from sticking to it.
Form 3 patties with the zucchini mixture and spray with oil. Set the air fryer to 350 degrees F and cook for approximately 7 minutes on each side.
This recipe makes approximately 10 fritters. Hopefully, you don't have leftovers, because they're definitely better when eaten fresh.
Instead of reheating the fritters, refrigerated the batter to cook a fresh batch the following day. However, if you do want to reheat them, keep reading for instructions.
If you have an air fryer, toss the fritters in there for a few minutes to reheat.
You can also reheat the fritters in a toaster oven. You'll have to keep an eye on them because it doesn't take very long for them to reheat. Maybe a few minutes at most.
👩🏼🍳 Pro Tips
- This recipe is pretty flexible and can be altered to your liking. For example, you can add fresh or powdered garlic, or maybe you prefer chives? You can replace the parsley with cilantro, or perhaps a handful of cheddar or feta cheese?
- Instead of serving the fritters with the suggested hot buffalo ranch dip, you can serve them with your favorite dipping sauce.
- The dip and oil are not included in the nutritional information because of all the variables.
🥘 More Zucchini Recipes
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📖 Recipe
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Ingredients
Method
- Shred the zucchini and squeeze out as much liquid as you can. You can do this through a soup bag, cloth napkin, or through a strainer.
- Add the shredded zucchini to a bowl and top with corn, parmesan cheese, flour, scallions, serrano pepper, parsley, dill, salt, black pepper, red pepper flakes, sesame seeds, and baking powder.
- Whisk one egg and pour over the mixture.
- Mix until all the ingredients are incorporated. Set aside while you heat the oil.
- To cook the Zucchini and Corn Fritters, you can either deep fry or lightly fry until golden brown on both sides. This should take approximately one minute per side.
- Mix ½ of a cup of ranch dressing with 1 to 2 tablespoons of Franks RedHot Buffalo Wing Sauce. Add one teaspoon of hot sauce at a time and taste it as you go, until you're satisfied.
- Serve the Zucchini Corn Fritters with the Buffalo Ranch Sauce on the side for dipping.
Nutrition
Notes
- This Zucchini and Corn Fritters recipe is pretty flexible and can be altered to your liking. For example, you can add fresh or powdered garlic, or maybe you prefer chives? You can replace the parsley with cilantro, or perhaps a handful of cheddar or feta cheese?
- Instead of serving the fritters with the suggested hot buffalo ranch dip, you can serve them with your favorite dipping sauce.
- The dip and oil are not included in the nutritional information because of all the variables.
Leslie Ratliff says
everyone loved these!
Hilda Sterner says
Thanks, Leslie! I really appreciate your comment. 🙂
Kathy Fisher says
Simply delicious. It seem everyone here in NW Montana has extra zucchini and this is a great way to use it. We had it for dinner tonight and it was a big hit with Greg. I didn't have serrano chili or fresh Italian parsley on hand...I made do with dried parsley. Thanks Hilda. I'll be making this again.
Hilda Sterner says
I miss you guys so much. Can't wait to see your beautiful faces! XO