Go Back
+ servings
Print Recipe
5 from 11 votes

Zucchini and Corn Fritters

These Zucchini and Corn fritters are the mix of two classic summer veggies into one delicious and easy recipe. Perfect as a savory breakfast, as a snack or a veggie-loaded side to any meal!
Prep Time5 mins
Cook Time10 mins
Course: Side Dish
Cuisine: American
Keyword: corn fritter, healthy fritter, savory pancake, zucchini fritter
Servings: 10 fritters
Calories: 71kcal


  • 1 cup grated zucchini
  • 1 cup corn fresh, canned or defrosted & drained frozen
  • 1/2 cup whole wheat flour
  • 1 egg
  • 1/2 cup grated cheddar cheese
  • 1/4 cup milk
  • 1 tsp baking powder
  • 1/4 tsp salt or to taste
  • 1/4 tsp onion powder
  • olive oil or avocado oil for cooking


  • Place grated zucchini in the middle of a paper towel. Squeeze out as much of the moisture as you can.
  • Place drained zucchini with all other remaining ingredients except oil in a medium bowl.
  • Mix to combine everything.
  • In a large skillet, warm your cooking oil over medium heat. Once the oil is hot, use a heaping tablespoon to portion the fritter batter into the hot pan.
  • Cook for 2-3 minutes or until the fritter starts to turn golden brown. Flip, gently press down to flatten the fritter a bit and cook for another 2 minutes or until cooked through.
  • Remove from pan and enjoy warm with sliced avocado, sour cream or dipping sauce of choice.


Serving: 1fritter | Calories: 71kcal | Carbohydrates: 9g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 104mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 1mg