Zucchini and Sweet Corn Fritters with Crispy Herb Dip

A Way to Use Up Zucchini

Every summer my zucchini plants produce more than I can eat fresh, so I turn the extras into fritters my grandmother used to make. This version adds fresh sweet corn for tiny pops of sweetness and extra texture. Zucchini readily takes on other flavors; here it’s the star, providing moisture to bind the batter and absorbing the spices. With a high zucchini ratio the fritters stay tender inside while developing a crisp exterior. Next time someone offers you a bag of surplus zucchini, try these fritters — they’re an easy, satisfying way to use them up.

Sweet Corn Fritters Ingredients

• Sweet corn – Fresh corn gives sweet bursts and pleasant texture. Look for local, freshly picked ears when possible for best flavor.
• Zucchini – Adds moisture and soaks up the seasonings. Use small to medium zucchini; remove seeds from large ones to avoid excess water.
• Flour – Just enough to bind the zucchini and corn into a scoopable batter.

The full ingredient amounts appear in the recipe card below.

How to Make Sweet Corn Fritters

Step 1: Prepare the vegetables – In a large bowl break and whisk the eggs. Grate the zucchini and add it to the eggs. Add the diced onion and cut the corn from the cob (or use drained canned corn). Stir to combine so the vegetables are coated with the eggs.

Step 2: Add the dry ingredients – Mix in garlic powder, cayenne, black pepper, flour, salt, baking powder, and grated Parmesan. Stir until the mixture forms a cohesive, wet batter.

Step 3: Fry the fritters – Heat 2 tablespoons of ghee or a high-heat oil (like avocado oil) in a skillet over medium. Once hot, drop spoonfuls of batter into the pan (about 1-ounce or 2 tablespoons each). Press each mound gently into a 3-inch disc so they cook evenly. Fry without crowding the pan until the bottoms are golden, 3–4 minutes, then flip and brown the other side. Transfer cooked fritters to a cooling rack.

Step 4: Serve – Serve the fritters with a dollop of chipotle mayo and a sprinkle of cilantro and Parmesan if desired. They’re great warm from the pan or kept in a low oven until ready to eat.

Recipe Tips

• For very large zucchini, halve and scoop out seeds to reduce excess water that can make fritters soggy.
• Keeping the skin on is fine for small to medium zucchini; remove it only if the skin is tough.
• Do not crowd the pan — frying in batches ensures a crisp, golden exterior instead of steaming.
• Keep cooked fritters warm and crisp on a wire rack in a 200°F oven while finishing the remaining batches.

More Side Dish Recipes

• Easy pasta salad
• Family favorite potato salad
• Grandma’s homemade baked beans
• Easy macaroni salad
• Fresh herb pasta salad
• The perfect picnic coleslaw
• Ginger miso broccoli salad

Have I Convinced You to Make This Recipe?

I hope you try this recipe and enjoy it at your table. If you do, please leave a comment and rating to let others know how it turned out for you — feedback helps others decide to try it too.