Zucchini Corn Fritters

Ingredients

• 2 medium (about 680 g total)courgettes, freshly grated
• about 240 g (1½ cups)sweetcorn kernels, fresh or thawed if frozen
• 2 largeeggs, lightly beaten
• about 60 g (½ cup)plain flour
• about 25 g (¼ cup)Parmesan, grated (optional)
• about 15 g (¼ cup)fresh herbs, chopped (parsley, chives and/or dill)
• 2 clovesgarlic, minced
• 1 teaspoon, divided, or to tastesalt
• ½ teaspoonblack pepper
• ¼ teaspoonbaking powder
• Enough to cover the pan by about 0.6–1.3 cm (¼–½ inch)vegetable oil or another neutral, high-smoke-point oil

Instructions

1. 1

   Salt the courgette

   Wash and coarsely grate the courgettes. Put them in a colander, sprinkle with about ½ teaspoon of the measured salt and toss. Leave for 10–15 minutes, then squeeze handfuls firmly over the sink or a bowl to remove as much liquid as possible. Transfer the courgette to a large mixing bowl.

2. 2

   Combine wet ingredients

   Add the sweetcorn, beaten eggs, Parmesan if using, chopped herbs and minced garlic to the squeezed courgette. Stir gently to combine.

3. 3

   Mix the batter

   In a separate small bowl, whisk together the flour, remaining ½ teaspoon of salt or salt to taste, black pepper and baking powder. Add this to the courgette mixture and stir just until combined. The batter should be thick and loosely hold its shape.

4. 4

   Heat the oil

   Pour enough oil into a large, heavy-based frying pan to cover the bottom by about 0.6–1.3 cm (¼–½ inch). Heat over medium heat. Test it with a small drop of batter: it should sizzle gently straight away. Reduce the heat if it splatters vigorously; if it barely sizzles, give it longer to heat.

5. 5

   Fry in batches

   Drop heaped tablespoons of batter into the hot oil, leaving space between them. Slightly flatten each mound with the back of a spoon and fry 4–5 fritters at a time, depending on the pan size.

6. 6

   Cook until golden

   Fry for about 3–4 minutes per side, until crisp and golden outside and cooked through inside. Adjust the heat as needed to keep a steady sizzle without browning the outsides too quickly.

7. 7

   Drain the fritters

   Lift the cooked fritters from the oil with a slotted spoon or spatula and place them on a wire rack set over paper towels or a baking sheet. Sprinkle with a little extra salt if desired.

8. 8

   Fry remaining batter

   Continue cooking the batter in batches. Add a little more oil if needed and let it heat back up before frying the next batch.

9. 9

   Serve them warm

   Serve the fritters warm, when their outsides are at their crispest.

What are zucchini corn fritters?

Fritters are small portions of ingredients bound in batter and cooked until browned. They appear in many food traditions, so this courgette-and-corn version does not have one defining origin.

Here, sweetcorn brings juicy pops of sweetness while grated courgette keeps the middle tender. Squeezing out the courgette’s excess water and frying in batches are what help this version turn crisp rather than soggy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 0g protein, 0g carbs, 0g fat.

The courgette and sweetcorn provide most of the carbohydrates, while the eggs and optional Parmesan contribute protein and the frying oil adds most of the fat. Balance the plate with a generous salad or cooked vegetables alongside the fritters.

The key ingredient choices

Courgette: Choose firm, unblemished courgettes and grate them through the large holes of a box grater. Salting and squeezing them before mixing removes moisture that would otherwise loosen the batter.

Sweetcorn: Fresh kernels or thawed frozen corn both work. Parmesan adds a savoury, salty note, while parsley, chives or dill bring freshness.

Get the batter consistency right

Dry courgette: After its 10–15-minute rest, squeeze it firmly in handfuls. Removing plenty of liquid makes it easier for the batter to hold together in the pan.

Gentle mixing: Stir in the flour mixture only until it is combined with the wet ingredients. The finished batter should be thick but not stiff, and should loosely hold its shape when spooned.

Judge the oil and doneness

Oil temperature: A small drop of batter should sizzle gently as soon as it reaches the pan. Oil that is too cool can leave the fritters greasy; if it splatters vigorously, lower the heat.

Golden centres: Cook each side for about 3–4 minutes. Look for a crisp, golden outside and make sure the centre is cooked through before lifting the fritter out.

Fry in uncrowded batches

Pan space: Cook 4–5 fritters at a time, depending on the size of your skillet. Too many at once can cool the oil and prevent the fritters from crisping.

Between batches: Let the oil return to temperature before adding more batter, and top it up if the pan needs it. A wire rack lets air circulate underneath the cooked fritters while they wait.

What to serve alongside

For a simple meal, serve the warm fritters with a crisp salad or cooked greens. A spoonful of yoghurt or a tangy sauce can complement their sweetcorn and herb flavours.

They also work well as part of a larger spread. Serve them soon after frying for the best contrast between crisp edges and a tender middle.

Recipe notes & tips

• Grate the courgettes on the large holes of a box grater for a good fritter texture.
• Squeeze the salted courgette firmly; excess liquid is a common cause of loose, soft fritters.
• Use a small scoop or a consistent tablespoonful of batter to make fritters cook evenly.
• Keep the pan at a steady gentle sizzle and adjust the heat during cooking.
• Place cooked fritters on a wire rack rather than stacking them, so their undersides stay crisp.

Variations

• Herb mix: Choose parsley, chives, dill or a combination to suit what you have.
• Without Parmesan: Leave it out for a version without cheese; the fritters will still have flavour from the garlic and herbs.
• Fresh sweetcorn: Slice the kernels from about two ears and use them in place of thawed frozen corn.
• Gluten-free: Use a gluten-free flour blend in place of the plain flour.
• Wholemeal flour: Replace the plain flour with wholemeal flour for a more robust flavour.

Common mistakes to avoid

• Skipping the squeeze: Excess courgette water makes the batter loose; salt, rest and squeeze the grated courgette before mixing.
• Overmixing the batter: Too much stirring can make the fritters tough; mix only until the flour disappears.
• Using cool oil: The fritters can turn greasy; wait for a small drop of batter to sizzle gently.
• Overcrowding the pan: Too many fritters cool the oil; fry just 4–5 at a time, depending on the pan.
• Turning too soon: The fritters can break apart before the first side sets; let them cook until golden before flipping.

How to store

For best texture, eat the fritters freshly cooked. Refrigerate leftovers in a covered container for up to 3 days and reheat in a frying pan or oven until hot; they may be softer than when first made.

Frequently asked questions