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old-fashioned zucchini fritters served on a plate

Old-Fashioned Zucchini Corn Fritters

These Old-Fashioned Zucchini Corn Fritters are made with fresh zucchini, sweet corn, Parmesan cheese, and simple pantry ingredients. They're crispy on the outside, tender on the inside, and the perfect way to use up garden zucchini.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup coarsely grated zucchini about 1 medium zucchini
  • ½ cup all-purpose flour
  • ½ small onion finely diced
  • 1 teaspoon baking powder
  • ½ teaspoon dried basil
  • ¼ teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • ¼ cup milk
  • 1 cup corn fresh, frozen, or canned
  • Oil for frying

Method
 

  1. Grate the zucchini and squeeze out as much moisture as possible using a clean kitchen towel or paper towels.
  2. In a large bowl, combine the zucchini, onion, egg, milk, and corn.
  3. Add the flour, baking powder, dried basil, garlic powder, salt, pepper, and Parmesan cheese. Stir just until combined. If the batter seems too thin, add another tablespoon or two of flour.
  4. Heat about ¼ inch of oil in a large skillet over medium heat.
  5. Drop spoonfuls of batter into the hot oil and gently flatten with the back of a spoon.
  6. Fry for 3 to 4 minutes per side, or until golden brown and cooked through.
  7. Transfer to a wire rack or paper towel-lined plate. Serve immediately, or keep warm on a wire rack in a 200°F oven until ready to serve.

Notes

  • Squeezing the zucchini helps create crispier fritters.
  • Fresh, frozen, or canned corn all work well.
  • Frozen shredded zucchini can be thawed and squeezed before using.
  • This recipe doubles easily for family dinners and cookouts.
  • For the crispiest leftovers, reheat in the oven, air fryer, or a skillet.