Zucchini Corn Fritters

These crispy fritters are what summer dreams are made of.

We have made these several times this summer because they are an absolute crowd pleaser. Once you try them, you can’t stop. They are an ideal appetizer at a get together or serve them as a side dish with some of my Creamy Garlic and Mushroom Pork Chops or my Parmesan Crusted Chicken.

The stand out ingredients are clearly the zucchini and crunchy corn but the corn meal and buttermilk make a world of difference in taste too. If you don’t have those ingredients, try mixing some yogurt with milk for the buttermilk. For the cornmeal, you can sub in more regular all purpose flour.

Sauteing the onion, garlic and corn in a little butter, really brings out their flavors so please do not skip the step. The next step is just mixing up the batter and frying the fritters in a little oil. Make sure to transfer them to a paper towel lined platter once done cooking.

You can serve these with a dip of Greek yogurt mixed with some fresh dill and fresh chives for the perfect accompaniment. I personally eat them as is and am extremely satisfied.

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zucchini corn fritters platter

Zucchini Corn Fritters

5 from 7 votes
Servings: 6
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes


  • 2 medium zucchini, coarsely shredded
  • 1 tbs butter
  • 1/2 onion, fine chop
  • 1 large clove garlic, minced
  • 3 ears corn kernels shaved off (or 2 cups frozen)
  • salt + pepper to taste
  • 1/2 cup yellow cornmeal
  • 1/2 cup flour
  • 1/4 tsp baking soda
  • 3/4 cup buttermilk
  • 1 egg
  • vegetable oil for frying


  • Place the zucchini shreds in a thin kitchen towel and squeeze them dry (work in two batches).
  • Melt the butter in a large skillet on medium heat and then saute the onion for two minutes.  Add the garlic and stir for 30 seconds.  Add the corn kernels and cook for about 4 minutes, stirring occasionally, until crisp tender.  Season with salt and pepper to taste.
  • In a medium bowl, whisk together the cornmeal, flour, baking soda, 3/4 tsp salt and 1/4 tsp black pepper.
  • In a separate, large bowl, beat the egg and then whisk with the buttermilk.  Mix into that the corn mixture and zucchini shreds.  Now add the flour mixture into the large bowl and stir until just combined.
  • Wipe down your skillet.  Pour in about 1/8 inch vegetable oil and place over medium high heat.  When hot, add 1/4 cupfuls of the batter to the pan and use the back of the measuring cup to flatten them out.  Cook them for 4 minutes per side.  Lower heat to medium or medium low if browning too quickly.  Transfer to paper towel lined dish when done and start on your second batch.  Sprinkle with additional salt on top if desired.


If you don’t have buttermilk, you can mix some Greek yogurt with a little milk as a substitute.
If you don’t have corn meal, you can sub in more all purpose flour.
Base recipe is courtesy of the FoodNetwork.com
Serve with some Greek yogurt mixed with fresh dill and chives.


Calories: 161kcal | Carbohydrates: 28g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 101mg | Potassium: 375mg | Fiber: 3g | Sugar: 6g | Vitamin A: 280IU | Vitamin C: 15mg | Calcium: 58mg | Iron: 1mg

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