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These Savory Corn and Zucchini Fritters make the most of your garden’s bounty. Healthy, simple to make, and simply delish! Great for quick snacks, appetizers, or a yummy dinnertime side dish!

Savory Corn and Zucchini Fritters – The Tastiest Way to Eat Your Veggies

Summer is winding down as I write this. Gardeners are harvesting lots of late summer veggies, especially corn and zucchini. Farmers’ markets and grocery stores are offering good prices on them, too. And lots of folks are looking for zucchini recipes so they nothing goes to waste.

So, here’s no better time to make these savory Corn and Zucchini Fritters. They’re simple to make and oh-so easy to love.

Sweet corn, fresh zucchini, and citrusy dill, lightly fried in simple batter is a scrumptious way to eat (and love) your veggies. It’s a recipe that’ll have everybody from picky-eater kids to gourmand grownups asking for seconds.

What Do You Need to Make Savory Corn and Zucchini Fritters?

One of the things I love about this recipe is the simplicity of the ingredients. Chances are good that you already have most of what you need on hand, including…

Corn – You can use frozen or even canned corn in this recipe. But I love corn fresh off the cob for my fritters. I just shuck the corn and boil it in well-salted water for about five to seven minutes to remove the starchiness. Then I run the cobs under cold water and use a sharp knife to slice the kernels from the cob. You’ll need two or three large cobs to get two cups of corn kernels.
Zucchini – Because the taste is so mild, grated zucchini is the secret weapon for moms of veggie-averse kiddos. If you peel the skin off, they’ll never know they just ate a vegetable. Zucchini has a lot of water, so put it in a clean tea towel and squeeze out the excess moisture after grating.
Dill – Fresh dill has a subtle, citrusy taste that pairs beautifully with the sweetness of the corn. You could also substitute an equal amount of fine-chopped basil. Fresh dill has a milder flavor than dry, so reduce the amount by half if you use dried dill.
Flour
Baking powder – This will help the fritters rise and make them lighter and fluffier.
Salt and pepper
Eggs
Whole milk – Some fritter recipes call for cream, but I think whole milk adds plenty of richness to the fritters.
Neutral oil – Though I use a lot of olive oil for my recipes, the taste would be too strong for this. Vegetable, corn, safflower, or canola oils are the way to go. The amount of oil you use is up to you. I prefer to use just a light coating of oil on a non-stick griddle. That gives me a fritter that’s light and crispy on the edges, but not greasy.

How to Make Savory Corn and Zucchini Fritters

If you’ve ever made pancakes, you’ll have no trouble at all making Savory Corn and Zucchini Fritters. The process is very similar.

It all starts with whisking.

In one bowl, you’ll whisk together your dry ingredients – flour, baking soda, and seasonings. In a second bowl, you’ll whisk together the wet ingredients – eggs and milk. Whisk the eggs and milk vigorously, so the mixture is perfectly smooth.

Next, you’ll sift.

Sifting the flour mixture into the egg mixture is important because if you just dump in the flour and stir, you’ll get lumps. If you don’t have a proper sifter, use a fine mesh soup sieve or colander. Then stir everything well to make a smooth batter.

Then, you’ll add your veggies to the batter.

Be sure to read my ingredient notes about prepping the vegetables, especially the grated zucchini. If you don’t squeeze the water out before adding it to the bowl, your batter will be too thin.

The last step is frying.

As I said in the ingredient notes, how much oil you use is up to you. But you really don’t need a lot to get a nice, crispy edge on your fritters.

Make sure the oil is nice and hot, then pour about a quarter cup of the batter onto the griddle or pan. Cook the fritters for about three minutes per side, until they’re golden brown.

Serving Savory Corn and Zucchini Fritters

You can serve the fritters warm, but they’re also terrific cold. We like to enjoy a few hot from the pan, and then save the rest covered in the refrigerator to snack on later. Leftover fritters will keep covered in the refrigerator for up to three days.

They’re also really terrific, make-ahead appetizer or party nibble. Serve alongside a small bowl of tzatziki or aioli for dipping.

Sometimes, I serve corn fritters as a side dish. They’re terrific with all kinds of roasted meat and poultry, including chicken, pork, and beef. Add a nice green salad, and you’re all set with a healthy and hearty meal!

However, at our house, occasionally Savory Corn and Zucchini Fritters are the meal.

Top generously with a dollop of tangy Greek yogurt and an extra garnish of dill and scallion, and you’ve got a terrific light and tasty lunch or dinner.

Though I especially love this recipe when fresh corn is in season, frozen or canned corn will also work well. So, anytime is a great time to make some yummy corn and zucchini fritters.

Give them a try soon!