Zucchini Corn Fritters: A Crispy and Flavorful Summer Recipe

Zucchini Corn Fritters

Every August my kitchen counter disappears under a pile of zucchini, and these zucchini corn fritters are the happiest way I know to use it up. They are vegan and gluten free, so nobody at the table has to sit this one out, and they come together with fresh summer produce plus a short list of pantry staples.

They are also wonderfully flexible. Serve them as a barbecue side dish, a lazy weekend breakfast, a passed appetizer, or a light dinner with a simple salad. A spoonful of pineapple mango salsa on top makes them feel like a party. If your garden is running wild, keep this recipe where you can find it fast.

Why you’ll love this easy vegan recipe:

• Light but satisfying: crisp edges, tender middle, and no heavy batter to weigh you down.
• Vegan and gluten free: chia seeds do the binding work, so there are no eggs and no dairy.
• Summer on a plate: sweet corn and zucchini taste like the farmers market in July.
• Easy, even on a weeknight: frozen corn works beautifully in place of fresh when corn is out of season.
• Genuinely versatile: they work as a light dinner, a veggie side, an appetizer, or breakfast.
• They hold together: these eggless fritters stay intact in the pan, which is not always true of vegan patties.
• Two vegetables in one fritter: you get zucchini and corn in every single bite.

Ingredients and Substitutions

Here is exactly what goes into the batter. This recipe makes 12 fritters.

• 2 Tablespoons chia seeds mixed with ½ cup water
• 2 medium zucchini, shredded, about 2 cups
• 2 ears fresh corn, kernels cut from the cob
• 1 bunch scallions, greens and whites sliced thin
• ¼ cup fresh cilantro, chopped
• 2 cloves garlic, zested
• ¾ cup finely ground cornmeal
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• ½ teaspoon white pepper
• 2 Tablespoons avocado oil for the pan

A few notes on swaps before you head to the store.

• Zucchini: Yellow summer squash can step in, but it is more watery, so you may need the extra cornmeal trick below. Shred it with a box grater or the shredding disc of a food processor, and there is no need to peel first.
• Corn: Fresh ears are lovely, and frozen corn works just as well. Thaw it and pat it dry first. Fire roasted frozen corn adds a deeper, more savory note. I would skip canned corn here, since it turns the batter wet and a little flat tasting.
• Scallions: Spring onions, red onion, or shallots all work in place of green onion. If you use leeks, sauté them first so they soften.
• Chia seeds: They are the binder in this vegan batter. A flax egg works as an alternative, as long as it has had time to gel.
• Cornmeal: This is where the corn flavor comes from. All purpose flour, a gluten free blend, or whole wheat flour can be swapped in. Chickpea flour also works for a gluten free version. Almond flour and coconut flour are not even swaps, because they behave completely differently with moisture.
• Baking powder: Not just a riser here. It helps draw moisture to the surface while the fritters fry, which is how you avoid a soggy middle.
• Cilantro: Parsley, oregano, thyme, or chives are all fine substitutes.
• Garlic: Fresh garlic zested on a microplane melts right into the batter. Garlic powder works in a pinch.
• Salt and pepper: White pepper is my preference because it disappears into the batter, though black pepper works too. Taste the batter before adding more salt, since there is nothing in here to hide behind.

FRITTER FLAVOR VARIATIONS PLUS TOPPINGS:

Once you have the base batter down, it takes almost nothing to steer it in a new direction. Here are four versions I make depending on the season and the crowd.

• Sweet corn fritters: Omit the salt and pepper, then stir in 1 to 2 Tablespoons honey or maple syrup and ½ teaspoon cinnamon. Top them with pineapple mango salsa and serve them for brunch.
• Spicy fritters: Add finely diced jalapeño or 1 to 2 teaspoons cajun seasoning to the batter. Top with vegan sour cream mixed with 1 Tablespoon sriracha, or with fresh tomato salsa.
• Savory summer fritters: Stir in another ¼ cup of parsley, chives, tarragon, or thyme, plus finely chopped sautéed mushrooms or red peppers. Finish with chives and a dollop of vegan sour cream.
• Mexican style fritters: Mix ½ teaspoon each of chili powder, cumin, oregano, and garlic powder into the dry ingredients. Use chipotle chili powder or cayenne if you want real heat, and add a drained can of black beans if you like. Top with tomatillo salsa verde, chipotle dressing, or guacamole.

Simple toppings go a long way too. Vegan sour cream, guacamole, and whatever salsa happens to be in the fridge are all you really need.

How to make Zucchini Corn Fritters

Start with the chia, because it needs a few minutes to gel while you work through the rest of the prep.

1. In a small bowl, mix 2 Tablespoons chia seeds with ½ cup water and set it aside.
2. Thinly slice the scallions, using both the white and green parts, and roughly chop the cilantro.
3. Husk the corn and cut the kernels from the cob. Lay each ear on its side and turn it as you cut, which keeps the kernels in tidy strips.
4. Shred the zucchini into a large bowl with a box grater or the shredding disc of your food processor. You should end up with about 2 cups.

Everything lands in one big bowl from here, which is my favorite kind of cooking on a hot summer day.

What about all that liquid from the zucchini?

Most zucchini fritter recipes tell you to wring the shredded zucchini out in a towel. I have done it, and I find it slow, messy, and honestly a little sad, because you are throwing away flavor along with the water.

This recipe takes the opposite approach. The chia seeds and the cornmeal soak up the liquid the zucchini releases, and that is exactly what holds these eggless fritters together.

Here is how the batter and the cooking come together.

1. Add the corn, cilantro, scallions, and zested garlic to the bowl of shredded zucchini and mix well.
2. Give the chia mixture another stir, then pour it in and mix until everything is combined. A flax egg works here too, as long as it has had time to gel.
3. Stir in the cornmeal, baking powder, salt, and pepper. The batter will look quite dry at this point, and that is completely normal.
4. Let the bowl sit for 10 minutes. The zucchini releases its moisture, and after a good stir you will have a thick, pasty batter.
5. Check the consistency. If it still looks dry, add a couple Tablespoons of water. If it looks soupy, stir in an extra Tablespoon of cornmeal. Larger zucchini and summer squash are more watery, so they often need 1 to 2 extra Tablespoons.
6. Heat a large frying pan over medium heat. I reach for cast iron because the heat stays so even. Sprinkle in a few drops of water, and when they sputter the pan is ready. Swirl in the avocado oil.
7. Scoop ¼ cup of batter into the hot pan and press it down so it looks more like a pancake than a mound. Cook for 3 to 4 minutes, until the underside is browned and the middle is beginning to cook through.
8. Flip and cook for another 3 minutes, until golden brown.
9. Move the finished fritters straight to a plate lined with a double layer of paper towels to soak up any excess oil, then keep scooping the rest of the batter. Add a little more oil if the pan needs it.
10. Serve them hot or at room temperature. They taste best eaten right away.

One batch gives you 12 fritters, and the whole process takes about 30 minutes, with 10 minutes of prep, 10 minutes of cooking, and a 10 minute rest in the middle.

Debra’s Pro Tips

These are the small things that make a big difference, learned the hard way on nights when dinner was running late.

• Thaw and dry frozen corn. Extra water in the batter means fritters that steam instead of crisp.
• Get the pan hot first. Cast iron holds heat beautifully, so once it is hot you can lower the burner to medium. A few drops of water that sizzle on contact tell you it is time.
• Hot pan, hot oil. Both need to be ready before the batter goes in, or you end up with pale, greasy fritters instead of crisp golden ones.
• Big zucchini need a little patience. Larger ones are watery. Let the batter rest so the moisture comes to the surface, then stir in 1 to 2 extra Tablespoons of cornmeal if it looks thin.
• Do not flip too early. This matters most with the first batch. Wait until the underside is deeply golden brown. A fritter that sticks to the pan is not ready yet, and it will release on its own once it is.
• For appetizers, go small. Use a couple of Tablespoons of batter per fritter and you will get about 24 bite sized ones.
• Keep the topping simple. A dollop of vegan sour cream is all they need, though there are plenty more ideas in the variation section above.

If your first fritter looks a little ragged, that is your test fritter talking. Adjust the batter, wait for the pan to come back up to heat, and the second one will behave.

One more thing worth saying: sweet summer corn from a CSA share or the farmers market is the reason dishes like corn chowder, Israeli corn salad, and street corn show up on my table all season long. These fritters belong right on that list.

MEAL PREP AND STORAGE

These fritters are at their best straight from the pan, while the edges are still crisp. Serve them with a simple side salad for a light dinner, or set them out as a vegan appetizer or a vegetable side.

• Make ahead: The batter can be mixed and refrigerated for up to 24 hours before cooking.
• Fridge: Cooked fritters keep in an airtight container for up to 5 days. Reheat them in a hot skillet, or in a 375 degree oven until heated through.
• Freezer: Scoop ¼ cup portions onto a parchment lined baking sheet, press each one into a circle about ¼ inch thick, and freeze until solid. Transfer them to freezer safe bags for up to 3 months. When you are ready to cook, take out what you need, let them sit at room temperature for about 30 minutes, then cook as directed.

A quick note on nutrition, based on one fritter per serving.

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Zucchini Corn Fritters Every August my kitchen counter disappears under a pile of zucchini, and these zucchini corn fritters are the happiest way I know to use it up. They are vegan and gluten free, so nobody at the table has to sit this one out, and they come together with fresh summer produce plus a short list of pantry staples.

• Total Time: 30 min
• Yield: 12 fritters 1x

Ingredients

Scale 1x2x3x

2 Tablespoons chia seeds, mixed with 1/2 cup water
2 medium sized zucchini, shredded
2 ears fresh corn, cut from the cob
1 bunch scallions, greens and whites sliced thin
1/4 cup fresh cilantro, chopped
2 cloves garlic, zested
3/4 cup finely ground corn meal
2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 teaspoon white pepper
2 Tablespoons avocado oil

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Instructions

1-In a small bowl, mix 2 Tablespoons: In a small bowl, mix 2 Tablespoons chia seeds with ½ cup water. Let sit while you get started on the rest of the prep.
2-Use a box grater (or the shredding: Use a box grater (or the shredding disc of your food processor) to grate the fresh zucchini into a large bowl. No need to peel first. You should have about 2 cups shredded zucchini.
3-Husk the corn and then use a: Husk the corn and then use a sharp knife to cut the corn kernels off the cob. Add to the bowl.
4-Thinly slice scallions, finely chop the cilantro: Thinly slice scallions, finely chop the cilantro and add those to the bowl too.
5-Use a microplane to zest the garlic: Use a microplane to zest the garlic over the bowl and then mix well.
6-Give the chia a good mix and: Give the chia a good mix and then pour into the corn mixture and mix to thoroughly combine.
7-Add in the cornmeal, baking powder, salt: Add in the cornmeal, baking powder, salt and pepper and mix well. The batter will be quite dry.
8-Let sit for 10 minutes to allow: Let sit for 10 minutes to allow the zucchini to release its moisture. Stir well. Now it will resemble a more pasty, thick batter. If batter is still dry, add a couple Tablespoons water, if batter has too much moisture, add an additional Tablespoon corn meal.
9-Heat a large frying pan over medium: Heat a large frying pan over medium heat. I like to use a cast iron skillet because of the even heat distribution. You’ll know the pan is hot enough when you sprinkle with a couple drops of water and they sputter. Swirl in the avocado oil.
10-Scoop ¼ cup fritter batter into hot: Scoop ¼ cup fritter batter into hot pan, and press down so it’s more like a pancake than a mound. Cook for 3-4 minutes, until underside is browned and middle is beginning to cook. Flip and cook for another 3 minutes until golden brown.
11-Line large plate with a layer of: Line large plate with a layer of paper towel to soak up any excess oil. Transfer finished fritters to plate and continue scooping batter into the hot pan to cook. Add a little oil, or cooking spray if needed to keep them from sticking to the bottom of the pan.
12-Serve hot or at room temperature: Serve hot or at room temperature. Sweet corn and zucchini fritters taste best eaten right away. Leftovers can be stored in an airtight container in the fridge and reheated in a hot frying pan or in a preheated 375 oven until heated through.

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• Prep Time: 10 min
• Cook Time: 10 min
• Method: stovetop

Nutrition

• Serving Size: 1 fritter
• Calories: 82
• Sugar: 1
• Sodium: 177
• Fat: 4
• Carbohydrates: 12
• Fiber: 3
• Protein: 2