Corn and Zucchini Fritters

If you’re looking for something a little different for enjoying corn and zucchini, whip up a batch of these Corn and Zucchini Fritters! They’re the perfect side dish for grilled meats or even seared fish, just top them with a little extra butter for a summer side dish that’ll hit the spot.


  • Serves: about 1 dozen
  • Prep Time: 20 minutes
  • Cook Time: 20-25 minutes


  • 1 1/2 c.+1 tbsp. All-Purpose Flour
  • 1 c. Fresh Corn Kernels (about 3-4 Ears of Corn)
  • 1/2 c. Shredded Zucchini
  • 3 Garlic Cloves, finely minced
  • 1/2 c. Grated Swiss Cheese
  • 2 Eggs
  • 1 1/2 c. Whole Milk
  • 1 tbsp. Granulated Sugar
  • 1/2 tsp. Salt
  • 1 tsp. Ground Black Pepper
  • 2 tsp. Baking Powder
  • 2 tbsp. Melted Butter
  • Vegetable Oil (for frying)
  • Butter (for serving)


  1. In large mixing bowl, sift together remaining flour, salt, sugar, baking powder, and black pepper; in a separate bowl, beat together milk, melted butter, and eggs. Gradually combine dry ingredients with wet, being careful not to overmix - batter should be lumpy. Let batter sit for 10 to 15 minutes at room temperature; meanwhile, combine corn, zucchini, and 1 tbsp. flour in a bowl. Fold floured veggies and grated Swiss into rested batter.

  2. Heat a large non-stick frying pan or griddle with vegetable oil on medium-high until hot. Ladle about 1/2 cup of batter onto surface at a time; cook until bubbles begin to form and hold their shape on top, then flip and continue cooking until golden. Repeat with remaining batter until finished, using more oil as needed. If deep frying, heat fryer according to manufacturer directions OR heat about 2 inches of oil in a tall, heavy-bottomed pot - oil should be at 365 degrees. Carefully dollop about 1/4 cup scoops of fritter batter into prepared oil, flipping as needed. Remove and drain when golden and crisp on the outside, about 2 to 3 minutes. Serve fritters hot with extra butter.

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