Golden, Crispy Zucchini Corn Fritters That Don't Get Soggy (30 Minutes)
These fritters are golden, crispy, and totally foolproof. Salting the zucchini is the key to avoiding sogginess. Ready in 30 minutes, they're perfect for weeknights.
Equipment
- Box grater or food processor with shredding disk
- Clean kitchen towel or cheesecloth
- Colander
- Large Mixing Bowl
- 12-inch nonstick or cast iron skillet
- Slotted spatula
- Paper towel-lined plate
Ingredients
For the fritters
- 1 medium zucchini (about 10 oz)
- 1 cup fresh or frozen corn kernels
- 1/2 cup all-purpose flour or gluten-free 1:1 blend
- 1 large egg
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- Black pepper, to taste
- Avocado or vegetable oil, for frying
For serving
- 1/2 cup sour cream or Greek yogurt
- Flaky salt (like Maldon), for finishing
- Chopped fresh chives, for garnish (optional)
Instructions
- Shred the zucchini on the large holes of a box grater. Toss the shreds with 1/2 teaspoon salt in a colander and set it in the sink. Let it sit for 10 minutes.
- Transfer the zucchini to a clean kitchen towel and wring it over the sink. Get every last drop of liquid out.
- In a large bowl, whisk the egg. Add the flour, Parmesan, garlic powder, and a few grinds of black pepper. Stir until just combined, then fold in the zucchini and corn. Don’t overmix.
- Add 1/4 inch of oil to a skillet over medium heat. Let it heat for 2-3 minutes until shimmering.
- Drop heaping spoonfuls (about 2 tablespoons each) into the pan, flattening gently into 2-inch rounds. Cook 3-4 minutes per side until deep golden brown. Fry in batches, 4 at a time.
- Transfer to a paper towel-lined plate and sprinkle immediately with flaky salt. Serve hot with sour cream or Greek yogurt.
Notes
Make ahead and storage: Store fully cooked, cooled fritters in the fridge for up to 4 days. Reheat in a 375°F oven or air fryer for 5-7 minutes. Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months; reheat from frozen at 400°F for 10-12 minutes.
Key tip: Do not skip wringing out the zucchini. It is the single most important step for achieving crispiness. Also, medium heat is crucial—too hot burns the outside, too low makes them greasy.