Delicious zucchini and corn fritters are a family favorite. They have a lot of fresh corn and zucchini and are fluffy and light. However, I don’t have any cheese at my home. With ranch dressing, serve hot.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 24 fritters |
Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon cumin
- ½ teaspoon salt
- freshly ground black pepper to taste
- 1 cup milk
- ¼ cup butter, melted and slightly cooled
- 2 large eggs, beaten
- 2 cups grated zucchini
- 1 ½ cups fresh corn, kernels cut from cob
- 1 cup finely shredded Cheddar cheese
- 1 quart oil for frying, or as needed
Instructions
- Whisk flour, sugar, baking powder, cumin, salt, and pepper together in a large bowl.
- Whisk milk, melted butter, and eggs, together in a small bowl; pour into flour mixture and whisk to combine. Stir in zucchini, corn, and Cheddar until well combined.
- Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Working in batches, drop tablespoonfuls of batter into hot oil. Fry until crisp and brown, about 4 minutes per batch, turning halfway through with tongs. Drain on a paper towel-lined plate.
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Reviews
Was yummy. Used fresh corn
So darn good! I made the recipe exactly as written and it’s perfect. Just enough cumin. I serve them with Greek yogurt and fry them up fresh when we want them. The batter keeps in the fridge for a few days.
I found the batter to be a little too runny and definitely too sweet for my taste.
Doughy and tasteless.
My family loves these. Word of warning, I never exactly follow a recipe. I always tweak it to my family’s taste. First, I squeezed the moisture out of zucchini with a cloth before mixing it in Second, I added garlic powder instead of cumin. Third, I added extra black pepper. Fourth, I only added 1/2 the sugar. Fifth, I put 1/2 T of butter in a pan instead of frying them. I serve them with steak and got thumbs up from even my picky eaters . One ate it with maple syrup, one dipped it in ranch, everyone else put a little bit of extra butter on top. Hope this helps someone.
Never had fritters yet but this recipe look easy and simple. Did not add cheese. Substituted for gluten free flour, same amount. Had no milk at home used water. The best dessert ever! It is a keeper. Thanks
COMPLETELY OMITTED SUGAR. Used additional spices, went heavy, no regrets. Served with sour cream. YUMMY! Fritters do soak up oil when fried in oil. This time, I baked them on parchment paper and finished in air fryer. But next time, I will bake and finish in a pan on the stove, with a pat of butter. Good basic recipe, excluding obscene amount of sugar. Go heavy on the spices, for sure. Great way to use fresh summer corn and zucchini.
This recipe seriously needs some spices! They were okay, like eating savory pancakes, but next time I will add some onion, and some cayenne or chili powder.
SO SO GOOD! Make a double because they are really good for lunch the next day. I topped with sour cream. Made twice already. I hate vegetables could eat a full plate of these. Changes: Cooked on a griddle like a pancake Used fancy parmesan instead of cheddar
Absolutely amazing, made it and the whole family loved it.
Fabulous and very delicious. I loved the easy recipe and the amazing taste. I will definitely make them again
I made these for a party and couldn’t stop eating them as I made them. They have a sweet side to them – a perfect combo between rib-sticking dinner food and dessert. Only word of warning is that they do not reheat as well, so make them fresh.
Not a bad recipe. Easy enough to make. Any issues that I had were self inflicted and not because of the directions. 1 suggestion that I would make is to make sure you have enough oil in whatever you’re cooking these in.
This recipe is very good. I didn’t change a thing. Even got a hubby approval. Great in the summer when the corn and zucchini are fresh.
My kids love these and anything that makes them eat more vegetables is great for me. I find I have trouble putting the right amount of oil for frying. Put too much and it’s greasy. Too little and it seems dry.
Best fritter recipe to date!
This recipe, with my adjustments, makes amazing waffles! I don’t deep fry anything, so my first attempt at this recipe was as pancakes. These were OK but pancakes don’t cook long enough for the zucchini/corn to cook completely. To use up a large zucc and 3 ears of corn I tried this as waffles. Those two ingredients yielded twice the amounts called for in the recipe. I left the flour the same to make a higher veg to carb ratio, cut the sugar in half, doubled the salt, tripled the cumin, added 1/2 t ground coriander, and subbed parmesan for the cheddar. The result is an indescribably delicious savory waffle. Good on its own, crazy good with butter and syrup. I had to add more milk because I squeezed the water out of the zucchini, which I will skip next time. I know I made a lot of changes, but thanks Danni for a great foundation recipe.
it was just ok, nothing special, a bit bland and lacking flavor. i made these for my kids lunch
My other half does not like a wide variety of foods especially vegetables but this he absolutely loves!!! I freezes them, separating the layers with parchment paper. I can take out just a few or more then bake them in the oven to heat them through, they are awesome!
Did not It add cumin as we were out – But let me share this recipe was fantastic. I will use less sugar next time for my family’s preference. And perhaps add scallions. This is super easy and really shows well. Great for when you’re entertaining guests.
Omitted sugar per diet and doubled cumin. Delicious!!!