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Loaded with fresh flavor and perfect to grab on the go, these Zucchini Corn Fritters are one of my favorite party appetizers! Each bite of these delicious fritters is rich with flavors of zucchini, corn, dill, lemon juice, and so much more.

A number of fritters are placed on a prepared baking sheet next to a serving of white dipping sauce.
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I love a good appetizer that I can just snag from a platter. It’s always so annoying when at a party, you have to stop mid-conversation to slice a piece of something or scoop a serving of whatever onto your plate. To avoid that annoyance, make perfectly self-portioned appetizers like these easy zucchini corn fritters!

These fritters are rich with savory flavor and really hit the spot and a great way to use up seasonal ingredients! The two best ingredients of summer (in my personal opinion) are zucchini and corn….so zucchini corn fritters!

I never feel bad about reaching for a second or third one whenever I make these. Keep that in mind if you’re making these for a party, too. It’s almost impossible to have just one, so you may want to double this recipe for a crowd.

So, they’re delicious, perfectly portioned, and filled with vegetables. Did I mention that they’re also super easy to make, too?!

It’s as simple as preparing the zucchini, combining the ingredients, pan frying, and serving. Even the most novice of party hosts can whip up a batch of these fritters for their friends!

Several fritters are stacked on top of one another on a sheet of parchment paper.

Ingredients for zucchini corn fritters

  • Zucchini – The zucchini will need to be shredded and drained of excess moisture.
  • Salt – Just a little bit of kosher salt is all you need.
  • Egg – I typically use a free range organic egg.
  • Lemon juice – Freshly squeezed will provide the hands-down best flavor.
  • Dill – Use dried dill, not fresh. However, if you really want a potent dill flavor, fresh can be used.
  • Baking powder – This helps create the perfect shape of the fritters.
  • Cumin – Ground cumin helps to add depth to the flavor of these fritters.
  • Black pepper – I like using freshly ground black pepper, as it creates the most noticeable flavor.
  • Corn – Frozen, canned, or fresh all work just as well!
  • Flour – You just need all-purpose flour, nothing fancy.
  • Cornstarch – Similarly to the baking powder, this ingredient helps maintain the shape of the fritters.
  • Vegetable oil – Canola, avocado or olive oil may all also be used.
A fritter has been cut in half.

Can I add any other ingredients to these zucchini corn fritters?

You can add a little spice by tossing in a freshly diced jalapeño or some cayenne powder.

And if you’d like to go with a more herbaceous flavor, toss in some dried thyme and oregano along with the dill!

Seven fritters are stacked on top of each other.

How long will zucchini corn fritters stay fresh?

In an airtight container in the refrigerator, these little fritters will stay fresh for up to 3 days. To reheat them, simply pop the cold fritters into an oven preheated to 350°F for about 5 minutes.

A fritter is being dipped into a container of white sauce.

Here’s a few more appetizers that will keep the party moving!

Egg-Free Grilled Corn Fritters

Sticky Korean-Style Chicken Wings

One Pot Sticky Asian Meatballs

Air Fryer Coconut Shrimp

BBQ Chicken Bites

5 from 1 vote

Zucchini Corn Fritters

Each bite of these delicious fritters is rich with flavors of zucchini, corn, dill, lemon juice, and so much more!
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 20 fritters


  • 4 medium zucchini, about 1 ½ pound, shredded
  • 1 teaspoon kosher salt
  • 1 egg
  • 1 teaspoon lemon juice
  • 1 teaspoon dried dill
  • 1 teaspoon baking powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • 1 cup (145 g) fresh sweet corn kernels, frozen and/or canned works as well, just be sure to thaw and drain well
  • 1 cup (125 g) all-purpose flour
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
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  • Layer the zucchini out on a large kitchen towel and sprinkle the top with the salt and let it sit for 15 minutes.
  • Dab the top of the zucchini with another towel to get rid of the excess moisture. Alternatively, put zucchini in cheesecloth and squeeze out excess moisture for best way to get it out. Add zucchini to a large bowl along with the egg, lemon juice, dill, baking powder, cumin and pepper.
  • Stir to combine then add the corn and stir once again before adding the flour and cornstarch and stirring again.
  • Pour the vegetable oil into a large nonstick skillet then add two to three tablespoons of the fritter mixture to the pan and lightly press down on the top to form a circle.
  • Add three to four more fritters to the pan and let them cook until they become golden brown on the bottom, about 3 minutes.
  • Flip them over and cook again until light and golden on the other side.
  • Repeat the process with the remaining fritter mixture then serve with freshly minced parsley for garnish and ranch, if desired.


These fritters can be stored in an airtight container in the fridge for up to three days.
Reheat them in a 350 degree F oven for five minutes or until crispy.


Serving: 1fritter, Calories: 56kcal, Carbohydrates: 9g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 8mg, Sodium: 144mg, Potassium: 132mg, Fiber: 1g, Sugar: 1g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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