Crispy Zucchini & Corn Fritters

Crispy Zucchini & Corn Fritters
The Vivacious Gourmet shares delicious healthy recipes

Hi, I'm Rachelle

The Vivacious Gourmet

I cook delicious healthy recipes that are simple to make, with wholesome fresh ingredients.

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This is a perfect appetizer or snack this summer. They are gluten free and you can make them vegetarian too. I just love how versatile zucchini’s are. I love adding it to a lot of my recipes because of the health benefits and neutral flavour palate. I highly recommend that you squeeze out the moisture before adding it to the batter. This will prevent the fritters from getting too soggy.

They are super simple to make and savoury, did I mention they taste delicious! The perfect way to use up all the beautiful summer harvest.

If using frozen corn be sure to defrost it first. Frozen veggies tend to release extra water when they defrost and can throw off the balance of a recipe. So before adding frozen corn to the fritter batter, thaw it out and pour the extra liquid down the drain.

You can also add in any type of flours to the recipe. I chose brown rice flour as it is gluten free. Also feel free to switch up the cheese depending on what flavours you like. DO what makes your heart happy.

Crispy Zucchini & Corn Fritters

Crispy Zucchini & Corn Fritters

Rachelle Newbigging
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer
Servings 6


  • 2 cups zucchini grated
  • 1 cup of corn
  • 2 eggs
  • 1/2 cup brown rice flour or flour of choice
  • 1 cup cheddar cheese omit of vegan
  • 2 garlic cloves minced
  • 2 tbsp green onions chopped finely
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes optional for extra spice
  • 1 tbsp Grapeseed oil for frying


  • Start by grating the zucchini and transfer it to a bowl with a clean kitchen towel. Season with a tsp of salt and let stand for 10-15 minutes. Press down to remove as much liquid as possible. Repeat until all excess water is removed.
  • In a large bowl, mix together zucchini, corn, eggs, flour, cheese, garlic, paprika, cumin, s & p. Stir until combined.
  • Heat some grapeseed oil in a non-stick skillet over medium heat. Add about 1 tbsp of batter to the pan and cook for 4-5 minutes until crispy and golden brown around the edges. Flip over and cook for additional 4-5 minutes. Cook fritters in batches and set aside on plate lined with paper towel to absorb any extra oil.
  • Serve warm with more green onions, flaked sea salt and your favourite dipping sauce. I love fresh dill dip. Eat and Enjoy
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