Zucchini Corn Fritters
These Zucchini Corn Fritters are easy to make and full of fresh flavor, the perfect summer recipe! If you’re looking for fun and flavorful ways to eat more veggies, these fritters are for you. Savory, cheesy, and decadent while still bringing bright, fresh herb flavors! Plus, you’ll love the sweet bits of corn throughout. These vegetable patties are seasoned to perfection and then pan fried for a crispy exterior. Not only are these fritters easy, delicious, and versatile, each one is just 85 calories or 2 WW Points! To view your current WW Points for this recipe and track it in the WW app or site, click here!
Serving Suggestions
I like to serve these Zucchini Corn Fritters as a tasty side dish to meat off the grill, or as a meatless main course for lunch. The leftovers re-heat perfectly in the air fryer as well! I usually pop them in right into the air fryer from the fridge at 350 for about 5 minutes. The fritters have plenty of flavor on their own, but you could also serve them with a dip or a drizzle of ranch or an aioli. You could even eat them on a bun as a zucchini corn veggie burger!
Ingredient Notes
- Zucchini: I got three packed cups of shredded zucchini from about two medium zucchini. You may want to buy three zucchini just in case yours are smaller than mine were, you can always use the third one to make muffins, pasta, casserole, or sauté it up another night as a side dish.
- Corn: I used fresh corn cut off the cob, but you can use frozen corn kernels if that’s what you have available. I got a cup of corn kernels from one large ear of corn. Again, you may want to buy two cobs just to be sure you have enough!
- Herbs: I used fresh chives, basil, and parsley, and I do recommend using fresh herbs if you can because they bring so much flavor to the dish! If you end up replacing any of the fresh herbs with dried herbs, you can use one teaspoon of dried to replace a tablespoon of fresh.
- Cheese: I used a combination of Parmesan and lighter Mozzarella cheese and it turned out delicious! I think the Parmesan flavor is so perfect with zucchini, I wouldn’t skip it!
- Eggs and Flour: These ingredients help fill out the patties and hold them together! I was really pleased with how well the fritters stay together when cooking and flipping, so definitely use the ratios listed!
More Tasty Recipes using Zucchini
Looking for more tasty, lightened up, zucchini recipes? Check out my Banana Zucchini Muffins, Zucchini Casserole, Vegetable Feta Frittata, Zucchini Squares, Loaded Spaghetti Bake, Cheesy Zucchini Rice, Layered Meat and Bean Enchilada Bake, Pumpkin Zucchini Muffins, One-Pot Turkey and Veggie Spaghetti, Italian Sausage Stuffed Zucchini, Summer Vegetable Sauté, Hummus Veggie Tots, Corn and Zucchini Summer Frittata, The Best Turkey Chili, and so many more in the Zucchini category of my recipe index!
Zucchini Corn Fritters
Ingredients
- 3 cups packed shredded zucchini
- 1 cup corn kernels
- 2 large eggs
- 1 tablespoon light mayonnaise
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh basil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon dried dill weed
- ½ cup all-purpose flour
- 3 ounces shredded 2% Milk Mozzarella Cheese
- 1 ounce Parmesan cheese, finely shredded
- 2 tablespoons olive oil
Instructions
- Place the shredded zucchini into a colander in your sink. Cover the zucchini with paper towels and squeeze down to release the excess liquid from the zucchini. Stir the zucchini and do it again with fresh paper towels once or twice more until minimal liquid is released.
- Transfer the shredded zucchini to a large mixing bowl and add the corn, eggs, light mayonnaise, parsley, chives, basil, salt, garlic powder, pepper, dill weed, flour, shredded Mozzarella, and shredded Parmesan cheese. Stir until well combined.
- Add a tablespoon of the olive oil to a large sauté pan, skillet, or griddle pan and bring over medium heat. Once the oil is hot, add about half the zucchini mixture ¼ cup at a time, making ¼ cup piles and pushing down on the top of each one with the back of a spoon or spatula to flatten it into a patty (should make seven patties). Make sure the fritters aren’t crowding the pan and aren’t touching. Cook the fritters for 3-4 minutes until the bottoms are golden, and then flip and cook for another 3-4 minutes until cooked through. Remove these fritters to a serving plate and add the remaining tablespoon of oil to the skillet. Cook the remaining fritters the same way, making an additional seven patties (the second batch may cook slightly quicker), and transfer them to the serving plate when finished. Serve warm.
Notes
85 calories, 7 g carbs, 1 g sugars, 5 g fat, 1 g saturated fat, 4 g protein, 1 g fiber, 54 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
2 per fritter (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info)
These look yummy! I was thinking of making them a bit smaller and serving at book group as apps. I love your recipes your sausage stuffed zucchini is a family favorite.
Can you put these in the air fryer?
This food is so delicious. I plan to make it for my lunch.
Zucchini Corn Fritters are a delightful combination of fresh zucchini and sweet corn, creating a crispy, golden treat that’s both flavorful and nutritious. Perfectly seasoned, these fritters make for a versatile dish that’s equally delicious as a snack, appetizer, or side.
These look so delicious and addictive! Corn and zucchini is such a great combo!
Thanks for sharing!
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