Zucchini Corn Fritters Recipe

My family and I loved these fritters! I had no fresh corn on hand and used a can of sweet corn which came out fine. Would have been unbelievable had I used fresh! Also added a bit of grated onion, yummy! The sweetness hits you after a few chews and was creamy and perfect to us. Will so make again. Just a note to you: this makes a lot of fritters! You may wish to half the recipe or freeze the rest for later!

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.

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 was really great, although I did make several modifications to suit my tastes (ie. I prefer savory to sweet). The cumin was such a great taste, but barely noticeable. I used 1 cup flour and 1 cup fine corn meal, 1 tablespoon sugar, added red pepper chili flakes (this enhanced all the flavors! - I added them after frying a few batches), and I used buttermilk and whole milk to make 1 cup. I will make these again, and next time will increase the cumin and salt to 3/4 tsp, as well as add a small onion diced small. Loved it and thank you!!!

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

These were "meh". We opted to do these like pancakes (in a skillet) and the flavor was ok, but the consistency was waaayyy too bread-y. If I make these again, I will cut the pancake batter in half and double the veggies. I wanted the veggies to be barely held together by the batter. Frying them would have made no difference. Oh, someone mentioned in another review that they were even better cold. We ate them warm with some sour cream and applesauce (like latkes) and then a couple mornings later straight out of the fridge. They're both equally as good, but cold is way less work, lol.

LOVED these! I made just a few adjustments to the recipe to make it a little bit healthier. We used half a cup of Parmesan cheese instead of cheddar cheese and frozen corn because fresh corn is not in season this time of year. Also i wanted to cut some calories so i used only 1 1/2 cups whole wheat flour instead of 2 cups and eliminated the sugar. i fried them in 2 tablespoons of butter and took out the 1/4 cup melted completely. they turned out excellent and everyone in my family loves them!

This was so delicious. I made a few changes. I used at least 6 cups of shredded zucchini (wanted more zucchini than flour) and less than 1/4 cup of sugar. When I grated the zucchini, I grated it on a clean kitchen towel and then folded in the sides and twisted all of the water out. This is a keeper!

This recipe was super easy and a great way to use up the left over corn on the cob from the holiday weekend and a couple zucchini that were going to go bad if I didn't use them. Only used 1/4 cup of sugar instead of 1/2 cup and it was perfect.

I was told I must make these again. I used canned corn instead of fresh and actually baked some of them into muffin pans.

A lovely recipe! Like most, I changed up a bit. Used Almond milk and added only a 1/4 cup of sugar but next time would leave the sugar out all together, it really doesn't need it. Added some chopped garlic, bit of thyme. I used my wok and peanut oil, as it has a tolerance for high heats and reduces the quilt when you see how many times you have to replentish it in the wok:) It may have also added a nice flavor as well. I did add about a 1/2 cup of the milk, just felt it was too thick before adding. Substituted 1 cup of whole wheat, 1 cup all purpose. I honestly don't think they even need dip, they are that nice on their own.

Not at all,

Absolutely loved it, but next time want to try it with about half the batter, but the same amounts of the veggies. It won’t be quite as puffy, but bet it will make a great thicker type fritter, with the same yummy flavors!

I added fresh chopped garlic; reduced sugar to about 1/4 cup; and cumin honestly did not do anything for me, I would rather add a dash of nutmeg. From my friend Inga !!

So cozy — made me feel at home.

Tried it today — epic success.

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.

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