I still remember the first time I made these zucchini and corn fritters on a warm summer evening. The kitchen smelled of lemon and garlic, and I had just returned from the farmer’s market with fresh zucchini and sweet corn. I wasn’t planning anything special, just trying to use up some vegetables before they turned. But what came out of that experiment quickly became one of my favorite go-to recipes. Each bite was crispy on the outside, tender inside, with a refreshing tang from the lemon and richness from the pecorino. Even now, every time I make them, I’m taken back to that unexpected moment of discovery.
So why will you love this recipe?
Why You’ll Love This Recipe
These fritters are a fantastic mix of flavor, texture, and simplicity. Crisp edges, juicy corn, the nutty zing of pecorino romano, and a burst of lemon – they check every box. The best part? They come together in just 30 minutes.
Versatile
Serve them as an appetizer at your next dinner party or pair them with a fresh salad for a light lunch. They go perfectly with tzatziki, sour cream, or even a light tomato relish. Want to use them as burger patties or tuck them into wraps? Absolutely!
Budget-Friendly
You don’t need any fancy ingredients – just some fresh veggies, a few pantry staples, and a little bit of love. Zucchini and corn are usually inexpensive and available most of the year. Even with the cheese, this recipe won’t break your budget.
Ingredients for Zucchini and Corn Fritters
To make this recipe, here’s what you’ll need:
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3 medium-sized zucchini
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2 ears of corn
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1 teaspoon butter
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1/2 cup all-purpose flour
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1/2 cup grated pecorino romano
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1 large egg
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2 cloves of garlic (use a garlic press for better flavor)
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2 tablespoons lemon juice
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1 teaspoon lemon zest
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1/2 teaspoon salt
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About 2 tablespoons olive oil for frying
How to Make This Recipe
Preparing these zucchini and corn fritters is truly simple. I often make them when I want something warm, crispy, and satisfying but don’t have time for anything complicated. The process is quick, the ingredients are straightforward, and the result is always delicious.
Step-by-Step Instructions for Making
Start by washing the zucchini thoroughly. I like to trim off the ends before shredding them. You can use a standard box grater, but a food processor makes the job faster. You’ll need about 2 1/2 cups of shredded zucchini for this recipe.
Next, transfer the shredded zucchini to a clean kitchen towel or cheesecloth. This step is important: removing moisture from the zucchini ensures your fritters won’t turn soggy. I gather the towel, twist it tightly, and squeeze out as much water as possible. Once drained, place the zucchini in a large mixing bowl.
Now it’s time to prepare the corn. Stand the ears of corn upright and carefully slice off the kernels using a sharp knife. Melt the butter in a skillet over medium heat and sauté the corn for about 5 minutes, until it becomes tender and slightly golden. Then, pour the cooked corn into the bowl with the zucchini.
Wipe down the skillet so it’s ready to use again for frying. Meanwhile, add the dry ingredients and flavor boosters to the bowl: flour, grated pecorino romano, a lightly beaten egg, lemon juice, lemon zest, pressed garlic, and salt. Mix everything well until it forms a sticky, cohesive batter.
Place your skillet back on the stove and add just enough olive oil to coat the bottom. Heat it over medium flame until the oil is shimmering.
To form the fritters, scoop about 3 tablespoons of the mixture into your palm. Roll it into a rough ball, then flatten it gently. I usually fry four fritters at a time to avoid overcrowding the pan. Each side should cook for 2 to 3 minutes, just until they’re golden brown and crisp.
Quick and Easy
From prep to plate, this entire recipe takes around 30 minutes. There’s no need for special tools, and cleanup is minimal. That’s one of the reasons I keep coming back to it again and again.
Customizable
You can easily adapt this base recipe depending on what you have. Want to add chopped green onions or herbs like parsley or dill? Go for it. No pecorino on hand? Try parmesan or a dairy-free alternative. Even frozen corn works well when fresh isn’t in season.
Crowd-Pleasing
These fritters are always a hit. Whether I’m making them for my family or bringing a plate to a potluck, they disappear fast. They’re also great for kids, especially when served with a creamy dipping sauce. The golden crust and tender center make them hard to resist.
Zucchini and Corn Fritters
These Zucchini and Corn Fritters are crispy, flavorful, and perfect for a quick side dish or light appetizer. With fresh shredded zucchini, sweet corn, garlic, and a burst of lemon, they’re easy to make and even easier to enjoy. Serve them with your favorite sauce or enjoy them as they are – golden and delicious.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
Scale-
3 medium-sized zucchini
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2 ears of corn
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1 teaspoon butter
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1/2 cup all-purpose flour
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1/2 cup grated pecorino romano
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1 large egg
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2 cloves of garlic, pressed
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2 tablespoons lemon juice
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1 teaspoon lemon zest
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1/2 teaspoon salt
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About 2 tablespoons olive oil for frying
Instructions
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Shred the zucchini using a grater or food processor. You’ll need 2 1/2 cups.
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Place the shredded zucchini in a clean towel or cheesecloth. Twist and squeeze to remove as much water as possible. Transfer to a bowl.
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Slice the kernels off the corn cobs.
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In a skillet, melt the butter over medium heat. Add the corn and sauté for 5 minutes until tender. Add to the zucchini.
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Add flour, pecorino romano, egg, lemon juice, lemon zest, pressed garlic, and salt to the bowl. Mix well.
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Heat olive oil in a clean skillet over medium heat.
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Form fritters by scooping 3 tablespoons of mixture, shaping into a ball, flattening, and placing in the skillet.
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Fry 4 fritters at a time, cooking each side for 2–3 minutes until golden brown.
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Serve warm with a sauce of your choice.
Notes
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To remove excess moisture from the zucchini is essential for crispness.
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Fritters can be customized with chopped herbs or cheese alternatives.
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For baking instead of frying, place fritters on a lined baking tray, spray with oil, and bake at 200°C for 15–18 minutes, flipping once.
- Prep Time: 15 minutes
- Cook Time: 15 minutes