Crispy Zucchini and Corn Fritters – Skillet, Air Fryer, or Oven

These crispy zucchini and corn fritters are golden on the outside, tender inside, and packed with sweet corn, shredded zucchini, and basil. Make them in a skillet, air fryer, or oven in under 30 minutes.

These crispy zucchini and corn fritters are packed with shredded zucchini, sweet corn, and basil, then pan-fried until golden on the outside and tender in the middle. The key is salting and squeezing the zucchini first so the batter holds together and the fritters crisp instead of steaming.

And like my potato fritters, I've included skillet, air fryer, and oven instructions, plus gluten-free and vegan options, so you can make them as an appetizer, side dish, savory breakfast, or light vegetarian meal.

For more zucchini recipes, try my vegetarian stuffed zucchini, risotto with zucchini, and chocolate zucchini bread!

Jump to:

• ⭐️ Why These Corn Zucchini Fritters are the Best
• 👩🏼‍🍳 How To Make Zucchini Corn Fritters Crispy
• 🌽 Notes on Fritter Ingredients
• 📝 Ingredient Variations & Substitutions
• 🔪 How to Make Zucchini and Corn Fritters
• 🍴 Storage & Reheating
• Expert Tips for Crispy Zucchini Fritters with Corn
• 🍽 Dipping Sauces & Serving Ideas
• 💬 Frequently Asked Questions
• 📖 More Zucchini Recipes
• Zucchini and Corn Fritters Recipe

⭐️ Why These Corn Zucchini Fritters are the Best

• Crispy, not soggy: Salting and squeezing the zucchini helps the fritters turn golden and crisp instead of watery.
• Ready in under 30 minutes: A quick way to turn zucchini and corn into a savory appetizer, side dish, or light meal.
• Three cooking methods: Make them in a skillet, air fryer, or oven depending on what's easiest.
• Easy to customize: Keep them vegetarian, make them gluten-free, or use a flax egg for a vegan option.
• Great for summer produce: Perfect when you have extra zucchini, fresh corn, or basil to use up.

👩🏼‍🍳 How To Make Zucchini Corn Fritters Crispy

Zucchini holds a lot of water, so the most important step is salting the shredded zucchini, letting it sit, and squeezing out as much liquid as possible before mixing the batter. Too much moisture can make fritters soggy or cause them to fall apart. A hot skillet and enough oil also help the outside turn golden and crisp before the inside overcooks.

🌽 Notes on Fritter Ingredients

• Zucchini: Shred the zucchini, salt it, and squeeze out as much liquid as possible. This is the key to crispy fritters that hold together.
• Corn: Fresh corn gives the best sweet pop, but frozen or canned corn will also work. Thaw and pat dry frozen corn; drain canned corn well.
• Herbs: Rosemary, thyme, or dill all work if you don't have basil on hand. Use what you have, but fresh herbs give the best flavor.
• Egg: Helps bind the fritters together. For a vegan option, use a flax egg.
• Flour: All-purpose flour helps absorb moisture and hold the batter together. A 1:1 gluten-free flour blend can be used if needed.
• Baking powder: Helps the fritters stay a little lighter instead of dense.
• Parmesan cheese: Adds savory flavor and helps with browning. Leave it out or use nutritional yeast for dairy-free fritters.

📝 Ingredient Variations & Substitutions

• Make them gluten-free: Use a 1:1 gluten-free flour blend or chickpea flour.
• Make them vegan: Use a flax egg and skip the cheese, or use dairy-free Parmesan and plant-based milk.
• Add heat: Mix in minced jalapeño, crushed red pepper flakes, cayenne, or smoked paprika.

🔪 How to Make Zucchini and Corn Fritters

*See recipe card below for printable version.

Place a paper towel on a large plate and set aside.

Place a small colander over a medium bowl. Toss the grated zucchini with ½ teaspoon of salt and place in the colander to "sweat" for 10 minutes. Wrap the zucchini in a kitchen towel or paper towel and squeeze dry.

In a medium bowl, whisk together the whole-wheat flour, baking powder, dried basil, garlic powder, salt, and pepper.

Add egg, milk, drained zucchini, corn, and Parmesan cheese, and whisk just until combined.

Skillet Method

In a large skillet, add 2-3 tablespoons of oil and warm over medium heat. Once the oil is hot, use a ¼ measuring cup to portion the fritter batter into the hot skillet.

Cook for 2-3 minutes or until the underside of fritters starts to turn golden brown. Using a spatula, flip fritters and gently press down to flatten them. Cook for another 2-3 minutes, until cooked through.

Transfer cooked fritters to a wire rack or paper towel-lined plate to drain excess oil. Repeat with remaining batter. Garnish fritters with fresh basil (if using) and serve immediately.

Air Fryer Method

Follow recipe instructions to make the fritter batter. Next, place heaping tablespoonfuls of batter into your air fryer, and use the back of the spoon to flatten a bit.

Depending on the size of your air fryer, you should be able to make 2-4 fritters at a time. Cook in air fryer at 375°F for 10 minutes, until cooked through and golden and crispy on the outside. 

Transfer cooked fritters to a wire rack or paper towel-lined plate to drain excess oil. Repeat with remaining batter. Garnish fritters with fresh basil (if using) and serve immediately.

Oven-Baked Method

To bake vegetarian fritters, follow recipe instructions to make the batter, then scoop fritter batter onto a parchment-lined baking sheet, brush with oil, and bake in a preheated 400 degree F. oven for 25 minutes. Let cool for 5 minutes and serve warm.

Transfer baked fritters to a wire rack or paper towel-lined plate to drain excess oil. Repeat with remaining batter. Garnish fritters with fresh basil (if using) and serve immediately.

🍴 Storage & Reheating

Store leftover fritters in an airtight container in the refrigerator for up to 4 days. Reheat them in a skillet, air fryer, or 375ºF oven until warmed through and crisp again. Avoid microwaving if possible, since it softens the fritters.

To freeze, place cooled fritters in a single layer until firm, then transfer to a freezer-safe bag or container for up to 2 months. Reheat from frozen in the oven or air fryer.

Expert Tips for Crispy Zucchini Fritters with Corn

• Squeeze the zucchini very well. Use a clean kitchen towel, cheesecloth, or your hands to remove as much water as possible.
• Don't skip the salting step. Salt draws out excess moisture from the zucchini before it goes into the batter.
• Drain wet ingredients. If using canned corn, drain it well; if using frozen corn, thaw and pat it dry.
• Keep the batter thick. If the mixture looks watery, add 1 tablespoon of flour at a time until it holds together.
• Use a hot skillet. The oil should shimmer before adding the batter so the fritters crisp quickly instead of absorbing the oil.
• Don't overcrowd the pan. Cook in batches so the fritters brown instead of steam.
• Flatten slightly. Thinner patties cook more evenly and get crispier edges.
• Drain on a wire rack if possible. Paper towels can trap steam underneath and soften the bottoms.

🍽 Dipping Sauces & Serving Ideas

Serve zucchini corn fritters warm with a creamy or tangy dipping sauce. They're great as an appetizer, side dish, savory breakfast, or light vegetarian meal.

Good pairings:

• Basil pesto aioli, marinara sauce, or spicy Sriracha aioli
• Greek yogurt, sour cream, or tzatziki
• Lemon wedges and fresh herbs
• Fried or poached eggs for brunch
• A light side salad, like cucumber apple salad
• Make a fritter sandwich by using ciabatta rolls

💬 Frequently Asked Questions

📖 More Zucchini Recipes

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, TikTok, and Facebook.

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