Zucchini Fritters are an appetizer made with zucchini and corn, fried to a crispy golden brown, and dipped in a homemade seasoned sour cream. I love the taste of the sweet corn in every bite, and they would be a perfect appetizer or side dish. I also have Corn Fritters (without zucchini) that are delicious! Or, If you want a little kick to the fritters, try my Jalapeno Corn Fritters!
Ingredients & Substitutions
Zucchini: Look for two large zucchini to grate for this recipe. You will need about 4 cups grated. Make sure you drain the grated zucchini as best you can to get out the most moisture.
Corn: Drain a can of corn kernels before adding it to the fritter batter. You could use frozen corn, but make sure it is thawed and really well-drained before mixing it with the other ingredients.
Onion: A white or yellow onion works well in this recipe. Just like you drain the grated zucchini, you will also need to drain the grated onion of any excess liquid.
Cheese: Shredded mozzarella cheese is added to the fritter batter. For best results, grate your own mozzarella instead of buying it already shredded.
Dipping Sauce: Yes, the zucchini fritters are delicious on their own, but dipping them into the homemade seasoned sour cream really kicks the flavor of each bite up a notch!
Can I Make Zucchini Fritters Ahead Of Time?
Sure! You can get a head start on this recipe with both the batter and the dipping sauce. After mixing together the ingredients for the fritter batter, store it in an airtight container in the refrigerator for up to 24 hours. Give it a good stir when ready to make the fritters. The dipping sauce can be made and stored in the refrigerator for up to 3-4 days.
Can I Bake Zucchini Fritters In The Oven?
Yes! If you want to skip the oil and the frying, go for it! These turn out great when baked! To bake the fritters, make the batter as instructed. But, instead of frying them in oil, line a baking sheet with aluminum foil. Spray the foil with nonstick spray and scoop the batter onto the lined baking sheet, flattening them out a bit like when frying. Bake the fritters for 15-20 minutes PER SIDE at 375°F, or until they are golden brown. Again, serve immediately, with or without the dipping sauce. Enjoy!
Storing & Reheating Zucchini Fritters
Leftover Zucchini Fritters can be stored in an airtight container in the refrigerator for up to 2-3 days. When storing them, separate the layers with parchment or wax paper so they don’t stick together. Reheat the fritters in the oven or in a skillet over medium-low heat with a small amount of oil.
Can I Freeze The Fritters?
Sure! If you freeze the fritters in a freezer-safe container, they will last up to a month. Be sure to label and date the containers in which you are freezing the fritters. Let them thaw in the refrigerator overnight before reheating.
- ½ cup (115 g) sour cream
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic salt
- ⅛ teaspoon cayenne pepper
- 2 large zucchini, grated (about 4 cups), well-drained
- 1 can (15.25 ounces) corn kernels, drained
- ½ small white or yellow onion, grated, drained of liquid
- 1 teaspoon garlic, minced
- ½ cup (56.5 g) mozzarella cheese, shredded
- 2 large eggs, room temperature, beaten
- 2 cups (250 g) all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- In a medium bowl mix sour cream, salt, pepper, garlic, and cayenne pepper. Store the dipping sauce in the refrigerator while cooking the fritters, or until ready to use.
- Trim the ends off the zucchini and shred on a grater. Remove excess water from the zucchini by wrapping it in a paper towel or cheesecloth and tightly squeezing. You want to make sure to get as much moisture out of the zucchini as you can.
- To a large mixing bowl, add the drained zucchini.
- To the bowl with the grated zucchini, add drained corn, drained onion, garlic, cheese, eggs, flour, salt, and pepper. Mix well.
- To a large skillet over medium-low heat, add oil*. Once hot, use a 3-tablespoon scoop to add fritter batter to the pan in batches of 3 or 4, being careful not to overcrowd the pan. Flatten the tops so that each scoop is about 3 inches wide and as thick as a fluffy pancake.
- Cook the fritters for 5-6 minutes on each side, or until the fritters are a deep brown. Place the cooked fritters on a paper towel-lined plate to serve immediately. Repeat with the remaining batter.
- Serve fritters with the dipping sauce.
- Preheat the oven to 375°F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
- Scoop the batter onto the lined baking sheet, flattening them out a bit like when frying.
- Bake the fritters for 15-20 minutes per side (a total of 30-40 minutes), or until they are golden brown.
- Serve immediately, with or without the dipping sauce. Enjoy!
Did you make this recipe?
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