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Zucchini and Corn Fritters

Rated as 5 out of 5 Stars

"With all the zucchini I have fresh and frozen, this is my favorite way to eat it for breakfast. It's also great for the kids to eat as a snack, cold right out of the refrigerator (no need for plate or silverware)."
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25 m servings 112
Original recipe yields 10 servings (10 4-inch fritters)


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  1. Mix flour, cornmeal, Cheddar cheese, egg, yogurt, baking powder, salt, and pepper together. Add zucchini, carrots, corn, and onion.
  2. Coat the bottom of a large frying pan with oil. Heat over medium heat. Place spoonfuls of mixture into the hot pan, gently pressing down each fritter. Cook until golden brown, about 3 minutes per side.


  • Cook's Notes:
  • I have never omitted the zucchini but I have used lots of other vegetables instead of the ones listed. Just remember, if you are not sauteeing any vegetables first they must be cut very small in order to cook completely in the fritter.
  • Use any cheese you like.

Nutrition Facts

Per Serving: 112 calories; 5.5 12.4 3.8 25 270 Full nutrition

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No changes needed. Easy and fun!

Delicious for a snack or breakfast or a side.