158 Ratings
  • 5 star values: 87
  • 4 star values: 55
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 1

Yummy zucchini corn fritters that my family can't get enough of. These fritters are light and fluffy with lots of zucchini and fresh corn. Cheese is optional, but not in my house. Serve hot with ranch dressing.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.

  • In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn, and cheese; mix well.

  • Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

144 calories; 8 g total fat; 26 mg cholesterol; 146 mg sodium. 15 g carbohydrates; 3.6 g protein; Full Nutrition


Reviews (128)

Read All Reviews

Most helpful positive review

Rating: 5 stars
05/16/2006
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!
(88)

Most helpful critical review

Rating: 1 stars
06/02/2012
Never again!
(1)
158 Ratings
  • 5 star values: 87
  • 4 star values: 55
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
05/16/2006
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!
(88)
Rating: 4 stars
02/02/2007
I try to avoid sugar so I made the following healthy changes: used 1.5 cups zucchini doubled the cumin omitted the sugar added 1/2 cup shredded carrot to sweeten used 1.5 cups frozen corn cooked and drained added 1/2 cup shredded onion added 4 cloves garlic substituted milk with soy milk sautéed in steel skillet and fried in iron skillet found that the ones in the steel skillet came out fluffier and not as greasy only added 1/4 tspn salt and the chefs trick is to lightly salt the cakes as soon as you place them on the rack the oil readily absorbs this and seasons it well; definately needs a yogurt dip to accompany with mint would be good. Pretty good as far as fritters go.
(72)
Rating: 5 stars
07/04/2007
Great recipe! Used sweet corn and mozz. and parm instead of chedder. Cook it like pancakes (don't flip until little bubbles come to surface) or else will go flat. I will definately make again. Also tastes better cold.
(51)
Rating: 4 stars
03/05/2006
I scaled this down to make 12 but will have to make a full batch next time. Very light and fluffy. The only reason they don't get 5 stars is for me they were a touch too sweet. Next time I will reduce the amount of sugar a little bit. Thanks
(27)
Rating: 5 stars
07/16/2007
Love them! I actually left out the milk because I used super fresh sweet corn that I had just cut off the cob and it was nice and milky. I am going to try more cheese and cumin the next time but these are fantastic!
(19)
Rating: 4 stars
08/02/2008
What a different app! Another great way to use zucchini! I used frozen corn and fried these in a deep fryer. I do think they needed a little more spice so I will try to experiment next time. They didnt last long in my house. The extra batter stayed nice in the fridge so you can prepare a day ahead.
(19)
Rating: 5 stars
08/22/2010
My family loved these! I chose not to fry them but to cook them in a touch of olive oil like pancakes. My kids loved dipping their "pancakes" in ranch (which I made with reduced fat sour cream fat free plain yogurt and ranch mix) I left out the cheese but they tasted wonderful even without. I am sure these taste great as directed but chose to make a little healthier. We will be making these often during zucchini season!! I have made these 4 times in the last 2 weeks. I now add chopped bell pepper carrots and onion to the recipe. Great way to get kids to eat veggies!
(11)
Rating: 2 stars
08/16/2008
I really did not care for this recipe. Thought that it was too doughy and bland tasting. I am very surprised at all the good reviews and wonder if someone can tell me what I may have done wrong? I followed the recipe exactly.
(9)
Rating: 5 stars
08/03/2007
This recipe was very good. However it makes quite a few. When serving as a side dish I cut the recipe in half.
(9)