These fritters are truly the best when you use fresh picked, sweet corn and in the Northwest, we have some of the best in the months of August and September. They make for a great appetizer or buffet hors d’oeuvre served with crema on the side. They’re great as a side dish to grilled meats. For a brunch item, they’re the perfect foundation for a fried, runny yoke egg OR served on top of a veggie chop salad using the crema as a dressing OR even on a toasted bun with sliced tomato, onion and lettuce. Our kids loved this version! There are endless possibilitles for how and when to serve them. And they are good hot or cold.

Last year I posted a recipe for Zucchini Hatch Pepper Fritters that are served with a Tomato Avocado Confetti. I’ve included the link to that recipe specifically so you can consider the confetti as an additional topping to these Sweet Corn Zucchini Fritters.  It’s a good topping for both and so beautiful!

Makes approximately 20 palm-sized fritters


  • 3 C organic zucchini, skin on, shredded
  • 1 T salt, plus more for batter
  • 2-1/2 C fresh (or frozen) COOKED corn, cut from cob (approximately 2-3 ears)
  • 1 C onion, shredded
  • 2 T garlic, minced
  • 2 T fresh thyme, chopped
  • 1/3 C organic parsley & cilantro, chopped (plus more for garnishing)
  • 1 T jalapeno, minced (optional)
  • 1 T toasted ground cumin
  • 1 T smoked paprika (we use Penzy’s Spanish Smoked Paprika)
  • 2 large organic eggs, lightly beaten
  • 1-1/2 C sharp white cheddar, shredded
  • 1/2 C panko
  • 1/2 C corn meal
  • 1/2 C all purpose flour
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • Extra virgin olive oil for frying (or other oil)
  • Chipotle Crema (recipe below)
  • Parsley and/or cilantro for garnish

In a large mixing sieve, add your shredded zucchini and 1 tablespoon salt.  Mix and set over a large mixing bowl for 15 minutes. The liquid from the zucchini will drain out. You should get close to a couple of cups of liquid, which you can discard. After 15 minutes wrap shredded zucchini tightly in a tea towel and squeeze all the liquid you can from the zucchini into your sink. It takes several squeezes. In another large mixing bowl, add prepared, drained zucchini, shredded onion, corn, garlic, thyme, parsley/cilantro chop, jalapeño, cumin, paprika, eggs, cheese, panko, corn meal, flour, salt and pepper. Mix well. Once everything is all mixed, grab a small saute pan to test a small amount of your batter. I like to do this to check for seasoning and the crisp that’s achieved.  On medium heat, add a small amount of oil and a dollop of your zucchini batter. Press down on dollop to make a small pancake. Fry for about 2-1/2 – 3 minutes per side (because it’s a smaller amount than you’ll use to make fritters) to get a crisp.Taste. Adjust seasonings and binders (more panko, corn meal or flour) as needed (you may even want to add more cheese). Once you have your batter ready, Heat a large non-stick saute pan or cast iron pan on medium heat. Add 2 tablespoons olive oil. Once oil is hot, you can start your first batch by adding heaping tablespoons of batter to the pan (ours were closer to 2 tablespoons). Don’t crowd fritters too much so you can skillfully flip them without breaking. Flatten with the back of a fork to make them about a 1/4″ thick and saute for about 4 minutes per side. They should be golden brown and crisp on both sides. Put cooked fritters on a parchment lined sheet pan in a warm oven (250 is fine) and repeat cooking process with remaining zucchini mixture. Present fritters on a serving platter with Chipotle Crema on the side. Garnish with sliced limes, chopped parsley and / or cilantro. Fritters are good warm or cold.


Makes approximately 1 Cup

  • 1 chipotle pepper, finely chopped
  • 1 T adobo (or you can use a second chipotle pepper)
  • 1 C Nancy’s sour cream or Greek yogurt or Mexican crema
  • 3 tsp freshly squeezed lime juice
  • 1 tsp lime zest
  • 1/2 tsp fresh garlic, finely minced
  • 1 T organic cilantro, finely chopped
  • 1 tsp smoked paprika
  • ¾ tsp kosher salt

In a small mixing bowl, combine all ingredients and mix well. Refrigerate until ready for serving. You can make this two days in advance. Flavors just get better and better!


ZUCCHINI HATCH PEPPER FRITTERS with Sharp White Cheddar and Tomato Avocado Confetti


  • It may seem like too much binder to have panko, corn meal and flour, but after testing this a couple of times, we liked this combination the best and it was necessary to hold up to the moisture of the zucchini and cheese.
  • Using a Monterey Jack in place of the sharp cheddar OR a combination of both cheeses is really good as well
  • Substituting flour for almond or garbanzo bean flour is a simple adjustment for a gluten free version.
  • Frozen corn, fully thawed and drained or canned corn, fully drained can be used if you can not get fresh corn.
  • Fritters can be frozen for up to 3 months in an airtight container. When you’re ready to eat them, simply defrost at room temperature (don’t microwave) and reheat them in a non-stick or cast iron pan on medium heat until crispy on both sides, approximately 3 minutes per side.
  • You can serve fritters hot or cold.