Easy Zucchini Corn Fritters with Creamy Dip (video)

several bowls of zucchini corn fritters on a table

These fluffy and crispy zucchini corn fritters are so addictive, you won’t stop at just one! I make my easy zucchini fritters with a fluffy buttermilk batter, fresh corn, lots of parmesan cheese, dill and chives. For serving, I make a quick and easy, creamy and garlicky dipping sauce. This easy sauce is the perfect complement to the rich and crispy fritters! It’s the perfect way to use some of your summer squash and corn!

Watch My Zucchini Fritters Video Tutorial

Watch my YouTube zucchini corn fritters tutorial for step-by-step instructions and see how I make this summertime appetizer at home! Want to stay up to date on the latest recipes? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications.

Ingredients for the Recipe

You’ll need just basic pantry ingredients to make this easy appetizer at home. Find the full list of ingredients in the recipe card below.

  • Zucchini: I like to use green zucchini (some call it squash). No need to peel the zucchini!
  • Fresh corn: with corn so plentiful during the summer months, this is the best and tastiest choice. Canned corn will work well in a pinch, too.
  • Buttermilk: this soured milk makes the fritters extra fluffy. Make your own by adding 1 tablespoon of lemon juice or vinegar to ¾ cup whole milk.
  • Fresh Chives & Dill: fresh herbs will add the most amount of flavor to this recipe.
  • Parmesan Cheese: adding some cheese to these zucchini fritters makes them even more delicious! Mozzarella cheese will also work well.
  • Cooking Oil: I like to use canola oil for deep frying these fritters. It has no flavor, making it the perfect choice.
  • Sour Cream & Mayo: for making the creamy dipping sauce.

Supplies & Tools

Need some supplies or tools to make this appetizer at home? You can get some of the tools I use in my kitchen using my Amazon Affiliate Links. Using these links won’t cost you extra and I’ll earn a small commission.

  • Cheesecloth – the best, highest quality cheesecloth ever!
  • Cheese Grater (from Williams Sonoma) – this grater is super sharp and great for any grating task.
  • Digital Thermometer – great for measuring the temperature of meats or your cooking oil.
  • Wire Fry Rack – keep your fritters extra crispy by cooling them on a wire rack.
  • Glass Mixing Bowls – for making prep work extra easy and organized!
a bowl of food on a table

Preparing the Zucchini

You’ll want to start this recipe with the zucchini. There’s no need to peel the veggies as the peel will improve the texture of the fritters.

  1. Line a large bowl with a cheesecloth, then grate your washed zucchini into the bowl. I recommend using a medium cheese grater.
  2. Sprinkle the zucchini with about 1 teaspoon of salt and gently massage it into the grated zucchini. This will help the zucchini release more water.
  3. Allow the zucchini to stand for 10 to 15 minutes, squeezing out the liquids every 5 minutes. You want the zucchini to be wrung dry.

How to Cook the Corn

I love to use fresh and sweet summer corn for this recipe. It adds so much great flavor! Here’s how I cook my corn.

  1. Bring a large pot of water up to a boil and add a generous amount of salt. Drop in your cleaned corn and set a time for 10 minutes.
  2. Once the corn is cooked, removed it from the boiling water and into a bowl filled with cool water to cool the corn down quickly.
  3. Once the corn has cooled, use a sharp knife and carefully cut away the kernels from the cob.
several bowls of zucchini fritters on a table with various ingredients

Cooking the Shallots & Corn

Next, you’ll want to preheat a medium sized frying pan over medium heat and melt the butter. Add in the diced shallot and corn and season with salt and pepper. Sauté the mixture for 6 to 8 minutes, until the corn is golden.

Add in the minced garlic last and cook for just 30 seconds, then remove the mixture from heat and let it cool to room temperature.

Easy Buttermilk Batter

I make these zucchini corn fritters with a simple buttermilk batter, which is what makes them so fluffy! Here’s how to make it:

  1. In a large mixing bowl, combine the buttermilk and egg. To make homemade buttermilk, simply add 1 tablespoon of lemon juice or vinegar to ¾ cup whole milk. Stir and let sit for a few minutes. Whisk the egg and milk together until smooth.
  2. Add in the dry ingredients next: flour, baking soda, salt, pepper, and paprika. Whisk until a thick batter forms.
  3. Next, add in the grated zucchini, cooled corn and shallot mixture, parmesan cheese, and season with dill, chives, salt and pepper. Use a spatula to mix everything together until uniform and well combined.

How to Make Zucchini Corn Fritters

Here’s how to cook these easy fritters!

  1. Pour several cups of frying oil into a deep sauté pan or large pot. Heat the oil over medium-high heat until it reaches 300F.
  2. Using a small scoop (1 to 1 ½ tbsp), scoop the fritter batter and drop into the hot oil. I usually fry about 8 or 9 fritters at a time, spacing them out as a I drop in the batter.
  3. Cook the fritters for 3 to 5 minutes, turning them when they get golden on the first side.
  4. Remove the fritters once they’re a rich, golden color onto a wire rack to cool. Place some paper towels underneath the rack to absorb excess oil.
a ramekin filled with a creamy sauce, on a table

Garlicky & Creamy Dipping Sauce

You’ll love this easy and creamy dipping sauce! It’s so refreshing and the perfect complement for the fritters.

  1. In a large mixing bowl, combine all the ingredients: mayonnaise, sour cream (you can also use Greek yogurt, salt, pepper, onion powder, chives, and dill.
  2. Squeeze in the lemon juice and grate or press the garlic cloves. Whisk everything together and the sauce is done.

Serving Suggestions

These zucchini corn fritter will be very hot at first, so let them cool for at least 5 to 7 minutes before using! I recommend eating these as soon as possible as they’re best when fresh, warm and crispy.

If you need to reheat them, I suggest doing so in your oven preheated to 425F. Place the fritters on a baking sheet and bake for about 15 minutes, rotating every 5 minutes. This will keep them crispy!

a close up of a bowl of food - zucchini corn fritters

More Recipes!

Enjoyed this easy appetizer recipe? Check out some of my other recipes you’re sure to enjoy!

  • Garlicky Zucchini Tomato Crostini – these crostini are an instant hit! Toasted baguette spread with garlic mayo, topped with fried zucchini, tomatoes and dill. Simple and delicious!
  • The Best Crab Cakes – homemade crab cakes are way better than most restaurants and they’re super easy to make!
  • Mini Cheese & Spinach Tarts – another favorite of mine and always a hit! These little tarts are filled with a savory cheese and spinach filling.
  • Easy Zucchini Pasta – one of my favorites for busy summer nights! Quick and easy zucchini pasta with lots of garlic and parmesan. I also like to add grilled chicken.

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5 from 2 votes

Easy Zucchini Corn Fritters with Creamy Dip (video)

20 mins prep + 5 mins cook
35 fritters
The best zucchini corn fritters with a creamy, garlicky dipping sauce! Extra crispy and fluffy! Made with parmesan cheese, fresh corn and fresh herbs!

Ingredients 

For Zucchini Fritters:

  • 3 medium green zucchini
  • 1 tsp salt
  • 1 tbsp butter
  • 2 ears of corn, 2 cups of corn kernels
  • 1 large shallot, diced
  • 3 garlic cloves, minced
  • 1 large egg
  • 3/4 cup buttermilk
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • ground black pepper
  • 1/2 tsp smoked paprika
  • 1 cup grated parmesan cheese
  • 1 1/2 tbsp fresh chives, chopped
  • 1 1/2 tbsp fresh dill, chopped
  • 2 to 3 cups canola oil, for frying

For Dipping Sauce:

  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 tbsp olive oil
  • juice from 1/2 lemon
  • 2 to 3 garlic cloves, pressed or grated
  • 1/2 tsp salt
  • ground black pepper
  • 1 tsp onion powder
  • 1 tbsp each: fresh chopped dill, fresh chives

Instructions

Preparing the Zucchini:

  • 1.      You’ll want to start this recipe with the zucchini. There’s no need to peel the veggies as the peel will improve the texture of the fritters.
  • 1.      Line a large bowl with a cheesecloth, then grate your washed zucchini into the bowl. I recommend using a coarse cheese grater.
  • 1.      Sprinkle the zucchini with about 1 teaspoon of salt and gently massage it into the grated zucchini. This will help the zucchini release more water.
  • 1.      Allow the zucchini to stand for 10 to 15 minutes, squeezing out the liquids every 5 minutes. You want the zucchini to be wrung dry.

Cooking the Corn:

  • For cooking fresh corn: Bring a large pot of water up to a boil and add a generous amount of salt. Drop in your cleaned corn and set a timer for 10 minutes.
  • Once the corn is cooked, removed it from the boiling water and into a bowl filled with cool water to cool the corn down quickly.
  • Once the corn has cooled, use a sharp knife and carefully cut away the kernels from the cob.
  • Next, you’ll want to preheat a medium sized frying pan over medium heat and melt the butter. Add in the diced shallot and corn and season with salt and pepper. Sauté the mixture for 6 to 8 minutes, until the corn is golden.
  • Add in the minced garlic last and cook for just 30 seconds, then remove the mixture from heat and let it cool to room temperature.

Making the Batter:

  • In a large mixing bowl, combine the buttermilk and egg. To make homemade buttermilk, simply add 1 tablespoon of lemon juice or vinegar to ¾ cup whole milk. Stir and let sit for a few minutes. Whisk the egg and milk together until smooth.
  • Add in the dry ingredients next: flour, baking soda, salt, pepper, and paprika. Whisk until a thick batter forms.
  • Next, add in the grated zucchini, cooled corn and shallot mixture, parmesan cheese, and season with dill, chives, salt and pepper. Use a spatula to mix everything together until uniform and well combined.

Frying the Fritters:

  • Pour several cups of frying oil into a deep sauté pan or large pot. Heat the oil over medium-high heat until it reaches 300F to 325F (150C).
  • Using a small scoop (1 to 1 ½ tbsp), scoop the fritter batter and drop into the hot oil. I usually fry about 8 or 9 fritters at a time, spacing them out as a I drop in the batter.
  • Cook the fritters for 3 to 5 minutes, turning them when they get golden on the first side.
  •  Remove the fritters once they’re a rich, golden color onto a wire rack to cool. Place some paper towels underneath the rack to absorb excess oil.

Making the Dipping Sauce:

  • In a large mixing bowl, combine all the ingredients: mayonnaise, sour cream (you can also use Greek yogurt, salt, pepper, onion powder, chives, and dill.
  • Squeeze in the lemon juice and grate or press the garlic cloves. Whisk everything together and the sauce is done.

Serving Suggestions:

  • These zucchini corn fritter will be very hot at first, so let them cool for at least 5 to 7 minutes before using! I recommend eating these as soon as possible as they’re best when fresh, warm and crispy.

Reheating Instructions:

  • If you need to reheat them, I suggest doing so in your oven preheated to 425F. Place the fritters on a baking sheet and bake for about 15 minutes, rotating every 5 minutes. This will keep them crispy!

Note:

  • Nutritional facts are calculated per fritter without the sauce. The dipping sauce contains approximately 75 calories per tablespoon.

Nutrition

Serving: 1fritter | Calories: 58kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 211mg | Potassium: 80mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 0.3mg