Corn and Zucchini Fritters with Green Goddess Dip

Crispy corn and zucchini fritters are SO easy to make and incredibly delicious. Dip them in cool and creamy green goddess dip made with sour cream, basil, scallion, and garlic.

an oval tray filled with corn and zucchini fritters with basil

These light and fluffy fritters are one of my favorite ways to use up zucchini and corn in the summertime! They’re crispy on the outside and light and fluffy on the inside. I like to serve them alongside something cool and creamy for dipping which is where my green goddess dip comes in!

A little bit of cornstarch in the batter helps these zucchini fritters get nice and crispy. Be sure to squeeze out as much of the liquid in the grated zucchini as possible, this will help tremendously with the texture and flavor of your fritters.

One more tip: you can use frozen corn for this recipe but be sure to defrost it first, either in the microwave or overnight in the refrigerator, before adding it to the batter.

Ingredients You’ll Need

Here’s what you’ll need to make Corn and Zucchini Fritters with Green Goddess Dip: zucchini, corn (fresh or frozen), flour (gluten-free flour works just fine), corn starch, scallions, egg, sour cream (or yogurt), lemon juice, basil, garlic, and, oil for frying.

corn and zucchini fritter ingredients portioned individually; a bowl of corn, grated zucchini, flour, corn starch, egg, etc

Recipe Step by Step

Step 1. Grate and Drain the Zucchini

First, grate the zucchini and place it in a clean kitchen towel. Season with salt and gently toss to combine; let sit for 10 minutes then ring out the excess moisture from the zucchini.

a blender with green goddess dip and a bowl with grated zucchini in a kitchen towel

Step 2. Make the Green Goddess Dip

Next, blend together all of the ingredients for the green goddess dip. You can use a blender or food processor for this. Set aside.

two metal mixing bowls filled with corn and zucchini fritter batter on a blue background

Step 3. Make the Fritter Batter

Stir together the fritter batter, flour, cornstarch, eggs, corn, zucchini and scallion.

a cast iron pan frying  four corn and zucchini fritters and a baking tray lined with paper towel filled with fritters

Step 4. Fry the fritters

Fry the fritters in a cast-iron pan until golden brown. Serve with green goddess dip!

FAQs and Expert Tips

Can I make these corn and zucchini fritters gluten-free?

Yes! You can substitute a gluten-free flour blend like Cup4Cup.

Can I freeze fritters?

Yes, you can freeze corn and zucchini fritters. For best results lay the cooked fritters out on a parchment-lined baking tray and freeze them for 1-2 hours then transfer to a Ziplock freezer bag for up to three months.

What can I serve with corn and zucchini fritters?

Corn and zucchini fritters can be served as an appetizer, side dish or snack. Serve them alongside Sheet Pan Roasted Sausage with Broccolini or Creamy Vegan Tomato Soup or Roasted Snap Peas with Yogurt and Garlic Chili Oil.

a close up image of corn and zucchini fritters on a silver tray

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an oval tray filled with corn and zucchini fritters with basil

Corn and Zucchini Fritters with Green Goddess Dip

Crispy corn and zucchini fritters are SO easy to make and incredibly delicious. Dip them in cool and creamy green goddess dip made with sour cream, basil, scallion, and garlic.
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4
Calories: 330kcal

Ingredients

Fritters

  • 1 c grated zucchini about one large zucchini or two small
  • 1 c corn kernels fresh or frozen
  • 1/4 c all-purpose flour
  • 1 egg
  • 2 tsp corn starch
  • 3 scallions thinly sliced
  • salt and pepper
  • 1/4 c olive oil

Dip

  • 1 c sour cream or plain yogurt
  • 1/2 c fresh basil leaves
  • 2 scallions
  • 1 clove garlic
  • 3 tbsp lemon juice
  • salt and pepper

Instructions

  • First, grate the zucchini and place it in a clean kitchen towel. Season with salt and gently toss to combine; let sit for 10 minutes then use the towel to ring out the excess moisture from the zucchini. While you're waiting for the zucchini to drain blend together the Green Goddess Dip ingredients in a blender or food processor. Set aside.
  • In a large bowl, combine the zucchini, corn, scallions, flour, cornstarch, and egg; season with salt and pepper, to taste.
  • Heat the olive oil in a large skillet over medium-high heat. Scoop 1/4c of the batter for each fritter, flattening with the back of a spoon, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer. Place the cooked fritters on a paper towel-lined tray to absorb any excess oil. Repeat the process until all of the batter is used up.
  • Transfer the fritters to a platter. Serve warm with green goddess dip on the side!

Notes


Ingredients Notes + Substitutions:
  • Corn Kernels: If using frozen corn be sure to defrost before using.
  • Flour: Gluten-free flour works just fine.
  • Sour Cream: or yogurt.
  • Basil: and fresh aromatic herb will work; mint, dill, parsley, or cilantro
 
FAQS
  • Can I freeze these fritters? Yes, you can freeze corn and zucchini fritters. For best results lay the cooked fritters out on a parchment-lined baking tray and freeze them for 1-2 hours then transfer to a Ziplock freezer bag for up to three months.
 
Storing and Reheating:
  • Leftover fritters will stay fresh in the refrigerator for up to five days. Reheat in a 400 F oven for 5 minutes. 

Nutrition

Calories: 330kcal | Carbohydrates: 20g | Protein: 6g | Fat: 27g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 146mg | Potassium: 381mg | Fiber: 2g | Sugar: 5g | Vitamin A: 863IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 2mg
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Recipe Rating




2 Comments

  1. 5 stars
    These look amazing, Leigh! I used to make something similar back in the day and now I’m inspired for a throwback. The cornstarch is a good tip!