Browned on the outside, tender in the middle, and packed with fresh summer veggies—these zucchini corn fritters are a total win for easy, healthy meals. Made without oil or gluten, they’re a feel-good favorite you’ll want to make on repeat!
There’s something so comforting about a warm, veggie-filled fritter—but these zucchini corn fritters are more than just comfort food. They’re a better-for-you twist on a classic, made entirely without oil, loaded with fresh veggies, and naturally gluten-free thanks to chickpea flour.
These fritters are perfect for summer when zucchini and sweet corn are at their peak. They’re light, flavorful, and come together with simple, wholesome ingredients—no deep frying required!
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Why You'll Love These Oil-Free Zucchini Corn Fritters
- Browned on the outside, tender on the inside—without any oil!
- Packed with fiber and protein from chickpea flour and veggies
- Naturally vegan, gluten-free, and allergy-friendly
- Made on a skillet or griddle—no oven or fryer needed
- Perfect for meal prep or a quick veggie-packed lunch
Making Zucchini Corn Fritters
Here’s a quick overview of the process so you can feel confident before diving in:
Grate and mix: Grate your zucchini, slice the corn off the cob, and toss it all into a bowl with the onion, scallions (white parts), chickpea flour, herbs, and seasonings.
Note: No added liquid needed—really!
You read the recipe right—there’s no extra liquid in the batter. The grated zucchini naturally releases enough moisture to combine with the chickpea flour and create the perfect consistency. Adding extra liquid will make the mixture too wet and your fritters may fall apart while cooking. The batter should be thick and scoopable, with no dry flour remaining.
Cook without oil: Scoop the batter onto a preheated non-stick skillet or electric griddle and flatten into rounds. Cook each side until golden and firm (no oil needed!).
Top & serve: Finish with scallion greens and your favorite creamy or tangy toppings. I personally love to top mine off with a dollop of tofu sour cream or creamy dill dressing!
Let’s Talk Griddle: My Favorite Tool for Oil-Free Cooking
If you’re like me and prefer to skip the oil but still want golden, evenly cooked fritters, a non-stick electric griddle is your best friend. It gives you more surface area (perfect for batch cooking!) and maintains consistent heat, helping you get that perfect tasty without needing a drop of oil.
No griddle? No problem. A large non-stick skillet will also do the trick—just make sure to let it fully preheat before adding your batter.
What Makes This Recipe “Better For You”?
Traditional fritters are often fried in oil and use refined flour. These beauties skip both without compromising on taste. Here's how:
- Oil-Free Cooking: Less saturated fat and fewer calories, but still tasty & satisfying
- Chickpea Flour: Naturally gluten-free, packed with protein and fiber, and gives a nutty flavor and perfect binding
- Loaded with Veggies: Zucchini, corn, onion, scallions, and fresh herbs for texture, flavor, and nutrients
- Simple & Wholesome: No weird binders, additives, or processed ingredients
It’s a recipe you can feel good about serving any day of the week.
Variations & Customizations
These fritters are super flexible, so don’t be afraid to make them your own! Here are some fun variations to try:
🌶️ Spice It Up
Add a minced jalapeño or a dash of smoked paprika for a little extra heat and depth.
🧄 Garlic Lovers
Toss in 1–2 cloves of freshly minced garlic or an additional ½ teaspoon garlic powder for an added punch of flavor.
🧀 Cheezy Vibes
Mix in 1–2 tablespoons of vegan shredded cheese or a bit more nutritional yeast for that extra savory, cheesy flavor.
🌿 Switch Up the Herbs
Use whatever fresh herbs you love or have on hand—basil, dill, cilantro, parsley, or chives all work beautifully.
🫘 Boost the Protein
Stir in ¼ cup of cooked lentils or chopped chickpeas to add more plant-based protein and texture.
🍠 Make It Rooty
Replace half the zucchini with shredded sweet potato or carrot for a sweet and earthy twist.
How to Serve
- Make your own cooling dip- Top your fritters with a dollop of vegan sour cream or a drizzle of creamy dill dressing and sprinkle with those reserved green scallions.
- Stick with the classic- Honestly, you can't go wrong keeping it classic with a little drizzle of ketchup!
- Wrap it up- Go crazy and tuck these bad boys into a wrap with greens and hummus for a veggie-packed lunch.
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Troubleshooting the Batter
If your zucchini is a bit old, they may not release as much "juice" as a fresh one when grated. If you are finding yourself mixing and mixing and you're still left with some dry flour these are the steps, you should take.
- When you start to worry, give it another 30 seconds to a minute of mixing, just to make sure it's not a time related issue.
- If the mix is still dry, start by adding 1 tablespoon of water or unsweetened plant milk. Mix for at least 30 seconds and then repeat as needed until no dry flour remains. Do not add too much or you'll end up with a mix that is too thin and will not cook properly.
How to Store Leftovers
These fritters store really well, making them a great meal prep option:
- Fridge: Store in an airtight container for up to 4 days. Reheat on a skillet or griddle to bring back the crisp.
- Freezer: Lay in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. Reheat from frozen on a non-stick pan or in the oven at 375°F until warmed through and crisp.
Pro tip: Add a layer of parchment between them if stacking to prevent sticking.
FAQ
That's right—no extra liquid needed! The grated zucchini naturally releases enough moisture to bind everything together with the chickpea flour. Just be sure to mix well until no dry flour remains.
Yes! These fritters are great for meal prep. Store them in the fridge for up to 4 days or freeze for longer storage. Reheat in a skillet or oven to bring back that crisp.
A non-stick skillet or electric griddle works best. An electric griddle is especially great because it offers even heat and space to cook multiple fritters at once—perfect for batch cooking.
Absolutely! Just thaw it first and pat it dry to remove excess moisture before mixing it into the batter.
Oregano, basil, dill, cilantro, or chives all taste great here. You can mix and match based on what you have or love!
Yes, but it will take much longer as you will need to do them in batches. Scoop the batter onto parchment-lined air fryer trays and flatten into fritter shapes. Air fry at 375°F for 10–12 minutes, flipping halfway.
Related
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Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Recipe
Zucchini Corn Fritters
Ingredients
- 3 small zucchinis about 4 heaping cups when grated
- 1 cob corn
- ½ small onion diced small
- 2 scallions thinly sliced, whites and greens separated
- 2 tablespoons nutritional yeast
- 1 tablespoon apple cider vinegar
- ¾ cup chickpea flour
- ½ teaspoon garlic powder
- ¼ cup finely chopped fresh herbs oregano and basil work great!
- ¼ teaspoon red pepper flakes
- ½ teaspoon cumin
- ½ teaspoon pepper
- 1 teaspoon salt
Optional Toppings
- vegan sour cream or mayo
- ketchup
- creamy dill dressing
Instructions
- Prep the veggies: Grate the zucchini using the large holes of a box grater. Place in a medium mixing bowl. Slice the corn kernels off the cob and add to the bowl along with the diced onion and the white parts of the scallions (save the greens for topping)
- Mix it up: Add the nutritional yeast, apple cider vinegar, chickpea flour, herbs, red pepper flakes, cumin, pepper, and salt. Stir until everything is well combined and a batter forms.
- Heat your pan: Preheat a large non-stick skillet or griddle over medium heat. If your pan is prone to sticking, use a light spray of non-stick spray. Pro tip: If you own an electric griddle, that's the perfect tool for this recipe! It gives you more surface area to cook more at a time and is often non-stick.
- Cook the fritters: Scoop about ¼ cup of batter onto the hot surface and gently press into a flat, round pancake. Cook for 3-5 minutes on the first side, then flip and cook for another 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter. You should get around 12 fritters total.
- Serve and top: Enjoy warm, topped with the green parts of the scallions and any toppings you love—like vegan sour cream, ketchup, or a creamy dill dressing.*
Notes
Troubleshooting the Batter
If your zucchini is a bit old, they may not release as much "juice" as a fresh one when grated. If you are finding yourself mixing and mixing and you're still left with some dry flour these are the steps, you should take.- When you start to worry, give it another 30 seconds to a minute of mixing, just to make sure it's not a time related issue.
- If the mix is still dry, start by adding 1 tablespoon of water or unsweetened plant milk. Mix for at least 30 seconds and then repeat as needed until no dry flour remains. Do not add too much or you'll end up with a mix that is too thin and will not cook properly.
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