Zucchini Corn Fritters
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!
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
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.
*Make your own toppings with these easy recipes!
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.