The Anytime Fritters You’ll Make On Repeat
These Zucchini & Sweet Corn Fritters are the ultimate quick recipe, fast to mix, golden to cook and perfect for breakfast, lunch, dinner or snacking. Made with fresh zucchini, sweet corn and simple pantry staples, they deliver big flavour with barely any effort.
These fritters have been a quiet hero in my kitchen for years. They’re one of those recipes you whip up when you don’t know what to cook but still want something warm, comforting and fresh. I’ve packed them in lunchboxes, served them for lazy Sunday brunch, and made them for weeknight dinners when time is tight. They’re dependable, they’re delicious, and they always disappear off the plate!
Why You’ll Love These Fritters
- Ready in 30 minutes from start to finish
- Perfect for breakfast, brunch, lunch, dinner or snacks
- Uses everyday pantry + fridge staples
- Kid-friendly and lunchbox-friendly
- Freeze beautifully for easy meal prep
- Easily customised with extra veggies, cheese or protein
The Fritter Magic
The secret to these fritters is the combination of juicy corn, mild zucchini and a simple self-raising flour batter that fries up golden on the outside while staying soft inside. The cheese adds savoury richness, the herbs give flavour, and squeezing the zucchini properly is what keeps everything light instead of soggy. They’re hearty without being heavy, the kind of fritter you can eat three of and still go back for more.
How to Make Zucchini & Corn Fritters
These fritters are beautifully simple and ideal for busy weekday meals or a quick after-school snack.
- Whisk: Mix the milk, eggs and flour until smooth.
- Mix: Add the zucchini, corn, cheese, spring onion and seasonings. Stir well.
- Pan Fry: Cook spoonfuls of batter for 3–4 minutes per side until golden and cooked through.
- Serve: Enjoy hot, warm or cold – they’re delicious either way.
Tips for Perfect Fritters
- Squeeze the zucchini well (in a clean chux), it prevents soggy fritters
- Fresh corn gives extra sweetness and crunch
- If the batter looks loose, add a touch more flour
- Season generously, fritters love flavour
- Cook on medium heat for golden edges and cooked centres
- Add a dipping sauce to take them next-level
Serving Suggestions
These fritters go with just about everything. Try them with a dollop of herbed sour cream or lemony yoghurt, or add a little heat with spicy aioli or sriracha mayo. They’re great topped with a fried or poached egg, or paired with creamy avocado salsa, tomato chutney or fresh salsa. You can tuck them into wraps or buns, serve them alongside crispy bacon and roasted tomatoes, or finish them with a drizzle of balsamic glaze. They’re incredibly versatile, just mix and match depending on your mood.
Storage
Store cooked fritters in an airtight container in the fridge for up to four days. They reheat perfectly in the microwave, oven or frying pan. To freeze, wrap individually and store for up to three months — thaw and reheat as needed.
More Breakfast + Brunch Recipes:
- Baked Eggs with Spinach & Prosciutto
- Amazing Zucchini & Bacon Slice
- Savoury Cheese Crescent
- The Best Scrambled Eggs
- Chocolate Buttermilk Pancakes with Ganache
- The Best Banana Bread (With Oil, No Butter)
Zucchini & Sweet Corn Fritters
Ingredients
- ½ cup milk
- 2 large eggs
- 1 cup self-raising flour
- 420g can corn kernels, drained
- 2 large zucchini, coarsely grated and excess liquid removed
- ½ cup grated cheese (such as tasty, vintage or colby)
- 2 spring/green onions, finely sliced
- 1 teaspoon each dried parsley, basil and oregano (or use mixed dried herbs)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Whisk milk, eggs and flour together in a large bowl until smooth and combined.
- Add corn, zucchini, cheese, spring/green onions, dried herbs, garlic powder and salt and pepper. Stir until well combined.
- Heat a little oil in a large non-stick frying pan over medium heat until hot. Spoon 4 x ¼ cup measurements into pan and cook for 3-4 minutes each side or until golden brown and cooked through. Transfer to a wire rack and repeat with remaining mixture to make 12 fritters.
- Serve immediately or allow to cool slightly and serve warm or cold.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - HERBS
If you prefer, instead of dried herbs, use a 1/4 cup of fresh, finely chopped mixed herbs such as parsley, coriander and/or basil.
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