Corn and Zucchini Fritters

zucchini fritters
2 dozen

Cheddar cheese, crisp bacon, creamy avocado, and a juicy tomato slice sandwiched between these corn and zucchini fritters make a wonderful breakfast or brunch.


  • 1 ½ cups all-purpose flour

  • 2 teaspoons baking powder

  • Coarse salt and freshly ground pepper

  • 2 tablespoons unsalted butter, melted

  • 2 large eggs

  • ½ cup plus 2 tablespoons milk

  • ½ cup finely chopped cooked ham (optional)

  • 1 ½ cups grated zucchini (about 8 ounces)

  • 2 cups fresh corn kernels (3 to 4 ears)

  • Vegetable oil, for frying

  • Cooked bacon, and sliced cheddar cheese, avocado, and tomato, for serving (optional)


  1. Whisk together flour, baking powder, 2 teaspoons salt, and 1/4 teaspoon pepper in a large bowl. In a separate bowl, stir together butter, eggs, and milk; add to flour mixture, and stir until just combined. Add ham (if desired), zucchini, and corn, and stir until well blended.

  2. Heat 1 inch of oil in a large cast-iron skillet over medium heat until it registers 350 degrees on a deep-fry thermometer.

  3. Working in batches of 4 or 5, gently drop 2 tablespoons batter into skillet for each fritter, pressing gently with a spatula to flatten. Cook, turning once, until golden brown, about 2 minutes per side. Transfer with a spatula or slotted spoon to paper towels to drain. Season fritters with salt and pepper while still hot. Make sandwiches with fritters using bacon, cheese, avocado, and tomato, if desired.

Cook's Notes

You can also serve the fritters alone, drizzled with extra-virgin olive oil and fresh lime juice.

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