• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Start Here
  • Recipes
    • Recipe Index
    • Vegetarian
    • Vegan
    • Gluten Free Recipes
    • Drinks
    • Seasonal
      • Fall
      • Winter
      • Spring
      • Summer
Vanilla And Bean

Vanilla And Bean

Sweet and Savory Vegetarian

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Subscribe
  • Shop
  • About
    • Subscribe
    • A little bit about me…
    • Contact
    • Let’s Work Together
    • Blogs I’m Reading
    • Blogger Resources
Home » Main Dish » Mexican/Southwest

Corn Zucchini Fritters with Chipotle Lime Cream

By Traci · Jump to Recipe

Summertime flavors shine in pan-fried Corn and Zucchini Fritters with Chipotle Lime Cream! Packed full of late summer veggies, they make a satisfying vegetarian main. They’re freezer friendly too! This recipe is vegetarian, easily dairy and gluten free.  |  *UPDATE* This recipe was updated with new photos, recipe notes and a more effecient cooking method Aug. 2020.

This post may contain affiliate links, which means if you click and make a purchase, I may make a commission at no cost to you. See my Affiliate Disclosure for more information.
Zucchini Corn Fritters stacked tall on a plate with chipotle cream.

It’s Zucchini Season! 

It’s that time of year! When we have more zucchini than we know what to do with. I’m not complaining. I love its seasonality and versatility, and look forward to it long before the season arrives.  

How do you feel about it? 

This Corn Zucchini Fritter recipe came about years ago when my Ma was visiting from Texas. She’s a constant source of recipe ideas and inspiration, whether we’re in the kitchen or at a restaurant, picking apart the details and talking about food in general is our thing.

A Southern woman who will stop at anything for fresh corn, she had a brilliant idea; Corn Zucchini Fritters! It took me a mili second to say yes! We got to work.

Dicing poblano peppers on a cutting board.     Cutting corn Niblets off the cob in a pie plate. Corn, poblano peppers and onion in a skillet.

How to Make Corn and Zucchini Fritters

I like masa harina in this recipe instead of corn meal as is sometimes used in fritters. Masa harina is a fine grain corn flour that gives Mexican and Southwestern recipes an authentic flavor.

I use it in my chili recipes as a thickener, and Southwestern inspired recipes where I want that flavor boost. It yields a sweet yet robust corn flavor to any food it’s added to and it’s absolutely is delicious. However, one maker subbed fine corn meal in this recipe with delicious results! I’ve linked to several recipes I use masa harina in to thicken and to flavor in the recipe card notes. 

In summary, here’s how to make zucchini corn fritters:

  • First, shred the zucchini using a box grater or coarse blade in a food processor. Squeeze the zucchini of it’s liquid using tea towels, squeezing and wringing to get the zucchini as dry as possible. 
  • Second, mix the masa harina, flour (or gluten free AP) and spices in a bowl. Set aside. 
  • Third, in a small bowl, whisk the milk, (or nut milk), vinegar and egg. Set aside. 
  • Fourth, saute diced onion and poblano pepper, then add the fresh corn niblets, and garlic. Some charring is good!
  • Fifth, in a large mixing bowl, mix the zucchini, corn mixture, flour mixture and milk mixture together. 
  • Sixth, heat oil in a pan. Once shimmering, scoop 1/4 C- 1/3 C zucchini corn mixture into the pan. Pan fry the fritters for 2-3 minutes on each side. 
  • Next, transfer the fritters to a paper towel lined plate/pan.
  • Last, once all the fritters are pan fried, transfer them to a parchment lined sheet pan and bake for about 10-15 minutes. Baking is optional, but helps crisp the fritters further and they’re all ready to serve warm at once. 

While the fritters are in the oven, whip up the chipotle-lime cream! Or if you prefer, a scrumptious avocado cream can be enjoyed instead. 

Shredded zucchini in a bowl of a food processor.     Shredded zucchini in a towel. Ingredients for Corn and Zucchini Fritters in a bowl.     Mixing ingredients for Gluten Free Corn and Zucchini Fritters in a bowl.

What to Serve with Corn Zucchini Fritters

These fritters require a bit of hands on time, so I like to serve em’ with simple sides. A few options:

  • Stuffed Baked Potatoes
  • Steamed Broccoli
  • Mexican Black Beans
  • Simple Salad
  • Sautéed Kale or Spinach
  • Sunny Side Up Eggs

Overhead shot of Corn Zucchini Fritter with Chipotle Cream on a serving platter.

A Few Recipe Notes

  • Make em’ Gluten Free! I use Bob’s Red Mill 1 to 1 GF Flour. Look for gluten free masa harina or corn meal. 
  • Make em’ dairy free! Opt for nut milk, I use homemade cashew milk. For the Chipotle cream opt for dairy free sour cream, avocado cream or pepita lime creama! 
  • To shred the zucchini, I use the coarse blade on a food processor or a microplane. A box greater works well too!
  • When cutting corn off the cob, place the cob in a pie plate, stand the cob on end and gently slice the niblets off the cob. The pie plate catches all the corn and clean up is a snap! 
  • A slotted spatula is the perfect tool for pan fried corn and zucchini fritters. It scoops up the fritters with ease and allowed excess oil to flow through, back into the pan.
  • Looking for a Baked Zucchini Recipe? My friend Ayse has a fabulous Baked Zucchini Fritter recipe! 
  • Liz made this recipe and recommended leftovers for breakfast with an egg on top!  Yum! 

More Zucchini Recipes to Love

  • Zucchini Noodles (Zoodles) with Roasted Tomatoes
  • Zucchini and Caramelized Onion Galette
  • Skillet Veggie Enchiladas Verde
  • Healthier Zucchini Bread
  • Creamy Corn, Zucchini and Poblano Tacos
  • Summer Quinoa Veggie Salad
Corn and Zucchini Fritters stacked tall on a plate.
Print Recipe

the recipe

Corn Zucchini Fritters with Chipotle Lime Cream

Prep Time:30 minutes
Cook Time:45 minutes
Total Time:1 hour 15 minutes
Servings:12 -13 Fritters
Calories:101kcal
Author:Traci York | Vanilla And Bean
Topped with chipotle lime cream, pan fried Roasted Corn Zucchini Fritters with Chipotle Lime Cream are stuffed full of late summer veggies and make a satisfying vegetarian main. They're freezer friendly too! vegetarian + optionally dairy free and gluten free *See update in notes for a major short cut to this recipe! 
_____________________________
This recipe was updated with new photos, recipe notes and a more effecient cooking method Aug. 2020.

Ingredients

For the Fritters:

  • 1 lb (475g) Zucchini about two medium zucchini (about 3 1/2 C 400g pre- straining // 2 1/2 360g C after straining)
  • 1/2 C (60g) Masa Harina Flour *see note for sub
  • 1/2 C (70g) All Purpose Flour **see note for gluten free
  • 1/4 tsp Baking Soda
  • 3/4 tsp Salt + more for sprinkling
  • 1 tsp Ground Pepper
  • 3/4 C (170g) Milk (nut or dairy) + 1 Tbs Apple Cider Vinegar
  • 1 Egg
  • 1/3 C (40g) Yellow Onion small dice, about 1/2 small onion
  • 2/3 C (65g) Poblano Pepper small dice, about 1 small poblano
  • 2 Ears of Corn to yield about 1 1/2 C / 205g of corn niblets
  • 1 Clove Garlic large, or 2 tsp minced
  • 2 tsp Coconut or Olive Oil + more for frying
  • Chives, Lime Wedges and Cilantro For Garnish

For the Chipotle Cream:

  • 1/2 C (120g) Sour Cream or sub dairy free sour cream
  • 1 Chipotle Pepper in Adobo Sauce gluten free if needed
  • 1 tsp Adobo Sauce optional for extra spicy (!!) gluten free if needed
  • Pinch of Sugar
  • 1/4 tsp Salt
  • 1 Lime juiced or more to taste depending on how juicy your lime is

Instructions

For the Fritters:

  • Grate the zucchini on the coarse blade of a food processor or a microplane. A box greater works well too!
    Working in two or three batches, place the grated zucchini in a kitchen towel and squeeze, draining over the sink. Continue squeezing and pressing hard to get as much of the liquid out of the zucchini as possible. Transfer to a large mixing bowl and set aside. 
  • In a small bowl, mix the masa, all purpose flour, baking soda, salt and pepper. Set aside.
  • In a measuring cup, mix the milk and apple cider vinegar (or use buttermilk). Wait at least 5 minutes (this allows the milk/vinegar mixture to sour) then whisk in the egg. Set aside.
  • In a medium saute pan, add 2 tsp oil (I like a cast iron skillet or non stick fry pan). Heat oil until it shimmers. Saute the poblano and onion on medium heat for about 5 minutes stirring occasionally.
    Add the corn to the onion and poblano mixture and saute mixture for 3-4 more minutes, until the veggies are soft and with a bit of charring. Toss in the minced garlic the last 30 seconds, stirring to incorporate.
    Remove the corn mixture from heat and transfer it to the large mixing bowl with the zucchini. Set aside. Wipe out the pan (the same pan can be used for pan frying).
  • To the zucchini mixture, add the flour mixture and milk mixture. Mix until the ingredients are evenly distributed and incorporated.
  • OPTIONAL: for crispy fritter edges, preheat the oven to 350F and line a baking sheet with parchment paper. The fritters can be baked briefly after pan frying.
    Line a plate or small pan with paper towel. Set aside.
  • Add about 1/8" (2.5cm) oil to a skillet. Heat until oil shimmers on med high heat. Use a 1/3 C dry scoop to portion out each fritter and use a spoon to help you get the fritter out of the scoop and into the pan. Use the back of the dry scoop to press the fritter to about 1/4" thickness. Be sure not to crowd the pan (I cook three at a time in a medium skillet). Cook on each side for about 2-3 minutes on med to med high heat until golden, adjusting heat as needed. *Be careful here as the corn tends to sometimes "pop" - a fry screen will prevent corn kernels from popping out of the pan*
    Remove fritters from pan and place on a paper towel to drain. Sprinkle with a pinch of salt. Add more oil to the pan as needed to finish frying all the fritters.
  • OPTIONAL: Place the fried fritters on the parchment lined sheet pan and bake for 15 minutes.
  • Share warm with chipotle cream, chives or scallions, cilantro and lime.

To Store:

  • Refrigerator: Store in the refrigerator in a lidded container for up to three days.
    Freezer: Store cooked fritters stacked between small sheets of parchment paper and in a freezer bag. Freeze for up to a month. To reheat, thaw in the refrigerator on a parchment lined sheet pan then bake for 15 minutes in a 350F oven.

For the Chipotle Cream:

  • In a food processor add the sour cream, chipotle pepper, adobo sauce (if using), sugar, salt and lime juice. Process for 20 seconds, then scrape the bowl down. Process for another 20, scrape down the bowl again. Process for a final 20 seconds and it's ready to serve.
    Store in a lidded container in the refrigerator for up to two weeks. 

Notes

*Find Masa Harina in the specialty flours section. I like Bob's Red Mill. One maker subbed corn meal with good results. Look for gluten free if needed.
**For gluten free fritters, 1/2 C (95g) 1 to 1 GF All Purpose Flour - I like Bob's Red Mill
More Recipes Featuring Masa Harina
  • Crock Pot Vegetarian Chili
  • Vegetarian Tater Tot Hot Dish
  • Slow Cooker Vegetarian Taco Soup
  • Tofu Tacos
Recipe adapted from Dinners Dishes and Desserts and also Food Network
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1Fritter | Calories: 101kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 414mg | Potassium: 225mg | Fiber: 2g | Sugar: 4g | Vitamin A: 287IU | Vitamin C: 16mg | Calcium: 46mg | Iron: 1mg
Made It? Be sure to leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Fritter Pin for Pinterest

You might also like:

Vegetarian Stuffed Peppers in a serving platter.

Roasted Stuffed Poblanos with Smoky Quinoa, Sweet Potatoes and Black Beans

Coconut Curried French Lentil Soup in a bowl garnished with thyme leaves ready to eat.

Coconut Curried French Lentil Soup

Vegetarian Pumpkin Chili in a bowl with a spoon in it ready to eat.

Pumpkin Chili

Overhead shot of Creamy Corn, Zucchini and Poblano Tacos on a plate served with chips and guacamole.

Creamy Corn, Zucchini and Poblano Tacos

Shares7.2kPinShareYummly

Join over 6000 Subscribers in the Vanilla And Bean community to receive free weekly vegetarian, vegan and sweets recipe inspiration delivered right to your inbox!

 
You will receive recipes and kitchen tips, along with information about our partners and offerings. For more details, review the Vanilla And Bean privacy policy.
Previous Post: « Mango Spinach Smoothie
Next Post: Black Eyed Pea Salad »

Reader Interactions

66 comments

    Share Your Thoughts! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Carol Jeanne

    August 14, 2020 at 6:16 pm

    Turned out great! No poblano, so I used a banana pepper and added some cayenne pepper to mixture. Fantastic. Also had no chipotle pepper or adobo sauce so subbed ground chipotle pepper. So much flavor!

    Reply
    • Traci

      August 14, 2020 at 6:44 pm

      SO happy to hear Carol! Thank you for your note and sharing your subs with us… love how you used what you had on hand!

      Reply
      • Sarah

        August 26, 2020 at 7:50 am

        Hello! I had so much zucchini in my fridge from my backyard garden I didn’t know what else to make with it other then zucchini bread and then I found this recipe! My boyfriend and I tried it last night and it was really good! I also could not find any poblano peppers at the store so I used Jalapeño peppers instead but it still came out good. Thank you so much!

        Reply
        • Traci

          August 26, 2020 at 8:19 am

          Hi Sarah! Thank you for your note and giving the recipe a go! Jalapeno is a fantastic sub, although with a hotter bite, I’ve used em’ here too as a sub! So happy to hear you two enjoyed the fritters!

          Reply
  2. Andrea

    August 11, 2020 at 12:22 pm

    Made these last night with avocado cream. Used almond flour instead of regular and yum they were so good and pretty easy! Even my meat eating husband loved them!

    Reply
    • Traci

      August 11, 2020 at 3:26 pm

      So happy to hear Andrea! Thank you for your note and tip on the almond flour!

      Reply
  3. Mary Ann | The Beach House Kitchen

    August 4, 2020 at 6:10 am

    These have my name written all over them Traci! Nothing better than some good Jersey corn during the summer. And I am always looking to add zucchini to anything. Perfect little fritters for lunch, dinner or snacking. Can’t wait to give your recipe a try.

    Reply
  4. Barbara

    August 3, 2020 at 4:50 pm

    What a great summer meal – all with ingredients fresh from the local farmer’s market. These were delicious!

    Reply
    • Traci

      August 4, 2020 at 8:00 pm

      Hi Barbara! Ahhh what a WIN! Thank you for your note and giving the recipe a go. So happy to hear!

      Reply
  5. liz Brodar

    August 2, 2020 at 4:32 am

    Made them for a side with dinner and loved them!
    Plan on serving them for breakfast with a poached egg.

    Reply
    • Traci

      August 2, 2020 at 10:11 am

      Oh myyyy I love that idea, Liz! Thank you for sharing :D I’ll put your tip in the notes!

      Reply
  6. jennifer Caldwell

    August 1, 2020 at 1:32 pm

    Such a gorgeous, delicious dish!!

    Reply
    • Traci

      August 2, 2020 at 10:30 am

      Thank you, Jen!

      Reply
  7. Claudia

    August 1, 2020 at 9:59 am

    Hi, Trace, this gives me an idea to use the surplus of zucchini instead of bread. I also have extra corn on the cob in my fridge! Thanks so much.

    Reply
  8. Suzanne

    August 1, 2020 at 6:36 am

    You just gave me an idea for Sunday Brunch – I think these will be lovely topped with poached eggs……..

    Reply
    • Traci

      August 1, 2020 at 9:41 am

      Wooo! That sounds soooo good! What a great idea Suzanne!

      Reply
  9. Bindu

    May 21, 2020 at 7:48 am

    Could you recommend a substitute for eggs? I am vegan and this looks delicious!

    Reply
    • Traci

      May 21, 2020 at 7:53 am

      Hi Bindu! I’ve not tried a sub, but if I did, I’m thinking 3 Tbs of chickpea flour could work. You may need to adjust the hydration a bit to balance the added dry ingredient. After being mixed, the fritter should hold together after giving it a squeeze in your fist. If you try a sub, please let us know how it goes!

      Reply
  10. Lisa

    August 4, 2018 at 8:11 am

    Thank goodness for Pinterest connecting me with this two year old post. I made these last night and just polished the remains for a late breakfast. Subbed cornmeal for the massa, it seems to have worked. I LOVED these little cakes! I expect to making these the entire month of August. Yum!

    Reply
    • Traci

      August 4, 2018 at 8:48 am

      Oh my gosh, Lisa! Thank you for your note. I gotta say, this recipe ranks at the tippy top of summer favorites! So happy you enjoyed them and you’ll be whippin fritters up all summer long! Thank you for your note too on cornmeal. I assumed it would work, but don’t add untested ingredients in recipes I put on the blog – I always have masa on hand so I just use it. BUT, I’ll add a note to see your comment in the notes of the recipe! Thank you for that! August is lookin good! :D

      Reply
  11. Aysegul Sanford

    August 1, 2018 at 12:00 pm

    Such a great summer dish. Love everything you make my friend.

    Reply
    • Traci

      August 1, 2018 at 4:56 pm

      Thank you, Ayse! xo

      Reply
  12. Gloria @ Homemade & Yummy

    June 1, 2016 at 5:21 am

    I could eat these for brunch or dinner….they look yummy. Perfect way to use zucchini!!

    Reply
    • Traci

      June 1, 2016 at 8:58 am

      Agreed! And the subtle kick from the pablanos make these sooo tasty! I’m looking forward to zucchini season! :D

      Reply
  13. Carla

    January 25, 2016 at 11:44 pm

    This website was… how do you say it? Relevant!! Finally I’ve found something that
    helped me. Thanks!

    Reply
    • Traci

      January 26, 2016 at 8:31 am

      Hooray! So happy to help Carla! :D

      Reply
  14. Cooki

    August 18, 2015 at 4:04 pm

    I haven’t made them as of yet. I’m wondering how many fritters this recipe makes at 1/3 of cup per for frying. You state 3-4 servings which is how many per person if you’re not a piggy.

    Reply
    • Traci

      August 18, 2015 at 5:17 pm

      Hi Cookie. Thank you for writing. If I remember correctly, this recipe makes 6 or 7 fritters, which would be 2 per person with a bit of extra if 7. Thank you for pointing this out for me. I’ll correct it as soon as I make it again! :D

      Reply
      • Cooki

        August 18, 2015 at 7:54 pm

        Thank you Traci for the rapid reply. This information really helps out. So when I have a girls night with about 8 girls I know I have to at least triple the recipe. Will be serving with other appetizers also & of course wine.

        Reply
        • Traci

          September 27, 2017 at 7:21 am

          Hey Cooki, I finally made this recipe again and it made 13 fritters (my memory was way off from my first response!) I hope this helps!

          Reply
  15. Julie

    November 20, 2014 at 8:38 pm

    I always make my zucchini fritters with carrot. You have inspired me to try them with corn! These look so freeking yum!

    Reply
    • Traci

      November 21, 2014 at 8:38 am

      :D Thanks so much Julie! Go get that frozen corn!

      Reply
  16. Nora (A Clean Bake)

    September 19, 2014 at 1:19 pm

    Ooh, fritters, of course! I have a huge pile of zucchini in my fridge and was wondering what to do with it and what to make for dinner. You just answered both questions!

    Reply
    • Traci

      September 19, 2014 at 11:47 pm

      Yessssss! I hope you enjoyed the recipe, Nora! I curious about the type of flour you used…. :)

      Reply
  17. Kim

    September 18, 2014 at 11:18 am

    These fritters are very very good!! I think the masa flour and roasting the corn are the key to your great recipe. I also added fresh thyme and sage and will add chili powder next time. Something that would be very helpful is if you could have included the measured amounts of corn and zucchini (both before and after squeezing) you used. I had more corn than I am sure you used so my adjustments to egg/flour/milk were off somewhat. I would appreciate closer proportions for future use, but none-the-less it’s a recipe I will keep! YUM!

    Reply
    • Traci

      September 18, 2014 at 1:14 pm

      Hi Kim! I’m so glad you enjoyed the recipe! Thank you for taking time to write and letting me know your concerns. I looked back at my notes and scribbles on this recipe and noticed I recorded the measurements you indicated (with exception to after squeezing the zucchini), yet they didn’t make it to my recipe here. So I appreciate your letting me know. I have since corrected my omissions. Cooking is much more forgiving then baking, thankfully. Thank you again, Kim. I’m so glad the recipe turned out for you and I’ll keep your comments in mind moving forward!

      Reply
      • Kim

        September 18, 2014 at 8:15 pm

        That’s just great!!! Thank you for the addition and reply:)

        Reply
        • Traci

          September 18, 2014 at 9:05 pm

          ;)

          Reply
  18. Claudia @Breakfast Drama Queen

    September 9, 2014 at 4:02 am

    This looks great – corn and zucchini is one of my favorite combinations!

    Reply
    • Traci

      September 9, 2014 at 2:30 pm

      Hi Claudia! Ooooo.. it’s one of mine too! Thanks for stopping by!

      Reply
  19. Isadora

    September 7, 2014 at 6:01 pm

    How fun to have your mom visiting! It looks like you guys did some awesome cooking! I’m trying to get in all the corn and zucchini I can before summer is over and these look like the best way ever to do that! I also love the chipotle lime cream, I bet it all tastes amazing together :)

    Reply
    • Traci

      September 7, 2014 at 8:14 pm

      Hi Isadora! Ah, yes… all the corn and zucchini! I know what you mean… it’s so fun combining and recombining veggies to see what can be created, or… recreated.

      Reply
  20. Rachel @ Bakerita

    September 7, 2014 at 5:14 pm

    These fritters look amazing!! I never made fritters, but I really want to try these – I even have most of the ingredients! Definitely giving these a go.

    Reply
    • Traci

      September 7, 2014 at 5:59 pm

      Hi Rachel! Ooooh… I love it when I want to make something and have everything in the pantry! I hope you enjoy the recipe and thanks for stopping by! :D

      Reply
  21. Julia | Orchard Street Kitchen

    September 6, 2014 at 9:18 am

    Traci, these look delicious! Zucchini and corn looks like a wonderful combination. And that chipotle cream sauce is making my stomach growl! I love how easy it is to make sauces/dips in a food processor. Thanks for sharing such a lovely recipe.

    Reply
    • Traci

      September 7, 2014 at 11:01 am

      Haha! Julia! Thank you! Yeah, that food processor works hard in my kitchen. It makes whipping things up quick and easy! I hope you enjoy the recipe!

      Reply
  22. Olivia - Primavera Kitchen

    September 5, 2014 at 1:33 pm

    Traci, this recipe looks AWESOME! I can’t wait to try this. And as usually your tutorial pictures are great! Have a wonderful weekend ;-)

    Reply
    • Traci

      September 5, 2014 at 2:16 pm

      Hi Olivia! Thanks so much!

      Reply
  23. Allison

    September 5, 2014 at 7:40 am

    Traci, these look INCREDIBLE! I’ll do pan-frying on occasion as well and it is such a fantastic treat. The colour on the outside -oh my gosh. I can almost imagine the crispy sound they’d make when you cut into them. Topping it with chipotle cream is pretty much the best thing I’ve read all week. Stellar!

    Reply
    • Traci

      September 5, 2014 at 2:20 pm

      Oooo… crispy! Yes, and the chipotle cream really adds a good kick of spice to this. I bet cashew cream would work great here too! Thanks, Allison!

      Reply
  24. [email protected] The Gastronomic Bong

    September 5, 2014 at 6:28 am

    I just love fritters.. just cant get enough of Zucchini.. these fritters look amazingly flavourful.. Yummyyyy!!!

    Reply
    • Traci

      September 5, 2014 at 2:21 pm

      Hi Arpita! No doubt zucchini is abundant right now! I can’t seem to get enough either, but Rob… I think he’s growing tired of it. :D Thanks for stopping by!

      Reply
  25. Marla Meridith

    September 5, 2014 at 5:07 am

    These fritters look amazing!!!

    Reply
    • Traci

      September 5, 2014 at 2:21 pm

      Hi Marla! Thank you! :D

      Reply
  26. Anita

    September 5, 2014 at 4:24 am

    Hello Traci!
    Your roasted corn zucchini fritters with chipotle lime cream looks just amazing and very healthy.

    Reply
    • Traci

      September 5, 2014 at 2:22 pm

      Hi Anita! Why, thank you! I hope you enjoy the recipe! :)

      Reply
  27. Geraldine | Green Valley Kitchen

    September 4, 2014 at 6:30 pm

    These look wonderful. I’m not a big “fryer” either so I love the pan frying method. This is a great way to use up those summer veggies – I’ll miss corn when it’s gone! Thanks, Traci – beautiful photos as always. PS: Glad you’re having fun with your mom!

    Reply
    • Traci

      September 4, 2014 at 8:04 pm

      Thank you, Geraldine! I’m wishing I had another freezer for all the corn i’d freeze! It’s so good straight from the husk!

      Reply
  28. Claire

    September 4, 2014 at 2:48 pm

    Oh my, I think my family could make a meal of these! And if they don’t I could.

    Reply
    • Traci

      September 4, 2014 at 3:38 pm

      Hi Clare! Oh yeah, these fritters filling meal for sure. I make this with a big salad and an avocado dressing. It’s delicious! Thanks for stopping by!

      Reply
  29. Cheryl

    September 4, 2014 at 6:56 am

    These are BEAUTIFUL. The crisp, perfectly browned tops, the creamy, vibrant chipotle cream, the bright lime.. truly a masterpiece. Love how you paired these bright summer flavors together, and the photography is just spot on. Awesome work Traci!

    Reply
    • Lana Schara

      September 4, 2014 at 9:34 am

      Cheryl, this Traci’s Ma, all the way from Texas. I wanted to tell you how much I enjoy you comments and how encouraging you are. In fact, every time Traci and I taste tested a recipe, no matter where we were, our exclamations were a direct quote from your comment, “Damn! STOP IT!” It was a perfect way to express our joy!!

      Reply
      • Cheryl

        September 4, 2014 at 1:55 pm

        Hi Traci’s Ma! :) That’s so sweet of you to say. Traci writes and photographs beautiful recipes so I want to be able to say I knew her when.. just saying! But I’ll give her that.. she’s a bit frustrating. How does she keep coming up with such simultaneously elegant but homey dishes?! Damn…. just stop it!!

        :D

        Reply
        • Traci

          September 4, 2014 at 3:46 pm

          LOL :D

          Reply
      • Traci

        September 4, 2014 at 3:41 pm

        Damn, Ma! STOP it!

        Reply
    • Traci

      September 4, 2014 at 3:41 pm

      Thanks, Cheryl! You’re the best! :D

      Reply

Primary Sidebar

well hello!

Welcome to Vanilla And Bean! I’m Traci and this is my blog. So Glad You Stopped By!

Here you’ll find full of flavor vegetarian comfort food with vegan and gluten free recipes too. I also share sourdough, sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

Learn More About Traci  OR  The Blog!

sign up!

Join over 6,000 Vanilla And Bean subscribers and get vegetarian recipes delivered to your inbox!

 

Click Here to Subscribe

Veggie Dinner Round UP Post

start here!

Why vegetarian, what you’ll find on Vanilla And Bean and fan favorites all right here!

Click Here to Start

Footer

Affiliate Info

Vanilla And Bean is monetized in part through the use of affiliate links. As an Amazon Associate I earn from qualifying purchases. This means that if you click on a link and/or purchase an item after clicking on a link, Vanilla And Bean may receive a percentage of the sales price. I only recommend products that I love and use through my affiliate links. Thank you for your support!

© Vanilla And Bean, LLC  – 2020. Unauthorized use and/or duplication of any content or images without express and written permission from this blog’s owner is prohibited. Licensing inquiries for publication, general distribution, and/or commercial use, please contact me on my contact page.

Copyright © 2021 · Vanilla and Bean · Website by Meyne

Menu

Home · Recipes · Contact · Privacy Policy
Terms of Use · California Privacy Notice

Copyright © 2021 · Vanilla and Bean On Genesis Framework · Log in

Vanilla And Bean and our partners use cookies to enhance user experience and to analyze performance and traffic on our website. By using the Site, you consent to the use of cookies. Learn More

COOKIE SETTINGS   ACCEPT
Cookie Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.

Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

CookieTypeDurationDescription
__cfduid14 weeksThe cookie is set by CloudFare. The cookie is used to identify individual clients behind a shared IP address d apply security settings on a per-client basis. It doesnot correspond to any user ID in the web application and does not store any personally identifiable information.
cookielawinfo-checkbox-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-non-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Non Necessary".
OptanonConsent01 yearTracks users cookie consent preferences
viewed_cookie_policy011 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Advertisement
CookieTypeDurationDescription
IDE12 yearsUsed by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile.
VISITOR_INFO1_LIVE15 monthsThis cookie is set by Youtube. Used to track the information of the embedded YouTube videos on a website.
Analytics

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.

CookieTypeDurationDescription
_ga02 yearsThis cookie is installed by Google Analytics. The cookie is used to calculate visitor, session, camapign data and keep track of site usage for the site's analytics report. The cookies store information anonymously and assigns a randoly generated number to identify unique visitors.
_gid01 dayThis cookie is installed by Google Analytics. The cookie is used to store information of how visitors use a website and helps in creating an analytics report of how the wbsite is doing. The data collected including the number visitors, the source where they have come from, and the pages viisted in an anonymous form.
ad-id16 monthsProvided by amazon-adsystem.com for tracking user actions on other websites to provide targeted content
GPS030 minutesThis cookie is set by Youtube and registers a unique ID for tracking users based on their geographical location
Performance

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

CookieTypeDurationDescription
_gat01 minuteThis cookies is installed by Google Universal Analytics to throttle the request rate to limit the colllection of data on high traffic sites.
YSC1This cookies is set by Youtube and is used to track the views of embedded videos.
YTCpersistent10 minutesThis cookie is set by Youtube to manage the embed and viewing of videos
  • Home
  • Start Here
  • Recipes
    ▼
    • Vegetarian
    • Vegan
    • Drinks
    • Gluten Free
    • Seasonal
      ▼
      • Fall
      • Winter
      • Spring
      • Summer
  • Shop
  • About
    ▼
    • A little bit about me…
    • Let’s Work Together
    • Blogs I’m Reading
    • Blogger Resources
    • Contact
  • Sign Up For Vanilla and Bean’s Weekly Newsletter!