Summertime flavors shine in pan-fried Zucchini and Corn Fritters with Chipotle Lime Cream. Shredded zucchini is mixed with onions and peppers, sweet corn, flour and masa harina then pan fried. A spicy cream sauce ties all the flavors together and they make a satisfying vegetarian main.
⭐️⭐️⭐️⭐️⭐️ Recipe Review: “What a great summer meal – all with ingredients fresh from the local farmer’s market. These were delicious!” ~ Barbara
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.
The combination of zucchini, corn and poblano peppers is my love language. Find this mouthwatering trio also in my Creamy Poblano Corn and Zucchini Tacos and in No Roll Black Bean Skillet Veggie Enchiladas Verde. It’s a wonderful combination of texture and flavor.
This Recipe Is
- a veggie main dish
- packed with late summer veggies
- hearty and satisfying
If you enjoy zucchini recipes, you’ll love this summer must make recipe!
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How to Make Corn and Zucchini Fritters
step by step
I use 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 also use masa 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 reader subbed fine corn meal in this recipe with delicious results!
What to Serve with Corn Zucchini Fritters
These fritters require a bit of hands on time, so I like to serve em’ with a simple side. Here are a few ideas:
- Black Eyed Pea Salad
- Slow Cooker Smoky Pinto Beans
- Broccolini Slaw
- Mexican Black Beans
- Tomato Cucumber and Onion Salad
Chipotle Lime Cream
This is my favorite condiment to share with zucchini corn fritters. It offers a creamy texture with a bit of spice, and a delicious balance of flavor and texture.
Traci’s Tips
- 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.
- 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.
Corn Zucchini Fritters with Chipotle Lime Cream
Ingredients
For the Fritters:
- 1 pound (475 grams) Zucchini, about two medium zucchini (about 3 1/2 C 400g pre- straining // 2 1/2 C (360g) after straining)
- 1/2 cup (60 grams) Masa Harina Flour, *see note for sub
- 1/2 cup (70 grams) All Purpose Flour, **see note for gluten free
- 1/4 teaspoon Baking Soda
- 3/4 teaspoon Salt, + more for sprinkling
- 1 teaspoon Ground Pepper
- 3/4 cup (170 grams) Milk , (nut or dairy) + 1 Tbs Apple Cider Vinegar
- 1 Egg
- 1/3 cup (40 grams) Yellow Onion, small dice, about 1/2 small onion
- 2/3 cup (65 grams) 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 teaspoon Vegetable Oil, + more for frying, I use avocado or coconut oil
- Chives,, Lime Wedges and Cilantro For Garnish
For the Chipotle Cream:
- 1/2 cup (120 grams) Sour Cream, or sub dairy free sour cream
- 1 Chipotle Pepper in Adobo Sauce, gluten free if needed
- 1 teaspoon Adobo Sauce, optional for extra spicy (!!) gluten free if needed
- Pinch of Sugar
- 1/4 teaspoon 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
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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So Delicious! Thank you!
Hooray 🙌🏻 Thank you for your note!
Awesome fritters!! I love the Masa Harina. You introduced it to me 2 recipes ago and now I am wondering how I made it to 57 without it! I will make these again! These are a refreshing change from the potato cakes I make that are similar. (Shredded potato, jalapeños, onion, and cheese) Thank you again for sharing all these fantastic recipes with us!
Hiii Laura! Thank you for your note… you’ve found one of my most favorite recipes on the blog! SO happy to hear you’re enjoying that masa flour. It really is a game changer! Your potatoes sound fabulous :D