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Corn and Zucchini Fritters stacked tall on a plate.

Corn Zucchini Fritters with Chipotle Lime Cream

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! This recipe is vegetarian + optionally dairy free and gluten free.
Course Dinner
Cuisine American, Vegetarian
Keyword Corn and Zucchini Fritters
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


For the Fritters:

  • 1 lb (475g) Zucchini about two medium zucchini (about 3 1/2 C 400g pre- straining // 2 1/2 C (360g) 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


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. 


*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
Recipe adapted from Dinners Dishes and Desserts and also Food Network


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