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Zucchini, Corn and Carrot Fritters

Corn, Zucchini and Carrot fritters combine all the best summer flavors in a single patty. Straight from the garden to your dinner table, this is a side dish the whole family will love.

Course Appetizer, Side Dish
Cuisine American
Keyword zucchini and carrot fritters, zucchini and corn fritters, zucchini fritters
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 25 minutes
Servings 4 servings
Calories 244 kcal


  • 1 1/2 cups zucchini grated
  • 1 cup carrots grated
  • 1 cup corn kernels cut off the cob
  • 1 garlic clove minced
  • 1/4 cup onion grated
  • 1 tsp cumin
  • 1 tsp crushed red pepper
  • salt and pepper
  • 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 2 eggs lightly beaten
  • 3 Tbsp olive oil


  1. Spread the zucchini, carrots and corn between 2 layers of double stacked paper towels. Press firmly to remove as much water as possible from the vegetables. Repeat until most of the moisture is removed.
  2. In a large bowl combine vegetables, garlic, cumin, crushed red pepper and salt & pepper to taste.
  3. Stir in flour and baking powder until all the vegetables are evenly coated. Stir in eggs until well combined.
  4. In a large skillet, heat olive oil over medium high heat.
  5. Sprinkle a tiny bit of water into the pan to ensure the oil is hot before cooking fritters. The oil should sizzle if its ready to go.
  6. Using a 1/4 cup measuring cup, Spoon a few fritters into the pan being careful not to crowd them. Cook for 2-3 minutes until the bottom begins to brown, then flip and cook for 2-3 more until both sides are golden brown.
  7. Drain on paper towels to absorb excess oil.
  8. Serve.
Nutrition Facts
Zucchini, Corn and Carrot Fritters
Amount Per Serving (1 g)
Calories 244 Calories from Fat 126
% Daily Value*
Fat 14g22%
Sodium 58mg2%
Carbohydrates 25g8%
Sugar 3g3%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.