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. 
This morning I chose to put on a long sleeve shirt. There was a cold breeze coming in through the screen door. Ok, maybe cool is more like it (after all the screen door was open) but it did make me contemplate tracking down my slippers for a split second.
What the heck summer?!? In my book you’re required to stick around through labor day MINIMUM. In fact, I can recall quite a few hot summer October days here in San Diego. I’m counting on the extra vitamin D to get me through the winter. It’s too soon.
I’m totally not ready for this fall bullshit.
GO AWAY.
My garden got the memo and is still going crazy, producing lots of fresh zucchini and carrots among other things, so that’s a little bit of consolation. Zucchini fritters anyone?
I’m just going to do my best to block out the ever-earlier sunsets, the cool breezes, and all the pumpkin and hot cocoa posts that are starting to trickle into my Facebook feed (UGH). Instead, I’ll continue cranking out garden friendly foods, popsicles, and other summer favorites until The Hubs pries the garden shears out of my hands. I refuse to let this summer go without a fight.
Summer Garden Vegetable Fritters
On that note, please enjoy this zucchini and fritter recipe with corn, or as I like to call them, Summer Patties. Everything that’s delicious about the best season of the year combined in one perfect bite. There’s not a stitch of fall to be seen in these beauties. Are you with me? Let’s keep summer alive forever!
I’ve enjoyed these fritters many times as a side dish, but this particular batch I went a little extra on and made them into avocado “toasts”. Holy deliciousness! My summers will never see another classic avocado toast again. When my garden is bumping, it’s fritter toast all day every day!
Hosting a summer brunch? Make a bunch of fritters and put out a toast toppings bar and let your guests build their own. Pair it with some bloody Mary’s made with fresh tomato bloody Mary mix and consider yourself a summer brunch/gardening ninja.
If you make this recipe, be sure to follow me and tag @betsylife on Instagram so I can see your creations!
More great zucchini recipes
- Turkey meatballs with zucchini spaghetti
- Bacon pasta with grilled zucchini and roasted tomatoes
- Grilled corn and zucchini salad
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.
Ingredients
- 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
Instructions
-
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.
-
In a large bowl combine vegetables, garlic, cumin, crushed red pepper and salt & pepper to taste.
-
Stir in flour and baking powder until all the vegetables are evenly coated. Stir in eggs until well combined.
-
In a large skillet, heat olive oil over medium high heat.
-
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.
-
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.
-
Drain on paper towels to absorb excess oil.
-
Serve.
This post was updated in 2019
WHY FIT IN WHEN WE WERE BORN TO STAND OUT?
Let's collaborate to create eye catching content that refuses to fade into the background.
Nicole says
These look delish! I bet you could use Bob’s Red Mill Gluten-free flour to make these gluten free and up the protein factor in them too. Jealous of your garden! I had to abandon mine this year :/
Wendy says
These look great. I might be missing a link, but I don’t see the recipe. I see the veggies, but am not sure of other ingredients or ratios. Could you let me know please? Thanks!
betsy says
Hi SORRY!!! I’m updating my recipe plugins. Everything should be restored soon. Please check back tomorrow
Beth says
I made these last night and they were delicious. My kids (ages 11 and 14) loved them, and between the four of us, we ate almost all of a double batch. I left out the red pepper because my kids don’t like a hint of heat, and I accidentally left out the garlic, and they were still good. Thank you! I know this is a year-old posting, but I wanted to pass on our appreciation.
betsy says
Awesome! I’m so glad you loved them. They are a favorite around here as well.
Shelley Jensen says
These were delicious! I had a huge zucchiniasaurus that morphed into a monster in my garden overnight, so I doubled the recipe. I swear it growled at me as I was harvesting it. I ran out of paper and cloth towels trying to blot and squeeze the excess moisture out, so they were pretty mushy. To salvage the remaining fritter batter, I added 2 cups of cooked wheat bulgur (to a double batch) to help soak up the excess liquid. Then I made really thin fritters and cooked until crispy, longer than called for in recipe instructions. They turned out AMAZING!!! They were even good two days later reheated and cold. Yum!
betsy says
Awesome! I love this
Noa says
I made these last night, and they were very tasty. The red pepper flakes and the sweetness from the vegetables worked well together.
I should have strained the liquids more before frying.
These came out less sturdy than I like, they were a little soggy. Maybe it just takes a little longer.
The olive oil started to run out halfway through and I needed to keep drizzling more into the pan.
betsy says
Glad you enjoyed them! You can always add a bit more flour as well if you have extra watery zucchini
Cristina says
Didn’t see if the carrots, zucchini or corn need to be cooked before making the fritters. Please advise
betsy says
No they do not need to be cooked before making the fritters