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Vegan Zucchini and Corn Fritters – Crispy, Flavorful, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Zucchini (about 2 medium)
  • Corn kernels (1 cup; fresh, frozen, or canned, well-drained)
  • All-purpose flour (3/4 cup)
  • Cornstarch (2 tablespoons)
  • Baking powder (1 teaspoon)
  • Ground flaxseed (1 tablespoon) + water (2.5 tablespoons) for flax “egg”
  • Garlic (2 cloves, minced)
  • Scallions (2, thinly sliced) or red onion (1/4 cup, finely chopped)
  • Fresh herbs (2–3 tablespoons chopped parsley, cilantro, or dill)
  • Lemon zest (from 1/2 lemon) and juice (1–2 teaspoons)
  • Salt and black pepper
  • Smoked paprika or cayenne (optional, 1/4 teaspoon)
  • Olive oil or neutral oil for pan-frying
  • Optional dips: vegan yogurt, vegan mayo, hot sauce, chimichurri, or avocado

Method
 

  1. Make the flax “egg”: In a small bowl, mix ground flaxseed with water. Set aside 5–10 minutes until thickened.
  2. Prep the zucchini: Grate zucchini on the large holes of a box grater. Toss with 1/2 teaspoon salt and let sit in a colander for 10 minutes to draw out water.
  3. Squeeze out moisture: Wrap the zucchini in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. This step is key to crisp fritters.
  4. Combine dry ingredients: In a large bowl, whisk flour, cornstarch, baking powder, 1/2 teaspoon salt, pepper, and smoked paprika or cayenne if using.
  5. Build the batter: Add zucchini, corn, scallions, garlic, herbs, lemon zest, lemon juice, and the flax “egg” to the dry mix. Stir until just combined. If batter seems too wet, sprinkle in 1–2 tablespoons more flour; it should hold together but not feel dry.
  6. Heat the pan: Add a thin layer of oil to a large nonstick skillet over medium to medium-high heat.
  7. Form fritters: Scoop 2–3 tablespoons of batter per fritter into the pan. Flatten gently with a spatula to about 1/2 inch thick.
  8. Cook until golden: Fry 3–4 minutes per side until deeply golden and crisp. Adjust heat as needed so they brown without burning.
  9. Drain and season: Transfer to a paper towel–lined plate. Sprinkle with a pinch of salt while hot.
  10. Serve: Pair with vegan yogurt or mayo mixed with lemon and herbs, or your favorite hot sauce.