Go Back
+ servings

Vegan Zucchini Corn Fritters

The most amazing vegan zucchini corn fritters you’ll ever have. Crispy, delicious and perfect with a salad or dipped into your favorite dip.
Course Main course/starter/side dish
Cuisine American
Keyword corn and zucchini fritters, corn zucchini fritters, vegan corn fritters, zucchini and corn fritters, zucchini corn fritters, zucchini fritters recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings or 12 fritters
Calories 205kcal
Cost $5


  • skillet
  • cast iron skillet
  • rubber spatula
  • box grater
  • chef's knife
  • medium bowl
  • colander
  • kitchen towel
  • whisk
  • turner


  • 1 cup all-purpose flour or whole grain
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 chia/flax egg 1 tbsp chia seeds/ground flax seeds + 3 tbsp water, see notes
  • ½ cup almond milk or other nut milk
  • 1 tbsp olive oil
  • 1 ½ cup zucchini grated, squeezed and drained (about 2 medium-sized zucchini)
  • 1 ear corn kernels cut off the cob (about 1 cup corn kernels)
  • ½ jalapeño pepper finely chopped
  • 3 cloves garlic minced
  • 3 scallions diced
  • 1/3 cup parsley or cilantro, chopped
  • 1 tbsp lime juice or lemon juice
  • 2 tablespoons olive oil or other frying oil, to fry
  • Marinara sauce/vegan sour cream to serve


Prepare the zucchini

  • Grate 2 medium-sized zucchini (about 1 ½ cups) into a bowl or colander that is prepared with a clean dish towel or cheese cloth that is laid into it. Add a pinch of salt, and leave for 10 minutes. Take the edges of the towel (like you would a garbage bag), twist the top of the cloth over a sink or bowl until it squeezes the zucchini and drains the excess liquid. Try to squeeze as much liquid as you can.

Make the chia egg

  • Mix three tablespoons of water and one tablespoon of chia seeds or ground flax seeds in a small bowl. Let the mixture thicken for 5 minutes.

Mix the batter

  • Mix the dry ingredients together. Add the chia egg, almond milk and olive oil and mix again with a whisk.
  • Add grated zucchini, corn kernels, finely chopped jalapeño, minced garlic, diced scallions and chopped parsley. Sprinkle with lime juice. Mix it all together.

Fry the fritters

  • Heat up a pan to medium heat and place one or two tablespoons of oil into the pan. Portion out one heaped tablespoon of batter per fritter and fry in batches over medium heat for about five minutes per side. Cover after flipping.


  • Serve the fritters with your favorite dip or salad (more serving suggestions below).


Top Tips 

  • These vegan corn fritters are amazing if you need to add more vegetables into your diet or need another sneaky way to get kids to eat their veggies.
  • To prepare the grated zucchini, you’ll need to get the excess liquid out of it (see instructions above).
  • This recipe uses a "chia egg" or a "flax egg" as a replacement to normal eggs. Use three tablespoons of water and one tablespoon of chia seeds or ground flax seed. Let the mixture thicken for 5 minutes and it is ready to use.
  • Serve the fritters with dipping sauces like marinara, sour cream or vegan equivalent, baba ghanoush, guacamole or avocado dressing, with your favorite salad (my recommendations are Grilled Corn and Black Bean Salad and Mexican Chopped Salad), with veggie sticks, as a side to a wrap, sandwich or bagel.
  • These fritters keep well in the fridge for up to 4 days, so you can make a batch and bring it with you on an outing, a picnic, or take them with you for lunch.
  • You can freeze them for up to three months. To reheat, bring them to a room temperature and fry again.

Recipe Variations

  • Use all-purpose flour or whole grain flour. I like to use a 1:1 ratio to make the fritters more nutrient-dense.
  • For the “egg” you can use both chia seeds OR ground flax seeds.
  • You can replace almond milk with other nut milks.
  • No fresh corn? Use a cup of frozen or canned corn instead.
  • You can add more or less jalapeño to your liking.
  • Use either parsley or cilantro, maybe even both.
  • Instead of lime juice, use lemon.
  • Replace marinara sauce with sour cream for a non-vegan alternative.


Calories: 205kcal | Carbohydrates: 35g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 52mg | Potassium: 479mg | Fiber: 3g | Sugar: 3g | Vitamin A: 681IU | Vitamin C: 22mg | Calcium: 173mg | Iron: 3mg