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Crispy Sweet Corn and Zucchini Fritters Recipe with Easy Jalapeño Cream Cheese Dip

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These crispy sweet corn and zucchini fritters are a perfect summer snack or side dish, paired with a mildly spicy jalapeño cream cheese dip that adds a fresh zing.

Ingredients

Scale
  • 1 ½ cups sweet corn kernels (fresh or thawed frozen)
  • 2 medium zucchinis, grated and squeezed to remove excess moisture
  • ¾ cup all-purpose flour (can substitute with chickpea or almond flour for gluten-free)
  • 1 teaspoon baking powder
  • 2 large eggs, room temperature
  • 3 green onions, thinly sliced
  • 2 tablespoons fresh cilantro, chopped (optional)
  • 2 cloves garlic, minced
  • Salt and black pepper to taste
  • Vegetable oil for frying (avocado oil preferred)
  • For the Jalapeño Cream Cheese Dip:
  • 8 oz cream cheese, softened
  • 1 small jalapeño, seeded and finely chopped
  • 1 tablespoon lime juice
  • 1 teaspoon honey (optional)
  • Pinch of salt

Instructions

  1. Grate 2 medium zucchinis using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible.
  2. Remove kernels from 2 ears of fresh corn or measure 1 ½ cups thawed frozen corn.
  3. In a large bowl, combine ¾ cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir to mix evenly.
  4. Crack 2 large eggs into the flour mixture and stir until just combined; the batter will be thick.
  5. Fold in grated zucchini, sweet corn kernels, 3 sliced green onions, 2 tablespoons chopped cilantro (if using), and 2 minced garlic cloves. Stir gently but thoroughly.
  6. Heat 2 tablespoons vegetable oil in a non-stick or cast iron skillet over medium heat until shimmering but not smoking.
  7. Using a ¼ cup measure or spoon, scoop batter into hot oil, flatten slightly to about ¼-inch thickness. Cook each side for 3-4 minutes until golden brown and crispy. Cook in batches to avoid overcrowding.
  8. Transfer cooked fritters to a plate lined with paper towels to drain excess oil. Keep warm in a low oven (200°F/95°C) while frying remaining batter.
  9. Prepare the jalapeño cream cheese dip by combining 8 oz softened cream cheese, 1 finely chopped jalapeño (seeds removed for less heat), 1 tablespoon lime juice, 1 teaspoon honey, and a pinch of salt in a small bowl. Mix until smooth and adjust seasoning as desired.
  10. Serve warm fritters with a generous dollop of jalapeño cream cheese dip. Garnish with extra cilantro or sliced green onions if desired.

Notes

Dry zucchini thoroughly to avoid soggy fritters. Do not overmix batter to keep fritters light and crispy. Use medium heat for frying to ensure golden crust and tender inside. Cook in batches to avoid overcrowding the pan. For a dairy-free dip, substitute cream cheese with coconut cream or plant-based spread. Batter thickness can be adjusted with a splash of milk or extra flour.

Nutrition

Keywords: zucchini fritters, sweet corn fritters, jalapeño cream cheese dip, summer snack, crispy fritters, easy fritters, vegetarian fritters

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