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      Zucchini, Edamame and Corn Fritters with Vegan Option

      These crispy zucchini corn fritters with edamame are a wonderful side dish and have so much flavor despite having simple ingredients. They are one of my favorite savory dishes to make and a great way to squeeze some extra vegetables into your diet.

      zucchini and corn fritters

      Ingredients for Zucchini and Corn Fritters

      Before you make this recipe, make sure you have all the ingredients you need. I’ve listed all of the ingredients down below along with a few substitutions. For the best results, I recommend sticking to the original ingredients listed. 

      IngredientsSubstitutions
      Corn mealAll-purpose flour
      All-purpose flourCorn meal
      White sugarBrown sugar, honey, maple syrup, coconut sugar
      Salt and black pepper
      Baking powder
      Large eggChia seed egg, flax egg, vegan egg
      MilkPlant-based milk of choice, heavy cream, half and half
      Frozen corn kernels, defrostedFresh corn kernels, canned corn kernels
      Zucchini, finely dicedShredded zucchini, grated zucchini
      Steamed edamame
      Olive oilCanola oil, avocado oil, sunflower oil, vegetable oil, butter
      Thai sweet chili sauce (optional)Ranch dip, other dipping sauce

      How to make Zucchini and Corn Fritters

      In a large bowl, combine the dry ingredients (corn meal, all-purpose flour, white sugar, salt and pepper, baking powder) and whisk together. Then, add your wet ingredients (egg and milk). 

      Use a spatula to fold the mixture together until no dry spots remain. Add the corn, zucchini and edamame to the batter and fold in until well combined. 

      In a large skillet over medium heat, add one tablespoon of olive oil. Once heated, add a ¼ cup scoop of fritter batter to the hot oil. Fry in batches of 3-4 and flip when one side is golden brown. Continue cooking until both sides are browned and crispy.

      Once one batch is done, transfer to a paper towel lined plate. Lay out your fritters in a single layer to ensure any excess oil is absorbed. Add another tablespoon of olive oil to the skillet to cook another batch of fritters.

      Enjoy your fritters with a side of Thai sweet chili sauce or another dipping sauce of your choice. The fritters are best enjoyed fresh and warm.

      zucchini and corn fritters

      How to make it vegan

      Good news! You can easily make this recipe vegan by making a few easy swaps. The only non-vegan or animal-based ingredients in this recipe are the eggs and the milk.

      So, to make this recipe vegan, you must replace these ingredients with vegan alternatives. 

      Vegan alternatives to egg include flax egg, chia egg or a vegan egg (options listed below). Alternatives to milk include plant-based options like oat milk, almond milk, cashew milk, hemp milk and pea milk.

      To make a vegan egg using chia seeds or flax seed, simply combine one tablespoon of seeds with three tablespoons of water. Let sit for 5-10 minutes or until the mixture has gelled. Gently stir together and add to the batter.

      As for the plant-based milk, it will be a one to one ratio. The recipe asks for ¼ cup of milk, so simply add ¼ cup of plant-based milk instead. 

      If you want to try a vegan egg alternative, a few options are listed below. These links are affiliate links so I do make a small commission if you purchase through them.

      zucchini and corn fritters
      zucchini and corn fritters
      zucchini and corn fritters

      Storage Tips

      If you made more corn fritters than you can eat in one sitting, good news! They store nicely and can be easily warmed in the oven, air fryer or microwave. 

      Once your fritters have cooled, transfer them to an airtight container to store in the refrigerator for 3-4 days. If you choose to freeze them, transfer them to a freezer bag, remove any excess air and store in the refrigerator for up to 6 months.

      zucchini and corn fritters

      Frequently Asked Questions

      Are corn fritters good for you?

      While I can’t speak for all corn fritters, this recipe in particular is quite nutritious. One serving (about 2-3 fritters) contains about 250 calories, 8 grams of protein, 29 grams of carbohydrates and 13 grams of fat.

      Along with this, one serving contains about 3 grams of fiber, less than 2 grams of added sugar, only 2 grams of saturated fat and is a good source B vitamins, folate, vitamin C, vitamin E, vitamin K, calcium, iron, magnesium, potassium, selenium and zinc.

      The only downside of this recipe is that it is high in fat. While these fats come from mostly unsaturated sources, too much fat can trigger acid reflux or other digestive issues for some people. If you watch your fat intake, try making these in the air fryer or oven with minimal oil.

      Can you digest corn?

      Yes, you can digest corn. Despite the fact that you may see whole pieces of corn in the toilet bowl, this is just the leftover fiber that wasn’t fully broken down during digestion. The nutrients of the corn are still absorbed during the digestive process, so you will still reap the benefits.

      If you tried out this recipe and enjoyed it, make sure you leave a comment and rating down below or tag me on social media @tasteitwithtia. I love to hear your feedback, it means the world to me!

      zucchini and corn fritters

      Zucchini, Edamame and Corn Fritters

      These corn fritters are full of veggies and make for a great side dish or snack.
      Prep Time 10 minutes
      Cook Time 15 minutes
      Total Time 25 minutes
      Course Side Dish
      Cuisine American
      Servings 3 servings

      Ingredients
        

      • 1/4 cup cornmeal
      • 1/4 cup all-purpose flour
      • 1 tsp white sugar
      • 1/2 tsp baking powder
      • salt and pepper to taste
      • 1 large egg
      • 1/4 cup milk of choice
      • 1 cup corn kernels frozen then defrosted
      • 1 cup zucchini finely diced or shredded
      • 1/4 cup edamame
      • 2 tbsp olive oil

      Instructions
       

      • In a large bowl, combine the dry ingredients (corn meal, all-purpose flour, white sugar, salt and pepper, baking powder) and whisk together.
      • Then, add your wet ingredients (egg and milk). Use a spatula to fold the mixture together until no dry spots remain.
      • Add the corn, zucchini and edamame to the batter and fold in until well combined.
      • In a large skillet over medium heat, add one tablespoon of olive oil. Once heated, add a ¼ cup scoop of fritter batter to the hot oil. Fry in batches of 3-4 and flip when one side is golden brown. Continue cooking until both sides are browned and crispy.
      • Once one batch is done, transfer to a paper towel lined plate. Lay out your fritters in a single layer to ensure any excess oil is absorbed. Once one batch is done, transfer to a paper towel lined plate.
      • Add another tablespoon of olive oil to the skillet to cook another batch of fritters.
      • Enjoy your fritters with a side of Thai sweet chili sauce or another dipping sauce of your choice. The fritters are best enjoyed fresh and warm.

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      ABOUT ME

      tia glover rd

      My name is Tia and I am a registered dietitian and content creator.

      My goal is to help young people learn how to eat a nutritious, balanced diet without restriction or giving up cultural foods. 💛

      Hapa/Japanese American 🇺🇸🇯🇵

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