Crispy Vegan Zucchini & Corn Fritters You’ll Want on Repeat

Looking for a plant-based snack that’s crispy on the outside, soft on the inside, and bursting with flavor? These vegan zucchini and corn fritters are exactly what you need. Packed with veggies, easy to whip up, and totally satisfying—this is comfort food with a healthy twist.

Why You’ll Love These Fritters

These fritters are:

• Crispy, golden, and full of texture

• A tasty way to use up extra zucchini or corn

• Completely vegan, with simple swaps like chia or flax eggs

• Great for sneaking more veggies into kids’ meals

• Perfect with a dip or next to a fresh salad

Whether you’re meal prepping, packing lunch for work, or just craving something crunchy and delicious, this recipe is a keeper.

Ingredients

Here’s what you’ll need:

• 1 cup all-purpose or whole grain flour

• 2 tsp baking powder

• ½ tsp salt

• ¼ tsp black pepper

• 1 flax/chia egg (1 tbsp ground flax or chia + 3 tbsp water)

• ½ cup almond milk (or other plant milk)

• 1 tbsp olive oil

• 1 ½ cups grated zucchini (about 2 medium zucchinis), squeezed dry

• 1 cup corn kernels (fresh, frozen, or canned)

• ½ jalapeño, finely chopped (optional)

• 3 cloves garlic, minced

• 3 scallions, diced

• ⅓ cup chopped parsley or cilantro

• 1 tbsp lime or lemon juice

• 2 tbsp olive oil (for frying)

• Dips to serve: vegan sour cream, marinara, guacamole, etc.

How to Prepare the Zucchini

This step is key to crispy fritters!
Grate the zucchini and place in a clean towel or cheesecloth. Add a pinch of salt and let sit for 10 minutes. Then twist and squeeze out as much liquid as you can. The drier, the better.

How to Make the Fritters

1. Make your chia or flax egg: Mix 1 tbsp chia/flax with 3 tbsp water. Let sit for 5 minutes to gel.

2. Mix the batter: In a large bowl, combine the flour, baking powder, salt, and pepper. Add the chia egg, almond milk, and 1 tbsp olive oil. Stir well.

3. Add the veggies: Fold in the grated zucchini, corn, jalapeño, garlic, scallions, herbs, and lime/lemon juice.

4. Fry: Heat a pan over medium heat with 1–2 tbsp olive oil. Scoop the batter (about 1 heaping tbsp per fritter) and fry in batches, 5 minutes per side or until golden and crispy. Cover the pan after flipping to help them cook through.

Serving Ideas

These fritters are super versatile! Serve them with:

• A fresh garden salad

• Baba ghanoush or avocado dip

• Vegan sour cream or marinara sauce

• Veggie sticks

• As a side to a vegan BLT or wrap

They’re also great cold—perfect for lunchboxes, road trips, or picnics.

Storage & Make-Ahead Tips

• Fridge: Store in an airtight container for up to 4 days. Reheat in a pan for best texture.

• Freezer: Freeze for up to 3 months. Let thaw and re-crisp in a pan.

• Meal prep tip: Double the batch—they go fast!

Customize It Your Way

• Use any plant milk you like (soy, oat, cashew)

• Prefer mild? Skip the jalapeño

• Love spice? Add chili flakes or smoked paprika

• Don’t have lime? Lemon works just as well

• Use parsley or cilantro—or both!

Final Thoughts

Zucchini and corn might seem humble, but together in this recipe? Absolute magic. These fritters are crunchy, nutritious, and so easy to love. Whether you’re plant-based or just fritter-curious, this one’s worth a spot in your weekly rotation.

Full recipe in the comments! Let me know what dip you pair them with!