Zucchini Corn Fritters

My body is beginning to feel a lot better. Last week I saw my physiotherapist and he finally did some electroacupuncture on me. It’s generally one of the things that I look when I’m being treated because it really works for me. A lot of people get a little squeamish with the whole being poked by a needle bit, but the feeling of little to no pain is worth it. My hip and foot have been feeling much better as of late. I have been getting back into running very slowly…I did a run a couple of weeks ago for about 30 minutes with minimal pain, so I will be recovering very soon.

Zucchini Corn Fritter Zucchini Corn Fritter

With studying finally out of the way for now, I have been getting back into the kitchen again. I do admit that there are a lot of times that I didn’t want to be in there especially when I was studying, but after getting some more free time, I was happy to be creative and explore some new recipes. I have a yummy recipe for you today. I really like quick bites that I can take with me for on the go, or have something ready made for me in the fridge for me to eat. I really loved zucchini corn fritters, but I often used flour when I made them. This time, I used a potato starch which is a wonderful substitute.

Zucchini Corn Fritter

Feel free to add garlic if you can handle it, I left it out and it still tastes amazing.

Zucchini Corn Fritter

Yields 4

Zucchini Corn Fritters

These low FODMAP snacks are a delicious and crispy way to get your veggies in with the delicious oozing cheese.

25 minPrep Time

10 minCook Time

35 minTotal Time

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  • 1 lb shredded zucchini
  • 1/2 lb of corn
  • 1/4 cup potato starch
  • 1/4 cup hard cheese of your choice (I used tex-mex)
  • 1 large egg
  • 1 teaspoon salt
  • Salt and Pepper fo seasoning
  • Grapeseed oil for cooking


  1. Put your shredded zucchini and corn in a colander and sprinkle some salt on top to drain any excess water. Wait 10-15 mins.
  2. Once your zucchini and corn are ready, add potato starch, cheese, and egg into the mixture. Sprinkle salt and pepper.
  3. Heat up your pan/skillet to medium-high. Scoop your fritter mixture using a smaller ice cream scoop or a tablespoon into the oil. Use your spatula to flatten. Wait a couple of minutes or until golden brown. Flip over and cook on the other side for 1-2 minutes.
  4. Enjoy!

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  1. Pingback: Zucchini Corn Fritters - Yum Goggle

  2. Aria Bennett
    bookmarked, brilliant blog!
    1. Lisa (Post author)
      Thank you Aria!

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