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Zucchini Corn Fritters with Fresh Tomato Sauce

Zucchini Corn Fritters with Fresh Tomato Sauce

Tracy Nawara
Need to use up your abundance of garden produce? Zucchini Corn Fritters with Fresh Tomato Sauce requires the most common garden veggies and are simple and scrumptious!
Prep Time 15 minutes
Cook Time 20 minutes
Course Lunch, Main Course
Cuisine American
Servings 10 fritters


  • 2 medium zucchini (or 1 large zucchini), shredded
  • 1 pinch salt
  • 1/2 onion, grated
  • 1 cup fresh corn kernels
  • 1/2 cup cornmeal
  • 1/2 cup gluten-free oat flour
  • 1 tsp apple cider vinegar
  • 1 tbsp oat milk
  • 2 eggs, beaten
  • 2 tbsp melted butter
  • 1/2 tsp black pepper

For the Fresh Tomato Sauce:

  • 3 tomatoes, chopped
  • 1 clove garlic, grated
  • 1/2 cup parsley leaves
  • 2 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • salt, to taste
  • freshly ground black pepper


  • Begin with the fritters. Grate your zucchini and place it into a colander set over a bowl. Add the salt and massage it into the zucchini with your fingers. Allow the zucchini to sit as the excess liquid drains into the bowl. Squeeze out the excess liquid until very dry.
  • Add the grated onion, garlic, corn, cornmeal, oat flour, oat milk, ACV, eggs, melted butter, and the grated zucchini into a bowl. Mix well until a homogenous mixture forms.
  • Heat a cast-iron or nonstick skillet over medium heat. Add enough oil to fully coat the bottom of the pan.
  • Drop ¼ cup spoonfuls of batter into the hot oil. Depending on the size of your pan, you may only fit 2-4 fritters per batch.
  • Cook 2-3 minutes per side and flip once golden brown. Once both sides are brown, remove the fritters to a paper towel-lined plate. Repeat with the rest of the batter.
  • For the tomato sauce, add your tomatoes, garlic, parsley, olive oil, salt, and pepper to a bowl. Stir well.
  • Serve the fritters alongside the fresh tomato sauce. Enjoy!
Keyword Zucchini Corn Fritters with Fresh Tomato Sauce
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