Corn and Summer Squash Fritters

Corn and Summer Squash Fritters

I’ve probably made double and triple batches of these about 5 times in the last 3 weeks. And they never last for longer than the following day. If you keep going overboard and buying too much summer squash (guilty!) or your home garden is going crazy, try these delicious fritters!

Most of the prep time for these is getting the excess water out of the squash. This ensures that the outside of the fritters gets brown and crispy. Too much water in the mixture will cause these to get soggy. The cook time is based on doing 3 batches of 6 fritters in your pan (which is what my pan holds). Your cook time may be more or less depending on the size of your pan.

So let’s gather our ingredients: summer squash, corn on the cob, fresh herbs, shallots, garlic, eggs, flour, salt, and olive oil.

corn on the cob and summer squash

Grate the summer squash using a box grater or your food processor with the grater attachment (much faster!). Toss the grated squash with the salt and place in a colander to let drain while you prep the other ingredients. Finely mince the shallot and garlic and chop the fresh herbs. Use any fresh herbs you have on hand. For the fritters pictured, I used dill, mint, and parsley. I’ve also used combinations including basil, chives, thyme, and oregano.

Cut the kernels off of the corn cobs and add to a bowl with the herbs, shallot, and garlic.

Then gently squeeze out the rest of the water from the squash and add that to the bowl. I take handfuls of the grated squash and squeeze between my hands until no more water drips out. Other methods I have done include wrapping the squash in a towel and twisting it to squeeze out the water or even using a tofu press. If you ever make latkes (and you totally should!), keep these tips in mind.

corn and summer squash with herbs shallot and garlic

Then add lightly beaten eggs and flour and mix it all up. I prefer using my hands here, but feel free to use a large spatula or spoon.

Heat a large, heavy-bottomed pan (like a cast iron) over medium to medium-high heat. Add enough olive oil to coat the bottom. When it is hot, scoop 2 tablespoons of the mixture and drop onto the hot pan, gently flattening the balls out with the back of a spoon or spatula.

corn and summer squash fritter mixture scoop

Fry about 3 – 4 minutes on each side or until they are golden brown on both sides. None of the pictures I took while cooking these turned out well, so I’ll try to remember to take some next time I cook these.

When the first batch of fritters is done, I put them on a baking sheet with a cooling rack and then into my oven on the “keep warm” setting (or set your oven to 200 degrees or as low as it will go). Add a little more olive oil as needed in between each batch and repeat until the mixture is used up. This makes 18 fritters using a 2 tablespoon scoop.

I love to eat these with chicken coated in this spice mix and grilled or baked and a side of yogurt dipping sauce (yogurt, lemon juice, chopped mint, minced garlic, olive oil, and salt). My husband and son also like to dip these in ranch dressing. Or serve with eggs for breakfast or why not even in a sandwich for lunch? Or enjoy them as they are!

corn and summer squash fritters

Corn and Summer Squash Fritters

Take advantage of the early summer produce such as summer squash (or zucchini) and corn with these delicious fritters!
Prep Time15 mins
Cook Time25 mins
Author: Rachel at Fridge Two Table


  • 1 lb summer squash or zucchini, any variety
  • 3 ears corn cut off the cobs (about 2 cups kernels)
  • 2 garlic cloves, minced
  • 1 tbsp minced shallot
  • 3 tbsp chopped fresh herbs (such as dill, mint, parsley, basil, chives, etc.)
  • 2 eggs, lightly beaten
  • ½ cup flour
  • 1 tsp salt
  • olive oil


  • Grate the summer squash using a box grater or the grater disc attachment on your food processor. Toss with the salt and place in a colander to let the excess moisture drain for about 10 minutes. Then gently squeeze any excess moisture out and add to a large mixing bowl.
  • Cut the kernels off of 3 ears of corn, or use 2 cups of frozen corn that has been thawed. Add to the mixing bowl with the squash.
  • Start preheating a large, heavy-bottomed pan (such as cast iron) over medium to medium-high heat and add just enough olive oil to coat the bottom.
  • Add the minced garlic cloves, minced shallot, chopped herbs, eggs, and flour to the mixing bowl. Mix with a large spatula or your hands until everything is evenly incorperated.
  • When the pan and oil are hot, drop about 2 tablespoons of the batter into the hot pan and gently flatten with the back of a spoon or spatula. Repeat until the pan is full with enough space in between the fritters so they don't steam. Cook about 3 – 4 minutes per side or until golden brown.
  • Place on a baking sheet lined with paper towels or a cooling rack and place in the oven on its keep warm setting or at 200°F to keep warm.
  • Repeat until all the batter is used up, adding more olive oil as needed between each batch. This makes 18 fritters using a 2 tablespoon scoop.
  • Serve warm with your favorite dipping sauce, if desired. Enjoy!


These will last 3 – 4 days in the refrigerator. If possible, reheat in a hot oven for a few minutes (I use my toaster oven at 425 degrees for about 4 – 5 minutes straight from the refrigerator) instead of the microwave.

Did you try this recipe? Did you make some tweaks? Do you have a question? Just want to say hi? Please leave a comment!