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These easy zucchini fritters are packed with sweet corn, feta, and summer flavor—air fried for a quick, crispy finish and best served with pesto mayo!

Three golden corn fritters arranged on a white plate next to a small glass bowl of creamy dipping sauce.
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It’s that time of year when zucchini is overflowing and corn is being sold at every market and street corner. So, I started making these zucchini corn fritters as a quick snack, appetizer, or easy vegetarian lunch idea because they are so simple to make in one bowl in the air fryer.

Zucchini + corn = perfect pair

  • Crispy Yet Soft: Thanks to the air fryer, these air-fried zucchini fritters are crispy on the outside but still tender inside.
  • 8 Ingredients: And mostly pantry staples like salt, pepper, and flour are all you need for this air fryer fritter recipe!
Three zucchini corn fritters stacked on a napkin, topped with a dollop of green sauce, with a fork and additional sauce in the background.

Key Ingredients

Jump down to the recipe card for exact measurements.

  • Zucchini: The trick with zucchini is to dry it out first, using salt to draw out the moisture.
  • Corn: Fresh sweet corn is best for this recipe. You don’t need to pre-cook it; just use raw, fresh corn.
  • Basics: This recipe calls for flour, eggs, salt, pepper, and a bit of baking powder. When we tested it; a 1:1 gluten-free four worked just fine.
  • Feta: Sheep’s milk feta that you crumble yourself has the best flavor (milder but richer), but it is more expensive, so feel free to use cow’s milk feta.
A flat lay of labeled ingredients on a yellow surface: flour, zucchini, corn, feta cheese, seasonings, and an egg.

Can I use canned corn?

You sure can! I tested this with both fresh and canned corn, and while fresh was best, canned worked just fine. The only difference is that the patties don’t have the same bite as fresh corn, and they aren’t quite as sweet.

Three corn zucchini fritters on a white plate, one cut open and topped with a green herbed sauce; a bowl of the same sauce sits nearby.

Get Saucey

While we love these with pesto yogurt, homemade hummus, yogurt tzatziki sauce, lemon tahini dressing, and romesco sauce are all delish, too!

Three zucchini fritters are served on a white plate with a small glass bowl of creamy green dipping sauce and a spoon, placed on a yellow tiled surface.
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Air Fryer Zucchini Fritters (with Corn and Feta)

4 from 4 ratings
By: Sarah Bond
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 10 fritters
Made with just a few simple ingredients, these zucchini fritters are packed with sweet summer flavor from corn and feta. I make these in the air fryer, so they are quick to throw together. Best enjoyed with pesto mayo!

Ingredients 

  • 1 medium zucchini
  • ½ tsp salt
  • ½ cup flour
  • ½ tsp black pepper
  • ½ tsp baking powder
  • 1 cup corn, from 1 cob or canned
  • ½ cup feta cheese
  • 1 egg
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Instructions 

  • Dry Zucchini: Use a box grater to shred 1 medium zucchini (use the largest hole setting). Transfer to a mesh sieve, sprinkle with ½ tsp salt, and let drain while you gather the rest of the ingredients.
    Squeeze moisture out of the zucchini by pressing it down with a spoon, then transfer to a few layers of paper towels. Pat dry. You should be left with about 1 cup of shredded zucchini per zucchini.
    Shredded zucchini sits in a metal strainer placed over a yellow tiled surface.
  • Stir: Combine shredded zucchini with ½ cup flour, ½ tsp black pepper, and ½ tsp baking powder. Once fully coated, stir in 1 cup corn, ½ cup feta cheese, and 1 egg.
    A clear glass bowl contains flour, a cracked egg, corn kernels, chopped green onions, and crumbled cheese, with a wooden spoon resting inside.
  • Shape: Drop balls of the dough into your air fryer in ¼ cup-sized scoops (you may need to work in batches–my basket air fryer fits 5 fritters per batch). Lightly spray with oil and press with a spatula to create a thick puck.
    Five uncooked zucchini corn fritters sit on a parchment-lined baking rack over a yellow tiled surface.
  • Cook: Air fry at 375°F (190°C) for 10 to 12 minutes, or until golden brown and crispy.
    Serve warm with your favorite dip (I love these with pesto mayo!).
    Three corn fritters are served on a white plate with a small jar of creamy green dipping sauce; fresh corn and grated zucchini are visible nearby.

Notes

Storage: These can be kept in the fridge in an airtight container for up to 4 days. It’s best to layer them with paper towels to absorb any moisture that releases as they are stored. Reheat them in the air fryer so they get crispy again.
Oven: You can also make this summer zucchini appetizer in the oven by cooking on a sheet tray for 20-30 minutes at 400 degrees.

Nutrition

Serving: 1fritter | Calories: 73kcal | Carbohydrates: 7.6g | Protein: 3g | Fat: 3.5g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.2g | Trans Fat: 0g | Cholesterol: 19mg | Sodium: 164mg | Potassium: 120mg | Fiber: 1g | Sugar: 1.3g | Vitamin A: 120IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 0.7mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

Prevent the fritters from sticking

Most air fryers have a nonstick coating, so when we tested these with two types of air fryers, neither one stuck. But, if you are worried about it, you can line the air fryer with parchment paper.

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4 from 4 votes

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23 Comments

  1. Jen says:

    I just made these and ate three before I realized I forgot the egg! Still good! Instead of feta I used parmesan (1/4 cup) and also added fresh parsley and some chopped shallot. Thanks for recipe!

    Reply
    1. The Live Eat Learn Team says:

      Big smiles over here, thanks for trying it Jen!

  2. Julie says:

    Lots of zucchini right now, so this was a great option. I really enjoyed this combination of ingredients! Next up are the Zucchini Cheddar Bites! I can’t wait! THANKS

    Reply
    1. The Live Eat Learn Team says:

      Love hearing that, thanks for trying the recipe Julie!