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Crispy Cheesy Zucchini and Corn Fritters Recipe with Easy Sriracha Lime Dip

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These zucchini and corn fritters are crispy on the outside, cheesy and tender inside, paired with a tangy Sriracha lime dip that adds a spicy kick. Perfect for a quick, fresh, and flavorful snack or appetizer.

Ingredients

Scale
  • 2 medium zucchinis, grated and well-drained
  • 1 cup fresh corn kernels (or thawed frozen corn)
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup finely grated Parmesan cheese
  • 1/3 cup all-purpose flour (or almond flour for gluten-free)
  • 2 large eggs, beaten
  • 2 stalks green onions, finely chopped
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Vegetable oil for frying (canola or sunflower oil recommended)
  • For the Sriracha Lime Dip:
  • 1/2 cup mayonnaise (full-fat or vegan mayo)
  • 1–2 tablespoons Sriracha
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey
  • Pinch of salt

Instructions

  1. Grate 2 medium zucchinis using the large holes of a box grater. Place the shredded zucchini in a clean kitchen towel and wring tightly to remove as much moisture as possible.
  2. If using fresh corn, cut kernels off about 2 ears of corn; otherwise, thaw 1 cup frozen corn and pat dry. Shred 1/2 cup sharp cheddar and grate 1/4 cup Parmesan cheese.
  3. In a large bowl, combine the drained zucchini, corn, shredded cheeses, 1/3 cup all-purpose flour, 2 beaten eggs, and 2 finely chopped green onions. Season with 1/2 teaspoon garlic powder, salt, and freshly ground pepper to taste. Stir until evenly mixed. Add more flour if batter is too loose.
  4. Pour about 1/4 inch of vegetable oil into a large skillet over medium heat. Heat until shimmering but not smoking (about 3-4 minutes).
  5. Using a 1/4 cup measure or your hands, scoop batter and gently flatten into discs about 3 inches wide. Place into hot oil in batches to avoid overcrowding.
  6. Fry fritters for about 3-4 minutes per side, or until golden brown and crispy. Flip gently with a spatula and adjust heat as needed.
  7. Transfer cooked fritters to a plate lined with paper towels to drain excess oil.
  8. In a small bowl, whisk together 1/2 cup mayonnaise, 1-2 tablespoons Sriracha, 1 tablespoon fresh lime juice, 1 teaspoon honey, and a pinch of salt. Adjust seasoning to taste.
  9. Serve fritters warm with the Sriracha lime dip on the side.

Notes

Squeeze out zucchini moisture thoroughly to avoid soggy fritters. Fry over medium heat to get crispy edges without burning. Batter should hold together but not be too wet; add more flour if needed. Let batter rest 5 minutes before frying for better binding. For gluten-free, substitute flour with almond flour. Vegan option available using flax eggs and dairy-free cheese and mayo. Leftovers can be refrigerated up to 3 days and reheated in oven for crispiness. Baking option: bake at 400°F for 15-20 minutes, flipping halfway.

Nutrition

Keywords: zucchini fritters, corn fritters, cheesy fritters, crispy fritters, Sriracha lime dip, summer snack, vegetarian appetizer, gluten-free option

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