Vegetarian Mamma

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Zucchini Corn Cakes

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Zucchini Fritters are also known as zucchini corn cakes or pancakes. These gluten-free vegetable fritters are delicious and make the perfect freezer meal recipe!

Zucchini corn Cakes or Zucchini Fritters are gluten free and make a perfect freezer meal.

Zucchini Corn Fritters

These Zucchini Corn Cakes are perfect to help use your garden zucchini.  They cook up great, just add your favorite sauce or dip to top them!

This recipe actually has some history and quite a fond spot in my heart. When I started this site, I did so to share what we ate as vegetarians. Family and friends would issue countless questions about what we eat. So I created a blog to share just that.

Zucchini corn Cakes or Zucchini Fritters are vegetarian and are the perfect way to use garden zucchini.

A few years later, insert the kids, which came with some food allergies and other fun stuff and our site shifted focus slightly. While everything is still vegetarian, everything is now gluten-free. All recipes are nut-free, though we may start adding in some nuts and the only nuts my youngest is still allergic to is almonds.  We also have some dairy free recipes too.

So I basically started to share recipes and how I adapted things. Then I started to create recipes and it has carried on since then.  Back in 2012 I posted this recipe in August. This literally is one of our favorite meals. The recipe got some interest but nothing too crazy.

Then it happened. This is the recipe that broke my website. I woke up Thanksgiving morning and happened to log into my site. It was broke.  You see the day before this recipe was listed in a HUGE freezer meal round up for new moms. You can see the round up here, they have reposted it an updated it with new dates throughout the years.

They listed my recipe as #7 on the list of 24 and the internet went wild! So wild that my little site couldn’t handle the traffic. The site was down for most of the day before and most of that Thanksgiving day.  My host worked hard to upgrade the server and I was back up and running the day after. I am extremely thankful for the visitors that came those days and the days after. I am so thankful for PopSugar (and more) for listing my recipe in their round up. It is amazing what one simple mention can do sometimes!

Zucchini corn Cakes or Zucchini Fritters ingredients

What kind of corn should I use?

Love corn? You honestly can use any type of corn. I typically use fresh corn. We always seem to have extra corn that I cut off the cob. Ears of corn are so plentiful in the summers, when I typically make this dish.

Frozen corn works well in this dish too. If you have canned corn on hand, drain first and then you are ready to use. This dish is extremely flexible. Use what you have on hand!

Zucchini tips

I use a hand grater to grate my zucchini. For me, this method is quick and the food grater (affiliate ad link) is affordable! Nothing fancy here!

Zucchini is naturally full of moisture. Ready for my number one tip after you grate zucchini?  It is important that you squeeze your zucchini in a paper towel after you have grated it. If you don’t, the recipe will be too watery!

If you forgot to squeeze the zucchini and your recipe is too watery, no problem!  You need to add more flour to your mixture 1 Tablespoon at a time until you reach a consistency that allows you to form a patty with the mixture.

 

Zucchini corn Cakes or Zucchini Fritters can be served plain or with sour cream and chives.

Do these corn pancakes freeze?

Yes! These little guys freeze well so double the recipe or triple the batch so you can stock your freezer.

You’ll love taking them out of the freezer for some quick meal prep! These are also great to share with friends. I often try to keep some pre-made meals in my freezer so I can share with friends when they might need it.  Think: new baby, surgery, death in family, etc

If you want to freeze the corn fritters, and you have a large freezer, I would suggest placing the gluten free fritters on a baking sheet and placing into the freezer first.  That way the individual fritters can freeze, then you can place them into bags or containers. If you don’t have room for a baking sheet in your freezer, you can put the fritters onto plates to freeze thoroughly first.

Pancake vs. Veggie Burger

The batter is more like a pancake consistency but close to a veggie burger.  I know that sounds crazy. You want to be able to loosely form the patty, though the batter will be runny. The goal is to fry the patties up crisp. If you want to bake the patties, you would need to add more flour so the patties are pretty sturdy.  Then you can play with oven temps and times.

Zucchini corn Cakes or Zucchini Fritters are the perfect dinner for this weekend.

More Zucchini Recipes:

Parmesan Zucchini Fries

Mini Zucchini Pizzas

Gluten Free Pan Fried Zucchini

Zucchini Grinders

Zucchini Bake

Pin these gluten free zucchini fritters for later:

Zucchini corn Cakes or Zucchini Fritters pin

5 from 8 votes
Zucchini corn Cakes or Zucchini Fritters are gluten free and make a perfect freezer meal.
Print
Zucchini Corn Cakes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Zucchini Fritters are also known as zucchini corn cakes or pancakes. These gluten-free vegetable fritters are delicious and make the perfect freezer meal recipe!

Course: Main Course
Cuisine: American
Keyword: zucchini corn cakes, zucchini corn fritters
Servings: 6 people
Author: Cindy Gordon (Vegetarian Mamma)
Ingredients
Instructions
  1. Mix together ingredients, stirring in 1-2 T of taco seasoning.
  2. Heat oil in a skillet over medium/low heat.
  3. Scoop 1-2 Tablespoons of corn mixture into the hot oil and press down to form a “patty”.
  4. Fry for 2-3 minutes on each side OR until cooked through. (timing may vary slightly, per stove)
  5. ENJOY!
Recipe Notes

These Zucchini Corn Cakes freeze wonderfully!

Did you make this recipe?

Be sure to snap a picture and post it to Instagram with the hashtag #VegetarianMamma! I love seeing our recipes being recreated!

If you are looking for more delicious recipes, you can check our our recipe index and our listing of gluten-free side dishes. All our recipes are nut-free and gluten-free. We also have vegan recipes too!

 

We recently revamped the pictures on this recipe, the new ones are above and the one below is our old picture from 2012! Phew, that was a long time ago!

Zucchini Corn Cakes

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Comments

    • Do let me know how the egg replacers work with the recipe, I’d love to update it with the information!! 🙂

      Reply

  2. Confused!! the 12th ingredient..2 cups frozen or fresh– what? does that refer to the zuchinni? Just confirmed celiac, new to GF living, thanks for having this site!

    Reply

    • Hi Trish, it was missing the word “corn” Its fresh or frozen corn! 🙂 Must have been typing that with kiddos on my lap 🙂 LOL Thanks for asking 🙂 So happy to have you here, please let me know if you have any questions! 🙂 🙂

      Reply

  3. could you use just all purpose flour in these? we don’t necessarily have to do GF in our house, and most of these ingredients I have on hand. They look delicious!

    Reply

    • Yes, all purpose flour should work fine 🙂 Sorry for the delay in my response, we were out of town 🙂

      Reply

  4. Hi Cindy – I am making these tomorrow for dinner. I was wondering – it says 1-2 TBSP taco seasoning, correct? I ask because that’s what it looks like to me but when you explain how to make it you say a “dash”.

    Thanks – can’t wait to try these. I will leave a review after, if you’d like.
    Oh, and I will be making w/the reg ingredients as we are not GF, and I’ll also probably reduce the butter a little, just for health reasons. Thanks!

    Reply

    • Hoping this gets to you in time to make the recipe! Thanks for inquiring! I cleaned up the wording it should ready 1-2 T 🙂 Thanks and I hope that you enjoy!!!!!

      Reply

  8. Well, I didn’t find this recipe until after Thanksgiving, but we have one zucchini left over from making lemon poppy seed zucchini bread, so this recipe is just begging to be tried. The photo looks great.

    Reply

  13. These turned out exactly like in the picture. They look beautiful and smell good but they are very dry. Too dry to eat more than one. Needs sour cream slathered on or something to make it moist.

    Reply

    • Hi Amy, thanks for stopping by back! 🙂 I haven’t had that problem. You could try to increase the milk by 1/4 cup until you get the consistency you’d like. I wonder if its a difference in flour? 🙂

      Reply

  14. Just found this recipe and they look great! How would you suggest reheating them from frozen? Also, does reheating them change their texture? Thanks so much. Looking forward to making these!

    Reply

    • Reheating changes the texture a touch, they are softer. Pan frying them keeps them a little crispy. When I reheat I use the pan to warm them (once thawed) or microwave 🙂

      Reply

  15. Did you anyone suggest a egg replacer for the 2 eggs for the zucchini recipe?
    I have to avoid: dairy, egg, peanut, treenut, gluten, shellfish and beef. Any suggestions would be well appreciated. Thanks.

    Reply

    • Let me tweet it out and put on FACEbook to see if anybody has a suggestion for a replacement. 🙂 🙂

      Reply

  16. Thanks so much. We have tons of fresh zucchini from the garden and think this will be a great snack or appetizer. I will let you know how it turns out when we do make it. 🙂
    Thanks again for all the great recipes.

    Reply

  22. What a great way to use up all the courgettes we have growing in our garden. These would be good with a poached egg on top.

    Reply

  23. Love all the handy tips for these zucchini corn cakes…and no wonder they became super wild…they do look super yummy 😀

    Reply

  24. I can see why this recipe is so popular – it looks amazing! It’s fun to see the old photos too – oh, how far we’ve come, right? Thank you for sharing this recipe and the great story to go with it!

    Reply

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