Zucchini Corn Griddle Cakes

A stack of zucchini corn griddle cakes
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5 from 1 reviews

This easy griddle cakes recipe is made with fresh corn and zucchini, plus cheddar cheese. We love eating these for a light dinner that makes all the flavors of summer produce shine.


  • 4 medium ears of corn, husks and silks removed
  • 1 small zucchini, shredded
  • 1/2 cup cheddar cheese
  • 3/4 cup milk
  • 2 large eggs
  • 2 tablespoons olive oil, plus more for cooking
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon dry oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For serving: sour cream, pico de gallo salsa


Prep your tools. Preheat the oven to 200F. Place an oven-safe plate in the oven. This is how you’ll keep your fritters warm while you cook them.

Remove the corn from the cobs using a sharp knife. I usually cut off the kernels by placing the cobs vertically in a large bowl and slicing down the sides. This way as the corn comes off it falls right into the bowl you are going to use. Discard the cobs.

Shred the zucchini. The easiest way to do this is with a food processor fitted with the grater attachment.

Add the wet ingredients. To the bowl with the corn kernels, add the shredded zucchini, cheese, milk, eggs and olive oil. Mix well. Set aside.

Mix the dry ingredients. In a medium bowl, combine the flour, baking powder, oregano, salt and pepper. Mix well.

Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix well, until no dry bits of batter are visible.

Cook the griddle cakes. Heat about 2 tablespoons of oil in a medium nonstick skillet over medium heat. Add batter 1/4 cup at a time. Depending on the size of your pan, you should be able to fit 4 scoops of batter. Cook for about 2-3 minutes, until the undersides are golden, then flip with a spatula and cook for another 3-4 minutes. The fritters are done when there is no wet batter in the center. You can check by making a small crack in the top of each fritter with the corner of your spatula and peeking inside. (Just serve the fritters “crack side down” and no one will know!)

Keep warm. When the fritters are done, transfer to the oven to keep warm. Repeat the process until all the batter has been cooked up.

Serve. These fritters are great with sour cream or your favorite fixings.

Keywords: griddle cakes, corn cakes, zucchini fritters, corn fritters