Description
Delicious and crispy Corn Zucchini Fritters made with fresh corn and grated zucchini, seasoned perfectly and pan-fried to golden perfection. These savory fritters make a great appetizer or side dish, ready in just 30 minutes and serving four.
Ingredients
Scale
Vegetables
- 1 cup fresh corn (shucked)
- 1 cup zucchini (grated, excess moisture removed)
- ¼ cup green onions (chopped)
Dry Ingredients
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
Wet Ingredients
- 2 large eggs (beaten)
- 2 tbsp olive oil or vegetable oil (for frying)
Instructions
- Prepare the veggies: Shuck the fresh corn and grate the zucchini. Remove the excess moisture from the zucchini by squeezing it tightly with cheesecloth or paper towels to ensure the fritters hold together well.
- Mix ingredients: In a large mixing bowl, combine the fresh corn, grated zucchini, and chopped green onions. Add the all-purpose flour, baking powder, and beaten eggs. Mix everything thoroughly until well combined into a batter.
- Season: Season the mixture with salt and black pepper according to your taste and stir again to evenly distribute the seasonings.
- Heat the oil: Place a non-stick skillet over medium heat and add the olive oil or vegetable oil. Allow the oil to heat until it shimmers but does not smoke.
- Fry the fritters: Using a spoon, drop spoonfuls of the batter into the hot oil, flattening them slightly to form fritters. Fry each side for 3 to 4 minutes, or until golden brown and crispy. Cook in batches if necessary to avoid overcrowding the pan.
- Drain excess oil: Once cooked, transfer the fritters to paper towels to drain any excess oil before serving warm.
Notes
- Removing excess moisture from zucchini is key to preventing soggy fritters.
- You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
- Serve with sour cream, yogurt dip, or your favorite sauce for added flavor.
- These fritters are best enjoyed fresh but can be kept warm in a low oven for up to 30 minutes.
- Use fresh corn for the best sweetness, but frozen corn that’s thawed and drained can be used as a substitute.
