Corn and Zucchini Fritters

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zucchini corn firtters

Corn and Zucchini Fritters

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Whether you’re enjoying them at a summer picnic, a family gathering, or simply treating yourself to a tasty meal, these Corn and Zucchini Fritters are sure to be a hit. These fritters pair perfectly with a tangy yogurt sauce or a zesty squeeze of lemon.

Cooking Time: 30min

Serving: 2 serving

INGREDIENTS:

  • 2 small zucchini (I used yellow and green)
  • 1 cup fresh (or frozen) corn kernels
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1 large egg, beaten
  • 2 tablespoons chopped fresh parsley (optional)
  • 2 tablespoons vegetable oil (for frying)

INSTRUCTIONS:

  1. Grate the zucchini using a box grater or food processor. Place the grated zucchini in a colander and squeeze out any excess moisture. Pat it dry with a paper towel.

  2. In a mixing bowl, combine the grated zucchini, corn kernels, all-purpose flour, cornmeal, baking powder, salt, black pepper, paprika, beaten egg, and chopped parsley (if using). Stir until all the ingredients are well combined.

  3. Heat the vegetable oil in a non-stick skillet or frying pan over medium heat. Take a spoonful of the fritter mixture and drop it into the pan, then gently flatten it with a spatula. Repeat the process to make more fritters, leaving some space between each in the pan.

  4. Cook the fritters for about 2-3 minutes on each side, or until they turn golden brown and crispy. You may need to adjust the heat to prevent burning. Once cooked, transfer the fritters to a paper towel-lined plate to absorb any excess oil.

  5. Serve the corn and zucchini fritters while still warm. They can be enjoyed on their own or with a dipping sauce like sour cream, salsa, or yogurt. You can also serve them as a side dish with a salad or as part of a brunch spread.