Zucchini and Sweet Corn Fritters (25 Minutes)

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These crispy fritters are made with grated zucchini, sweet corn kernels, aromatic herbs, and a hint of spice. They are pan-fried to golden perfection, creating a crunchy exterior and a tender, flavorful interior. Whether served on their own, with a savory dipping sauce these fritters are a fantastic way to get in your veggies. Let’s get started!

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 12 fritters 1x

Ingredients

Units Scale
  • 2 medium zucchini, grated
  • 1 cup sweet corn kernels (fresh or frozen)
  • 1/4 cup all-purpose flour
  • 1/4 cup cornmeal
  • 2 green onions, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon paprika
  • Salt and pepper to taste
  • 1 large egg, lightly beaten
  • Vegetable oil for frying

Instructions

  1. Place the grated zucchini in a colander, sprinkle with salt, and let it sit for about 10 minutes to draw out excess moisture. Squeeze out any remaining liquid using a clean kitchen towel.
  2. In a large mixing bowl, combine the zucchini, corn kernels, flour, cornmeal, green onions, parsley, baking powder, cumin, paprika, salt, and pepper. Mix well.
  3. Add the beaten egg to the mixture and stir until all ingredients are evenly combined.
  4. Heat vegetable oil in a large skillet or frying pan over medium heat.
  5. Drop spoonfuls of the zucchini and corn mixture into the hot oil, flattening them slightly with the back of the spoon. Cook for 2-3 minutes on each side, or until golden brown and crispy.
  6. Once cooked, transfer the fritters to a plate lined with paper towels to absorb any excess oil.
  7. Serve the zucchini and corn fritters warm as an appetizer or side dish. They pair well with a dipping sauce of your choice, such as sour cream, aioli, salsa, or tzatziki.

Notes

For the best results, do be sure you thoroughly squeeze out the excess moisture from the grated zucchini to prevent the fritters from becoming soggy. You can also customize the recipe by adding other vegetables or spices according to your taste preferences. If the fritters are not binding well, you can add a little more flour or cornmeal to the mixture. Adjust the cooking time based on the thickness of the fritters to achieve a crispy exterior and a tender interior. These fritters are best served fresh and hot, so enjoy them right away!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 3 fritters
  • Calories: 310
  • Sugar: 4g
  • Sodium: 210mg
  • Fat: 8g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 7g
  • Cholesterol: 45mg

Pair this with...

Avocado and Tomato Salad

Start by halving ripe cherry tomatoes, which offer sweet-tartness. Slice up a ripe avocado, its creaminess contrasting beautifully with the tomatoes. Thinly slice some red onion for a hint of zesty sharpness. Crumble in a good amount of feta cheese which adds a salty, tangy bite. For a touch of aromatic freshness, chop up some basil leaves and sprinkle them in. Now, for the dressing: a simple drizzle of olive oil and a squeeze of lemon or lime juice will enhance the natural flavors of the ingredients. Season with salt and pepper to taste, give everything a gentle toss, ensuring not to mash the avocado.

Beet and Carrot Slaw

Start by peeling and grating fresh beets and carrots. For the red cabbage, finely slice it to get those lovely thin shreds. In a large mixing bowl, combine your beets, carrots, and red cabbage. Now, let's whip up a simple dressing. In a small bowl, whisk together some olive oil, apple cider vinegar, a touch of honey or maple syrup for sweetness, and a dash of salt and pepper. Pour this dressing over the veggies, and toss everything well to coat. If you like a bit of an aromatic touch, add a sprinkle of chopped fresh dill or parsley. Let the slaw sit for at least 30 minutes to meld the flavors together.

Buttery Grilled Corn on the Cob

Start by selecting fresh ears of corn, husks and silks removed. Before grilling, melt some butter and brush it generously over each cob, ensuring every kernel is kissed with that buttery goodness. Season with a sprinkle of salt to contrast that natural sweetness. Once your grill is heated, lay the corn cobs on the grates, turning them occasionally to achieve an even char and those enticing grill marks. The butter will sizzle and infuse the corn with its rich flavor. When they're beautifully golden, remove from the grill. For an extra touch, you can add another swipe of butter or even sprinkle some fresh herbs or parmesan on top.

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