Sweet Corn Zucchini Fritters (Print version)

Crispy fritters showcase sweet corn and zucchini for a fresh, flavorful appetizer or side, ideal for summer.

# What you'll need:

→ Vegetables

01 - 1 medium zucchini, grated and excess moisture removed (approximately 1 cup)
02 - 1 cup sweet corn kernels, fresh or thawed from frozen
03 - 2 green onions, finely sliced

→ Dry Ingredients

04 - 1/2 cup all-purpose flour
05 - 1/4 cup cornmeal
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Wet Ingredients

09 - 2 large eggs, lightly beaten

→ Dairy

10 - 1/4 cup grated Parmesan cheese

→ Herbs and Spices

11 - 2 tablespoons chopped fresh parsley or chives

→ Cooking

12 - 2 to 3 tablespoons vegetable oil for frying

# How to make it:

01 - Place grated zucchini in a clean towel and firmly squeeze out excess moisture.
02 - Mix zucchini, corn kernels, green onions, and chopped parsley or chives in a large bowl.
03 - Whisk together all-purpose flour, cornmeal, baking powder, salt, and black pepper in a separate bowl.
04 - Add dry ingredients to the vegetable mixture and toss until evenly distributed.
05 - Fold in beaten eggs and Parmesan cheese until the batter forms.
06 - Warm 2 tablespoons vegetable oil in a large nonstick skillet over medium heat.
07 - Drop heaping tablespoons of batter onto the skillet, gently flatten with the back of a spoon.
08 - Cook fritters for 2 to 3 minutes per side until golden brown and crisp, working in batches and replenishing oil as needed.
09 - Transfer fritters to a paper towel-lined plate to drain oil and serve warm with a preferred dipping sauce.

# Expert suggestions:

01 -
  • Easy to make in just 30 minutes with basic pantry and fridge staples
  • Vegetarian and kid friendly
  • Perfect way to use summer produce
  • Crispy outside tender inside for amazing texture
  • Works for snacks brunch or as a side
02 -
  • Packed with fiber thanks to fresh veggies
  • Freezes well for meal prep
  • A great way to sneak in extra vegetables for picky eaters
03 -
  • Always squeeze zucchini extra dry otherwise fritters will get soggy
  • Keep the oil hot enough so fritters crispen rather than soak up grease
  • Do not overcrowd the skillet Cook in batches and give each fritter space to brown
  • Use a light hand when mixing to keep fritters tender and fluffy
  • A pinch of smoked paprika in the flour adds a wonderful depth I learned this the hard way after many bland batches

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