Zucchini Corn Fritters
If you like your fritters crispy on the outside and moist on the inside, then you’re going to love these Zucchini Corn Fritters! Serve them as an appetizer or side dish.
Ingredients
- 1 ½ cups fresh corn (from about 2 ears of corn)
- 2 medium zucchini (or one green zucchini and one yellow squash) (grated)
- 2 eggs
- ½ cup all-purpose flour
- ½ cup cheddar cheese (shredded)
- 1 jalapeno (seeded, diced)
- 2 teaspoons salt (divided)
- ¼ teaspoons black pepper
- Olive oil to sauté
Instructions
- Place zucchini in a bowl. Sprinkle grated zucchini with 1 teaspoon salt and let stand for about 10 minutes, then squeeze out as much liquid as you can. Discard drained liquid.
- Combine all ingredients (except oil) with remaining salt and stir until just combined.
- In a large skillet, heat olive oil on medium-high heat.
- Once the oil starts to sizzle, add scoops of about 1/4 cup of the zucchini corn mixture. Once in the pan, flatten the dollops out slightly, pressing very gently.
- Cook for 3-4 minutes until the first side has browned, then flip and cook on the other side until browned.
- Once browned, remove the fritters on a paper towel lined plate to drain oil before serving.