Zucchini Corn Fritters are crispy little cakes of corn and shredded zucchini. These fritters are the perfect excuse to use up the extra zucchini you have in your garden.
These Zucchini Corn Fritters combine two summer favorites into an easy, delicious appetizer or side. The total preparation time for this recipe is just about 30 minutes:
1. 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.
2. Combine all ingredients (except oil) with remaining salt and stir until just combined.
3. 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.
4. Once browned, remove the fritters on a paper towel lined plate to drain before serving.
Squash and zucchini
Squash and zucchini are healthy vegetables that can be eaten raw or cooked. They are a good source of vitamins and minerals and provide many health benefits. Read more about health benefits of the zucchini: “Health Benefits of Zucchini”.
By the end of summer anyone with a garden has more zucchini than they know what to do with. This easy and delicious recipe is one of the best ways to use up extra zucchini.
Corn also offers several health benefits due to its nutrient composition. Read more about health benefits of the corn: “Health Benefits of Corn”.
More Recipes you will Enjoy!
Shrimp Tacos Recipe
Chicken Zucchini Fritters
Mexican Street Corn
Shrimp and Black Bean Quesadillas
Cottage Cheese Mashed Potatoes
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Zucchini Corn Fritters
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.