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.
Squash, zucchini, and corn
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”.
How to make this Recipe:
- Combine all ingredients
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.
- Heat olive oil and add scoops of the mixture
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
Cook for 3-4 minutes until the first side has browned, then flip and cook on the other side until browned.
- Remove and enjoy
Once browned, remove the fritters on a paper towel lined plate to drain oil before serving.
Zucchini Corn Fritters: Frequently Asked Questions
Great dipping sauces include:
– Sour cream or Greek yogurt
– Garlic aioli
– Spicy sriracha mayo
– Sweet chili sauce
They pair well with:
– A fresh salad
– Grilled meats or fish
– Poached or fried eggs for breakfast
– Guacamole or hummus
– Storage: Keep in an airtight container in the fridge for up to 3 days.
– Reheat: Use an oven at 375°F (190°C) for 10 minutes or a skillet to keep them crispy.
Yes! Place cooked fritters in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Reheat in an oven or air fryer.
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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.
Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.
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