Description

These Zucchini Corn Fritters are a delightful, crispy snack or side dish made with fresh zucchini, sweet corn, and a blend of cheeses and herbs. Lightly pan-fried to golden perfection, they offer a perfect balance of savory flavors and a satisfying crunch, ideal for a quick appetizer or a tasty addition to any meal.

Ingredients

Scale

Main Ingredients

3 cups zucchini, grated (about 2 large zucchini)
2/3 cup onion, diced
3/4 teaspoon salt, divided
1 large ear fresh corn, kernels cut off
1/3 cup mozzarella cheese, grated
1/3 cup Parmesan cheese, grated
6 tablespoons fresh parsley, minced
1/2 tablespoon garlic, minced
1/2 teaspoon lemon zest
1/2 cup all-purpose flour or gluten-free flour
1 teaspoon baking powder
1 large egg, whisked
Avocado oil, for frying

Instructions

Salt zucchini: Place the grated zucchini and diced onion on a large kitchen towel and sprinkle with 1/2 teaspoon of salt. Let it sit for at least 10 minutes to draw out excess moisture.
Cut corn: Use a sharp knife to carefully cut the kernels off the fresh corn cob and transfer them into a large mixing bowl.
Combine aromatics: Add the grated mozzarella, Parmesan cheese, minced parsley, minced garlic, and lemon zest to the bowl with the corn kernels. Mix gently to combine.
Drain zucchini: Wrap the salted zucchini and onion in the kitchen towel and wring out as much liquid as possible. This step is crucial for crisp fritters.
Mix vegetables: Add the well-drained zucchini and onion mixture into the bowl with the corn and aromatics. Stir thoroughly to combine all ingredients.
Add binders: In a small bowl, whisk together the flour and baking powder. Stir this into the zucchini mixture, then incorporate the whisked egg until the batter is well combined.
Fry fritters: Heat a thin layer of avocado oil in a large frying pan over medium heat. Once hot, drop the batter by 1/4-cup scoops into the pan, pressing each slightly with a spoon to form fritters approximately 1/3 inch thick.
Cook until golden: Fry the fritters for 3 to 4 minutes on one side until golden and crispy. Flip carefully and cook the other side for an additional 3 to 4 minutes. Remove the fritters and place them on a paper towel-lined plate to drain any excess oil before serving.

Notes

Be sure to wring out the zucchini mixture thoroughly to avoid soggy fritters.
Use avocado oil for its high smoke point, which keeps the fritters from burning.
You can substitute gluten-free flour to make this recipe gluten-free.
Serve fritters warm with a dollop of sour cream or your favorite dipping sauce.
Leftover fritters can be refrigerated and reheated in a skillet to maintain crispiness.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Snack
Method: Frying
Cuisine: American

Keywords: Zucchini fritters, corn fritters, vegetable fritters, crispy fritters, vegetarian snack, pan-fried fritters