Corn and Zucchini Fritters Recipe
Delicious and crispy Corn and Zucchini Fritters made with fresh grated zucchini and sweet corn kernels, enhanced with garlic and savory spices. These fritters can be cooked on the stovetop by pan-frying or in the air fryer for a healthier twist. Perfect as a snack, side dish, or light meal, served warm with Greek yogurt or your favorite condiment.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Snack
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables and Aromatics
- 2 cups grated zucchini
- 1 1/2 cups corn kernels (fresh or frozen, thawed and patted dry)
- 2 garlic cloves (minced)
Wet Ingredients
- 2 large eggs
Dry Ingredients
- 1 cup all-purpose flour (+ 1 tbsp extra for dusting)
- 1 1/2 tsp dried chives
- 1 tsp baking powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Cooking Fat
- 2 tbsp olive oil
Instructions
- Prepare the zucchini: Grate the zucchini using a box grater into a colander. Sprinkle with salt and let it stand for 15 minutes to draw out excess moisture.
- Remove excess moisture: Press the zucchini firmly with clean hands or a spatula/spoon to squeeze out as much liquid as possible, ensuring fritters won’t be soggy.
- Mix wet ingredients and spices: In a large bowl, combine the pressed zucchini with minced garlic, eggs, dried chives, onion powder, smoked paprika, salt, and black pepper. Stir well to integrate all flavors.
- Add dry ingredients: Fold in the all-purpose flour and baking powder gently until just combined, taking care not to overmix the batter.
- Incorporate corn kernels: Carefully fold in the corn kernels to evenly distribute throughout the batter without crushing them.
- Heat the skillet: Warm the olive oil in a skillet over medium-high heat until shimmering, ready for frying.
- Cook the fritters: Scoop the batter onto the hot skillet, shaping into small to medium fritters. Cook for 3-4 minutes on each side, or until golden brown and crisp.
- Drain cooked fritters: Transfer the cooked fritters to a paper-lined wire rack to allow excess oil to drip off and keep them crispy.
- Serve warm: Serve the corn and zucchini fritters warm with Greek yogurt or your choice of condiment for dipping or topping.
Notes
- Grating zucchini and letting it sit with salt helps remove excess moisture and prevent soggy fritters.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Air fryer method: Preheat air fryer to 375°F (190°C), spray fritters lightly with oil, and cook for 10-12 minutes, flipping halfway through, until golden and crisp.
- Serve fritters immediately for best texture; leftovers can be reheated in a skillet or air fryer.
- Adding herbs like parsley or dill is a great way to vary the flavor profile.
Find it online: https://justsosavory.com/corn-and-zucchini-fritters-recipe/
