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Zucchini Corn Fritters Recipe

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4.3 from 133 reviews

These Zucchini Corn Fritters are a deliciously crispy and savory snack or side dish, combining fresh grated zucchini and sweet corn kernels with a hint of jalapeño heat. Easy to prepare and pan-fried to golden perfection, they make a perfect light meal or appetizer with a touch of fresh chives for garnish.

Ingredients

Vegetables & Herbs

  • 2 medium zucchini, grated
  • 1 cup fresh corn kernels, cut from the corncob
  • 2 green onions (dark parts only), finely chopped
  • 1 small jalapeño, seeded and minced
  • fresh chives, snipped, for serving

Dry Ingredients & Seasonings

  • 1 teaspoon kosher salt
  • 2/3 cup unbleached all-purpose flour
  • 1/2 cup fresh parmesan, grated
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper

Wet Ingredients

  • 2 large eggs
  • 1/4 cup avocado oil, or extra light olive oil

Instructions

  1. Prepare the zucchini: Grate the 2 medium zucchini using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This helps the fritters hold together and become crispier.
  2. Combine ingredients: In a large mixing bowl, combine the grated zucchini, 1 cup fresh corn kernels, chopped green onions, and minced jalapeño. Add the kosher salt and mix well to evenly distribute the salt, which will also help draw out any extra moisture from the vegetables.
  3. Add batter components: Beat the 2 large eggs and add them to the vegetable mixture. Then add the 2/3 cup unbleached all-purpose flour, grated parmesan, garlic powder, and freshly ground black pepper. Stir everything together gently until well combined but do not overmix to keep the mixture light.
  4. Heat the oil: Heat 1/4 cup avocado oil (or extra light olive oil) in a large non-stick skillet over medium heat until shimmering but not smoking. The oil should be hot enough to fry the fritters evenly and quickly.
  5. Form and fry fritters: Using a tablespoon or small ice cream scoop, drop spoonfuls of the batter into the hot oil, flattening each slightly with the back of the spoon to form a patty. Fry in batches to avoid overcrowding the pan.
  6. Cook until golden and crispy: Cook the fritters for about 3-4 minutes on each side until golden brown and crisp. Flip carefully using a spatula and cook the other side. Adjust heat as needed to prevent burning while ensuring thorough cooking.
  7. Drain and serve: Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil. Serve warm, garnished with fresh snipped chives for a burst of subtle onion flavor and color.

Notes

  • If the batter is too wet, add a little more flour to help bind it.
  • For extra crispiness, you can refrigerate the batter for 15-20 minutes before cooking.
  • Jalapeño can be omitted or substituted with milder pepper if preferred.
  • Serve with sour cream or a squeeze of lime for added flavor.
  • Ensure to squeeze out zucchini moisture thoroughly to avoid soggy fritters.

Find it online: https://recipethrive.com/zucchini-corn-fritters-recipe/