Description
Light, yet packed with so much flavor, these zucchini corn fritters are a must in the summer time! So easy to make with simple farmers market ingredients.
Ingredients
Units
Scale
- 1 pound zucchini, shredded and drained
- 1/2 cup grated white onion or finely chopped
- 1 cup fresh sweet corn
- 1–2 large eggs
- 1/2 cup shredded mozzarella cheese
- 1/4 cup + 2 tbsp. all-purpose flour
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1/2 tsp. dried basil (or 1 Tbsp. fresh)
- Olive oil or avocado oil, for cooking
Instructions
- In a large bowl, combine the zucchini, onion, corn, egg, and cheese. Then stir in the flour, baking powder, salt, and basil. Batter should be wet, spoonable, and hold shape.
- Heat olive oil in a large non-stick skillet over medium heat. You need enough oil to cover the bottom of the pan. Once hot, spoon the zucchini mixture by a tablespoon. (I used a regular eating tablespoon to measure out the mixture). Flatten the tops with a spatula and cook until golden brown, about 3-4 minutes per side. Transfer in a single layer to a paper towel lined plate and repeat with the rest of the batter.
- Serve fritters warm or cold. We love them with sour cream but they also serve well topped with a thin slice of tomato and fresh herbs. Makes 12-14 fritters.
Notes
- Zucchini: Make sure to squeeze out as much excess moisture from the zucchini as you can before mixing in with the rest of the ingredients. A couple layers of paper towels, cheesecloth, or a dish towel works great for this step.
- Corn: Frozen corn can be used instead but make sure to thaw and drain well before adding to the batter.
- Onion: You can shred the onions using a box grater or finely chop the onion. If you shred the onion, make sure to drain excess liquid before adding it to the batter. Also, I found the batter is a little wetter when using a shredded onion, so an extra egg is not always needed. Whereas, if you chop the onion, another egg is most likely required to bind the batter. Use your best judgment. The batter should be wet, spoonable, and not expand too much.
- Leftovers: Store leftovers in an air-tight container for up to 5 days.
- Recipe originally published August 2017.
Nutrition
- Serving Size: 2 fritters
- Calories: 151
- Sugar: 2.1 g
- Sodium: 475.1 mg
- Fat: 10.5 g
- Carbohydrates: 10.7 g
- Protein: 5.6 g
- Cholesterol: 32.7 mg