A simple and tasty way to enjoy fresh vegetables is by preparing these crispy Zucchini Corn Fritters. The zucchini and sweet corn are mixed together with cheese, herbs, and some basic seasonings before being pan-fried until they have a golden and crunchy exterior. You can serve them as a fast appetizer, a snack, a side dish, or as a light lunch accompanied by your preferred dipping sauce.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Course: Appetizer / Side Dish / Snack
Cuisine: American
Ingredients:
2 medium zucchini, grated
1 cup sweet corn, fresh or canned and drained
1 large egg
½ cup all-purpose flour
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
½ teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
2–3 tablespoons olive oil or vegetable oil, for cooking
Optional Dipping Sauce
½ cup sour cream or Greek yogurt
1 tablespoon mayonnaise
1 teaspoon lemon juice
½ teaspoon garlic powder
Pinch of black pepper
1 tablespoon chopped fresh parsley
Instructions:
- Prepare the Zucchini
Cut the zucchini and grate it using the large holes of a box grater.
Put the grated zucchini into a clean kitchen towel or cheesecloth and press down firmly to get as much of the excess water as possible.
It is important to carry out this step since if there is too much moisture the fritters will end up being soft rather than crispy.
- Prepare the Corn
When you are using canned corn, make sure to drain it well and then squeeze it dry with a paper towel.
When you are using corn that has just been harvested, take the kernels off the cob and use them immediately.
- Prepare the fritter mixture.
Put the zucchini that has been squeezed and the corn into a big mixing bowl.
Mix in the egg, the flour, the mozzarella, the Parmesan, the minced garlic, the parsley, the Italian seasoning, the paprika, the salt, and the black pepper.
Combine all of it until it is well mixed and a thick mixture has formed.
If the mixture is too wet, then add a further tablespoon of flour.
- Heat the Pan
Heat a large non-stick skillet on medium heat.
Put in as much oil as is needed to give a light coating to the bottom of the pan.
Heat the oil first before adding the fritters, and the pan must be hot enough so that it sizzles gently when the mixture comes into contact with the surface.
- Cook the Fritters
For each fritter, scoop about two tablespoons of the mixture into the skillet.
Use the back of a spoon to gently flatten each piece so that the fritters are small and even.
Cook the first side for about 3 to 4 minutes until the bottom is golden brown and crispy.
Flip it carefully and cook it for another 2 to 3 minutes until the other side turns golden and the fritter is fully cooked.
If it’s necessary, carry out the work in batches and don’t overcrowd the pan.
- Drain and Serve
Place the cooked fritters on a plate that has been lined with paper towels so that the excess oil can be absorbed.
Serve it with the dipping sauce of your choice, warmed.
To give it extra flavour, scatter some fresh parsley and a bit of Parmesan over it before serving.
Optional Dipping Sauce
Take the sour cream or Greek yogurt, along with the mayonnaise, lemon juice, garlic powder, black pepper, and parsley and put them all into a small bowl.
Stir until it becomes smooth and creamy.
The warm fritters for dipping should be served together.
Helpful Tips:
Press the zucchini thoroughly. It is essential to remove the excess moisture if you want the fritters to be crispy.
If you make the fritters too thick then the centre might take longer to cook.
Leave the heat at a medium level so that the outside doesn’t brown too quickly.
To cook in small batches will give better browning.
Before you add the canned corn to the mixture, make sure that it has been thoroughly drained.
To achieve an extra crisp texture, you can substitute the flour with breadcrumbs for 2 tablespoons.
Variations
Spicy Zucchini Corn Fritters
Include either ¼ to ½ teaspoon of red pepper flakes or a small amount of finely chopped jalapeño.
Extra Cheesy Fritters
You can add an additional quarter cup of shredded mozzarella or opt for sharp cheddar cheese if you want a more intense flavour.
Herb Fritters
You can add to the mixture some fresh basil, green onions, cilantro, or a bit more parsley.
Serving Suggestions
Serve these fritters with:
Garlic yogurt dip
Sour cream
Ranch dressing
Marinara sauce
Sweet chili sauce
Fresh green salad
Grilled chicken
Roasted vegetables
It makes an excellent appetizer, as well as a suitable side dish for breakfast, lunch, or as a simple accompaniment to a dinner.
Storage:
Before putting the fritters in a sealed container, make sure they have cooled down completely.
Refrigerate it for a maximum of three days.
To achieve the best results, reheat them in a skillet, in the oven, or in an air fryer until they are hot and crispy once more.
Freezing:
Put the cooled fritters in a single layer on a tray and freeze them until they have hardened. Then move them into a freezer-safe bag or container.
It can be frozen for as long as two months.
Reheat the frozen portion in an oven or in an air fryer until it is thoroughly heated and crispy.
Recipe Notes:
To make Zucchini Corn Fritters that are as crispy as possible, you should get rid of as much of the liquid as you can from the grated zucchini before mixing in the batter.
The fritters are at their best when they are fresh and warm, the edges being golden and crispy while the centre remains tender with sweet corn and melted cheese.
Zucchini Corn Fritters
Ingredients