The perfect way to enjoy two classic summer veggies - corn and zucchini. A light lunch, appetizer or side to a BBQ dinner. Enjoy these crispy zucchini fritters.
Prep Time30 minutesmins
Cook Time14 minutesmins
Course: Appetizer, dinner, lunch
Cuisine: American
Keyword: corn, fritter, zucchini
Servings: 8patties
Calories: 127kcal
Author: Getty Stewart
Ingredients
2cupsshredded zucchini
1/2tspsalt
1cupcorn niblets
1jalapeno peppertry sweet pepper or ghost pepper!
1/4cupdiced red onion
1-2clovesgarlic
1/4cupchopped parsley or cilantro
2tbspfresh dill
1/3cupflour
1tspbaking powder
1/3cupcornmeal or bread crumbs
1/4tspblack pepper
1tspcumin
1egg
3Tbspcanola oilfor frying
Instructions
Place grated zucchini in colander over bowl and sprinkle with salt. Let sit for 10 minutes to draw out excess moisture. After 10 minutes, squeeze zucchini to remove as much liquid as possible.
In large mixing bowl, combine drained zucchini, corn kernels, jalapeno, onion, garlic, parsley, and dill. Mix well.
Add in flour, baking powder, cornmeal/breadcrumbs, black pepper and cumin. Stir just until mixed in.
Stir in egg.
Heat a large skillet over medium high heat. Then heat about 1/4 inch of canola oil over medium heat.
Using a tablespoon, scoop a small amount of batter and carefully place in hot oil, flattening it slightly with back of spoon. Repeat, leaving space between each fritter.
Fry for 2-3 minutes per side or until golden brown and crispy. Remove from skillet and place on plate lined with paper towels to absorb excess oil.
Serve immediately with a dipping sauce of your choice, such as tzatziki or BBQ mayo. (see article for ideas)
Video
Notes
Use mild sweet peppers or super hot peppers in place of jalapeno - cooks choice!Consider adding 1/4 Parmesan, feta or cheddar cheese.In summer use fresh sweet corn and in winter use frozen corn niblets - both are delicious.