Summer is the season of fresh produce and I find myself heading to the farmer’s market quite frequently this time of year. Corn and zucchini just happen to be two of my favorite summer veggies and also pair well together. These Zucchini Corn Fritters are crispy, light and filled with veggies; what’s not to love?
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These fritters are a great way to use fresh summer produce. They are easy to make, healthy and delicious. They make great appetizers, or you can use them as a side for grilled chicken, fish or steak. You can also serve them as a light main dish. This recipe is vegetarian as written, or you could omit the parmesan cheese and use a flax egg if you would like to make them vegan.
Ingredients for Zucchini Corn Fritters
- Shredded zucchini
- Corn kernels
- Garlic
- Flour
- Egg
- Parmesan cheese
- Smoked paprika
- Kosher salt
- Black pepper
How to Make Zucchini Corn Fritters
Removing excess water from your shredded zucchini is a very important step. If your zucchini is too wet your fritter batter will be too, and no one likes a soggy fritter. Place shredded zucchini in a colander and sprinkle with 1/4 tsp salt. Allow to sit for 10 minutes then press the zucchini to remove excess water.
Transfer the zucchini to a large bowl and add the corn, garlic, flour, parmesan, egg, smoked paprika remaining salt and pepper. Stir together until fully combined and a wet batter forms. Set aside for 5 minutes while preheating the pan.
Heat olive oil in a large skillet over medium heat. Using 1/4 cup to portion, add the batter to the pan taking care to avoid overcrowding. Cook for 3-4 minutes per side, ensuring fritters are golden brown. Serve as desired (I love topping these fritters with my Creamy Dill Yogurt Sauce or my Avocado Lime Crema).
If you like these Zucchini Corn Fritters be sure to take a look at some of my other recipes!
Mediterranean White Bean Salad
Zucchini Puff Pastry Tart with Ricotta
If you make these Zucchini Corn Fritters please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Crispy Zucchini Corn Fritters
Equipment
- 1 Large Skillet
Ingredients
- 2 cups shredded zucchini 2 medium zucchini or 1 large zucchini
- 1 cup corn kernels fresh or frozen
- 2 cloves garlic, minced
- 1/2 cup all purpose flour
- 1/4 cup shredded parmesan cheese
- 1 large egg
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt, divided
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Place shredded zucchini in a colander and sprinkle with 1/4 tsp salt. Allow to sit for 10 minutes then press the zucchini to remove excess water.
- Transfer the zucchini to a large bowl and add the corn, garlic, flour, parmesan, egg, smoked paprika remaining salt and pepper. Stir together until fully combined and a wet batter forms. Set aside for 5 minutes.
- Heat olive oil in a large skillet over medium heat. Using 1/4 cup to portion add the batter to the pan taking care to avoid overcrowding.
- Cook for 3-4 minutes per side, ensuring fritters are golden brown. Serve as desired.
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Amy Liu Dong says
I have never tried this, but it looks delicious and looks so easy to make.
Jamie says
Wow! This is such a great treat for everyone, looks absolutely yummy and very delicious! The texture, toppings, everything just looks awesome! Love making this for the family!
Ann says
These sound delicious! What a great way to use up some extra zucchini! Thanks for the recipe share!
Amy Liu Dong says
Oh my gosh, these Crispy Zucchini Corn Fritters are so delicious and so easy to make. I made this last night and everyone loves it!