Description
These Zucchini Corn Fritters are a delightful and savory snack or side dish that combines fresh shredded zucchini and sweet corn with a blend of herbs and cheeses. Lightly pan-fried to a golden crisp, they offer a perfect balance of flavors and textures and are great for serving warm as an appetizer or a main dish alongside a salad.
Ingredients
Scale
Zucchini and Vegetables
- 3 cups packed shredded zucchini
- 1 cup corn kernels (fresh or thawed frozen)
Wet Ingredients
- 2 large eggs
- 1 tablespoon light mayonnaise
Herbs and Seasonings
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh basil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon dried dill weed
Dry Ingredients
- ½ cup all-purpose flour
Cheeses
- 3 oz shredded 2% milk mozzarella cheese
- 1 oz finely shredded Parmesan cheese
Cooking Oil
- 2 tablespoons olive oil
Instructions
- Prepare the zucchini: Shred the zucchini using a grater and then squeeze out as much moisture as possible using paper towels. Removing excess liquid ensures the fritters have the best texture and hold together well.
- Mix ingredients: In a large bowl, combine the shredded zucchini, corn kernels, eggs, light mayonnaise, fresh parsley, chives, basil, salt, garlic powder, black pepper, dried dill weed, all-purpose flour, shredded mozzarella, and Parmesan cheese. Stir until all ingredients are evenly incorporated into a batter.
- Heat the skillet: Place a skillet over medium heat and add 1 tablespoon of olive oil. Allow the oil to warm to prepare for cooking the fritters.
- Form and cook fritters: Using a ¼-cup measure, scoop portions of the batter and flatten them into patties in the heated skillet. Cook each fritter for 3 to 4 minutes per side, or until they turn golden brown and are cooked through.
- Continue cooking remaining fritters: Transfer the cooked fritters to a plate and add more olive oil to the skillet as needed. Repeat the scooping and frying process until all the batter is used up.
- Serve: Serve the zucchini corn fritters warm, optionally with your favorite dipping sauce or alongside a fresh side salad for a complete meal.
Notes
- Ensure to squeeze out excess moisture from the zucchini to prevent soggy fritters.
- If you prefer a crispier texture, cook the fritters slightly longer on each side.
- These fritters can be served with sour cream, yogurt, or a spicy aioli as dipping sauces.
- For a gluten-free variant, substitute all-purpose flour with a gluten-free flour blend.
- Leftover fritters can be refrigerated for up to 2 days and reheated in a skillet for best results.
