Zucchini Corn Fritters
Crispy, savory zucchini and corn fritters are made with simple ingredients in just 30 minutes.
Servings: 6 medium fritters
Calories: 104kcal
Ingredients
- 2 cups grated zucchini ~2 medium zucchini; see note #1
- ½ teaspoon plus ¼ teaspoon salt divided
- 1 cup frozen sweet corn kernels thawed; see note #2
- 2 cloves garlic minced
- ½ cup all-purpose flour
- ½ teaspoon paprika
- ⅛ teaspoon fresh ground black pepper
- 1 tablespoon fresh chopped basil
- 1 large egg whisked; or 1 flax egg, see note #3
- 1-2 tablespoons olive oil
- sour cream or Greek yogurt for topping
Instructions
- Layer shredded zucchini in a single layer in a colander or fine mesh strainer. Sprinkle with ½ teaspoon salt and toss to combine. Let rest for 10 minutes. After 10 minutes, pat with a paper towel or clean hands to push excess water through the strainer.
- In a medium mixing bowl, stir together all ingredients except olive oil (zucchini, ¼ teaspoon salt, thawed corn, minced garlic, all-purpose flour, paprika, black pepper, basil, whisked egg), until a wet batter forms. Let rest for 5 minutes.
- Meanwhile, heat a large non-stick skillet over medium heat. Add 1 tablespoon olive oil or enough to coat the bottom of the pan. Once hot, use an ice cream or cookie scoop to portion out fritters onto the hot oil (or use a ¼ cup measure if you don't have a scoop). Pat the fritters with the back of a spatula to flatten.
- Cook until browned (about 2-3 minutes), then flip and cook the other side until browned. Don't flip until one side is truly browned or the fritters may not hold together.
- Enjoy immediately. Top with your choice of dairy or vegan sour cream or Greek yogurt. Sprinkle with additional paprika and basil for serving.
Video
Notes
- Zucchini: 1 medium zucchini usually yields ~1 cup shredded zucchini. Shred zucchini to hashbrown size using a box grater.
- Corn: I use frozen sweet corn. Make sure to let it thaw for at least 30 minutes before using or zap in the microwave for a minute. Fresh corn and canned corn also work.
- Flax egg: To use a flax egg, combine 1 tablespoon ground flaxseed with 3 tablespoons water. Let rest 5 minutes before using. The fritters with a flaxseed egg are slightly softer, but it should work well to hold everything together.
- Leftovers: Best enjoyed immediately, but leftovers can be refrigerated in a closed container for 3-4 days. Reheat on the stove over medium heat.
- Freezing: Freeze room temp fritters for up to 3 months in an airtight container. Reheat on the stove.
- Gluten-free option: Make this recipe gluten-free by using an equal amount of gluten-free all-purpose flour blend.
- Nutrition information does not include Greek yogurt or sour cream.
Nutrition
Serving: 1fritter | Calories: 104kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 258mg | Potassium: 194mg | Fiber: 1g | Sugar: 2g | Vitamin A: 254IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 1mg
