Zucchini Corn Fritters
Crispy, golden, and bursting with flavor, these Zucchini Corn Fritters are a delightful way to transform simple ingredients into a gourmet-worthy appetizer or light meal. Made with freshly grated zucchini, sweet corn kernels, and a touch of parmesan cheese, these fritters achieve the perfect balance of savory and sweet. The addition of garlic and green onions brings a pop of freshness, while a light frying delivers a satisfyingly crunchy exterior. Quick to prepare in just 30 minutes, they are perfect for busy weeknights or as a crowd-pleasing snack. Serve them hot with a dollop of sour cream or yogurt for a creamy, tangy finish. Whether you're looking for a creative way to use summer zucchini or a new vegetarian favorite, these fritters will not disappoint!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium zucchini
- 1 teaspoon salt
- 1 cup corn kernels
- 0.5 cup all-purpose flour
- 2 tablespoons cornstarch
- 0.5 teaspoon baking powder
- 0.25 cup parmesan cheese, grated
- 1 egg
- 2 garlic cloves, minced
- 2 green onions, thinly sliced
- 0.5 teaspoon black pepper
- 0.25 cup vegetable oil (for frying)
- 0.5 cup sour cream or yogurt (optional, for serving)
Instructions
Grate the zucchini using a box grater and place it in a colander. Sprinkle 1 teaspoon of salt over the zucchini and toss to combine. Let it sit for 10 minutes to draw out excess moisture.
Meanwhile, prepare the other ingredients. In a large mixing bowl, combine the corn kernels, flour, cornstarch, baking powder, grated parmesan cheese, minced garlic, green onions, and black pepper. Mix well.
After 10 minutes, use your hands or a clean kitchen towel to squeeze as much water out of the zucchini as possible. Add the grated zucchini to the mixing bowl.
Crack the egg into the mixture and stir until everything is well combined.
Heat vegetable oil in a large skillet over medium heat. Once the oil is hot, scoop about 2 tablespoons of the mixture per fritter into the pan, flattening slightly with the back of a spoon to form a patty.
Cook the fritters for about 3-4 minutes on each side, or until golden brown and crispy. Make sure not to overcrowd the pan; cook in batches if necessary.
Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil.
Serve warm with a dollop of sour cream or yogurt, if desired. Enjoy your homemade zucchini corn fritters!
Nutrition Facts
Calories |
1497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.1 g | 123% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 6823 mg | 297% | |
| Total Carbohydrate | 131.7 g | 48% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 41.7 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 470 mg | 36% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1705 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
