Description
Crispy on the outside and tender on the inside, these zucchini corn fritters are packed with fresh vegetables, herbs, and cheese—perfect as a side dish or light vegetarian meal.
Ingredients
Units
Scale
- 2 cups grated zucchini
- 1 teaspoon salt (for draining zucchini)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup finely chopped green onions
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 teaspoon baking powder
- 2 large eggs, lightly beaten
- 2 tablespoons chopped fresh parsley (optional)
- 2 tablespoons olive oil or vegetable oil (for frying)
Instructions
- Place grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes. Then squeeze out as much moisture as possible using a clean towel or cheesecloth.
- In a large bowl, mix zucchini, corn, green onions, garlic, flour, Parmesan, pepper, paprika, baking powder, eggs, and parsley until well combined.
- Heat oil in a large skillet over medium heat. Drop spoonfuls of the batter into the skillet and flatten slightly.
- Cook for 3–4 minutes per side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- Repeat with remaining batter. Serve warm with sour cream, yogurt, or a dipping sauce of your choice.
Notes
- For a gluten-free version, use almond flour or gluten-free all-purpose flour.
- Add a pinch of chili flakes for a spicy kick.
- Leftover fritters can be reheated in a toaster oven or skillet to maintain crispness.
Nutrition
- Serving Size: 1 fritter
- Calories: 90
- Sugar: 2g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg