Zucchini corn fritters are made with two fresh summer favorites for a crispy, cheesy, all-around irresistible side dish!
Course Appetizer, Side Dish
Keyword easy side dish, fritter recipe, side dish, summer side dish, zucchini corn fritter
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Author Kasey Schwartz
2cupszucchinigrated with skin on
1cupcorncooked corn kernels or canned sweet corn
½cupsall purpose flour
1cupcheddarmild or sharp, grated
1medium garlic cloveminced
¼cupsgreen onions or chiveschopped
½teaspoonvegeta seasoningor seasoned salt
Grate the zucchini and transfer to a fine mesh strainer. Season with salt and let stand for 15-30minutes. Remove the liquid (as much as possible) by squeezing it out with hands or cheesecloth (or linen cloth does the job very well).
Transfer zucchini to a large bowl and add all the rest of the ingredients. Mix to combine with a spatula.
Heat a little cooking oil in a non-stick pan over medium heat. Add about 1 heaping tablespoon of batter to the pan and cook for 4-5 minutes on each side or until crispy and golden brown. If you want more uniform shapes, spread out the batter quickly with the back of the spoon and even out the edges into round shape. A wooden spatula helps with that quite well. Cook fritters in batches and keep warm in a preheated oven at 400 degrees Fahrenheit until ready to serve.
Serve warm with parsley or green onions, sour cream or ketchup.
Try to squeeze as much as possible liquid out of zucchini, this will ensure the fritters are not soggy and crisp.
You can also add 1 teaspoon of baking powder to make them slightly thicker and even more crisp but it is not essential.
Smaller fritters cook better and crispier than thicker ones. 1 tablespoon makes one small crispy fritter.
Corn - you can use sweet corn, frozen corn or freshly cooked (grilled, baked or boiled) corn on the cob and cut the kernels off.