Zucchini and Corn Fritters

Deliciously crispy zucchini and corn fritters perfect for summer gatherings, blending fresh ingredients with easy preparation to create a delightful, vegetarian-friendly appetizer.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

2 cups grated zucchini

1 cup corn kernels (fresh or frozen)

1/2 cup all-purpose flour

1/4 cup cornmeal

1/4 cup grated Parmesan cheese

2 large eggs

1/4 cup chopped green onions

2 cloves garlic, minced

1 tsp salt

1/2 tsp black pepper

1/4 cup vegetable oil

Instructions

1. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.

2. In a large bowl, combine zucchini, corn, flour, cornmeal, Parmesan, eggs, green onions, garlic, salt, and pepper.

3. Heat oil in a large skillet over medium heat.

4. Spoon 2 tablespoons of batter per fritter into the skillet and flatten slightly with the back of a spoon.

5. Cook until golden brown, about 3 minutes per side.

6. Remove and drain on a paper towel-lined plate.

Storage

Store leftover fritters in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat fritters in a preheated oven at 350°F for 8-10 minutes or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.