Crispy Corn and Zucchini Fritters are a delightful way to bring summer's bounty to your table. These fritters combine the sweetness of corn with the subtle earthiness of zucchini, creating a crispy, golden treat that's perfect for any meal.
Zucchinis are the star of the dish, providing moisture and a mild flavor that pairs well with corn. Corn kernels add a natural sweetness and pop of texture. All-purpose flour and cornmeal form the base, giving the fritters their structure and that signature crispiness. Parmesan cheese adds a savory, umami depth. A single egg helps bind everything together, while milk ensures a smooth batter. The green onions offer a fresh, slightly sharp note. Baking powder is the secret to puffing them up a bit. A blend of salt, black pepper, and smoked paprika seasons the fritters perfectly. Finally, you'll need vegetable oil for frying them to a golden perfection.
These fritters are fantastic with a dollop of sour cream or a tangy yogurt sauce. For a fresh twist, serve them alongside a simple tomato and basil salad. They also pair wonderfully with grilled chicken or fish for a light summer meal.
First things first, grab your zucchinis and grate them using a box grater. Once grated, you'll want to squeeze out as much moisture as possible using a clean kitchen towel. This step is crucial to get those fritters crispy, so don't skip it!
In a large bowl, combine your grated zucchini with the fresh corn kernels. Add in the all-purpose flour, cornmeal, and grated Parmesan cheese. Crack in the egg, pour in the milk, and toss in those finely chopped green onions. Sprinkle over the baking powder, salt, black pepper, and smoked paprika. Mix everything together until it's well combined. The batter should be thick enough to hold its shape when scooped, but not dry.
Heat a generous amount of vegetable oil in a large skillet over medium heat. You'll want enough oil to cover the bottom of the skillet, so the fritters can fry evenly. Once the oil is hot, scoop about two tablespoons of the mixture into the skillet for each fritter. Gently flatten them with a spatula, so they cook evenly.
Cook each fritter for about 2-3 minutes on each side, until they're golden brown and crispy. Keep an eye on the heat — if it's too high, they'll brown too quickly without cooking through. Once done, transfer the fritters to a plate lined with paper towels to drain any excess oil.
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