Zucchini and Corn Fritters are a delightful way to use up summer produce or elevate a simple meal. These crispy, savory bites pack a punch of flavor and texture, making them a family favorite or a party hit. Plus, they’re quick to make and versatile enough for any occasion.
Zucchini is the star here, providing moisture and a mild flavor that pairs beautifully with corn. Make sure to squeeze out as much water as you can; otherwise, you’ll end up with soggy fritters.
Corn kernels add a sweet crunch. Fresh is best, but frozen works in a pinch, just thaw and drain them first.
All-purpose flour and cornmeal bind everything together while giving a slightly gritty, pleasant texture that complements the corn.
Parmesan cheese adds a savory depth and umami that makes these fritters irresistible.
Eggs act as a binder, holding the fritters together during cooking.
Green onions bring a mild, fresh onion flavor that lightens the fritters.
Garlic infuses the mixture with a warm, aromatic depth.
Salt and black pepper enhance all the natural flavors, ensuring each bite is well-seasoned.
Vegetable oil is used for frying, giving the fritters their golden, crispy exterior.
These fritters are fantastic served with a dollop of sour cream or a squeeze of fresh lemon juice. Pair them with a simple salad for a light meal, or serve alongside grilled chicken or fish for a more substantial dinner. They also make a great appetizer with a spicy aioli or a tangy yogurt dip.
Start by grating your zucchini. Place it in a clean kitchen towel, gather the corners, and squeeze out the excess moisture over the sink. This step is crucial to prevent your fritters from being too wet.
In a large bowl, combine the squeezed zucchini, corn, flour, cornmeal, Parmesan, eggs, green onions, garlic, salt, and pepper. Mix everything well until you have a thick batter. It might look a bit dry at first, but keep mixing until it's all combined.
Heat the vegetable oil in a large skillet over medium heat. You want the oil to be hot enough for frying but not smoking.
Using a spoon, scoop about 2 tablespoons of batter for each fritter into the skillet. Flatten them gently with the back of the spoon to form a patty. Don’t overcrowd the pan; give them space to crisp up nicely.
Cook for about 3 minutes on each side, or until the fritters are golden brown and cooked through. Adjust the heat as necessary to avoid burning. Remove the cooked fritters and let them drain on a paper towel-lined plate to absorb any excess oil.
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