Description
Delicious and crispy zucchini corn fritters made with fresh grated zucchini, sweet corn, cheddar cheese, and flavorful spices. These fritters are pan-fried to golden perfection and make a perfect appetizer or side dish served warm with sour cream or ketchup.
Ingredients
Scale
Zucchini Mixture
- 2 cups zucchini, grated with skin on
- 1 cup corn, cooked kernels or canned sweet corn
- 2 large eggs
- ½ cup all purpose flour
- 1 cup cheddar, mild or sharp, grated
- 1 medium garlic clove, minced
- ¼ cup green onions or chives, chopped
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon sweet paprika
- ¼ teaspoon cumin
- ½ teaspoon vegeta seasoning or seasoned salt
Instructions
- Prepare the Zucchini: Grate the zucchini and transfer it to a fine mesh strainer. Season with salt and let it sit for 15-30 minutes to draw out moisture. Then squeeze out as much liquid as possible using hands or cheesecloth to prevent sogginess.
- Mix Ingredients: Transfer the zucchini to a large bowl. Add corn, eggs, flour, grated cheddar, minced garlic, chopped green onions, salt, black pepper, paprika, cumin, and vegeta seasoning. Mix well with a spatula until combined.
- Heat the Pan: Heat a bit of cooking oil in a non-stick pan over medium heat.
- Cook the Fritters: Scoop about 1 heaping tablespoon of batter into the pan. For uniform, round shapes, quickly spread and even out the edges with the back of a spoon or a wooden spatula. Cook each fritter for 4-5 minutes on each side or until crispy and golden brown. Repeat in batches.
- Keep Warm: As you finish cooking, keep the fritters warm in a preheated oven at 400°F until ready to serve.
- Serve: Serve the zucchini corn fritters warm, garnished with parsley or green onions, alongside sour cream or ketchup for dipping.
Notes
- Squeeze out as much liquid as possible from the zucchini to ensure crispy fritters, not soggy ones.
- Optionally, add 1 teaspoon baking powder to the batter for thicker and even crispier fritters, though it is not essential.
- Making smaller fritters (using about 1 tablespoon batter each) helps them cook better and become crispier.
- You can use sweet corn, frozen corn, or freshly cooked corn (grilled, baked, or boiled) cut off the cob for best results.
