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Easy Crispy Zucchini Sweet Corn Fritters Recipe

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These crispy zucchini sweet corn fritters are a quick and easy summer recipe, perfect for using up fresh produce. They’re golden and crunchy on the outside, tender and flavorful on the inside, and ready in about 25 minutes.

Ingredients

Scale
  • 2 medium zucchini (about 2 cups shredded)
  • 1 ½ cups sweet corn (fresh or frozen, thawed and patted dry)
  • ½ cup all-purpose flour
  • ¼ cup cornmeal
  • 2 large eggs, lightly beaten
  • ⅓ cup grated Parmesan cheese
  • 3 green onions, thinly sliced
  • 2 tablespoons chopped fresh herbs (parsley, dill, or chives)
  • ½ teaspoon garlic powder
  • 1 teaspoon salt (plus extra for drawing moisture from zucchini)
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup avocado or vegetable oil (for frying)
  • Sour cream or Greek yogurt (for serving, optional)
  • Lemon wedges (for serving, optional)

Instructions

  1. Wash and trim the ends of the zucchini. Using a box grater, shred the zucchini into a large bowl. Sprinkle with ½ teaspoon of salt and toss to combine. Let it sit for 10 minutes to draw out excess moisture.
  2. After 10 minutes, transfer the shredded zucchini to a clean kitchen towel. Gather the corners and twist tightly over the sink, squeezing out as much liquid as possible.
  3. If using fresh corn, cut the kernels off the cob to get about 1½ cups. If using frozen corn, ensure it is fully thawed and patted dry with paper towels.
  4. In a large mixing bowl, whisk together the all-purpose flour, cornmeal, garlic powder, remaining ½ teaspoon salt, and black pepper.
  5. Add the squeezed zucchini, corn, beaten eggs, grated Parmesan, sliced green onions, and chopped fresh herbs to the bowl with the dry ingredients. Stir gently until just combined. The batter should be thick but scoopable. If it seems too wet, add an extra tablespoon of flour.
  6. Place a large skillet over medium heat and add enough oil to coat the bottom generously (about 2 tablespoons). Let it heat for 2-3 minutes. To test if it’s ready, drop a tiny bit of batter into the oil—it should sizzle immediately.
  7. Using a ¼-cup measure or a large spoon, scoop the batter and gently drop it into the hot oil. Flatten slightly with the back of the spoon to form a patty about ½-inch thick. Cook in batches of 3-4 fritters, leaving space between them. Cook for 3-4 minutes per side, until deep golden brown and crispy.
  8. Transfer the cooked fritters to a paper towel-lined plate or a wire rack set over a baking sheet. If making multiple batches, keep the finished fritters warm in a 200°F oven while you cook the rest. Add more oil to the pan between batches as needed.
  9. Serve immediately with a dollop of sour cream or Greek yogurt, a squeeze of lemon, and a sprinkle of extra fresh herbs if desired.

Notes

Don’t skip salting and squeezing the zucchini—it’s crucial for crispy fritters. Let the batter rest for 5 minutes before frying for better texture. Keep cooked fritters warm in a 200°F oven on a wire rack to maintain crispiness.

Nutrition

Keywords: zucchini fritters, sweet corn fritters, crispy fritters, summer recipe, easy fritters, vegetable fritters

Find it online: https://piperplate.com/easy-crispy-zucchini-sweet-corn-fritters-recipe/