These Easy Zucchini Corn Fritters are a delightful summer treat! With fresh zucchini and sweet corn, they’re crispy on the outside and soft inside, making them perfect for snack time or as a side dish.
Honestly, who can resist a good fritter? I love to serve these with a dollop of sour cream or yogurt for extra fun. They’re so simple to whip up, and I can make a big batch to share—or keep them all for myself! 😄
Key Ingredients & Substitutions
Zucchini: The star of the fritters, zucchini adds moisture and a mild flavor. If you run out, yellow squash works well as a substitute. Just make sure to squeeze out the excess liquid to keep the fritters crisp!
Corn: Fresh corn gives a sweet burst, but frozen corn is a great alternative. It’s already blanched, so just mix it in directly. Canned corn can work too; just drain and rinse it first!
Green Onions: These add a nice touch of flavor. If you don’t have them on hand, consider using regular onions or shallots, but use less since their flavor is stronger.
Flour: All-purpose flour is standard, but you can swap it with whole wheat flour for added fiber or a gluten-free blend if needed. Just keep an eye on the batter’s consistency.
Parmesan Cheese: I love adding cheese for flavor. If you’re avoiding dairy, try nutritional yeast for a cheesy taste or skip it entirely!
How Do I Keep My Fritters Crispy?
Keeping fritters crispy is all about managing moisture. Grating the zucchini creates a lot of water, so squeezing it out is key. Here’s how to get perfect texture:
- Use a clean kitchen towel or cheesecloth to squeeze out the water thoroughly after grating the zucchini.
- Don’t skip the frying step! Make sure your oil is hot before adding the batter, so they fry instead of steam.
- Cook in small batches to avoid crowding the pan, which helps them brown nicely.
- After frying, let them rest on a paper towel-lined plate. This step removes any residual oil.
Follow these tips, and you’ll have perfectly crispy zucchini corn fritters every time! Enjoy them warm! 😋
How to Make Easy Zucchini Corn Fritters
Ingredients You’ll Need:
Fritter Base:
- 2 medium zucchinis, grated
- 1 cup fresh or frozen corn kernels
- 1/4 cup finely chopped green onions (optional)
- 2 cloves garlic, minced
Batter Components:
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese (optional)
- 2 large eggs
- 1/4 cup fresh parsley or cilantro, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika or smoked paprika (optional)
For Frying:
- Olive oil or vegetable oil, for frying
To Serve:
- Sour cream or plain yogurt, for serving (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 20 minutes to cook, making a total of about 35 minutes from start to finish. Perfect for a quick summer meal or snack!
Step-by-Step Instructions:
1. Prepare the Zucchini:
Grate the zucchinis using the large holes of a box grater. Once grated, place the zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial for keeping the fritters crispy!
2. Mix the Ingredients:
In a large mixing bowl, combine the grated zucchini, corn kernels, chopped green onions, and minced garlic. Stir to mix well.
3. Add the Batter Ingredients:
Add the flour, grated Parmesan cheese, eggs, chopped parsley, salt, pepper, and paprika to the bowl. Gently mix everything until just combined. Be careful not to overmix—it’s okay if there are a few lumps!
4. Heat the Skillet:
Heat a large skillet over medium heat and pour in enough oil to coat the bottom of the pan. Let the oil heat up a bit; you can test it by dropping a small amount of batter in—if it sizzles, you’re ready!
5. Cook the Fritters:
Scoop about 2 tablespoons of the batter per fritter and carefully drop it into the hot oil. Flatten each fritter slightly with a spatula to form small patties. Cook for 3-4 minutes on each side, or until they are golden brown and crisp.
6. Drain Excess Oil:
Once cooked, transfer the fritters to a paper towel-lined plate to drain any excess oil. This helps keep them crispy and delicious!
7. Repeat and Serve:
Repeat the frying process with the remaining batter, adding more oil as necessary. Serve the fritters warm, topped with a dollop of sour cream or plain yogurt if desired.
Enjoy your crispy, savory zucchini corn fritters—perfect for a summer day!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Flour?
Absolutely! While all-purpose flour is standard, you can use whole wheat flour for a nuttier flavor or a gluten-free flour blend if you need a gluten-free option. Just be mindful that it might slightly alter the texture.
What Should I Do If My Batter Is Too Wet?
If your batter seems too wet, you can add a bit more flour, a tablespoon at a time, until you reach the desired consistency. Just remember, the zucchini should be well-drained before adding to the batter to avoid excess moisture!
How Do I Store Leftovers?
Store any leftover fritters in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven or a toaster oven to maintain their crispiness. Microwaving is quick but may make them soggy.
Can I Freeze These Fritters?
Yes, you can freeze zucchini corn fritters! Lay them in a single layer on a baking sheet to freeze until solid, then transfer them to a freezer bag. They can stay frozen for up to 3 months. Reheat them directly from the freezer in the oven for best results.
Feel free to reach out with any more questions, and happy cooking!
