I love quick meals, especially when they use fresh garden veggies. Zucchini fritters are perfect for this – they are simple, tasty, and great for any time of day.
I’ve got two fantastic zucchini fritter recipes for you today. One mixes in sweet corn for a summery feel, and the other is a super fast classic zucchini fritter that works as a quick snack. Let’s get cooking!
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Easy Zucchini Corn Fritters Recipe for Summer Meals
These fritters are a bright and fresh way to enjoy zucchini and corn together. They are wonderful for a light lunch or a side dish at dinner.
Key Ingredients & Tips
- Drain Zucchini Well: Squeeze out as much water as you can from the grated zucchini. This stops your fritters from being watery and helps them get crispy.
- Fresh Corn Kernels: Using fresh corn adds a lovely sweetness and crunch to these fritters. If you don’t have fresh, thawed frozen corn works well too.
- Gentle Mixing: Don’t overmix the batter once you add the flour. This helps keep the fritters light and tender when cooked.
What You Need for Zucchini Corn Fritters
- 2 medium zucchinis, grated
- 1 cup fresh corn kernels (about 1 ear)
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 2 green onions, thinly sliced
- 1/4 teaspoon salt
- Pinch of black pepper
- Olive oil or vegetable oil for frying
⏱️ Time: 25 minutes🍽️ Yields: 8-10 fritters
How to Make Zucchini Corn Fritters
Step 1: Prepare Zucchini and Corn
Grate your zucchinis and place them in a colander. Sprinkle with a little salt and let them sit for about 10 minutes. This helps draw out extra water. Squeeze out as much water as you can using your hands or a clean kitchen towel. If using fresh corn, carefully remove the kernels from the cob.
Step 2: Mix the Fritter Batter
In a large bowl, combine the well-drained zucchini, corn kernels, flour, beaten egg, sliced green onions, salt, and pepper. Stir everything together gently until just combined. Be careful not to overmix, as this can make your fritters tough.
Step 3: Cook the Zucchini Corn Fritters
Heat about 1-2 tablespoons of olive oil or vegetable oil in a large non-stick skillet over medium heat. Drop spoonfuls of the batter into the hot pan, flattening them slightly into discs. Cook for 3-4 minutes on each side, or until golden brown and cooked through. You might need to do this in batches to avoid crowding the pan. Add more oil if needed between batches.
📝 Final Note
These zucchini corn fritters are best served warm. You can keep leftovers in the fridge for up to 2 days and reheat them gently in a pan or oven for best texture.
Easy Zucchini Fritters Recipe for Quick Snacks & Meals
If you need a fast and tasty snack or a quick side, these classic zucchini fritters are perfect. They come together in no time and are a family favorite.
Key Ingredients & Tips
- Squeeze Out Water: Really pressing the water out of the grated zucchini is the most important step for making these fritters crispy, not soggy.
- Simple Seasoning: A little garlic powder and onion powder can add extra depth of flavor to your fritters without adding extra fuss.
- Don’t Crowd the Pan: Cook fritters in batches so they have space to brown nicely. Crowding them can make them steam instead of fry.
What You Need for Quick Zucchini Fritters
- 2 medium zucchinis, grated
- 1/3 cup all-purpose flour
- 1 large egg, beaten
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- Olive oil or vegetable oil for frying
⏱️ Time: 20 minutes🍽️ Yields: 6-8 fritters
How to Make Quick Zucchini Fritters
Step 1: Prepare the Zucchini
Grate your zucchinis and put them in a colander. Sprinkle with a little salt and let them sit for about 10 minutes to help release moisture. Press out as much liquid as you possibly can using your hands or a clean kitchen towel. This is essential for crispy fritters.
Step 2: Make the Fritter Batter
In a mixing bowl, combine the well-drained zucchini, flour, beaten egg, garlic powder, onion powder, salt, and pepper. Stir gently until everything is just combined. Avoid overmixing to ensure a light texture in your fritters.
Step 3: Pan-Fry Until Golden
Heat 1-2 tablespoons of olive oil or vegetable oil in a non-stick pan over medium heat. Spoon the batter into the hot pan, forming small patties. Cook for about 3 minutes on each side until they are golden brown and cooked through. You might need to cook them in two batches. Add more oil as needed between batches.
📝 Final Note
Serve these quick zucchini fritters plain, with a dollop of sour cream, or a simple yogurt dip. They are best eaten right away but store well in the fridge for a day or two.
