Description
Crispy Zucchini Corn Fritters are a garden-fresh delight! Learn my simple recipe for these savory fritters, perfect as a side or light meal.
Ingredients
Scale
- Fritter Base:
- 2 medium zucchinis, grated
- 1.5 cups sweet corn kernels (fresh or frozen, thawed and patted dry)
- 1 large egg
- 1/4 cup milk (full-fat recommended)
- Crisp & Bind:
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- Flavor Boosters:
- 2 green onions (scallions), thinly sliced
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt (plus more for zucchini prep)
- 1/4 teaspoon black pepper
- For Frying:
- Vegetable oil, for frying
Instructions
- Prep the Zucchini:: First things first, grab your zucchini and a box grater. Shred those beauties right into a bowl. Now, this is CRITICAL for crispy fritters: sprinkle a generous pinch of salt over the grated zucchini, toss it around, and let it sit for about 10 minutes. You’ll see water start to pool. This is where I always get impatient, but trust me, don’t rush it! Once it’s had its sit, grab a clean kitchen towel or some paper towels and squeeze, squeeze, squeeze out all that excess moisture. You want it as dry as possible, seriously.
- Combine Wet Ingredients:: In a large mixing bowl, crack your egg and give it a little whisk. Add your milk (full-fat, please, don’t use skim, just don’t!), and stir until it’s all happy and combined. This is our liquid base. I once accidentally added the flour here first and it was a lumpy mess; always go wet ingredients first! It just makes for a smoother batter, you know?
- Mix Dry Ingredients:: In a separate, smaller bowl, whisk together your flour, baking powder, salt, and pepper. Make sure there are no lumps; nobody wants a mouthful of unmixed baking powder in their fritters! This step feels a bit fussy, but it ensures even distribution of all those flavor boosters. I swear, it makes a difference in the final texture.
- Bring it All Together:: Now, add the squeezed zucchini, corn kernels, chopped green onions, and grated Parmesan cheese to your wet ingredients. Give it a good stir. Then, gradually add the dry mixture to the wet mixture. Mix just until combined – and I mean just combined! Overmixing develops gluten, and that means tough fritters. We’re going for light and airy, remember? It’s okay if there are a few small lumps, honestly.
- Heat the Pan:: Grab a large, heavy-bottomed skillet – cast iron is my favorite for these – and pour in about a quarter-inch of vegetable oil. Heat it over medium heat. You want it hot enough that a drop of batter sizzles immediately, but not smoking. This is where I sometimes get a little too eager and burn the first batch. Oops! Patience is a virtue, especially when frying.
- Fry the Fritters:: Once your oil is hot, drop tablespoonfuls of the batter into the pan, flattening them slightly with the back of your spoon. Don’t overcrowd the pan; give them space to breathe and get crispy. Cook for about 3-4 minutes per side, until they’re beautifully golden brown and cooked through. The smell at this stage is divine, honestly! Transfer the cooked fritters to a wire rack lined with paper towels to drain any excess oil. Repeat with the remaining batter, adding more oil if needed.