Zucchini and Corn Fritters
These zucchini and corn fritters are a wonderful mix of mid summer vegetables blended together with cheese in a savory pancake. I paired them with a creamy chimichurri sauce for an herby bite, and I sat back and inhaled way too many to count. I enjoy vegetables in their purest state, but there is something so unbelievably delicious about vegetable fritters. It creates a new fun way to enjoy vegetables, and I’ve never met a vegetable fritter I didn’t like. Here is my video of Zucchini and Corn Fritters!
My almost two year old daughter tore these up! She loved them, and I love that she is always excited to try my latest recipe. I wonder how long this will last. Zucchini can get mushy, but they melt into these pancakes beautifully and the corn creates a wonderful bite.
Are Zucchini and Corn Fritters healthy?
Vegetables, themselves, are healthy and contain a large amount of vitamins and minerals. Because we pan fry these in a little oil, it does add fat and calories, but there are way more unhealthy things in this world. Please enjoy these!
What do you serve with Zucchini and Corn Fritters?
I made a quick creamy chimichurri sauce for these by mixing some store bought chimichurri and sour cream. It was so creamy and herbaceous and went absolutely perfect with these fritters. You can also make a creamy pesto for this the same way.
Ingredients:
- 2 cups corn kernels
- 1 cup of flour
- 1 large egg beaten
- 2/3 cup seltzer water
- 1 tsp baking powder
- 1 cup tightly packed drained shredded zucchini
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheese
- 1/4 – 1/2 cup yellow onion, diced
INSTRUCTIONS
- Add corn to a large bowl and let it thaw slightly
- Shred your zucchini using a cheese grater or food processor. Add the zucchini to a fine mesh sieve to drain out as much water as possible.
- Heat up the oil in the pan. Add enough oil to cover just the bottom of the pan. You will add more later one,
- Once the water is drained out of your zucchini, add it to the bowl with the corn.
- Add remaining ingredients to the bowl and mix well.
- Cook fritters in batches by adding a heaping spoonful to the hot oil and pat down with the back of a spoon.
- Once the bottom starts to get golden brown, use a spatula to flip it carefully.
- Once both sides are cooked add them to a paper towel lined plate to cool slightly. Repeat with the remaining batter.
If you like this recipe, you may also like:
Zucchini and Corn Fritters
Ingredients
- 2 cups Corn I used frozen corn, thawed
- 1 cup Shredded Zucchini Tightly Packed with the water squeezed out
- 1 cup Flour
- 1 large Egg
- 1 tsp Baking Powder
- 2/3 cup Seltzer plain
- 1 cup Shredded Cheese cheddar, queso fresco, manchego, etc
- 1/3 cup Yellow Onion finely diced
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- Vegetable Oil enough to cover the bottom of the pan, and you will likely need to add more as you cook these
Instructions
- Add corn to a large bowl and let it thaw slightly
- Shred your zucchini using a cheese grater or food processor. Add the zucchini to a fine mesh sieve to drain out as much water as possible.
- Heat up the oil in the pan. Add enough oil to cover just the bottom of the pan. You will add more later one,
- Once the water is drained out of your zucchini, add it to the bowl with the corn.
- Add remaining ingredients to the bowl and mix well.
- Cook fritters in batches by adding a heaping spoonful to the hot oil and pat down with the back of a spoon.
- Once the bottom starts to get golden brown, use a spatula to flip it carefully.
- Once both sides are cooked add them to a paper towel lined plate to cool slightly. Repeat with the remaining batter.
Fritters and chimichurri? How can you go wrong?
So easy to put together and delicious! I made a similar topping with sour cream and a homemade chimichurri/pesto I made.
it’s the perfect time of year for this recipe! so glad you enjoyed them!