Late Summer Zucchini Corn Fritters (Printable version)
Crispy fritters combine zucchini and corn, delivering fresh, savory flavor perfect for a summer-inspired meal.
# What you need:
→ Vegetables
01 - 2 medium zucchini, shredded and drained
02 - 1 cup fresh corn kernels, cut from cob
03 - 2 scallions, finely sliced
→ Batter
04 - 2 large eggs
05 - 1/2 cup all-purpose flour
06 - 1/4 cup cornmeal
07 - 1/2 teaspoon baking powder
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
→ For Frying
10 - 1/3 cup vegetable oil
# How to Make It:
01 - Place shredded zucchini in a clean kitchen towel and squeeze out as much liquid as possible. Transfer the zucchini to a large mixing bowl.
02 - Add corn kernels and sliced scallions to the zucchini. Mix gently to disperse evenly.
03 - Beat eggs in a small bowl, then add to vegetables along with flour, cornmeal, baking powder, salt, and pepper. Stir until a cohesive batter forms.
04 - Pour vegetable oil into a large skillet set over medium heat. Allow oil to shimmer before proceeding.
05 - Working in batches, drop 2-tablespoon portions of batter into the hot oil. Flatten gently and fry for 2–3 minutes per side, or until golden brown and crisp. Adjust heat as necessary to prevent burning.
06 - Transfer cooked fritters to a plate lined with paper towels to absorb excess oil. Serve warm.
# Expert Advice:
01 -
- Quick prep with minimal chopping
- A great way to use up zucchini and sweet corn from your garden or farmers market
- Crispy on the outside tender in the middle and packed with fresh flavor
02 -
- Rich in fiber and protein
- A fun way to sneak extra veggies into kids meals
- Perfect make ahead – fritters reheat well in the oven
03 -
- To get crisp edges make sure you squeeze as much liquid as possible from the zucchini A potato ricer works great if you have one
- Do not overcrowd the skillet Fritters need space to brown evenly
- Swap flour for fine cornmeal for a rustic crunch on the outside