These Zucchini Fritters combine two summer classics into a delicious and simple recipe. Enjoy them crispy as a side dish, breakfast, or snack.
Zucchini Fritters with Corn
In recent months, my weekly Community Supported Agriculture has provided me with a lot of recipe inspiration. The shift in produce I receive each week is like watching the seasons change. Like the zucchinis and corn that were plentiful this week! It was so much of each that we had to experiment in the kitchen with many vegetables. I’ve always loved corn-based recipes but wanted to experiment with them differently. After a few days of thinking about vegetarian breakfast recipes, these fritters began to take shape.
How to squeeze your Zucchini
If you’re a regular reader of The Natural Nurturer, you know I love adding grated Zucchini to everything. Most of the time, however, I (and other recipe developers) HIGHLY recommend squeezing the moisture from the Zucchini before adding it to your batter.
Why? The Zucchini naturally holds much water, making your dish wet than expected.
Wet recipes can be tedious. Let’s squeeze the moisture out of the Zucchini before you add it to the recipe. How to do it!
- Use 1-2 clean tea towels or paper towels to place grated Zucchini between them.
- Wrap the towel around the Zucchini to form a bundle.
- You can squeeze excess water out by pressing down on the Zucchini or twisting the towel.
- While you prepare the other ingredients, let the Zucchini wraps hang in the towel. The towel will absorb as much moisture as possible from the Zucchini.
How to make Zucchini Fritters and Corn Fritters
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- Remember to squeeze the Zucchini! We all have busy lives, and shortcuts in the kitchen are necessary. Remember this step. Zucchinis contain a lot of water, so if you skip squeezing it out, your cake may become gummy. Blah.
- Defrost frozen corn and drain any excess water. Defrosting frozen vegetables can also release excess water, which can upset the balance of your recipe. Before adding frozen corn to the fritter mixture, defrost it and drain the excess liquid.
- You can add dried or fresh herbs in the batter. Use herbs that you already have or your personal preferences to spice up these recipes.
- Spice it up! You can add paprika or red pepper to the batter to add some spice. You can also finely chop some jalapenos.
Zucchini Fritters – Adaptations suggested
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- Use any cheese you happen to have. These are great with shredded cheese, but you can use mozzarella, parmesan, or any other type of cheese.
- Whatever corn you happen to have is fine! Fresh corn off the cob can be used and defrosted and drained from a freezer or canned corn.
- You can also use grated summer squash instead of zucchini. Be sure to squeeze out moisture from the Zucchini before adding to the batter.
Ingredients
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- 1 cup grated zucchini
- 1 cup fresh corn, canned or defrosted and drained frozen corn
- Half a cup of whole-wheat flour
- One egg
- Half a cup of grated cheddar cheese
- 1/4 cup milk
- 1 tsp of baking powder
- Salt to taste or 1/4 teaspoon
- 1/4 tsp. onion powder
- olive oil or avocado oil for cooking
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Instructions
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- Place the grated Zucchini on a piece of paper towel. Squeeze as much moisture out as possible.
- Combine the drained Zucchini with the remaining ingredients (except oil) in a medium-sized bowl.
- Mix everything.
- Warm your cooking oil in a large pan over medium heat. When the oil is hot enough, pour the batter into the pan using a large tablespoon.
- Cook for 2-3 minutes or until the cake turns golden. Flip the cake, gently flatten it, and cook for two more minutes.
- Enjoy warm with avocado slices, sour cream, or your favorite dipping sauce.
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