Zucchini Corn Fritters Recipes

ZUCCHINI CORN FRITTERS

Steps:

• Place shredded zucchini in a bowl and sprinkle with salt. Toss. Let stand for 10 minutes. Drain zucchini by placing a paper towel on the top of the bowl and pressing a separate bowl on top of that, so the paper towel soaks up the water.
• Add butter, onion and garlic to a skillet and cook until onion is tender, about 3-5 minutes. Add corn to pan and cook for 1-2 minutes more. Stir in zucchini.
• Add flour, cornmeal, salt, pepper and baking soda to a bowl and mix well. Stir in buttermilk and mix. Combine with zucchini mixture and mix well.
• Heat a skillet with 1/4 inch of vegetable oil until hot. Use a 3 tablespoon portion scoop to scoop zucchini mix into skillet. Gently press to flatten to about 1/2 inch. Fry on both sides, about 5 minutes each, until golden brown. Drain on paper towels.
• Repeat until all fritters are cooked and serve immediately with sour cream if desired.

ZUCCHINI AND CORN FRITTERS

Steps:

• Prep Zucchini: Shred the zucchini, and toss it in a mixing bowl. I usually try and soak up some of the liquid from the zucchini with paper towels, so I place the zucchini on about 3 or 4 paper towels and squeeze the liquid from it.
• Add Ingredients: Add corn to the bowl. Add in the flour, breadcrumbs, eggs, dill, cayenne pepper, salt, pepper and mix well. If the mixture is too watery add more flour as needed.
• Heat Oil: In a skillet, heat about a quarter cup of oil over medium heat. You want the oil to be about 1/4 inch deep.
• Fry: When the skillet is ready, but not smoking, use a spoon to scoop out the mixture, and then place it in the hot oil. Allow it to cook for 2-3 minutes, until it is golden brown. Turn it over, and cook on the other side until golden, another 2 to 3 minutes. Place the cooked fritters on a plate lined with paper towels to soak up the oil, and repeat with the remaining batter.

ZUCCHINI AND CORN FRITTERS

Steps:

• Grate the zucchini into a colander, salt and leave for 10 mins to drain in the sink. Squeeze out extra moisture by wringing the shredded zucchini with your hands and placing it into a clean mixing bowl.
• Add egg, corn, onion, cheese, salt and pepper to the mixing bowl and stir well to combine.
• Sprinkle flour over the top (around the entire bowl, not just one spot) and mix until just combined.
• Heat oil in frying pan on medium heat. Place a heaping tablespoon of the mixture in the pan and flatten with the back of the spatula.
• Repeat with the remaining mixture, cooking in batches without overcrowding the pan (I usually fit 4 fritters each batch). Cook for 3-4 minutes each side until golden and crispy. Serve immediately.

ZUCCHINI CORN FRITTERS

Steps:

• Trim the end off the zucchini, peel the onion then coarsely grate both. Put them into a colander and sprinkle over some salt. Toss and leave while you prepare the rest.
• If using fresh corn, peel and remove the kernels from the cob. If using frozen/can make sure it is defrosted and well drained.
• Coarsely grate the mozzarella and grate the parmesan relatively finely.
• Squeeze as much liquid as you can from the zucchini and onion and discard the liquid. Put the drained zucchini and onion in a bowl with the corn, mozzarella, parmesan, egg, flour, baking powder and pepper. Mix well so well combined and ingredients seem pretty evenly distributed, without breaking up the zucchini too much.
• Warm a thin layer of olive oil in a medium skillet/frying pan over a medium heat (you can do more/less at once in a smaller/bigger skillet, as you find easier to manage). Put spoonfuls of the mixture into the skillet and press them down with a spatula/fish slice to gently flatten.
• Leave the fritters to cook a couple minutes (around 3, but will depend a little on pan/heat) until you can see the underside starting to brown. Turn over and cook a couple more minutes on the other side. Remove from the pan and set aside, ideally covered, while you cook further batches.
• Suggest serving with a little sour cream and paprika on top or just as they are.

ZUCCHINI FRITTERS

Steps:

• In a deep cast-iron skillet or deep-fat fryer, heat oil to 375°. , Meanwhile, combine milk and egg in a bowl. Stir together dry ingredients and add to egg mixture; blend well. Fold in zucchini. Drop batter by rounded teaspoonfuls into hot oil. Fry until deep golden brown, turning once. Drain thoroughly on paper towels. If desired, serve with ranch dressing.

ZUCCHINI AND CORN FRITTERS

Steps:

• Mix flour, cornmeal, Cheddar cheese, egg, yogurt, baking powder, salt, and pepper together. Add zucchini, carrots, corn, and onion.
• Coat the bottom of a large frying pan with oil. Heat over medium heat. Place spoonfuls of mixture into the hot pan, gently pressing down each fritter. Cook until golden brown, about 3 minutes per side.

ZUCCHINI CORN FRITTERS

Steps:

• HINT: Grate your zucchini first and lay on a couple of paper towels so that some of the moisture will pull out of them.
• In a large batter bowl, mix together the AP Flour, baking powder, salt, and paprika. In a smaller bowl, mix together the buttermilk and beaten eggs.
• Add the mixed liquid ingredients to the dry ingredients for the zucchini corn fritter batter, whisking or stirring well until smooth and combined (it's okay to have a few lumps). Then gently fold in the sweet corn. Add the rest of the chopped veggies (red pepper, chopped onion, jalapeno and shredded zucchini*. Gently fold together until batter and veggies are distributed.
• Heat a 10-12 inch skillet over medium-high heat with oil, this is my favorite skillet. You don't need to submerge the zucchini corn fritters in oil, but enough for them to get a good crisp; try 3-4 tablespoons to start.
• Using a medium cookie scoop or a tablespoon carefully place the corn fritter batter into the hot oil. Carefully (flip away from you so you avoid splatter) flip sweet corn fritters after about 2 ½ minutes until crisp and golden, remove and set on sheet pan. *Fritter batter should mound slightly, not falling off the spoon, see notes for tips if too runny or too thick.
• Working in batches, fry up all fritters (or as many as you need, the batter will hold for about 6 hours in fridge) and finish up by baking in a preheated 350 degree oven. Bake until slightly puffed, about 10-15 minutes.

ZUCCHINI CORN FRITTERS

Steps:

• In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.
• In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn, and cheese; mix well.
• Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.

VEGAN ZUCCHINI CORN FRITTERS

Steps:

• Grate 2 medium-sized zucchini (about 1 ½ cups) into a bowl or colander that is prepared with a clean dish towel or cheese cloth that is laid into it. Add a pinch of salt, and leave for 10 minutes. Take the edges of the towel (like you would a garbage bag), twist the top of the cloth over a sink or bowl until it squeezes the zucchini and drains the excess liquid. Try to squeeze as much liquid as you can.
• Mix three tablespoons of water and one tablespoon of chia seeds or ground flax seeds in a small bowl. Let the mixture thicken for 5 minutes.
• Mix the dry ingredients together. Add the chia egg, almond milk and olive oil and mix again with a whisk.
• Add grated zucchini, corn kernels, finely chopped jalapeño, minced garlic, diced scallions and chopped parsley. Sprinkle with lime juice. Mix it all together.
• Heat up a pan to medium heat and place one or two tablespoons of oil into the pan. Portion out one heaped tablespoon of batter per fritter and fry in batches over medium heat for about five minutes per side. Cover after flipping.
• Serve the fritters with your favorite dip or salad (more serving suggestions below).

ZUCCHINI-CORN FRITTERS

Steps:

• Toss the zucchini with 1/2 teaspoon salt in a medium bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.
• Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.
• Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.
• Wipe out the skillet the corn-onion mixture cooked in. Pour in about 1/8 inch vegetable oil and place over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)