Moist & Crispy Corn Zucchini Fritters Recipe Is Crunchable & Munchable Side Dishes Appetizers Snacks Vegetarian Vegetables Gluten-free Low Sodium Recipes Farm to Table Recipe
Full confession over here: Before I made this recipe, I'd never had a fritter before. And you know what? They are delicious! This zucchini and corn fritters recipe is perfect for the abundant summer vegetables available now from your garden or local stores and farmers markets. (And if you or your neighbors grow zucchini, you always need new ways to incorporate them into recipes!)
To make these moist and crispy fritters, you will need to gather the following ingredients: fresh zucchini, fresh corn on the cob, flour, baking powder, ground cumin, salt, black pepper, milk, butter, eggs, cheddar cheese, vegetable oil for frying and optional granulated sugar. If you like a bit of sweet, add the optional granulated sugar. But corn has so much natural sweetness, you really don’t need to add it. These tasty corn and zucchini fritters are ready in just 30 minutes and can easily be adapted and made gluten-free like I did!
These farm-to-table fritters can be served as an appetizer or as a fun side dish with just about any dinner. If you're serving them as an appetizer, you can make them a bit smaller and add a side of dipping sauce like ranch or tzatziki. By the way, check out the health benefits of zucchini and the health benefits of corn. So easy and delicious!
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Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings 18 to 24
Ingredients
- 2 cups all-purpose flour or gluten-free flour
- 1/8 cup granulated sugar (optional)
- 1 tablespoon baking powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- freshly ground black pepper, to taste
- 1 cup milk
- 1/4 cup butter, melted and slightly cooled
- 2 large eggs, beaten
- 2 cups grated zucchini
- 1 1/2 cups fresh corn kernels, cut from cob
- 1 cup finely shredded cheddar cheese (optional)
- vegetable oil, for frying
Recipe Notes
- Use a box grater to easily grate the zucchini.
- Freshly grated cheese melts better, so grate your own if you can instead of using pre-packaged shredded cheese.
- Store any leftover fritters in an airtight container in the fridge.
Here's how to make it:
- Place flour, baking powder, salt, pepper and optional sugar in a medium mixing bowl. Blend with a fork or whisk. In a small mixing bowl, combine milk, butter and eggs then add them to the dry ingredients. Blend well.
- Add the zucchini, corn and optional cheese. Mix it all together.
- Heat oil in a deep fryer or place a large frying pan on medium-high heat with about 1 inch of oil. (You want your oil to be about 350 degrees F). If working on a stove top, after the oil heats, reduce heat to medium. Gently spoon the batter into the oil, making the fritters. You don’t want to make them too thick as it will be harder to cook them through.
- Cook for about 4 to 5 minutes, turning them over halfway.
- Remove from oil and place them on a paper towel.
- Repeat until all your fritters are cooked!
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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