We are still in “zucchini season” so it’s time for another zucchini recipe. This time, I’m combining zucchini with corn to make a delicious fritter.
When zucchini’s in season, it is abundant!
I covered this pretty thoroughly in my zucchini and yellow squash post, but to recap: zucchini plants produce fruit, it grows rapidly, gardeners pick often, the plants produce even more zucchini. Most gardeners rely on friends and neighbors to take some of the produce off their hands.
So, all the gardeners AND all their friends are looking for ideas to use up all the zucchini!
Combine sweet corn and zucchini in a fritter
You’ve heard of zucchini fritters and corn fritters, but I really love the combination of both: zucchini AND corn fritters. It’s basically a zucchini fritter but in each bite, you are rewarded with a sweet burst of corn. Right now, both these vegetables are in season here in Wisconsin, so it only makes sense to prepare them together. These fritters are especially good with fresh sweet corn kernels; however, they also work with frozen (thawed first, of course). Either way, I know you’ll love the taste.
How to make these easy zucchini corn fritters
Assembly is very simple. Place all the batter ingredients in a mixing bowl and stir to combine. Let the batter sit for at least 10 minutes. This gives the flour a chance to soak up the moisture from the zucchini. If the batter still seems too wet when you are ready to start frying, add another ¼ cup of flour to the batter.
Then, heat up some oil in a skillet and scoop the batter into the skillet. Press to form patties. A ¼ – 1/3 cup measure will work, or an ice cream scoop. Fry the patties for 3-5 minutes each side. Remove cooked patties to paper towel-lined plate and then repeat the cooking steps with the remaining batter.
I typically get about 14-15 patties per batch, using an ice cream scoop to measure the batter.
Delicious with a dollop of sour cream or another sauce of your choice. I sometimes use sriracha mayo, as described in my avocado fries post. So good!
Zucchini and Corn Fritters
- 1 pound zucchini shredded (about 2 medium)
- 1½ cup corn kernels fresh or frozen, thawed
- ¾ cup flour
- 1 egg
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup Parmesan cheese
- 2 tablespoons neutral cooking oil like canola
- Combine all ingredients (except oil) in a mixing bowl and mix well to combine.
- Allow batter to sit for at least 5 minutes. (Note: if batter seems especially wet, add up to ¼ cup more flour)
- Heat oil in a large skillet on medium heat.
- Using an ice cream scoop or a 1/3 cup measure place batter into skillet. A 10-inch skillet will hold 4-5 patties. Flatten each patty to a uniform thickness.
- Cook for 3-5 minutes per side, until golden brown. Once the patties are brown, flip carefully and brown the other side.
- Remove cooked patties to a paper towel lined plate. Repeat until all batter is gone.
For the crispiest patties, flatten the batter to very thin. They will look slightly less attractive but, in my opinion, this will create tastier patties. You could also pretreat the shredded zucchini by salting, letting it sit and then squeezing out the excess water before adding to the bowl. If you do this, decrease flour to ½ cup.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
According to culinarylore.com the word fritter might be used to describe any kind of fried batter concoction, but it specifically refers to fruit, vegetable or even meat that is battered and fried in oil. Sometimes these items are surrounded by the batter, other times, as in this recipe, they are incorporated into the batter itself.
I recommend these be made just before eating. If the batter sits too long, it becomes very watery due to the zucchini continuing to release moisture. Watery batter = soggy patties. If there are leftover fritters, they can be reheated by gently frying again in a skillet. Do not microwave – you will end up with soggy patties. Again. But really, freshly made is the best. Fresh batter made into fresh fritters. It’s a texture thing.
The zucchini grows from the flower of the plant, therefore it is botanically considered a fruit. But of course, for culinary purposes, we consider it a vegetable. (Wikipedia)