Description
Zucchini corn fritters are a quick, crispy, and nutritious side dish perfect for busy family dinner nights. This simple recipe combines fresh summer vegetables with aromatic spices into golden brown patties that even picky eaters will love. These fritters feature a crispy exterior with a soft, moist center, making them a fantastic way to enjoy garden-fresh zucchini and corn in a satisfying, budget-friendly meal that comes together in under thirty minutes.
Ingredients
0.5 cup yellow onion, finely chopped
0.6 cup corn kernels, fresh or frozen
1 pound zucchini, grated with skin
4 tbsp all-purpose flour
1 large egg
0.5 tsp sea salt
0.25 tsp ground coriander
1 pinch ground cumin
0.5 tsp garlic powder
1 tbsp fresh parsley, chopped
0.25 cup vegetable oil
Instructions
Finely chop the onion or use a food processor for consistency.
Combine corn kernels and chopped onion in a large mixing bowl.
Wash the zucchini, grate it coarsely, and squeeze thoroughly to remove all excess moisture.
Add grated zucchini to the bowl with the corn and onion.
Stir in the flour, egg, salt, coriander, cumin, garlic powder, and fresh parsley.
Mix thoroughly and drain any remaining excess liquid from the bottom of the bowl.
Heat vegetable oil in a large skillet over medium heat until shimmering.
Spoon mounds of the mixture into the pan and press down gently to form flat patties.
Cook until golden brown on both sides.
Notes
Ensure you squeeze the grated zucchini well, as moisture is the enemy of crispy fritters. Pairs well with a side of yogurt or sour cream. Store leftovers in an airtight container for easy reheating for school lunches.
- Prep Time: 15
- Cook Time: 15
- Category: Appetizers
- Method: Pan-frying
- Cuisine: American