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Zucchini-Corn Fritters

Delicious crispy vegetable fritters that are great alone or as a side dish!

Course Side Dish
Cuisine American
Keyword Corn fritters, fritters, zucchini fritters
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 fritters
Author Linda Spiker

Ingredients

  • 4-4 1/2 cups shredded zucchini (3-4 small to medium zucchini squash)
  • 1 teaspoon sea salt
  • 1 ear of sweet yellow or white corn
  • 1 large egg
  • 1/4 cup flour of your choice (see gluten and grain free options above)
  • 1 tablespoon cornstarch
  • 1/2 teaspoon freshly ground pepper
  • 4 tablespoons chives, chopped and divided
  • zest of one large or two small lemons
  • 3 tablespoons olive olive oil, butter, or ghee

Optional: dip in ranch or mustard dip, or garnish with tomatoes, arugula, creme fraiche or sour cream.

Instructions

  1. Using a box grater or food processor, grate zucchini and place in colander. Sprinkle with sea salt and stir well. Place colander in sink and allow to sit for 10 minutes.

  2. While zucchini sits, prepare other ingredients:

  3. Shave corn off cobb, whisk the egg in a small bowl, chop the chives, and zest the lemon.

  4. After zucchini rests, place between several layers paper towels and squeeze out excess moisture (or wring out in a clean dish towel) The more moisture you eliminate the crispier your fritter will be, so squeeze!

  5. Place zucchini in a large bowl, add corn and toss. Add egg, your choice of flour, cornstarch, pepper, lemon zest and 3 tablespoons of chives (reserving one 1 Tablespoon for garnish). Mix well.

  6. Heat a pan on high heat for one minute. Add 1 Tablespoon butter or olive oil, coat pan evenly. When butter or oil is very hot add zucchini patties. Turn heat to medium high.

  7. Take a third of a cup at a time and form into patties with hands

  8. Cook until golden brown (about 4-5 minutes) gently turn. Cook second side until golden brown. (turn down heat if needed)

  9. If your pan is too small for 8 fritters, work in batches, carefully wiping down pan in between and adding more olive oil or butter for next batch. Garnish with chives and serve warm!