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Corn and zucchini fritters Recipe

American · Appetizer · 25 min total

These crispy, golden fritters are a perfect way to use up summer corn and zucchini. They're quick to make and delicious served with a dollop of sour cream or yogurt.

Ingredients

• 1 cup fresh corn kernels (from about 2 ears)
• 1 medium zucchini, grated (about 1 cup)
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 2 green onions, thinly sliced
• 1 large egg, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable oil, for frying

Instructions

1. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, combine corn, zucchini, flour, Parmesan, green onions, egg, salt, and pepper. Stir until well mixed.
3. Heat oil in a large non-stick skillet over medium heat.
4. Drop tablespoonfuls of batter into the hot oil, flattening slightly with the back of the spoon. Cook in batches, about 2-3 minutes per side, until golden brown and cooked through.
5. Transfer to a paper towel-lined plate. Serve warm.

Tips

• Serve with sour cream, Greek yogurt, or a squeeze of lemon.
• For extra flavor, add a pinch of cayenne or smoked paprika.
• Leftover fritters can be reheated in a toaster oven or air fryer.

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