Crispy Zucchini Corn Fritters
Golden, crispy fritters bursting with summer zucchini and sweet corn. These easy, cheesy bites are perfect for a healthy appetizer, snack, or side dish, ready in just 20 minutes.
Equipment
- Medium skillet/frying pan
- Grater
- colander
- Mixing bowl
- Spatula or fish slice
- Measuring Cups and Spoons
Ingredients
- 11 ½ oz zucchini about 2 medium
- ½ onion
- 1 pinch salt
- 1 cup corn kernels fresh, frozen, or canned
- ½ cup grated mozzarella about 2 oz
- ⅓ cup grated Parmesan about ¾ oz
- 1 large egg
- ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- 1 pinch pepper
- Olive oil for frying
- Sour cream and paprika for serving (optional)
Instructions
- Prepare the Vegetables: Start by washing your zucchini thoroughly and trimming off both ends. Peel the onion completely. Using a coarse grater, shred the zucchini and onion into a colander. Sprinkle them lightly with salt and toss to combine. This helps draw out excess moisture, which is essential to ensure your fritters are crisp and not soggy. Let the mixture sit for a few minutes while you prepare the other ingredients.
- Prep the Corn: If using fresh corn, remove the husks and silk, then carefully cut the kernels off the cob. If you’re using frozen or canned corn, ensure it is fully thawed and drained. Pat the kernels dry with a paper towel to remove any extra liquid. This step prevents the fritters from becoming watery while cooking.
- Grate the Cheeses: Grate the mozzarella coarsely and the Parmesan finely. Having different textures of cheese adds both creaminess and a savory depth to your fritters. Set the cheeses aside in separate bowls so they are ready to mix into the batter.
- Remove Excess Liquid from Vegetables: Take the salted zucchini and onion and press them gently with your hands or a clean kitchen towel to squeeze out as much liquid as possible. Discard the excess water. This step is crucial because it ensures your fritters stay firm and golden instead of falling apart during cooking.
- Combine Ingredients in a Bowl: Transfer the drained zucchini and onion to a large mixing bowl. Add the corn, mozzarella, Parmesan, egg, all-purpose flour, baking powder, and a pinch of black pepper. Using a spatula or wooden spoon, mix gently but thoroughly until all ingredients are evenly incorporated. Be careful not to overmix, as you want the zucchini pieces to remain slightly chunky for texture.
- Heat the Pan and Oil: Place a medium skillet or frying pan over medium heat and pour in a thin layer of olive oil, just enough to lightly coat the bottom. Allow the oil to warm until it shimmers gently. Properly heated oil ensures the fritters will crisp up beautifully without sticking.
- Shape and Place the Fritters: Using a spoon, scoop out a generous portion of the mixture and drop it into the pan. Gently press each spoonful down with a spatula or fish slice to form a flat, round fritter about ½ inch thick. Leave some space between fritters so they cook evenly and are easy to flip.
- Cook the First Side: Allow the fritters to cook undisturbed for about 3 minutes, or until the bottom turns a golden brown. You can peek underneath with a spatula to check. Cooking at medium heat ensures that the fritters cook through without burning on the outside.
- Flip and Cook the Other Side: Carefully flip each fritter using a spatula or fish slice. Cook the second side for another 2–3 minutes until it’s equally golden and crisp. Adjust the heat slightly if they are browning too quickly or too slowly.
- Drain and Keep Warm: Remove the cooked fritters from the pan and place them on a plate lined with paper towels to absorb excess oil. If cooking in batches, cover the cooked fritters loosely with foil to keep them warm while finishing the remaining batter.
- Serve and Garnish: Serve your fritters immediately while warm and crispy. For added flavor, top with a dollop of sour cream and a light sprinkle of paprika. Alternatively, enjoy them plain—they are just as delicious on their own. These fritters pair well with fresh salads, grilled meats, or as a standalone appetizer.
Notes
- Always squeeze out as much liquid as possible from the zucchini and onion. Excess moisture is the most common reason fritters turn out soggy.
- Use freshly grated cheese for the best flavor and texture; pre-shredded cheese often contains anti-caking agents that can affect the batter.
- Don’t overcrowd the pan while frying. Leaving space ensures the fritters crisp evenly and are easy to flip without breaking.
- Adjust cooking time slightly depending on the thickness of your fritters and your stove’s heat. They should be golden brown on both sides.
- For a lighter version, you can use half the oil and finish cooking the fritters in the oven at 375°F for a few minutes.
