Crispy Zucchini Corn Fritters

by WholeFoodWendy
Prep: 15m
Cook: 15m
vegetarian
Crispy Zucchini Corn Fritters - Image

Sign in to see ingredients

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Ingredients
Servings:6
1cupall-purpose flour
1 1/2tspsalt
1tspbaking powder
1/2tspgarlic powder
2eggs
1/2cupmilk
1tspcanola oil
2cupzucchini
1cupcorn
1/4cupParmesan cheese
2tbspgreen onions
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Mix the batter

    Shred the zucchini on a box grater and squeeze it well in a clean towel — juicy zucchini will loosen the batter. In a large bowl, combine the flour, salt, baking powder and garlic powder. In a separate bowl, whisk together the eggs, milk and 1 teaspoon of oil, then stir into the dry ingredients just until moistened. Fold in the shredded zucchini, corn, shredded Parmesan and chopped green onions.

  1. 2

    Fry until golden

    In a large cast-iron or other heavy skillet, heat about 1/4 inch of frying oil over medium heat. Working in batches, drop the batter by 2 tablespoonfuls into the hot oil. Fry until golden brown, 1-2 minutes per side, turning once carefully. Don't crowd the pan — too many fritters drops the oil temperature and they'll soak instead of crisp. Drain on paper towels and serve hot.

Sign in to see all instructions

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Crispy Zucchini Corn Fritters

Created by: WholeFoodWendy

Prep Time: 15m
Cook Time: 15m
Servings: 6

Ingredients

  • 1 cup all-purpose flour
  • 1 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp garlic powder
  • 2 eggs
  • 1/2 cup milk
  • 1 tsp canola oil
  • 2 cup zucchini
  • 1 cup corn
  • 1/4 cup Parmesan cheese
  • 2 tbsp green onions

Instructions

  1. Mix the batterShred the zucchini on a box grater and squeeze it well in a clean towel — juicy zucchini will loosen the batter. In a large bowl, combine the flour, salt, baking powder and garlic powder. In a separate bowl, whisk together the eggs, milk and 1 teaspoon of oil, then stir into the dry ingredients just until moistened. Fold in the shredded zucchini, corn, shredded Parmesan and chopped green onions.
  2. Fry until goldenIn a large cast-iron or other heavy skillet, heat about 1/4 inch of frying oil over medium heat. Working in batches, drop the batter by 2 tablespoonfuls into the hot oil. Fry until golden brown, 1-2 minutes per side, turning once carefully. Don't crowd the pan — too many fritters drops the oil temperature and they'll soak instead of crisp. Drain on paper towels and serve hot.

Notes & Tips

This is July cooking at its best — zucchini and sweet corn are both peaking right now, and this is exactly what to do when the garden (or the farmers market table) hands you too much of both. The batter is just flour, eggs and milk holding the vegetables together, and real shredded Parmesan melts into the edges as they fry, giving you those browned, toasty-cheese crispy bits. Cut the corn straight off the cob if you can — the kernels stay sweet and juicy. And don't skip squeezing the zucchini; it's the difference between crisp fritters and sad ones. Wonderful with a dollop of tzatziki or just a squeeze of lemon.