Zucchini Corn Fritters are simple and bursting with sweet corn, garden zucchini, jalapeño and parmesan cheese. Serve with homemade yum yum sauce (or sauce of choice) and snipped fresh chives. Yields 10 fritters.

I’ve made this recipe 3 times in the last month because… well, because clearly I’m obsessed. And well, recipe testing and all that. I think this recipe comes together rather quickly and is the perfect way to use up those few ears of sweet corn and leftover zucchinis rolling in your produce drawer. I like to serve it with my homemade yum yum sauce and snipped fresh chives.

The hot crisp fritters paired with the cool ant tangy, flavorful sauce is a match made in food heaven.

Zucchini Corn Fritters with Yum Yum Sauce

Although this recipe serves 10, I could make it serve me, myself and I.

ingredients for Zucchini Corn Fritters

To Make These Zucchini Corn Fritters You Will Need:

  • zucchiniYou’ll need two medium in size.
  • kosher saltNeeded to draw out the moisture of the zucchini and flavor the fritters.
  • fresh corn kernelsCut straight off the cob.
  • green onionsFor a mild onion flavor.
  • jalapeñoAdds delicious spicy flavor and texture.
  • eggsActs as the bind to keep everything together.
  • unbleached all-purpose flourHelps create the batter and binds with the eggs and other ingredients.
  • parmesan cheeseUse freshly grated for best flavor.
  • garlic powderLends earthy and slightly bitter flavor.
  • freshly ground black pepperLends flavor and bite.
  • avocado oilOr other neutral, flavorless oil that’s safe for panfrying.

for serving:

  • chives (fresh) – Adds a pop of fresh onion flavor.
  • sauce or dip of choiceLike ranch, yum yum sauce or fry sauce. (I’ve linked a few sauces towards the end of the post.)

grated zucchini

Wash and trim the ends of 2 medium zucchinis. On the large holes of your box grater, grate the zucchinis.

salted zucchini

Transfer the grated zucchini to a clean kitchen towel or a few layers of cheesecloth. Season and toss the grated zucchini with 1 teaspoon kosher salt, let sit for 1o to 15 minutes. The salt will draw out the moisture of the zucchini.

Squeeze out all liquids

Gather the ends of the towel, twist and squeeze the zucchini over a bowl to catch as much liquids as possible.

Add ingredients to bowl

Add the squeezed zucchini to a mixing bowl with the 1 cup fresh corn kernels, 2 finely chopped green onions, 1 small jalapeño (seeds and ribs removed) finely diced, 2 large eggs, 2/3 cup unbleached all-purpose flour, 1/2 cup freshly grated parmesan cheese, 1/2 teaspoon each garlic powder and black pepper.

combine

Use a rubber spatula to mix well until combined.

Zucchini Corn Fritter batter

Set this off to the side white you preheat 1/4 cup of avocado oil in a large 12-inch skillet over medium heat. Meanwhile, line a rimmed baking sheet or platter with paper towel.

fry fritters

Once hot, working in batches, use a 2-tablespoon scoop to measure out a few fritters at a time – I cook 4 at a time. Try not to overcrowd the pan.

gently press fritters flat

Gently press with the scoop or a spatula to flatten.

golden brown fritters

Cook the fritters for 3 to 4 minutes. Carefully turn and continue to cook for an additional 2 to 3 minutes, or until a deep golden brown.

fritters on paper towel lined rimmed pan

Transfer to a paper towel lined plate and repeat with remaining fritter batter. Serve immediately or keep them warm in a low oven.

Zucchini Corn Fritters with Yum Yum Sauce and chives

Serve with your favorite dipping sauce and a sprinkle of snipped chives.

Sauces or Dips To Serve With Zucchini Corn Fritters:

Zucchini Corn Fritters with Yum Yum Sauce and chives

Enjoy! And if you give this Zucchini Corn Fritters recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Zucchini Corn Fritters with Yum Yum Sauce and chives

Yield: 10 fritters

Zucchini Corn Fritters

Zucchini Corn Fritters are simple and bursting with sweet corn, garden zucchini, jalapeño and parmesan cheese. Serve with homemade yum yum sauce (or sauce of choice) and snipped fresh chives. Yields 10 fritters.

  • 2 medium zucchini, grated
  • 1 teaspoon kosher salt
  • 1 cup fresh corn kernels, cut from the corncob
  • 2 green onions (dark parts only), finely chopped
  • 1 small jalapeño, seeded and minced
  • 2 large eggs
  • 2/3 cup unbleached all-purpose flour
  • 1/2 cup fresh parmesan, grated
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup avocado oil, or use extra light olive oil
  • fresh chives, snipped, for serving
  • On the large holes of your box grater, grate the zucchini. Transfer the shredded zucchini to a clean kitchen towel, tea towel or cheese cloth set into a medium bowl. Squeeze the as much liquid as possible out of the zucchini.

  • Add the zucchini to a mixing bowl with the corn, green onions, jalapeño, eggs, flour, parmesan, garlic powder and black pepper.

  • Use a rubber spatula to mix well until combined.

  • Heat the oil in a large 12-inch skillet over medium heat. Meanwhile, line a rimmed baking sheet or platter with paper towel.

  • Once hot, working in batches, use a 2-tablespoon scoop to measure out a few fritters at a time – I cook 4 at a time. Try not to over crowd the pan. Gently press with the scoop or a spatula to flatten.

  • Cook 3 to 4 minutes, carefully turning and cooking for an additional 2 to 3 minutes more or until golden brown. Transfer to the paper towel lined plate and repeat with remaining fritter batter.

  • Serve with dip of choice and snipped fresh chives. I love these with Yum Yum Sauce, but I would imagine ranch dressing would be delicious as well!

Serving: 1fritter, Calories: 133kcal, Carbohydrates: 11g, Protein: 5g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 41mg, Sodium: 333mg, Potassium: 182mg, Fiber: 1g, Sugar: 2g, Vitamin A: 238IU, Vitamin C: 10mg, Calcium: 75mg, Iron: 1mg

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Laurie McNamara

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