Zucchini Corn Fritters
These zucchini corn fritters are light, crispy, and bursting with flavor, making them a perfect appetizer or snack for any gathering.
Ingredients
Main Ingredients
- 2 medium zucchinis, grated Squeeze out excess moisture before mixing.
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg Binding agent for the mixture.
- 2 tablespoons chopped fresh parsley (optional) For added flavor.
- to taste tablespoons oil for frying Ensure oil is hot but not smoking.
Instructions
Preparation
- Squeeze the grated zucchini in a clean kitchen towel to eliminate excess moisture.
- In a mixing bowl, combine the zucchini, corn, flour, cornmeal, baking powder, salt, and black pepper.
- Beat in the egg only after the dry ingredients are mixed in.
Cooking
- Heat oil in a skillet over medium heat.
- Carefully drop spoonfuls of the mixture into the skillet, flattening them slightly with a spatula.
- Cook each fritter for about 3-4 minutes on each side or until golden brown.
- Once cooked, remove them from the skillet and place on paper towels to drain excess oil.
- Serve warm with your favorite dipping sauce.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. For crispy reheating, use an oven or skillet.