Crispy Corn and Zucchini Fritters
Instructions
- 1
Grate the zucchini and place in a colander. Sprinkle with a little salt and let sit for 10 minutes to draw out moisture.
- 2
After 10 minutes, squeeze the grated zucchini firmly with your hands or wrap in a clean kitchen towel to remove as much liquid as possible.
- 3
In a large bowl, combine the squeezed zucchini, corn kernels, flour, eggs, green onions, garlic, parsley, baking powder, paprika, salt, and pepper. Mix well until evenly combined.
- 4
Heat 2 tablespoons of oil in a large skillet over medium-high heat.
- 5
Drop heaping tablespoons of the fritter mixture into the hot oil, flattening slightly with the back of the spoon to form patties about 3 inches in diameter.
- 6
Cook for 3-4 minutes on the first side until golden brown and crispy, then flip and cook for another 2-3 minutes.
- 7
Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
- 8
Repeat with remaining batter, adding more oil to the pan as needed.
- 9
Serve hot with sour cream, Greek yogurt, or your favorite dipping sauce.
Chef's Note
"The key to perfect fritters is removing as much moisture as possible from the zucchini - don't skip this step! For an extra flavor boost, try adding a pinch of cumin or a handful of crumbled feta cheese to the batter."
