Crispy Corn and Zucchini Fritters
Ingredients
- • 400 g zucchini, grated
- • 250 g corn kernels, fresh or frozen
- • 120 g all-purpose flour
- • 2 item eggs
- • 3 item green onions, chopped
- • 2 cloves garlic, minced
- • 15 g fresh parsley, chopped
- • 5 ml baking powder
- • 2.5 ml paprika
- • 5 ml salt
- • 1 sprinkle black pepper to taste
- • 60 ml vegetable oil for frying
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.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
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."
