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Zucchini Corn Fritters

Squash and corn are meant for each other, and they come together beautifully —with the help of a little cheese—in this easy fritter recipe. Serve them as appetizers at a late summer garden party, as a breakfast side instead of hash browns, or for lunch with a green salad or tomato slices. They’re scrumptious any time of day!

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Zucchini Corn Fritters

Squash and corn are meant for each other, and they come together beautifully —with the help of a little cheese—in this easy fritter recipe. Serve them as appetizers at a late summer garden party, as a breakfast side instead of hash browns, or for lunch with a green salad or tomato slices. They’re scrumptious any time of day!

  • Author: Norann Oleson
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: Makes 12 to 14 fritters 1x
  • Category: Appetizers

Ingredients

Scale
  • 1 pound zucchini, shredded and patted dry
  • 1/2 cup grated white onion
  • 1 cup fresh sweet corn
  • 1 large egg, lightly beaten
  • 1/2 cup shredded mozzarella or cheddar
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried basil (or 1 teaspoon fresh)
  • Olive oil, for cooking
  • Sour cream and herbs of choice, for garnish

Instructions

  1. After shredding the zucchini, place all the shreds between two paper towels and press hard to remove the moisture. You might need to repeat this step with several sets of paper towels, until the pieces are dry. You want to have really dry zucchini shreds or your fritters won’t be crispy.
  2. In a large bowl, combine the zucchini, onion, corn, egg and cheese. Stir in remaining ingredients, except for the oil.
  3. Heat a thin coating of olive oil in a non-stick skillet or griddle. Once hot, spoon the mixture by tablespoon onto the skillet and flatten the tops slightly with a spatula. Cook until golden brown, 3 to 4 minutes per side. Transfer to a plate lined with a paper towel and set aside.
  4. Repeat with the rest of the mixture. Serve with a dollop of sour cream topped with fresh herbs like chives, oregano, or parsley.

Have you tried this recipe? It’s so easy, hearty, and will please the kids—please tell us how it turned out for you in the comment section below.

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