Bite into the crispy outside and creamy, cheesy inside of these Zucchini Corn Fritters for an unforgettable medley of corn and zucchini!
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:Makes 12 to 14 fritters 1x
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
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.
In a large bowl, combine the zucchini, onion, corn, egg and cheese. Stir in remaining ingredients, except for the oil.
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.
Repeat with the rest of the mixture. Serve with a dollop of sour cream topped with fresh herbs like chives, oregano, or parsley.