Zucchini Corn Fritters (quick and easy)
Fifteen minutes and simple ingredients are all you need to make these fritters. They're a perfect appetizer, side dish, brunch fare or light lunch.
Servings 4 side servings
Ingredients
- ½ cup chopped onion I use yellow
- ⅔ cup corn kernels cooked fresh or frozen, thawed
- 1 pound zucchini about 2 medium
- 4 tablespoons all-purpose flour
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon ground coriander
- pinch ground cumin
- ½ teaspoon garlic powder
- 1 tablespoon chopped parsley
- ¼ cup vegetable oil for cooking
Instructions
- Grate ½ cup chopped onion peeled or finely chop it in a food processor.
- Add ⅔ cup corn kernels and chopped onion to the bowl.
- Wash and grate 1 pound zucchini (with skin) on a coarse grater. Squeeze the grated zucchini well and add it to the bowl.
- Add 4 tablespoons all-purpose flour, 1 egg, ½ teaspoon salt, ¼ teaspoon ground coriander, pinch ground cumin, ½ teaspoon garlic powder, and 1 tablespoon chopped parsley.
- Mix all the ingredients thoroughly, draining the zucchini juice if some is collected in the bottom. I know this sounds counter-intuitive after adding the flour, but extra liquid makes soggy fritters as it can't evaporate quickly.
- Heat oil in a large skillet or frying pan.
- Spoon small mounds of zucchini mixture and press lightly to form round or oval patties.
- Cook on medium heat for about 3-4 minutes on each side, flipping when golden brown. The cooking time will depend on the skillet, the temperature you use and how thick the pancakes are. You can cover the pan with a lid for the last few minutes (after they've browned on both sides) if the cakes are thick and you want to ensure they fully cook inside.
- Transfer the fritters to paper towels to absorb the excess oil. Blot on both sides before serving.
- They can be served with different yogurt and sour cream-based sauces, mayonnaise and aioli.
Notes
How to keep fritters crispy: don't overcrowd the skillet when you cook them so they turn a nice crisp golden brown before drying in the center. Eat them immediately. If making a large batch, blot them and keep them in a warm oven.
Oily fritters: if they absorb too much oil while cooking, it's usually because the temperature is too low. Ensure the oil is hot enough by throwing in a bit of bread or a teaspoon of zucchini batter. It should sizzle in a few seconds.
Burnt and undercooked: this results from a too-high temperature as the exterior browns too quickly before the interior of the cakes have a chance to fully cook. Do a test run until you find the right temperature.
Don't overcrowd the skillet: the oil temperature will drop with every mound of batter you add. And the fritters will be soggy and oily. They should have some space between them, like pancakes.
