Corn and Zucchini Fritters

A perfect solution to all that fresh sweet corn and zucchini, these golden brown and crispy Corn and Zucchini Fritters are an easy and fun summer meal!

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Sweet Corn and Zucchini Fritters

It’s that beautiful time of year when fresh produce is in abundance, fresh zucchini from everyone’s gardens and corn on the cob at every stall of the farmers market. So let’s take all that fresh zucchini and corn and make some delcious friitters.

This Corn and Zucchini Fritters works well for a light dinner, lunch, or even an afternoon snack. I find these fritters surprisingly filling then you would expect. These ones are make out of corn meal making them hearty yet fresh.

Fresh zucchini is grated and drained, the corn cut off the cob, and a cornmeal better is made. They can be shallow fried on the stove but they can also be made on an electric griddle or on a blackstone grill.

Either way pair them with your favorite dipping sauce or sour cream along with a salad and you have the perfect summertime meal.

Ingredients

• Egg – This is to hold the batter together.
• Milk – You can use any kind of milk here, I like to use whole cow milk but any kind will work.
• Oil – I recommend using a lighter oil like canola oil or vegetable oil, even melted coconut oil will work. You can use olive oil but I recommend using a very light extra virgin olive oil.
• All-Purpose Flour – While the majority of the batter is made from cornmeal there is some all-purpose flour. You can use a gluten-free substitute if needed.
• Cornmeal – A good yellow cornmeal is the base of this fritter, it gives it a nice heartiness but also plays up the flavor of the corn in the fritter.
• Baking Powder – To give the fritter a little bit of lift.
• Corn on the Cob – The more fresh the better the fritter is going to taste. If needed you can sub out corn kernels.
• Zucchini – Fresh zucchini contains a lot of water so make sure that you go through the whole process of salting it after it is grated to remove the extra liquid, if not the fritters might fall apart while cooking.
• Kosher Salt – For both salting the zucchini but also flavoring the fritter. I recommend using kosher salt, but if you need to substitute use sea salt instead.
• Fresh Parsley – Fresh parsley to match the freshness of the corn and zuchini. You can also use other herbs for a different flavor profile. I think that fresh basil would laso be really good!

Instructions

Grate zucchini and add to a colander. Sprinkle ½ teaspoon of the salt overtop and then gently mix the zucchini to disperse the salt. Let the colander sit in sink for 10 to 15 minutes. After resting add the zucchini to a clean kitchen towel and squeeze to drain any extra liquid out of the zucchini, don’t rinse the zucchini. Don’t skip this step it is needed to remove excess moisture to avoid soggy fritters.

While the zucchini is resting you can prepare the batter. Add the egg, milk, and oil to a mixing bowl and whisk together. 

Add the flour, cornmeal, remaining ½ teaspoon salt, and baking powder to a bowl and stir to mix together.

Fold the dry ingredients into the wet ingredients with a rubber spatula. Mix until just combined, try not to over mix.

Cut the corn off the cob. Chop the parsley. Add to the batter along with the zucchini once rung out. Fold everything in.

Lightly grease a skillet or griddle and bring to medium heat. Add a large spoonful of the batter to the hot surface, use the back of a spoon to shape into a circle if needed. Cook 4 minutes. 

Flip the fritters and cook an additional 4 minutes. Remove from the heat and serve, great with sour cream or your favorite sauces.

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