Zucchini Corn Fritters
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5.0
15 reviews
Excellent
Zucchini Corn Fritters
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Enjoy the bounty of summer veggies with this scrumptious appetizer for Zucchini Corn Fritters. These sweet corn fritters are loaded with healthy, fresh vegetables, in a simple buttermilk batter, briefly fried and finished in the oven. They are light, easy and you can make them gluten free.
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Ingredients
- [1 cup all-purpose flour | I use organic unbleached AP may use GF AP Flour]
- 1 teaspoon baking powder
- 1-1 ½ teaspoons kosher salt
- 1 teaspoon smoked paprika
- 2 large eggs beaten
- ⅔ cup buttermilk may sub with regular milk or plant based milk
- 2-2 ½ cups fresh cut corn kernels sub with frozen, thawed corn
- 1 ½ - 2 cups zucchini shredded and drained
- ½ cup diced red bell pepper or yellow or orange
- 2-3 green onions | AKA scallions minced fine
- ¼ cup Parmesan Cheese grated | or sub with cheddar cheese or other melty cheese
- ½ Jalapeño seeded and minced fine
- [2-3 tablespoons of Avocado oil for frying or other high heat oil]
Serve with Buttermilk Ranch Dip
- [Recipe for Buttermilk Ranch Dip]
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Instructions
- HINT: Grate your zucchini first and lay on a couple of paper towels so that some of the moisture will pull out of them.
- In a large batter bowl, mix together the AP Flour, baking powder, salt, and paprika. In a smaller bowl, mix together the buttermilk and beaten eggs.
- Add the mixed liquid ingredients to the dry ingredients for the zucchini corn fritter batter, whisking or stirring well until smooth and combined (it's okay to have a few lumps). Then gently fold in the sweet corn. Add the rest of the chopped veggies (red pepper, chopped onion, jalapeno and shredded zucchini*. Gently fold together until batter and veggies are distributed.
- Heat a 10-12 inch skillet over medium-high heat with oil, this is my favorite skillet. You don't need to submerge the zucchini corn fritters in oil, but enough for them to get a good crisp; try 3-4 tablespoons to start.
- Using a medium cookie scoop or a tablespoon carefully place the corn fritter batter into the hot oil. Carefully (flip away from you so you avoid splatter) flip sweet corn fritters after about 2 ½ minutes until crisp and golden, remove and set on sheet pan. *Fritter batter should mound slightly, not falling off the spoon, see notes for tips if too runny or too thick.
- Working in batches, fry up all fritters (or as many as you need, the batter will hold for about 6 hours in fridge) and finish up by baking in a preheated 350 degree oven. Bake until slightly puffed, about 10-15 minutes.
Equipments used:
Notes
- Storing | Batter may be made ahead of time and stored in the fridge up to 6 hours. Store leftover over corn fritters in airtight container in fridge, up to 7 days, may be frozen up to 3 months.
- Reheating Zucchini Corn Fritters | To reheat zucchini fritters, place on sheet pan and reheat in a preheated 300 degree oven for about 10 minutes.
- Why are my fritters soggy?
- It's mostly likely the consistency of the batter and the temperature of the oil! If your batter is too runny, add a touch more flour, if too thick add a little cold water. The batter should not run off a spoon when scooped up, but mound slightly. Make sure your oil is plenty hot, test the batter in the hot oil, it should sizzle immediately. Do not overcrowd the pan, work in batches.
- Gluten Free Corn Fritters | Easily make these scrumptious fritters gluten free, by substituting the AP flour with Gluten Free AP Flour, my favorites are King Arthur and Bob's Red Mill.
- No Buttermilk? Replace with regular milk, I have also made these with whole milk.
- Replace the Cheese | Instead of parmesan try using sharp white cheddar cheese or any other melty cheese.
- Batter can be made ahead and stored in the fridge for 4-6 hours before making the sweet corn fritter.
- Prechop all of your veggies, the recipe will come together quickly.
- Make sure your oil is hot before frying; use a mild, high heat vegetable oil (I use Avocado or Grapeseed oil, both heart healthy choices)
- I love this recipe with fresh, sweet corn, however; you may use thawed frozen corn and canned as well (reduce the salt if using canned).
- Adding oil as needed and allowing it to heat up is important, this will avoid soggy fritters.
Nutrition Information
Show Details
Serving
21 serving
Calories
86kcal
(4%)
Carbohydrates
12g
(4%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Cholesterol
18mg
(6%)
Sodium
150mg
(6%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 18-22 fritters
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Serving | 21 serving | |
| Calories | 86kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 18mg | 6% |
| Sodium | 150mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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