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Zucchini-Corn Fritters
4.8 from 12 votes

Zucchini-Corn Fritters

Quick zucchini and corn fritters make a perfect appetizer, side dish or light lunch.

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 14 to 15 fritters
Calories: 83 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 2 zucchini shredded, medium
  • ½ teaspoon kosher salt
  • 1 tablespoon butter unsalted
  • ½ onion finely chopped, small
  • 1 garlic minced, clove
  • 2 corn kernels cut off, ears
  • ½ cup cornmeal yellow
  • ½ cup all-purpose flour
  • ¼ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¾ cup buttermilk
  • 1 egg
  • vegetable oil for frying, or canola oil
  • salt to taste

Instructions

    Cup of Yum
  1. In a small bowl, toss the shredded zucchini with ½ teaspoon kosher salt. Set aside for 10 minutes, then wrap in a clean kitchen towel or a triple layer of paper towels, and squeeze to release excess moisture. Set aside.
  2. Place the butter in a large nonstick skillet (I used my Le Creuset 3½-quart braiser) set over medium-high heat. When the pan is hot, add the onion and garlic. Cook, stirring frequently, until the onion has softened, about 4 minutes. Stir in the corn and cook, stirring occasionally, for 3 minutes. Remove the pan from the heat.
  3. In a small bowl, whisk together the cornmeal, flour, baking soda, kosher salt and pepper. In a second medium-sized bowl, whisk together the buttermilk and egg until well combined. Add the corn mixture and zucchini, and stir to combine. Add the cornmeal mixture, and gently mix just until everything comes together.
  4. Add enough oil to the skillet to come to a depth of about ⅛-inch. Set the pan over medium heat. When the oil is hot, drop the batter into the pan using a 1/4 cup measure. Use the back of the measuring cup to flatten the batter into a round. Cook for about 3-4 minutes on each side, or until golden brown. Transfer to a paper towel-lined plate to drain and sprinkle with salt while still hot. Repeat with remaining batter (you may need to add additional oil as you get to the last few).

Notes

  • Notes:
  • Notes
  • The fritters can be made up to 2 hours ahead of time. Reheat them in a 375 degrees F oven on a wire rack set inside of a baking sheet.
  • Nutritional values are based on one fritter
  • The fritters can be made up to 2 hours ahead of time. Reheat them in a 375 degrees F oven on a wire rack set inside of a baking sheet.

Nutrition Information

Calories 83kcal (4%) Carbohydrates 11g (4%) Protein 2g (4%) Fat 3g (5%) Saturated Fat 1g (5%) Cholesterol 15mg (5%) Sodium 252mg (11%) Potassium 158mg (3%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 145IU (3%) Vitamin C 6.3mg (7%) Calcium 22mg (2%) Iron 0.6mg (3%)

Nutrition Facts

Serving: 14 to 15 fritters

Amount Per Serving

Calories 83

% Daily Value*

Calories 83kcal 4%
Carbohydrates 11g 4%
Protein 2g 4%
Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 15mg 5%
Sodium 252mg 11%
Potassium 158mg 3%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 145IU 3%
Vitamin C 6.3mg 7%
Calcium 22mg 2%
Iron 0.6mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.