Zucchini corn fritters
User Reviews
5
Zucchini corn fritters
Description
This recipe starts by coarsely grating zucchini and onion, then salting to draw out moisture before squeezing it dry. Fresh or thawed corn kernels add sweetness and texture, while shredded mozzarella and parmesan build richness and binding. The batter is finished with egg, flour, baking powder, and a pinch of black pepper to season.
Shaped fritters are fried in olive oil over medium heat until golden and crisp on the outside while remaining tender inside. The combination of cheeses creates a creamy texture contrasting with the fresh vegetables, offering both flavor and satisfying mouthfeel.
Serving suggestions include sour cream or a sprinkle of paprika to complement the fritters' mild flavors. The fritters make a versatile side or light main course showcasing summer produce.
Ingredients
- 11 ½ oz zucchini (approx 2 medium zucchini
- ½ onion
- 1 pinch salt
- 1 cup corn from approx 1 ear of corn
- ½ cup mozzarella ½ cup approx 2oz, grated
- ⅓ cup Parmesan Cheese ⅓ cup approx ¾oz0, grated
- 1 egg
- ⅓ cup all-purpose flour plain flour
- 1 teaspoon baking powder
- 1 pinch black pepper
- olive oil for frying
- sour cream to serve, optional
- paprika to serve, optional
Instructions
- Trim the end off the zucchini, peel the onion then coarsely grate both. Put them into a colander and sprinkle over some salt. Toss and leave while you prepare the rest.
- If using fresh corn, peel and remove the kernels from the cob. If using frozen/can make sure it is defrosted and well drained.
- Coarsely grate the mozzarella and grate the parmesan relatively finely.
- Squeeze as much liquid as you can from the zucchini and onion and discard the liquid. Put the drained zucchini and onion in a bowl with the corn, mozzarella, parmesan, egg, flour, baking powder and pepper. Mix well so well combined and ingredients seem pretty evenly distributed, without breaking up the zucchini too much.
- Warm a thin layer of olive oil in a medium skillet/frying pan over a medium heat (you can do more/less at once in a smaller/bigger skillet, as you find easier to manage). Put spoonfuls of the mixture into the skillet and press them down with a spatula/fish slice to gently flatten.
- Leave the fritters to cook a couple minutes (around 3, but will depend a little on pan/heat) until you can see the underside starting to brown. Turn over and cook a couple more minutes on the other side. Remove from the pan and set aside, ideally covered, while you cook further batches.
- Suggest serving with a little sour cream and paprika on top or just as they are.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16fritters,
Amount Per Serving
Calories 47 kcal
% Daily Value*
| Calories | 47kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Cholesterol | 14mg | 5% |
| Sodium | 62mg | 3% |
| Potassium | 122mg | 3% |
| Sugar | 1g | 2% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 60mg | 6% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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