Crispy Zucchini and Corn Fritters Recipe
Zucchini and corn fritters are a delicious and easy-to-make savory breakfast, snack, or entrée. Packed with vegetables and a crispy texture, these fritters are perfect for any time of day. Ready in less than 30 minutes, they are easily made gluten-free and vegan.
Servings: 7 fritters
Calories: 65kcal
Equipment
- box grater
- colander
- large skillet
Ingredients
- 1 cup zucchini, coarsely grated (1 medium zucchini)
- ½ cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon dried basil
- ¼ teaspoon garlic powder
- 1 teaspoon salt, divided
- ¼ teaspoon black pepper
- 1 large egg
- ¼ cup milk
- 1 cup fresh corn (or frozen corn that's been thawed and drained)
- ½ cup Parmesan cheese, grated
- 2 Tablespoons fresh basil, chopped (optional garnish)
- vegetable oil or olive oil for cooking
Instructions
- Place a paper towel on a large plate and set aside.
- Place a small colander over a medium bowl. Toss the grated zucchini with ½ teaspoon of salt and place in the colander to "sweat" for 10 minutes. Wrap the zucchini in a kitchen towel or paper towel and squeeze dry.
- In a medium bowl, whisk together the whole-wheat flour, baking powder, dried basil, garlic powder, salt, and pepper.
- Add egg, milk, drained zucchini, corn, and Parmesan cheese, and whisk just until combined.
- In a large skillet, add 2-3 tablespoons of oil and warm over medium heat. Once the oil is hot, use a ¼ measuring cup to portion the fritter batter into the hot skillet.
- Cook for 2-3 minutes or until the underside of fritters starts to turn golden brown. Using a spatula, flip fritters and gently press down to flatten them. Cook for another 2-3 minutes, until cooked through.
Video
Notes
- Storage: Fritters are best served fresh, but they can be stored in an airtight container in the refrigerator for up to 4 days.
- Squeeze water out of zucchini. Since zucchini contains a lot of water, it's important that you squeeze the water out of your zucchini to avoid soggy fritters.
- Be patient. Don't flip fritters until the underside is golden brown. Flipping too soon might cause them to fall apart.
- Don't crowd the pan. If there are too many fritters in the pan at once, they will steam instead of fry; aim for 4 fritters at a time.
- Use a box grater. For the best texture, avoid finely shredded zucchini. Instead, shred zucchini with a box grader using the medium holes.
- Use hot oil. Make sure the oil is hot enough before adding the fritters to the pan. If the oil is not hot enough, the fritters will absorb the oil and become too greasy.
Nutrition
Calories: 65kcal | Carbohydrates: 8g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 251mg | Potassium: 117mg | Fiber: 1g | Sugar: 2g | Vitamin A: 147IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 1mg