Description
Make these Zucchini Corn Fritters for a quick, tasty vegetable snack. They are easy to prepare and crisp up perfectly for a satisfying bite.
Ingredients
Scale
- 1 cup grated zucchini, squeezed dry
- 1 cup fresh or frozen corn kernels
- 1/2 cup all-purpose flour
- 1 large egg, lightly beaten
- 2 tablespoons milk
- 1/4 cup grated Parmesan cheese
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Grate the zucchini and press out as much liquid as you can using a paper towel or clean cloth.
- In a medium bowl, combine the squeezed zucchini and corn kernels.
- In a separate small bowl, whisk together the flour, baking powder, salt, and pepper.
- Add the beaten egg and milk to the zucchini and corn. Mix gently.
- Stir in the Parmesan cheese.
- Add the dry ingredients to the wet ingredients. Mix until just combined; do not overmix.
- Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium-high heat until shimmering.
- Drop rounded tablespoons of batter into the hot oil, flattening them slightly with the back of the spoon. Do not crowd the pan.
- Cook for 2 to 3 minutes per side, until golden brown and cooked through.
- Remove the fritters with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Serve warm.
Notes
- Squeezing the zucchini dry is key for crispy fritters.
- For extra crispiness, make sure your oil is hot enough before adding the batter.
- These are best eaten immediately after cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 2 fritters
- Calories: 120
- Sugar: 2g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg