Zucchini Corn Fritters
These Zucchini Corn Fritters are a sweet and savory pancake that works great as a side dish or an appetizer. Healthy, vegetarian friendly and tasty, they are easy to make and go great with just about any meal!
Servings 4 people
Ingredients
- 1 tablespoon butter
- 1 small onion diced
- 1 tablespoon minced garlic
- 2 zucchini squash shredded, about 3 cups
- salt
- 1 can 15 oz, corn, drained
- 1/2 cup all purpose flour
- 1/2 cup yellow cornmeal
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon baking soda
- 3/4 cup buttermilk
- vegetable oil to fry
- sour cream optional for serving
Instructions
- Place shredded zucchini in a bowl and sprinkle with salt. Toss. Let stand for 10 minutes. Drain zucchini by placing a paper towel on the top of the bowl and pressing a separate bowl on top of that, so the paper towel soaks up the water.
- Add butter, onion and garlic to a skillet and cook until onion is tender, about 3-5 minutes. Add corn to pan and cook for 1-2 minutes more. Stir in zucchini.
- Add flour, cornmeal, salt, pepper and baking soda to a bowl and mix well. Stir in buttermilk and mix. Combine with zucchini mixture and mix well.
- Heat a skillet with 1/4 inch of vegetable oil until hot. Use a 3 tablespoon portion scoop to scoop zucchini mix into skillet. Gently press to flatten to about 1/2 inch. Fry on both sides, about 5 minutes each, until golden brown. Drain on paper towels.
- Repeat until all fritters are cooked and serve immediately with sour cream if desired.
