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!
Zucchini is one of those recipes that can be hidden
in just about everything. It’s a great way to make not-so-healthy dishes a little more healthy. One of my favorite versions of this is a Chocolate Zucchini Cake.
Today, we are gonna make another tasty recipe with Zucchini. Introducing these tasty Zucchini Corn Fritters!
Zucchini Corn Fritters
These delicious little fried pancakes combine the sweetness of corn with the savoriness of our special blend of spices. The Zucchini, cornmeal and onions give it a great texture and adds flavor too! Ready to get started? Here is what you’ll need. Check out the recipe card below for the full recipe!
- Onion, diced
- Minced garlic
- Zucchini squash, shredded, about 3 cups
- Canned corn, drained
- All purpose flour
- Yellow cornmeal
- Black pepper
- Baking soda
- Vegetable oil to fry
- Sour cream, optional for serving
What To Top Your Zucchini Corn Fritter With?
Honestly, these Zucchini Corn Fritters don’t need anything to dress them up. They are awesome just as they are. But some ideas for toppings could be:
- Sliced Avocado
- Sour Cream
- Greek Yogurt
- Sriracha Sauce
Can You Use Frozen Corn?
Yes! Any corn will actually do for these Fritters. Fresh corn of the cob, canned corn or even frozen corn! Just make sure to thaw out and get rid of the excess water from the corn before cooking if you are using frozen corn!
Notes, Tips and Suggestions
- Really get all that moisture out of your Zucchini! There is more in there than you think! If there is too much moisture, these Fritters will be too soggy.
- We used the shred blade in our food processor and the zucchini came out great. You could also grate them a little less fine for some more texture. Whatever you prefer!
I hope you enjoy these Zucchini Corn Fritters. Let me know how they turn out for you in the comments section!
Zucchini Corn Fritters
- 1 tablespoon butter
- 1 small onion diced
- 1 tablespoon minced garlic
- 2 zucchini squash shredded, about 3 cups
- 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
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" 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". 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.