10 Minute Zucchini Corn Fritters Recipes

ZUCCHINI CORN FRITTERS

Steps:

• 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.

ZUCCHINI CORN FRITTERS

Steps:

• In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.
• In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn, and cheese; mix well.
• Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.

ZUCCHINI CORN FRITTERS

Steps:

• HINT: Grate your zucchini first and lay on a couple of paper towels so that some of the moisture will pull out of them.
• In a large batter bowl, mix together the AP Flour, baking powder, salt, and paprika. In a smaller bowl, mix together the buttermilk and beaten eggs.
• Add the mixed liquid ingredients to the dry ingredients for the zucchini corn fritter batter, whisking or stirring well until smooth and combined (it's okay to have a few lumps). Then gently fold in the sweet corn. Add the rest of the chopped veggies (red pepper, chopped onion, jalapeno and shredded zucchini*. Gently fold together until batter and veggies are distributed.
• Heat a 10-12 inch skillet over medium-high heat with oil, this is my favorite skillet. You don't need to submerge the zucchini corn fritters in oil, but enough for them to get a good crisp; try 3-4 tablespoons to start.
• Using a medium cookie scoop or a tablespoon carefully place the corn fritter batter into the hot oil. Carefully (flip away from you so you avoid splatter) flip sweet corn fritters after about 2 ½ minutes until crisp and golden, remove and set on sheet pan. *Fritter batter should mound slightly, not falling off the spoon, see notes for tips if too runny or too thick.
• Working in batches, fry up all fritters (or as many as you need, the batter will hold for about 6 hours in fridge) and finish up by baking in a preheated 350 degree oven. Bake until slightly puffed, about 10-15 minutes.

ZUCCHINI CORN FRITTERS

Steps:

• Toss the zucchini with 1/2 teaspoon salt in a bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.
• Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.
• Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl add crushed red chili peppers here if using. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.
• Heat about 1/8 inch vegetable oil in a large nonstick skillet over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature.