10-MINUTE ZUCCHINI & CORN FRITTERS
These Zucchini and Corn Fritters are the mix of two classic summer veggies into one delicious and easy recipe. Perfectly crispy, enjoy them as a savory breakfast, as a snack, or as as veggie-loaded side dish to any meal.
Provided by Taesha Butler
Categories Side Dish
Number Of Ingredients 10
Steps:
- Place grated zucchini in the middle of a paper towel. Squeeze out as much of the moisture as you can.
- Place drained zucchini with all other remaining ingredients except oil in a medium bowl.
- Mix to combine everything.
- In a large skillet, warm your cooking oil over medium heat. Once the oil is hot, use a heaping tablespoon to portion the fritter batter into the hot pan.
- Cook for 2-3 minutes or until the fritter starts to turn golden brown. Flip, gently press down to flatten the fritter a bit and cook for another 2 minutes or until cooked through.
- Remove from pan and enjoy warm with sliced avocado, sour cream or dipping sauce of choice.
Nutrition Facts : ServingSize 1 fritter, Calories 71 kcal, Carbohydrate 9 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 23 mg, Sodium 104 mg, Fiber 1 g, Sugar 1 g
ZUCCHINI CORN FRITTERS
Yummy zucchini corn fritters that my family can't get enough of. These fritters are light and fluffy with lots of zucchini and fresh corn. Cheese is optional, but not in my house. Serve hot with ranch dressing.
Provided by Danni Hughes
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 19m
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 143.7 calories, Carbohydrate 15 g, Cholesterol 26.3 mg, Fat 8 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 146 mg, Sugar 5.2 g
ZUCCHINI CORN FRITTERS
Enjoy the bounty of summer veggies with this scrumptious appetizer for Zucchini Corn Fritters. These sweet corn fritters are loaded with healthy, fresh vegetables, in a simple buttermilk batter, briefly fried and finished in the oven. They are light, easy and you can make them gluten free.
Provided by Kathleen • The Fresh Cooky © 2021
Categories Appetizers
Time 30m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 2 ounces, Calories 86 kcal, Carbohydrate 12 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 150 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g
ZUCCHINI-CORN FRITTERS
Provided by Food Network Kitchen
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Toss the zucchini with 1/2 teaspoon salt in a medium 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. 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.
- Wipe out the skillet the corn-onion mixture cooked in. Pour in about 1/8 inch vegetable oil and place 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. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)
HEALTHY ZUCCHINI CORN FRITTERS
Steps:
- In a large bowl, combine shredded zucchini, corn, green onions, chickpea flour, garlic, cumin, oregano, thyme, salt & pepper. Stir together until well combined. Allow to sit for at least 5 minutes. This step is important because the flour will absorb the moisture from the zucchini and create a batter.
- Warm a large non-stick skillet over medium heat. Grease with preferred cooking oil then scoop out 1/4 cup of the zucchini mixture at a time into the skillet. Cook for about 3-5 minutes on each side, until light golden brown. Serve warm with black beans, salsa, nacho cashew cream and/or avocado then enjoy!
Nutrition Facts : Calories 92 kcal, Carbohydrate 16 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 61 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CURRIED ZUCCHINI CORN FRITTERS
These delicious little fritters are a great way to use up end-of-summer zucchini and corn! Delicious with raita or plain yogurt with a little chopped mint mixed in.
Provided by DCKatie
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Squeeze excess moisture from shredded zucchini and combine with corn kernels, onion, flour, and curry powder in a bowl. Stir in egg until thoroughly combined and season with salt and black pepper.
- Heat olive oil to a depth of about 1/8 inch in a large nonstick skillet over medium-high heat. Drop batter, 1/4 cup at a time, into hot oil and flatten fritters gently with a spatula. Cook until golden brown on both sides, 3 to 4 minutes per side.
Nutrition Facts : Calories 141.1 calories, Carbohydrate 19 g, Cholesterol 46.5 mg, Fat 6.1 g, Fiber 2.8 g, Protein 5.1 g, SaturatedFat 1.1 g, Sodium 34.4 mg, Sugar 3.6 g
CORN AND ZUCCHINI FRITTERS
Cheddar cheese, crisp bacon, creamy avocado, and a juicy tomato slice sandwiched between these corn and zucchini fritters make a wonderful breakfast or brunch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 dozen
Number Of Ingredients 11
Steps:
- Whisk together flour, baking powder, 2 teaspoons salt, and 1/4 teaspoon pepper in a large bowl. In a separate bowl, stir together butter, eggs, and milk; add to flour mixture, and stir until just combined. Add ham (if desired), zucchini, and corn, and stir until well blended.
- Heat 1 inch of oil in a large cast-iron skillet over medium heat until it registers 350 degrees on a deep-fry thermometer.
- Working in batches of 4 or 5, gently drop 2 tablespoons batter into skillet for each fritter, pressing gently with a spatula to flatten. Cook, turning once, until golden brown, about 2 minutes per side. Transfer with a spatula or slotted spoon to paper towels to drain. Season fritters with salt and pepper while still hot. Make sandwiches with fritters using bacon, cheese, avocado, and tomato, if desired.
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ZUCCHINI CORN FRITTERS - COZY PEACH KITCHEN
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4.8/5 (13)Calories 104 per servingCategory Side Dish
- Layer shredded zucchini in a single layer in a colander or fine mesh strainer. Sprinkle with 1/2 teaspoon salt and toss to combine. Let rest for 10 minutes. After 10 minutes, pat with a paper towel or clean hands to push excess water through the strainer.
- In a medium mixing bowl, stir together all ingredients except olive oil (zucchini, 1/4 teaspoon salt, thawed corn, minced garlic, all-purpose flour, paprika, black pepper, basil, whisked egg), until a wet batter forms. Let rest for 5 minutes.
- Meanwhile, heat a large non-stick skillet over medium heat. Add 1 tablespoon olive oil or enough to coat the bottom of the pan. Once hot, use an ice cream or cookie scoop to portion out fritters onto the hot oil (or use a 1/4 cup measure if you don't have a scoop). Pat the fritters with the back of a spatula to flatten.
- Cook until browned (about 2-3 minutes), then flip and cook the other side until browned. Don't flip until one side is truly browned or the fritters may not hold together.
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