Zucchini Corn Fritters Recipes

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ZUCCHINI CORN FRITTERS



Zucchini Corn Fritters image

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

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon cumin
½ cup sugar
½ teaspoon salt
fresh ground black pepper
2 eggs, beaten
1 cup milk
¼ cup butter, melted
2 cups grated zucchini
1 ½ cups fresh corn, kernels cut from cob
1 cup finely shredded Cheddar cheese
oil for frying

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



Zucchini-Corn Fritters image

Provided by Food Network Kitchen

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

2 medium zucchini, coarsely shredded
Kosher salt
1 tablespoon unsalted butter
1/2 small onion, finely chopped
1 clove garlic, finely chopped
2 ears corn, kernels cut off 1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/4 teaspoon baking soda
Freshly ground black pepper
3/4 cup buttermilk
1 large egg
Vegetable oil, for frying

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.)

CORN AND ZUCCHINI FRITTERS



Corn and Zucchini Fritters image

Make and share this Corn and Zucchini Fritters recipe from Food.com.

Provided by 2Bleu

Categories     Corn

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 cups corn (about 3 ears if using fresh)
1/2 small red onion (thinly sliced)
1 cup fresh parsley
3 small zucchini (cut into 3/4inch fine julienne)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 tablespoons soda water (seltzer)
2 cups vegetable oil (for deep frying)

Steps:

  • In a large bowl, combine the corn, onion, parsley, and zucchini and toss to mix.
  • Add the flour and toss with your hands, separating all the ingredients to be sure they are all coated evenly with the flour.
  • Add the salt, pepper, and sparkling water and mix all together. The mixture should be airy and light, but not wet; do not overmix.
  • In a large heavy saucepan or deepfryer, heat about 4 inches of vegetable oil to 375 degrees.
  • Gather the batter into loose, very freeform fritters about 3 inches in diameter (when you gather them together, compact just slightly to hold in a mass, but there will still be lots of stray bits of vegetable sticking out and some will fall off and separate from the main clump).
  • Deep fry them, 2 at a time, until they are golden brown, about 3 to 4 minutes, turning over halfway through. Stand back and watch out for splattering oil for the first minute or two.
  • Gently remove them to paper towels, drain and keep warm in a low oven while you finish cooking the other fritters.

Nutrition Facts : Calories 732.2, Fat 73.6, SaturatedFat 9.6, Sodium 206.5, Carbohydrate 18.8, Fiber 2.2, Sugar 3.5, Protein 3.4

CORN AND ZUCCHINI FRITTERS



Corn and Zucchini Fritters image

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

1 1/2 cups all-purpose flour
2 teaspoons baking powder
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter, melted
2 large eggs
1/2 cup plus 2 tablespoons milk
1/2 cup finely chopped cooked ham (optional)
1 1/2 cups grated zucchini (about 8 ounces)
2 cups fresh corn kernels (3 to 4 ears)
Vegetable oil, for frying
Cooked bacon, and sliced cheddar cheese, avocado, and tomato, for serving (optional)

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.

CURRIED ZUCCHINI CORN FRITTERS



Curried Zucchini Corn Fritters image

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

3 cups shredded zucchini
2 ears fresh corn, kernels cut from cob
¼ cup finely chopped onion
¼ cup all-purpose flour
1 teaspoon curry powder
1 large egg, beaten
salt and ground black pepper to taste
¾ cup olive oil for frying, or as needed

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

ZUCCHINI-CORNBREAD FRITTERS



Zucchini-Cornbread Fritters image

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 dozen.

Number Of Ingredients 8

1 package (8-1/2 ounces) corn bread/muffin mix
1 large egg, beaten
1 cup shredded zucchini
1 cup shredded cheddar cheese
1/4 cup finely chopped onion
1 teaspoon minced garlic
1 teaspoon Old Bay Seasoning
Oil for deep-fat frying

Steps:

  • In a large bowl, stir together first seven ingredients. In a deep-fat fryer or skillet, heat 2 in. of oil to 375°. Drop batter by rounded tablespoons into skillet. Fry for 2 minutes on each side or until golden brown. Drain on paper towels; keep warm.

Nutrition Facts : Calories 102 calories, Fat 7g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 144mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

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Top Asked Questions

How do you cook zucchini fritters?
Add the zucchini, corn, cheese and herbs and fold in. Cook the fritters: Heat approximately 1cm of oil in a pan set over medium heat. Add spoonfuls of the batter and allow to cook for 1-2 minutes per side until golden brown and crisp. Remove and allow to drain on paper towels. Serve with lemon slices.
Are zucchini corn fritters healthy?
This Zucchini Corn Fritters recipe makes a great healthy breakfast or brunch option, cooked in the oven, which is super fluffy and packed full of flavour. In a separate large bowl, add the corn, onion, herbs, eggs, parmesan cheese and season.
How to cook corn fritters in a pan?
Add corn, zucchini, salt, and pepper and stir until well incorporated. Add enough oil to cover the bottom of a non-stick pan or cast iron skillet, and heat over medium heat. Once oil is hot, spoon 3 fritters into pan (use about 1/4 cup of mixture per fritter) and cook 3-4 minutes per side until golden brown and firm in the center.
How do you make zucchini and corn bread?
In a frying pan over medium heat, melt butter and sauté onions, corn, and minced garlic 3-5 minutes until tender. In a mixing bowl whisk together flour, cornstarch, salt, and pepper together. Add in zucchini, onion and corn mixture, cheese, egg, and milk.

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