Zucchini Corn Fritters Recipes

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:

• 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.)

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:

• Trim the end off the zucchini, peel the onion then coarsely grate both. Put them into a colander and sprinkle over some salt. Toss and leave while you prepare the rest.
• If using fresh corn, peel and remove the kernels from the cob. If using frozen/can make sure it is defrosted and well drained.
• Coarsely grate the mozzarella and grate the parmesan relatively finely.
• Squeeze as much liquid as you can from the zucchini and onion and discard the liquid. Put the drained zucchini and onion in a bowl with the corn, mozzarella, parmesan, egg, flour, baking powder and pepper. Mix well so well combined and ingredients seem pretty evenly distributed, without breaking up the zucchini too much.
• Warm a thin layer of olive oil in a medium skillet/frying pan over a medium heat (you can do more/less at once in a smaller/bigger skillet, as you find easier to manage). Put spoonfuls of the mixture into the skillet and press them down with a spatula/fish slice to gently flatten.
• Leave the fritters to cook a couple minutes (around 3, but will depend a little on pan/heat) until you can see the underside starting to brown. Turn over and cook a couple more minutes on the other side. Remove from the pan and set aside, ideally covered, while you cook further batches.
• Suggest serving with a little sour cream and paprika on top or just as they are.

CORN AND ZUCCHINI FRITTERS

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.

CORN AND ZUCCHINI FRITTERS

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

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.

ZUCCHINI-CORNBREAD FRITTERS

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.