Corn and zucchini fritters
Summary
Corn and zucchini fritters are a delightful blend of summer’s fresh produce into bite-sized delights. Simple to make, yet bursting with flavor, they make the perfect side dish, snack, or even a main course. Dive into this guide to master the art of crafting these fritters that’ll win hearts at any meal.
Ingredients
- Corn: 2 cups, freshly shelled (approximately 480 ml)
- Zucchini: 1 large, grated
- Eggs: 2, lightly beaten
- Flour: 1 cup (about 240 ml)
- Baking powder: 1 tsp
- Green onions: 2, finely chopped
- Salt: ½ tsp
- Black pepper: ¼ tsp
- Olive oil: for frying
Time
- Preparation: 10 minutes
- Cooking: 15 minutes
- Total: 25 minutes
Serves
Serves 4.
Nutritional Facts Per Serving
(Note: The following is a general approximation.)
- Calories: 220
- Protein: 6g
- Fat: 8g
- Carbohydrates: 32g
- Fiber: 3g
- Sugar: 4g
Instructions
- Start by grating the zucchini.
- Use a clean cloth or paper towel to press out any excess moisture from the grated zucchini.
- In a large mixing bowl, combine the corn, zucchini, eggs, flour, baking powder, green onions, salt, and pepper.
- Stir until you get a consistent batter.
- Heat the olive oil in a frying pan over medium heat.
- Using a spoon, drop the batter into the pan, forming small fritters.
- Fry each side for about 2-3 minutes or until they turn a golden brown.
- Once cooked, remove from the pan and place them on a plate lined with paper towels to drain any excess oil.
- Continue this process until all the batter is used up.
Tips
- Ensure you squeeze out as much moisture as possible from the zucchini to prevent the fritters from getting soggy.
- You can add other herbs like cilantro or dill for an additional flavor twist.
- If the batter feels too runny, you can add a bit more flour to achieve the desired consistency.
- Always fry on medium heat to ensure the fritters cook through without burning.
Serving Suggestions
Corn and zucchini fritters taste great on their own, but to elevate the experience:
- Serve with a dollop of Greek yogurt or a fresh tomato salsa.
- They pair perfectly with a side salad for a light summer meal.
- Try them as a sandwich filling with some lettuce and a tangy sauce.
Corn and zucchini fritters are not just delicious; they also pack a nutritious punch. Incorporating fresh vegetables, they offer a combination of essential nutrients beneficial for overall health. Whether it’s a weekend brunch, a family dinner, or a quick snack, these fritters never disappoint. Ready to give Corn and zucchini fritters a try? Follow this easy guide and let the magic happen. Happy cooking!
FAQS
1. Can I use canned or frozen corn instead of fresh corn?
Yes, you can use canned or frozen corn. Just make sure to drain and rinse the canned corn thoroughly, or defrost the frozen corn before adding it to the batter.
2. How do I ensure my fritters aren’t too soggy?
Squeeze out as much moisture as possible from the grated zucchini using a cloth or paper towel. If the batter feels too wet, add a bit more flour to thicken it.
3. Can I bake the fritters instead of frying them?
Absolutely. Place the fritters on a lined baking sheet and bake at 400°F (200°C) for about 20 minutes, flipping halfway through, until golden brown.
4. How can I make these fritters gluten-free?
You can substitute the regular flour with a gluten-free flour blend. Make sure to adjust the consistency as needed.
5. What other vegetables can I add to these fritters?
Bell peppers, carrots, or even finely chopped kale can be added to the batter. Experiment with your favorites to create new flavors.
6. How long can I store the leftover fritters?
You can store them in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or oven for best texture.
7. Can I freeze the fritters?
Yes. Place cooled fritters on a tray in a single layer and freeze. Once frozen, transfer them to a zip-lock bag and store for up to 2 months. Reheat without thawing in the oven.
8. How can I make these fritters vegan?
Replace the eggs with a flax egg (1 tbsp flaxseed meal mixed with 2.5 tbsp water for each egg) or another egg replacement of your choice.
9. Are these fritters kid-friendly?
Yes, most kids love them! You can even make them smaller in size for little hands. Plus, they’re a great way to sneak in some veggies.
10. Can I use a different oil for frying?
Of course. While olive oil is a healthy option, you can also use canola, vegetable, or coconut oil based on your preference and the flavor profile you’re aiming for.
Corn and zucchini fritters
Nutritions
Ingredients
- Corn: 2 cups freshly shelled (approximately 480 ml)
- Zucchini: 1 large grated
- Eggs: 2 lightly beaten
- Flour: 1 cup about 240 ml
- Baking powder: 1 tsp
- Green onions: 2 finely chopped
- Salt: ½ tsp
- Black pepper: ¼ tsp
- Olive oil: for frying
Instructions
- Start by grating the zucchini.
- Use a clean cloth or paper towel to press out any excess moisture from the grated zucchini.
- In a large mixing bowl, combine the corn, zucchini, eggs, flour, baking powder, green onions, salt, and pepper.
- Stir until you get a consistent batter.
- Heat the olive oil in a frying pan over medium heat.
- Using a spoon, drop the batter into the pan, forming small fritters.
- Fry each side for about 2-3 minutes or until they turn a golden brown.
- Once cooked, remove from the pan and place them on a plate lined with paper towels to drain any excess oil.
- Continue this process until all the batter is used up.
Notes
You can add other herbs like cilantro or dill for an additional flavor twist.
If the batter feels too runny, you can add a bit more flour to achieve the desired consistency.
Always fry on medium heat to ensure the fritters cook through without burning. Corn and zucchini fritters taste great on their own, but to elevate the experience: Serve with a dollop of Greek yogurt or a fresh tomato salsa.
They pair perfectly with a side salad for a light summer meal.
Try them as a sandwich filling with some lettuce and a tangy sauce.
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