Ingredients
Method
- 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
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. 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.
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.