Zucchini & Corn Fritters
A quick and simple zucchini and corn fritter is the perfect way to use up the best of the late summer season. An easy-to-make batter is mixed together, and small pancake-shaped fritters are fried on the stovetop. When paired with a chipotle sauce, these are a scrumptious side dish!
Servings 18 fritters
Calories 55kcal
Ingredients
- 2 large eggs
- 2 cups shredded zucchini
- ⅓ cup diced onion
- 2 cups sweet corn
- ¾ tsp garlic powder
- ¼ tsp cayenne pepper
- ½ tsp black pepper
- 1 cup all-purpose flour
- 1 tsp salt
- ½ tsp baking powder
- ⅓ cup grated Parmesan cheese
For the chipotle sauce
- 1 cup mayonnaise
- 1 tsp chipotle powder
- 1 tsp Mexican oregano
- 1 clove garlic crushed
- 2 tsp lime juice
Instructions
- In a large bowl, beat the eggs until broken and combined. Add the shredded zucchini, onion, and sweet corn, and mix to combine all the ingredients. Add the garlic powder, cayenne pepper, black pepper, flour, salt, baking powder, and Parmesan cheese. Fold the dry ingredients into the wet to form a wet batter.2 large eggs, 2 cups shredded zucchini, ⅓ cup diced onion, 2 cups sweet corn, ¾ tsp garlic powder, ¼ tsp cayenne pepper, ½ tsp black pepper, 1 cup all-purpose flour, 1 tsp salt, ½ tsp baking powder, ⅓ cup grated Parmesan cheese
- Heat 2 tbsp of neutral oil (or ghee) over medium heat in a 12-inch skillet. Once the oil is hot, scoop 1-ounce (or 2 tbsp) dollops of batter into the skillet. Press the batter out into roughly 3-inch round fritters, leaving at least 1-inch between each fritter. Pan fry the fritters, flipping once until they are golden brown on both sides, 3-4 minutes per side.
- Once the fritters are finished, place them on a baking rack fitted into a baking sheet. To keep them warm, place them in a 200°F oven between making batches of fritters. Serve with the chipotle sauce.
For the chipotle sauce
- Combine the mayonnaise, chipotle powder, Mexican oregano, minced garlic, and lime juice. Whisk until smooth and serve with fritters.1 cup mayonnaise, 1 tsp chipotle powder, 1 tsp Mexican oregano, 1 clove garlic, 2 tsp lime juice
Video
Notes
- If you have a very large zucchini, either in your garden or from the store, cut it in half. Then scoop out the seeds from the inside so that there is not as much water content. If the seeds from a large zucchini are used, it could affect the texture of the fritter.
- Leave the zucchini skin on or take it off. This is a personal preference. Personally, I leave the zucchini skin intact as I do not notice a difference in the final texture of the fritter. However, if you have a very large zucchini, you may want to remove the skin as it can be tough when that size.
- When frying the fritters, do not crowd the pan. If there are too many fritters in the pan at once, they will steam rather than cook, which means they won’t get the crispy exterior that’s desirable.
- To ensure your fritters do not get cold while you’re frying the rest of them, place them on a rack in a 200°F degree oven. This will keep them warm and crispy and prevent them from getting soggy.
Nutrition
Serving: 1fritter | Calories: 55kcal