Zucchini Corn Fritters

Zucchini Corn Fritters make a deliciously easy side dish or appetizer and kids love them! They make a great addition to a family meal. I like to serve these with a creamy dipping sauce like Yogurt, Pesto Tahini Dressing or Kefir Ranch Dressing but simple sour cream or Greek yogurt with a little fresh scallion or dill is delicious too.
I grow my own zucchini so in the fall I shred a lot of it and freeze it in 2 cup baggies in my freezer so I can thaw it out quickly for making zucchini bread or these yummy fritters. After the shredded zucchini is frozen it releases it's water very quickly when it's thawed, making it super easy to prepare for this recipe!
It's important to remove as much excess water from the zucchini as you can in order to keep the fritters from being soggy.
I use a clean kitchen towel or paper towels to squeeze the liquid out and then I combine it with the rest of the ingredients in a small bowl to make an appetizer size portion for just my hubby and I. You may want to double this recipe for a family of 4 or more.
These fritters really remind me of the wonderful garden fresh meals we ate at home when I was a kid growing up in the Rogue Valley. We had an amazing garden and my Mom and Dad really knew how to make the most of it.
 
This recipe is also extremely versatile so I highly recommend using other combinations of shredded veggies from your garden (or the market) for other sensational and tasty fritters. So good!
Eat your veggies!
~Melisa

Zucchini Corn Fritters

Ingredients

2 cups Shredded Zucchini 

1/2 cup Golden Sweet Corn (canned, frozen, or fresh cut)

1 egg

1/4 cup all purpose flour

1 teaspoon salt

1/2 teaspoon Slap Ya Mama or Old Bay Seasoning 

Method

Squeeze as much liquid from the zucchini as possible using a clean kitchen towel or paper towels, then combine it with the rest of the ingredients to form a very thick batter.

Set a heavy skillet on medium heat, then add 2 teaspoons of vegetable oil when the pan is thoroughly heated. Drop the batter by large spoonfuls and press gently to flatten them slightly to an even thickness. 

Fry until the edges begin to look cooked and then flip them gently when the bottoms are golden brown. This will take about 5 minutes. Cook them for 3 more minutes to brown the other side and finish cooking, then remove them from the skillet and serve with a favorite dipping sauce.

 

You might try these with my Yogurt Pesto Tahini Dressing

Simple Harvest Roasted Beet Appetizer with Rosemary Mayo
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Escargot Stuffed Mushrooms
Spicy Feel Better Broth
My Secret Spice Blend
French Onion Soup
An American Pot Roast
Bacon Egg Garden Salad with Warm Butter Dressing
Irish Sourdough Raisin Bread
Hasselback Red Potatoes
Chicken Coconut Milk Curry
Sprouted Wheat Sourdough Bread with Pumpkin Seeds and Dried Cherries
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Copywrite © 2019 by Melisa Smith