Quick and Easy Zucchini and Corn Fritters
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 10
- Calories
- 71 kcal
- Protein
- 4.00 g
- Carbs
- 9.00 g
- Fat
- 3.00 g
- Sodium
- 104.00 mg
Ingredients
- 1 cupgrated zucchini (measured before squeezing out)
- 1 cupcorn (fresh, canned or defrosted & drained if frozen)
- ½ cupwhole wheat flour (sub with cup-for-cup gluten-free flour blend like Bob's Red Mill for gluten-free)
- 1large egg
- ½ cupgrated cheddar cheese
- ¼ cupmilk
- 1 teaspoonbaking powder
- ¼ teaspoon kosher salt (or to taste)
- ¼ teaspoon onion powder
- —olive oil or avocado oil for cooking
Instructions
- 1
Place grated zucchini in the middle of a paper towel. Squeeze out as much of the moisture as you can.
- 2
Place drained zucchini with all other remaining ingredients except oil in a medium bowl.
- 3
Mix to combine everything.
- 4
In a large skillet, warm your cooking oil over medium heat. Swirl the pan around so the oil evenly coats the bottom. Once the oil is hot, use a very heaping tablespoon to portion the fritter batter into the hot pan. I cook 4 or 5 fritters at a time so they have room to spread.
- 5
Cook for 2-3 minutes or until the fritter starts to turn golden brown. Flip, gently press down to flatten the fritter a bit and cook for another 2 minutes or until cooked through.
- 6
Transfer the cooked fritters to a plate. Repeat with the remaining batter, adding more oil to the pan as needed.
- 7
Enjoy warm with sliced avocado, sour cream or dipping sauce of choice. I love these as part of breakfast with eggs or cottage cheese too. To store, let the leftovers cool completely and transfer to an air-tight container. Store in the fridge for up to 4 days.