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Golden-brown zucchini and corn fritters on a white plate with dipping sauce and fresh herbs.
Alyssa

10-Minute Zucchini Corn Fritters

These Zucchini and Corn Fritters bring together two classic summer veggies in one crispy, golden, snackable little package. They’re easy to make, totally handheld, and perfect as a savory breakfast, midday snack, or veggie-loaded side for whatever you’ve got on the table.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 10 fritters
Course: Side Dish
Cuisine: American
Calories: 71
Ingredients Method Notes

Ingredients
  

  • 1 cup grated zucchini (measured before squeezing out)
  • 1 cup corn (fresh, canned or defrosted & drained if frozen)
  • 1/2 cup whole wheat flour
  • 1 egg
  • 1/2 cup grated cheddar cheese
  • 1/4 cup milk
  • 1 tsp baking powder
  • 1/4 tsp salt (or to taste)
  • 1/4 tsp onion powder
  • as needed olive oil or avocado oil (for cooking)

Method
 

  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. Once the oil is hot, use a heaping tablespoon to portion the fritter batter into the hot pan.
  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. Remove from pan and enjoy warm with sliced avocado, sour cream or dipping sauce of choice.

Notes

These are the recipe notes