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Zucchini Corn Fritters

Crispy on the outside, soft and tender on the inside.   Fresh corn cut right off the cob and shredded garden zucchini stirred into a simple batter of flour and Masa Harina with just a hint of spice.

Course Appetizer
Cuisine American
Keyword corn fritters, zucchini corn, zucchini corn fritters
Prep Time 30 minutes
Cook Time 2 minutes
Servings 5 people
Calories 219 kcal
Author Janet Barton

Ingredients

Zucchini Corn Fritters

  • 2/3 cup all-purpose flour
  • 1/3 cup Masa Harina flour
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper Optional
  • 1/2 cup zucchini grated, water squeezed out
  • 1 1/2 cups fresh corn cut off cob
  • 1 serrano or jalapeno pepper finely chopped
  • 2 green onions white parts, chopped
  • 1 egg beaten
  • 3/4 cup milk

Chipotle Cream

  • 1/2 cup sour cream
  • 1 Chipotle Pepper in Adobo Sauce
  • 1/2 tsp salt
  • 1 lime Juiced
  • lime zest

Instructions

Fritters

  1. Coarsely grate the zucchini then place in a kitchen towel and squeeze out as much liquid as possible. Set aside.

  2. In a medium size mixing bowl mix flour, masa flour, baking powder, cayenne, salt and pepper.

  3. Add the grated and drained zucchini to the flour mixture. Gently toss together with your hands.

  4. Add the corn, chopped pepper, and green onion. Once again gently toss ingredients with your hands.

  5. In a small bowl, mix egg and milk together. Pour over zucchini corn mixture. Stir just until combined.

  6. Line a baking sheet with an absorbant paper towel then set a cooling rack on top.

  7. Heat 1-2 inches of oil in a large skillet over medium-high heat. Drop tablespoons size amounts of batter into the oil and cook until golden and crisp on all sides. Remove from the oil and place on the prepared cooling rack.

Chipotle Cream

  1. In a small bowl, stir all ingredients together.

Recipe Notes

Removing liquid from Zucchini

  • Grate zucchini (skin on) using a medium size grater.  Place the grated zucchini on a cloth and sprinkle with a pinch of salt.  Let it stand for a few minutes.
  • Gather up the cloth and begin to twist which will squeeze the water out of the zucchini.  Keep squeezing until the shredded zucchini is mostly dry and water no longer can be squeezed out.
  • Set the grated zucchini aside until ready to use.

Corn Tips:

 I always use an angel food cake pan to cut corn niblets from the cob.  Stand the cob in the center hole of the pan.  Using a sharp knife cut down the cob and the kernels will fall into the pan.  This is especially nice when harvesting fresh corn to freeze.  I like to cut the fresh corn right from the cob and freeze it in freezer bags.  No need to cook the corn.  Once the angel food cake pan is full just spoon the cut corn into freezer bags.  Lay the bags flat until completely frozen.  Once frozen the bags of corn can be stored upright which will take less freezer space.  

Fritters are best served fresh and hot.

Nutrition Facts
Zucchini Corn Fritters
Amount Per Serving (5 people)
Calories 219 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g20%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 51mg17%
Sodium 676mg28%
Potassium 416mg12%
Carbohydrates 33g11%
Fiber 3g12%
Sugar 6g7%
Protein 7g14%
Vitamin A 556IU11%
Vitamin C 14mg17%
Calcium 134mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.