Zucchini Corn Fritters

Crispy on the outside, soft and tender on the inside.  These fun Zucchini Corn Fritters are addicting little bites using this season’s fresh garden harvest.  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.

These little Zucchini Corn Fritters just might be my new summer addiction.  My dad just had his 90th birthday and he has reached a stage where most foods just don’t sound good to him.  It’s a trick trying to find something he’ll eat.  I decided to give him a few to try.  He LOVED them!  So I fried up a large platter full and he ate every single fritter!  It’s a modern-day miracle!!  

Tips and Tricks for making Zucchini Corn Fritters

These popcorn-shaped fritters are so easy to make.  These few tips will help your fritters be the perfect bite every time.  Crisp on the outside and tender on the inside.

Tip # 1: Here is a great tip for cutting corn off the cob. 

 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.  

I’m always so glad I took the time to freeze fresh corn when making Corn Chowder in the cold winter months.  

Tip #2: Drain the water from the grated zucchini

Did you know that 1 cup of zucchini contains 90% water?  This is why it is very important to drain the water from the zucchini or the fritters will be too wet inside and will be soggy

• 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.

Mixing the Batter

• In a medium-sized bowl add flour, masa, salt, pepper, baking powder, and cayenne powder (optional)
• Whisk the ingredients together.
• Add the drained zucchini to the flour mixture
• Gently toss the zucchini to coat with the flour mixture.

• Add the fresh corn, chopped green onion, and jalapeno pepper.
• Gently toss to coat the ingredients.
• Whisk egg and milk together then pour over the top of the corn mixture.  Gently stir with a spoon or spatula.  Prepare a baking sheet with an absorbent towel-lined baking sheet with a cooling rack on top.
• Using a small scoop or tablespoon in batches drop batter into hot oil and fry until golden and crisp on the outside.  Turn the fritter over once golden on the bottom.  Continue to turn the fritter until cooked evenly all around.  Remove the cooked fritters and place them on the cooling rack.  Serve hot with chipotle cream sauce for dipping.  

Serve hot with Chipotle Cream:

The fritters are great eaten alone but adding a spicy sauce just kicks them over the top.  In a small bowl, mix the sour cream, chipotle pepper, salt, lime juice, and zest.  The sauce can be made in advance and stored in the refrigerator.  

Don’t forget about these seasonal recipes.  I think you’ll love them

5 from 1 vote

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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.